Expert advice about catering

Here is a selection of Q&As from Your Surrey 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


Cool catering

Cool catering

Q. We're getting married in July and want a menu that will wow our guests. Do you have any ideas?

A. Melanie Williams says: - Planting is really important. We use micro herbs, edible flowers and coloured plates to make the food look more appetising and as I always say in prep – make it look like we've made the effort.

- Elevate your tables to give your guests the wow factor and when the food comes out, serve it on amazing dishes with edible flowers and dry ice.

- Ask your caterer how they serve each course and ask to see a sample of the kind of crockery they use. An absolute must is clean, shiny cutlery! My pet hate is smudgy, flat, old fashioned beaded cutlery that's dated.

- I created a dish that we served on a black plate that looked amazing. I added popping candy at the last minute and loved watching the guests laugh and smile when it started popping in their mouths.

- Opt for a themed serving platter. For an event at Wimbledon, we found some old tennis rackets in the local charity shop and decorated them with ribbons in the Wimbledon colours.

Guests are looking for simple, locally produced fresh food. My advice is to keep your menu relatively simple. If you use fancy sauces, put the descriptions on the menu card, so everyone knows what it is and aren't too embarrassed to ask. We lead such busy lives and really want to spend the time catching up with old friends and family without having to worry about not understanding what's on the menu.

Melanie Williams,Lavender Catering


Delectable delights

Delectable delights

Q. We want a menu that will wow our guests at our upcoming nuptials. Do you have any suggestions?

A. Steve Bailey says: We often suggest to our clients that they create a dessert station. Your guests will likely want to get up, mingle, stretch their legs or simply talk to someone else. A dessert station is a great way of giving your loved ones a place to visit and they will be able to eat what they want, when they want – plus it looks great!

Steve Bailey


Deliciously tempting

Deliciously tempting

Q. How can we reflect our summer wedding theme in our big-day menu choices?

A. Dani May-McCallum says: Using fresh, seasonal and locally sourced produce is a really good way of reflecting the time of year in your wedding day.

To me, nothing says “summer wedding” more than dining in laid-back luxury with your favourite people, and our grazing tables are just the solution. Grazing tables and sharing platters are such a great way to create moments of sheer indulgence and showcase all of your seasonal produce, encouraging your guests to feast with abandon. Showstopping styled tables are laden with local and speciality cheeses, cured meats, hand-crafted quiches and pies, artisan breads and crackers, local honey, edible flowers, homemade chutneys and relishes and fresh seasonal salads, vegetables and fruits – such as figs, tomatoes, pomegranates and berries to name a few. To follow, I'd recommend serving our delicious gooey and silky sharing pavlovas, topped with fresh cream and seasonal berries – I can just taste the summer now.”

Dani May-McCallum

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