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10 articles
Grazing tables have become the most photographed element of modern British celebrations — but does the format survive contact with hungry guests? We weigh the theatre against the practicalities, from food safety to portion planning.
The wedding tasting is where menus stop being words on paper and become food on a fork — but it's also where couples most often judge the wrong things. Here's how to approach the session as a working collaboration, give feedback your caterer can actually use, and leave with a menu you're genuinely confident about.
Glossy brochures tell you very little; the quiet endorsements passed between venue coordinators and planners tell you almost everything. Here is how the UK catering recommendation economy really works — and how to interrogate it before you sign anything.
Scaling a wedding breakfast to 200 guests is less about cooking more and more about cooking differently. We look at the batching, logistics and menu decisions that keep large-scale catering feeling intimate, generous and unmistakably premium.
Long before the speeches and long after the last dance, an event runs on the people building it — and they run on food. Why crew meals are the most overlooked line in the budget, and the hidden liability planners can't afford to ignore.
By the time the first guest picks up a canapé, a catering team has already been at work for eight hours. We follow one crew through a 500-guest wedding breakfast — from the 4am kitchen start to the last crate packed away at midnight — and lift the lid on the logistics guests never see.
Too many event menus treat dietary requirements as a footnote — a lone vegan plate assembled as an apology. We believe the brief should shape the whole menu from the start, so that every guest eats the same excellent meal, just their way.
Asparagus in May, damsons in September, game when the frosts arrive — menus built around the British seasons taste better, cost less and tell a story. A month-by-month guide for planners who want food with a sense of place.
Summer may hog the wedding calendar, but the colder months offer richer flavours, warmer atmospheres and far more memorable menus. Here is why autumn and winter events deserve a place at the table.
Booking your wedding caterer is one of the biggest decisions of your planning journey — and the contract you sign matters as much as the food you taste. Here are the ten questions every couple should ask before committing, from tasting sessions to those easily-missed hidden costs.