WE ASKED SCOTLAND'S top chefs and caterers for their thoughts on wedding food – here's what they told us

TOP TIP 1: Don’t worry about what others think
Couples should remember that the wedding is their day and that the venue and guests are ancillary. They should choose the menu they want and not worry about offending Great Aunt Nellie or anyone else. In particular they should not worry about respective mother in laws – both of whom, it should be remembered, have had their own wedding day.

TOP TIP 2: Don’t be afraid to ask for something different but keep these points in mind:
1. Simplicity can make things run more smoothly
2. Choice is fine but will slow things up and choice equals extra cost
3. If you want something different ask for a tasting; it resolves confusion, builds a better relationship between the parties and avoids problems on the day and afterwards
4. You may not have to pay for a limited food tasting but expect to pay for wine tasting
5. Do not be afraid to make it a day to remember. It may cost a little more, but speeches before or during the meal or an unusual menu make the day your own. No couple is the same so don’t settle for the standard if you want something different.

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TOP TIP 3: Remember that the guests are there to celebrate your wedding, not to criticise the food
Choose a menu that you will enjoy eating because your caterer is, amongst many other things, a cook and capable of cooking whatever you want (given the restrictions of venue and good taste!) and ensuring that all your guests enjoy what you have chosen.

TOP TIP 4: Some guests like a bit of pageantry
For example with carved roast sirloin, presented to the bride and groom and then cut in front of them for everyone to see.

TOP TIP 5: Make the most of your caterers
A good venue/caterer will be sufficiently confident that they can cope with special requests, even for the bride and groom, or with the top table having completely different meals from everyone else if they are veggies and the bulk of the guests are meat-eaters. The same extends to the wine; there is nothing fundamentally wrong in serving better quality wines to top tables.