The food of love

Guests will remember good or bad food forever, so ensure it is delicious! Cost might determine the form of the meal, seated or standing, a buffet or silver service. If you don't want a formal three course meal you could serve brunch, afternoon tea, a canapé and drinks reception, or a finger or full-service buffet. Dicuss cost alternatives with your venue or caterer. If working with in-house kitchens you'll have to be guided by what they are prpepared to offer. Simple seasonal food is likely to be most affordable unless they specialise in a particular style of cuisine. If hiring outside catering, you have more flexibility and can specify your requirements at the start. You hereby think for example about a sizzling BBQ cooked in front of you, a Morocan banquet or posh tapas.

Draw-up a list of foods you don't like and a list of those you love. Show it to your chef or caterer. Most venues and companies will offer a free tasting once you've secured the booking, but keep an open mind and see what they come up with. If you'd like to serve your wedding cake as dessert, you could suggest a cheese course instead of ice cream within the quoted price. Usually a quote will be costed per head and exclude drinks. If serving pre-dinner canapés, establish whether they are included in the price. Budget permitting, extravagances such as a chocolate fountain, an ice cream van in summer, a vodka lounge, a champaign fountain or an oyster bar can also be worked into wedding receptions as appropriate.

When considering what time of day you are to be married, it is worth bearing in mind that an event later in the day will mean you can move straight into a drinks reception followed by dinner and dancing. This removes the need to serve additional food and drink later in the day and keeps the cost down.