Here is a selection of Q&As from Your West Midlands 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.
Love at first bite
Q. What questions should we ask a wedding caterer before booking?
A. Lee Westwood says: When it comes to your wedding day, food and drink will be an integral part, from succulent roast dinners to Mediterranean platters and street-food style burgers – there's a vast array of options available. Here are my top 20 questions to ask your caterer to make sure you get the perfect food for you:
•How far in advance do we need to book our wedding caterers?
•What kind of menu options do you offer?
•What is the price per head?
•Can we organise a menu tasting to try some food options?
•What is your cancellation policy?
•What is your payment schedule?
•How many staff will we need for the event?
•Is the price inclusive of staff?
•What additional costs are there?
•How many canapés do you prepare per guest?
•When do you need the final guest headcount?
•Do you provide the napkins, tablecloths, tables, chairs, plates, silverware and glasses? •What time do you recommend serving the meal?
•How does a typical reception flow?
•What style of dining would you recommend for our wedding?
•When do our meal selections need to be completed?
•Can you cater for special dietary requirements?
•What deposit do we have to put down to hold our date?
•Do you have a children's menu?
•Can we have a reference from a previous wedding?
Lee Westwood, Westwoods Kitchen
Food, glorious food
Q. Several of our guests have dietary requirements, when should I tell our caterer?
A. Alexandra Barlow says: My daughter and I started growing fruit and veg during lockdown, which I then used to make jams and chutneys. These became very popular in my local community, so I started offering grazing boxes which included afternoon teas and cheese boards. This then led me to where I am today catering for wonderful events and weddings.
As a small business that caters for large events, it's extremely important to ask at the point of the order if there are any allergens or dietary requirement as using an item that someone has intolerances or allergies to could cost them their life or cause extremely complicated health implications. Ask your guests at your earliest convenience about any allergies/dietary requirements so you can pass them on to your cater to ensure they can accommodate any special requests.
Alexandra Barlow, Graze with Roots
Q. Most of our guests have dietary requirements. How can we cater for everyone?
A. Libbi Coldicott says: A grazing table is a great way to cater for everyone as it can be split into different sections to cater for various dietary requirements. Most grazing tables we create at Cranberry & Thyme have vegan, gluten-free, vegetarian and meat sections all on one table, with fresh fruit and raw vegetables, olives and dips to accommodate all needs without people feeling left out or having to bring their own food. For those with specific allergies, ask your supplier to create a separate platter just for them.
Libbi Coldicott, Cranberry & Thyme
Food for thought
Q. We're looking for the perfect caterer, what should we be aware of before committing?
A. Libbi Coldicott says: To ensure your catering is perfect, start by checking that your supplier can provide what you want. Schedule a call or video chat before booking to get a feel for what it will be like working together.
Don't be afraid to ask for examples or photos of their work. Check that they can cater for dietary requirements, provide serving staff and the timeframe they need to serve your guests as there's nothing worse than some tables eating dessert while others haven't received their starters.
Make sure they have the relevant food safety certificates and insurance, and always read the terms and conditions before you pay any money.
Discuss what would happen if you needed to change the number of guests, any dietary requirements or if you need to postpone/cancel for any reason. Make a note in your calendar of the deadline for changes and when the balance needs to be paid. If anything changes, give your supplier plenty of notice.
Libbi Coldicott, Cranberry & Thyme