your wedding menu

We asked Scotland’s top chefs and caterers for their thoughts on wedding food – here's what they told us

Chef' Top Tips...

• 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.

• Don’t be afraid to ask for something different but keep these points in mind:

• Simplicity can make things run more smoothly


• Choice is fine but will slow things up and choice equals extra cost


• 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


• You may not have to pay for a limited food tasting but expect to pay for wine tasting


• 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.

• 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.

• Keep it seasonal and, above all, freshly cooked in situ

• 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.

• 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.

• Remember that you are catering for everyone, from five-year-olds to 85-year-olds It is important to think about your guests and bear them in mind, but there is no harm in being creative with one or two dishes to ensure that your wedding stands out.

• Always have a menu tasting Then you can have your full say on how your food is prepared and presented. If you don’t like something, change it well in advance and it won’t be a disappointment on your wedding day. Chefs will be flexible so don’t be shy about saying what you want – they are there to make the food as great as the rest of your day. Do try at least two alternatives, often the bride and groom will prefer their second option when they actually try the dishes.

• The secret is to keep it simple and make choices that suit the time of year Always choose dishes that look interesting and colourful, but without too many complex flavours.

• In general the rules seem to be that there are no rules Good caterers learn to expect the unexpected and cater for whatever may come up in terms of menu or service.

Ask The Expert...

Q Should we give our guests a choice of dishes or just keep it simple with everybody eating the same?
A Couples should only offer one choice with a vegetarian option available, especially if numbers are high. For smaller groups a selection could be offered but really it is all about making the day run smoothly without complications, so limiting the menu to one meat/fish dish and one vegetarian dish is the best option. You always find at a wedding that one or two of the guests are not going to not like the menu; this happens regardless of the size and menu offered.

Q What should vegetarians do if they'd rather not serve their guests meat?
A For any vegetarian brides, if it offends you to have meat at your wedding then choose a lively, interesting and substantially different vegetarian main course and make sure you serve it with potatoes! In the end it’s about whose wedding it is; vegetarian dishes have improved and chefs are becoming a lot more adventurous in creating vegetarian food. If you choose the right vegetarian menu all the guests will love eating something a bit different.

Q I want to give my guests something other than the classic smoked salmon and chicken wedding menu – any suggestions?
A The list of alternatives is endless. People are becoming more adventurous rather than just selecting the classic salmon and chicken menu. The most important thing when planning your wedding breakfast is to always keep your guests in mind. Why not stick to the classic ingredients which are popular with most people, but add a twist, such as using a different type of fish or introducing an interesting flavour or ingredient. Beef, lamb, venison, sausages, pheasant and fish are much more in vogue these days, though many people prefer to ‘play safe’ with menus and stick to things that they know will have mass appeal. Having said that, an increasing number of couples choose the menu purely because it is what they like – particularly with the evening buffet, where bacon/sausage rolls are really popular now.

Q Is it a good idea to have a buffet-style meal where each table help themselves in turn, rather than being served at their seats?
A Buffet style can work well; you can offer a larger selection of food choices without having to take orders and slowing down the service. Sometimes people can feel a little daunted by having to help themselves, however it does create a relaxed and informal experience. Buffets can be fun, but make sure your buffet table has many service points and somebody directs guests to each of the service areas to avoid queuing or, worst of all, waiting for your turn to be called. Why not make it fun by randomly selecting groups to call up? Remember that the presentation is usually better on a plated meal than a buffet. When organising the schedule allow 30 minutes per course for a served meal and considerably longer for a buffet. Also ask your caterers about the seated buffet option, which can be a good compromise.