FAQs and expert advice about catering

Here is a selection of Q&As from Your Hampshire and Dorset Wedding magazine whether it be about flowers, hair and makeup, fashion, wedding themes, health & beauty, cakes, stationery, legal advice. If you would like your question answered by our experts, please email it to editor@yourhampshiredorset.wedding

 

Simply delicious

Simply delicious

Q. We're great foodie fans but want to avoid getting too carried away when it comes to the catering for our wedding. How can we have great food, that looks and tastes great, without breaking the bank?

A. Matthew Doe says: Matt says: I believe the key to getting the food right is simplicity, so look for a caterer who doesn't over complicate things. You can have exceptional food on a budget by keeping things simple and without compromising on style or taste. If you use high quality produce you can let the flavour shine through and present the food in an innovative way. 

The current trend is still for more informal dining, rather than a formal sit-down meal, which is where street food and sharing platters have done exceptionally well. Not only cost effective they're a great way to feed a crowd and help guests relax and mingle. Whatever you choose, to avoid over-spending, let your caterer know your budget right from the start so you can work together to create what's right for your wedding and your pocket. Look for versatile, money-saving options too. For example, we've recently added to our offering with a mobile bar as well as our food truck which allows us to reduce some of the hire costs when booked together, saving some of the big-day budget.

Matthew Doe,SO41 Catering
www.so41catering.co.uk

 

Winter warmers

Winter warmers

Q. We want our wedding breakfast to reflect the season with lots of hearty dishes that are healthy too and cater for all our guests. What would you suggest?

A. Sally Pickles says: Sally says: Winter is the time when we look to comforting, warming food, but that doesn't have to mean it's not healthy. With continued demand for vegan and vegetarian options, wonderful dishes such as butternut, lentil and kale Wellington, fondant potato, honey parsnips, thyme carrots, shredded sprouts, celeriac and vegetarian gravy can all be included. Chicken Wellington is also proving a big hit as people increasingly try and avoid eating too much red meat.

It's the time of year when desserts come into their own too. You can't beat a sticky toffee pudding or even a winter warming trifle with a dash of amaretto or sherry.

Sally Pickles
www.vanillacatering.co.uk