The wedding menu is one of the biggest decisions in your budget, and one of the things guests remember most. It is easier than it looks if you decide a few things in the right order, before you fall in love with a dish.
Start with the shape of the day
Write down the timings first: when guests arrive, when the ceremony ends, when you sit down and when the evening starts. The food fits around those moments, not the other way round.
- A long gap between the ceremony and dinner needs more canapés, roughly six to eight pieces per guest.
- A short drinks reception can manage with three or four pieces per guest.
- An evening party after a big dinner usually needs a lighter late-night bite rather than a second meal.
Choose a service style
Plated dinners feel formal and keep timings tight around speeches. Family-style sharing platters feel generous and get guests talking. A buffet gives the most choice and suits relaxed days. Ask your caterer how each one changes the number of staff, the table layout and the price per person.
Cook with the season
Seasonal produce tastes better and is often better value. A summer wedding suits grilled vegetables, fresh herbs and fruit desserts; a winter one suits slow-cooked dishes and warm puddings. Your caterer can tell you what is good in the month of your wedding.
Plan for every guest
- Ask for dietary needs and allergies on the RSVP card, with a clear deadline.
- Make sure vegetarian and vegan guests get a proper main course, not just the sides.
- Remember children: smaller portions or a simple children’s plate.
- Share the final list with your caterer when you confirm numbers, and ask how they label plates for guests with allergies.
Taste before you decide
Many caterers offer a menu tasting once your date is booked. Use it to check portion sizes and presentation, not just flavour, and bring notes so you remember what you liked. After the tasting, confirm the final menu in writing together with the price per person.