Wedding menu tip 1: Don’t let your guests get hungry
If your guests are left hungry and minus canapés after the ceremony, you will find them willing away the drinks reception rather than enjoying the moment. Never leave guests for more than three hours without food as a maximum, and always feed them as soon as you arrive at the drinks reception. This is also the key to avoid dreaded drunkenness amongst your wedding guests.
Wedding menu tip 2: Don’t overfill your wedding guests
Equally to point one, if your wedding guests are bloated after an enormous wedding breakfast you may find that it takes far too long to fill the dance floor in the evening. If you have a heavy main course, opt for a lighter starter and pudding so that guests aren’t overloaded. Whilst it’s important to satisfy your guests and line their stomachs for a booze-filled reception, you shouldn’t feel the need to stuff them.
Wedding menu tip 3: Vary courses
For example, if you are having seafood as a starter, avoid it as a main course. Or if you opt for pie as a main course, avoid a pastry dessert. Break things down by thinking about the ingredients that go into making each course. If you choose a soufflé to start your meal, a crème brûlée to close means your guests have possibly consumed about half a dozen eggs each, which is never a comfortable feeling (especially whilst drinking champagne!).
Wedding menu tip 4: Keep your wedding day schedule in mind
If you and your wedding guests are planning on dancing into the early hours at your wedding reception then it is always a good idea to lay on extra food towards the end of proceedings – this sometimes means breakfast if the party is long enough! Or if you are having an evening ceremony, keep in mind that eating a three course meal late at night might not be suitable.
Wedding menu tip 5: Choose the safe options
Unless you are fully confident in the abilities of the chefs at your wedding venue, it is generally best to stick to safe dishes. For example, roast beef is delicious when done well but is also very easy to get wrong. The same applies to adventurous dishes such as lobster or sushi. Braised dishes taste better the longer that they stand so are not at risk of spoiling, whilst a hog roast can feed all and is a simple option to choose as it can be served simply with vegetables.
Wedding menu tip 6: Aim for continuity
Try to reflect the mood of your day in your choice of food to give a sense of continuity. If you are planning a relaxed barn wedding then a spit roast lamb followed by doughnuts filled with blueberry compote would go down a treat. Yet sushi or tapas wouldn’t tie in so nicely. Whereas an elegant and sophisticated wedding would suit delicate foods and nibbles such as olives, cheeses and little tarts.
Wedding menu tip 7: Don’t be afraid to be different
If you want a light afternoon tea followed by a formal dinner in the evening then go with it. If you want speeches and toasts over red wine and cheese then why not forgo the starter entirely? It is your day so feel free to choose food that you love and want to eat.
Wedding menu tip 8: Reflect yourselves in the food
Your wedding day should be all about the happy couple – from the choice of bridesmaids’ dresses to the location, everything should make your wedding guests think of you. This is no different for your menu choice. Granted, not everyone shares the same taste, but try to pick your favourite flavours or food from your favourite country, to be incorporated into your day.
Wedding menu tip 9: Consider the season
Season affects two things when it comes to your wedding day. Firstly, choosing available ingredients that are in season will improve the overall taste of each dish. Secondly, weather during certain seasons may determine which dishes you serve too. For example, in colder months, salads and fish dishes may not be what your guests crave, whilst a roast dinner or casserole in sunny weather won’t go down well either.
Wedding menu tip 10: Think about quantity
It’s all very well choosing gastronomical delights to impress your wedding guests with, but you have to think practically. An intimate wedding may allow you to opt for dishes which are more expensive and harder to prepare, such as individual fillet steaks or soufflés. Whereas a large wedding requires food that is easily prepared on a large scale, such as chilli or pasta dishes. Read more on getwed.com...
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