Sunday, 12 February 2017

The Season of Love

The time between Christmas & Valentine's Day is a very popular one for us to receive enquiries from Brides (& grooms of course but usually brides) to be, who have recently become engaged  & are planning the big day. We specialise in bringing food to venues such as Marquees, Halls & Function Rooms so often have to advise as to what menus may work best.

Top three tips.

1. Check the paperwork. What does your venue allow & what will cost extra? Drinks, Outside Caterers? What time can you access the venue, for decoration etc? Insurance? Make sure everything is confirmed in writing - things like delivery times, menus etc.

2. Where does the food come from. Often the big venues just bulk order from a Cash & Carry. This doesn't matter to some. But as a small family business we know which butchers can source the best local meat or which pie-makers make the the best steak & kidney. We know that our bakers high on the moors above Bradford bake us the softest rolls & cakes.

3. Don't be afraid to ask. You're paying lots of money for your catering so make sure you let your caterers know exactly what you want. If you need a dish extra spicy, or a gluten free meal, it should be no problem to provide it. But be sure to give plenty of notice. Asking for a wheat-free, dairy-free meal just as the guests are arriving is maybe beyond even us!

Good luck with the planning.