Here is a selection of Q&As from Your East Anglian 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 firstname.lastname@example.org
Q. We're massive foodies and would love to lay on a wedding spread for our guests to remember but we're worried about the price. How can we keep costs down without sacrificing on quantity or quality?
A. Natalie Creegan says: Nowadays you don't have to have a big budget as there are many alternatives to the traditional wedding breakfast. With festival-style weddings becoming evermore popular, the type and style of food you offer can be very cost-effective. Our wood-fired pizza ovens, coupled with paella pans, work really well for a relaxed vibe. Other popular choices include Mexican and Indian dishes. These can be set up as separate stations so guests are free to eat while they mix and mingle. They're also ideal for the evening do and are budget-friendly too.
Barbecue food is another great option and can be served to the tables on platters or set up buffet-style. We include a simple starter and our delicious double chocolate brownie tower dessert is to die for.
Grazing boards are slightly more formal but still very interactive and relaxed. We use long wooden boards for serving, which look stunning and we can provide endless options, catering for all tastes including veggie and vegan guests.
Q. We want to celebrate the season throughout our big day. What would you suggest for the catering, that's new and exciting for summer weddings?
A. Peter McAleese says: This year we're seeing a continued shift from the classic three-course wedding breakfast towards more informal catering styles such as sharing platters and food stations with live-action chefs. Food trucks for evening snacks are always a huge hit, creating a more interactive and sociable experience for guests in a relaxed and original way.
Not only are couples looking for less traditional and more social styles of dining, they're also keen to incorporate more international styles and cuisines such as 'en vogue' tacos, oysters, ceviche and sushi.
It's no surprise that beautiful food and dessert stations are still hot – I love the look of these amazing feasts that take your puds to the next level. Mini drinks stations remain popular with gin, rum and whisky bars to tantalise the taste buds!
Rustic weddings are also back with a bang, serving food on wooden and industrial-style platters, as well as build-your-own desserts, for example a beautiful cheesecake served with lots of toppers and dry ice to add theatre and drama.