Here is a selection of Q&As from Your Glos & Wilts 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 email@example.com
To view more expert advice on a different topic, please select one from the list below.
Q. We want to set up street food-style stalls at our festival-themed wedding on a farm later this summer. What can you suggest?
A. Caroline Taylor says: Meet the expert: Caroline Taylor is the owner of Caroline's Little Kitchen, a unique event catering company complete with Hugo, a 1976 Citroen HVan serving crêpes, bespoke coffee, Pukka tea and hot chocolate. Caroline is a qualified Cordon Bleu chef with years of experience including catering for functions at events in the City of London and taking on the role of head chef at Loch Fyne Seafood & Grill restaurant in Elton.
Caroline says: Hugo will not only steal your hearts, he will tempt your taste buds and provide a great photo opportunity and fun for all your guests! He is your perfect wedding partner and was originally built to be a horse box. He was later converted into a coffee and soup van before I transported him to Wiltshire and had two French iron griddles installed to cook delicious crêpes on.
All of our food is made using the freshest of ingredients and the delicious fillings are all sourced as locally as possible. We serve fresh crêpes, cooked to order by each guest, with a pre-selected choice of filling, both sweet and savoury. We invite you to tell us the filling of your choice ahead of the wedding, be it smoked salmon with crème fraîche or Wiltshire ham and cheese, and we try to accommodate most requests. You may wish to accompany your crêpes with a shot or even a glass of prosecco. All of our consumables are fully compostable so even the washing up isn't necessary!
We pride ourselves on Hugo's appearance, presentation and presence on your special day and often he suits the theme just by being the colour and look that he is. Hugo is completely self-contained and needs nothing from your venue apart from a level pitch.
Caroline Taylor , Caroline's Little Kitchen
Q. Please can you give us some new ideas for wedding catering? I am vegan and my hubby-to-be is vegetarian and many of the wedding breakfast menus still seem to offer a lot of meat dishes.
A. Sally Ann Pickles says: Sally says: The popularity of the vegan wedding menu continues to rise with many couples opting for only vegan or vegetarian options. There are so many creative chefs on the foodie scene now preparing tasty, innovative dishes. Popular vegan ones include:
- Charred cauliflower with fresh gremolata on a sweet potato and chickpea picadillo
- Verrine pineapple and lime compote, mango aqua faba mousse and fresh raspberries
More and more, couples are requesting local, ethical and organic produce in order to reduce their environmental impact. They are moving away from the traditional sit down wedding breakfast towards food stations, street food and sharing platters all of which will be a big part of weddings throughout 2020. Interactive eating is also emerging where guests can build their own desserts such as Eton mess. This is a fun, sociable way to eat. Personalised alcoholic and non-alcoholic cocktails are often being requested for the toast.
Sally Ann Pickles
Q. What are the advantages of hiring an outside caterer?
A. Bill Durston says: Bill says: The price is a big advantage. I have seen in-house menus that are almost three times the price of ours. An outside caterer will also offer a taster meal in your own home. They will serve a full sample of your chosen starter, main and dessert complete with crockery and cutlery, plus wine if required. You'll find that some caterers, like us, don't charge a corkage fee or to serve drinks.
A good outside caterer will work with the venue management and provide all of the equipment needed to ensure that everything runs smoothly so that you can get the menu that you want at a competitive price.
There are a few things to check and consider, though. Your chosen caterer must be fully aware of the importance of food service and hygiene. They must also ensure that the venue they will be working at has adequate insurance policies in place.
It's worth noting that couples might be asked to pay a charge to the venue for using their own caterer. We have contributed towards this on many occasions to help the customer facilitate our service and to give them the best deal.
Finally, a good venue will have preferred outside caterers for when a couple is not prepared to pay the in-house food prices.
Q. One of the most important parts of our wedding planning is the bar because we want a wide range of drinks available, which we will happily pay for. Can you help?
A. Adam Stanton-Lee says: With such a wide range of drinks on offer, it can be a big task deciding what's right for your wedding. Gin is massively on-trend, with new flavours in vibrant colours being introduced. It's no longer constrained to a simple gin and tonic. Instead, there's so much variety, from the more traditional taste of sloe gin to the sweeter ones like rhubarb and ginger and even parma violet.
What's most important is to make sure that the company you choose to supply your bar listens to what your requirements are and tailors its menu to suit your wedding – whether that includes a particular type of beer, spirit or cocktail or even an effort to pair drinks to your food menu. Finding the right business to take care of all your beverage needs on the day means one less thing to worry about.
We offer three different services to our couples when it comes to payment. Our full bar means that we estimate the amount needed to be put behind the bar so that your guests won't have to pay for their drinks. In the event that the party exceeds the agreed amount, the couple is informed to decide whether they would like to continue with the free bar option. The pay bar is when everyone pays for their own drinks. The mixed bar is when couples set a limit for their guests, and once this is reached, they start to pay for their own beverages.