If you are on a tight budget but would like hot food then have a look at the following ideas for making your wedding catering menus a little less expensive without comprising the quality of food your guests will enjoy…

  • Choose more cost effective cuts of meat e.g chicken, rather then lamb, or blade of beef, rather than sirloin of beef
  • Do not choose dishes that have lots of garnishes as these take more chefs.
  • If you have a large number of guests and would like cauliflower cheese, this will take an extra oven if done properly, so adding more money to your hire bill. Some potato dishes can also fall into this category as, for example, dauphinoise potatoes can take a whole oven where as creamed or new potatoes are cooked on the top, therefore saving on oven space and hire.
  • Serving a hot buffet will lessen the number of waiting staff you will require. There are pros and cons to this option: if you are offering a choice of dishes this can add to the price because the caterers will have to cook extra to ensure all your guests have the meal they would want. By contrast a sit down meal where guests have pre ordered their menu will minimise the amount of food waste therefore saving money.
  • Think different – by serving a quirky meal such as a whole pie to each table you will save on a chef and a pie is far more cost effective then roast sirloin of beef. Also, by serving whole pies to a table rather then plating individual dishes, this too will save on staff.

We always work with our customers to find ways to have a meal of the quality they’ve set their hearts on at a budget they can afford. Sometimes wedding catering takes a bit of creativity, but by understanding some of the key factors that influence the price, such as those outlined above, we make sure they get the things that really matter.

See also: Wedding catering and how to get the best value from your budget: Part one: Canapes versus a starter!