Wedding Planner - Tips on how to choose your wedding food and drink

Today, I am very pleased to welcome back Melanie Helen of Cranberyy Blue Weddings & Events who has very kindly provided this post which includes tips on how to choose your wedding food and drink. Hope you enjoy....

Tips on how to choose your wedding food and drink

To get the most out of your budget, always ensure you choose food that is in season as this will be much more cost effective, plus it’s nicer to have dishes that suit the time of the year. Fillet of Sea Bass, wilted greens and saffron potatoes are great in the summer and braised shank of lamb, studded with rosemary & garlic with a red wine jus are perfect in the winter.

Don’t compromise on the quality of the food as this makes up such a large part of the wedding and will be remembered.  Choose a well regarded caterer and use their expertise to help you put a menu together that works for your budget.

If you want to reduce your food budget then you could have a later ceremony and therefore a later wedding breakfast, so you are unlikely to require anymore food in the evening.  Alternatively a later ceremony at the same venue as the reception could mean a shorter champagne reception without serving canapés.

When choosing a potential caterer, always ask for references and people you can speak to.  Ensure you are able to have a tasting session so you can try several of the dishes you like the sound of. Be sure to get a clear idea as to the overall cost, which includes service, waiting staff, crockery and glass hire, any equipment costs and of course VAT.

There are plenty of options for food at your wedding.  Consider the overall style and timings for the day and choose something that suits.  For example if you are planning a contemporary city wedding then by having slightly unusual and interesting canapés would be pefect, served with a signature cocktail.  This could be followed by a sit down meal and then potentially a cheese board later on.  If you’d like a more relaxed and informal wedding then afternoon tea instead of a traditional canape reception could be lovely, with bite-sized cakes and scones.  The wedding breakfast could then be served later as a fork buffet or even a barbeque.

Another good tip to keeping the cost of the food down is to serve the wedding cake as dessert.  Choose a cake that is more of a gateaux and and accompany it with cream and mixed berries.  This also helps to avoid guests being too stuffed and cake being wasted.

Champagne is obviously the traditional drink served at the reception; however there are some excellent sparkling wines that can be served instead at a fraction of the cost.  Alternatively why not choose something a bit different such as mulled wine in the winter or an elderflower cocktail in the summer?

If you’re not sure your budget can stretch to having an open bar then I would suggest it is better to have good quality wine with the meal rather than scrimping on this to allow money for drinks later.  Alternatively you could set a limit at the bar in the evening which could allow everyone to have a couple of drinks without things getting out of hand.  The choices could also be limited to beer, wine and a particular spirit with a mixer.

Melanie @ Cranberry Blue Weddings & Events
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