FAQs and expert advice about catering

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 editor@youreastanglian.wedding

To view more expert advice on a different topic, please select one from the list below.



Grubs up!

Grubs up!

Q. How can I be inspired by 2023 catering trends?

A. Danielle Harvey - Managing Editor says: - Having chefs cooking the food live in front of guests.

- Cocktails: whether you host a cocktail hour for your reception drinks, or serve personalised cocktails.

- Barbecues specifically the Kamado barbecue will be popular in 2023. This type of Japanese barbecue allows you to grill and smoke any kind of food at the same time.

- Globally-inspired dishes and fusion menus.

- Late-night junk food. Think hot dogs, dirty burgers, loaded fries, waffles, crêpes, churros and pizza!

- Personalised menus are becoming increasingly popular, incorporating a family recipe, or something special to the couple that they ate on a favourite holiday.

- Sustainable catering: eco-friendly weddings championing locally sourced ingredients, using recyclable serving ware and reducing food waste.

- Fruity cakes: adding natural fruity flavours to wedding cakes i.e. raspberry, lemon and elderflower.

Danielle Harvey - Managing Editor, County Wedding Magazines


A taste of autumn

A taste of autumn

Q. We haven't decided on the menu for our autumn wedding yet. What would you advise?

A. Emma Boubaker and Lucy Britten says: When it comes to weddings, we definitely notice a difference when it comes to the changing seasons. Over the summer months the focus is more on fine dining and the intricate details, while coming into autumn, we're seeing demand for more wholesome sharing platters. We always use fresh local produce and try to adapt our menus to what is in season such as local lamb racks with asparagus in the spring compared to a rustic vegetable tagine main course for this time of year. We find that our dinner party menus also change from things like Cley Smokehouse seafood platters to winter squash soups and berry crumbles. We love catering for all seasons, but we have to admit we love the rustic, wholesome vibes of autumnal weddings the most. We have also noticed a huge increase in demand for vegetarian and vegan dishes too and have now added a couple more options to our 2023 menu to adapt to the current global change on how we look at food as a society

Emma Boubaker and Lucy Britten, Bayfield Catering


Food, glorious food

Food, glorious food

Q. We're having a relaxed, informal wedding and want to keep our guests well fed throughout the day and evening. What would you suggest that's a bit different and that looks and tastes delicious too?

A. Amy Rogers says: We would recommend a chef's choice selection of canapés as a budget-friendly option using produce which is plentiful to save you money or you can choose your own. Antipasti family service is a great way to help guests mix and mingle and it provides a wow-factor centrepiece. Filled with colour and different flavours, the tables look great dressed with platters of cured meats, cheeses, olives, flavoured breads and salad.

Staying with the family service option, for the main course something like our pomegranate lamb with garlic roasted new potatoes, green bean and rocket salad is a favourite.

Keeping dessert simple, how about your wedding cake, served with berries and cream or a brownie stack decorated with edible flowers from Norfolk, fresh fruits or garnish of your choice? We're well known for our brownies and have created many delicious stacks for weddings

Amy Rogers, Stour Valley Catering