FAQs and expert advice about catering

Here is a selection of Q&As from Your Bristol and Somerset 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@yourbristolsomerset.wedding




Q. We're having a festival-style tipi wedding. What catering would suit this?

A. Naomi Coombes says: We'd suggest something simple, tasty and easy to eat – all served from a food stall. Festival-style service allows for more relaxed timings; the stand can be open for a couple of hours, with guests collecting their meal at their leisure. Plus, with no need to clear away plates, it saves you precious time so you can move on to the next part of your day.

We'd recommend a couple of stalls: one for the main course and one for dessert, such as an ice cream bicycle. Our two catering options, Thali and Pieminister, both complement this style of wedding very well. The pies are served in eco-friendly boxes with mash, minted mushy peas and gravy. Alternatively, Thali dishes have a choice of curry, rice and toppings. Guests just need to collect their food and wooden cutlery, then dig in! It's super-satisfying, eco- and budget-friendly and stress-free!

Naomi Coombes, Mesa Catering


Dining out

Dining out

Q. We're considering our options for how to work around restrictions and guidelines for weddings, but we're struggling when it comes to our catering. What options do we have?

A. Neil Lodge says: - Marry now, wedding later. For those of you who can't bear to put your marriage on hold, there's the option of an intimate micro-ceremony. We can make this extra-special with a mini wedding cake and couples can splurge on elements like an open bar and a decadent sit-down tasting meal with a carefully selected wine flight. Some couples are choosing to host their guests in shifts over a whole weekend to work around new capacity restrictions. A large screen is great for those who can't attend in person to live-stream or send pre-recorded messages.

- Food service. While serving delicious, memorable food remains at the forefront of couples' minds, there are plenty of ways to serve individual portions, as opposed to sharing platters or buffets. We've noticed an increased popularity in street-food fayre such as barbecues, wood-fired pizzas and hog roasts, which can be served by our staff in personal protective equipment.

- Go al fresco. Couples are including more open-air elements to prevent guests from feeling confined. Opt for smaller tables with spaced seating arrangements so you can group guests by family. Al fresco weddings are utterly romantic filled with wild flowers and fairylights, and there are plenty of options to season-proof the venue with a marquee. Scandinavians dine outside all year round, with sheepskins, candlelight and fires protecting against the chill.

- Smaller refreshment stations. Instead of guests queuing at one bar, we suggest smaller satellite bars for guests to quickly grab refreshments. This could include a short cocktail menu with pre-made drinks and individually portioned snacks.

Neil Lodge, Fosters Events Catering


Feast for the eyes

Feast for the eyes

Q. What catering would you suggest for my summer marquee wedding?

A. Nick Collins says: Our barbecue-style sharing platter has always been popular for marquee weddings; it's just the kind of food you want to eat in summer. However, we recently launched our summer feast menu, which ditches the traditional threecourse wedding breakfast in favour of a more contemporary offering.

Small plates of beautifully crafted Britishstyle sharing food comes out from the kitchen in a steady flow – like at Wagamama – and you can choose a number of dishes to include sweet options towards the end. You'll love the range, from pulled beef croquettes and crispy squid rings to truffled cheese arancini and homemade mini pies.

We often find with a classic sit-down meal that by the time dessert arrives lots of people are already up and mingling, which is not what you want to see when you've paid all that money! With the feast menu it keeps guests interested until the end.

Nick Collins, Cleverchefs

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