How to boss a wedding breakfast.

If there is one other thing I know apart from photography, its food.

Having spent the best part of my working life as a Chef at the assessment level and working on significant events such as weddings. I only come to realise I have always been creative.

So Stu, what should I feed people at my wedding?

Well if you’re like me then you’ll give everyone octopus and say fu*% it - it’s my wedding! But we all know that’s easier said than done.

Trying to please everyone is not easy. Some people don’t like chicken when it’s on the bone, uncle Bob prefers his beef pink, whereas aunty Ann can’t even look at a plate of rare cooked red meat.

So where does that leave the planning of the wedding breakfast!

Just like you have designed the chair backs, crafted centrepieces for the tables. The food should really be something of a statement to who you are! And to hell with anyone who has a problem with that! It’s your wedding, after all!

Typically my suggestions would be to go down the sharing route. This way, you can mix up what’s on offer, and everyone can choose a bit of what they want. Anti-Pasti’s, Mezze you name it, these sorts of sharing options can bring a lease of life to your wedding breakfast and to keep the particular ones at bay, while impressing those who enjoy food the way you may do.

The main course can be the pain in the arse… but its always good to have a strong vegetarian option! This is not just for the veggies in the pact. Having a strong vegetarian option can defiantly encourage us, adventurous meat-eaters, away from the typical. It can also change the cost of what you are paying for. Imagine feeding everyone a dish at a fraction of the cost of Lamb shanks or cutlets.

When it comes to meat, most people play it safe with chicken, Venues will always mostly try to pitch you the chicken option, because it’s easy for them to hold if your day is running later than planned, Imagine having to serve 155 neck fillets of lamb all med rare.

But don’t be forced to play it safe, think outside of the box. Encourage your venue to let you speak with the chef and use your enthusiasm to boost his or her creative flairs, to provide you with a feast fit for royalty at a fraction of the cost.

A lot of venues won’t give you much flexibility on food, which make me wonder… if you are a foodie? Why are you using the place? For me, food makes a social event.

One of the coolest things I saw last year was a wedding at Stone Barm Upper Windrush, Cheltenham. The guests all had a traditional roast dinner, but it was served in family service. Basically, it came out like you serve Christmas dinner, meat on carving boards, veg in bowls, even came with an apron and a large carving knife so someone on each table could be the daddy and carve for everyone. Doing this saves time and money, less staff working tables and guests get their food at the same time as everyone else...Plus it also creates a talking point!

At my wedding I had a 7-course Mezze, we were in Greece of course… but this was nice because folks could graze and interact with each other, without having to conform to “well, that’s that soup where’s the yorkies.”

However, you plan to do it, don’t be scared to offend someone. You are paying for it, not your guests. There’s being a host, and there’s also being the guest. Here are 5 top tips on what to think about when choosing your wedding day food.

1. People feel more satisfied if they have chosen themselves.

2. Save money by just having two courses. 

3. Have a strong vegetation option.

4. Talk directly with the chef at the venue.

5. Don’t forget dietary requirements.


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