We get really excited when our website guru tells us how many people read this blog and we're always looking for ways to thank you for your loyalty! So, I'm delighted to introduce a new guest-blogger to the Magic Dust family who is expertly placed to offer tips and advice that will help you choose a caterer, make decisions about menus and highlight pitfalls to avoid.

Sarah Whitmore runs Flametree Catering, an Oxfordshire-based company. I've had the pleasure of tasting - well, scoffing uncontrollably actually! - Flametree food and can thoroughly recommend it.

Sarah is far too modest to mention this but, if you'd like to read more of her tips then make sure you buy this month's Delicious Magazine (on sale 28th May) and check out the article about DIY weddings.

Sarah, over to you...


Here are 3 of my top tips for those thinking of self catering at their wedding. It's a trend we're seeing emerge as couples try to rein in the costs by employing the culinary skills of friends and family and is particularly popular when hosting a marquee wedding. The tips are also perfect should you be hosting a pre- or post- wedding barbeque or picnic...

1) Even if money is short, go to the expense of hiring the crockery & glassware. This is not a great cost, you can return everything dirty (unlike when you 'borrow' from a supermarket) and it is a huge relief to family and friends not to spend the day after the wedding (more often in the early hours!) in the kitchen washing & cleaning.

2) Invest in a professional/trained front of house to oversee the serving of the food, drinks etc. Even if you have friendly & kind volunteers, it can still be stressful not having the reassurance of somebody being in overall charge.

3) With regards to food, stuff that can be done in advance is far easier to manage which is why I would recommend hot foods that can be prepared weeks before and frozen - and easily mass produced. It's surprising how popular curries, tagines etc. are and such a great change from the bog standard chicken breast that graces most wedding menus in a bid to please all. Don't forget, most salads have to be prepared on the day and if you're catering for vast numbers this always takes longer than you think. Whilst on the subject of food, unless you plan to seriously over-cater, make sure you have somebody to serve at the buffet. However lovely your friends are, there are always the eyes-bigger-than-tum brigade who pile their plates and leave the last tables to be called with nothing but the dregs leaving you looking ungenerous and your guests hungry.

Labels: budget, caterer, guest-blogger, supplier, tips