Menus & Food
Bowl food, and why it beats a buffet
A buffet makes a queue. Bowl food keeps the room moving — which is usually the thing you were paying for....
Read More
Marquees & Field Kitchens
How to choose a caterer for a marquee wedding
Six questions that tell you whether a caterer can actually work in a field, or is quietly hoping there will be a kitchen....
Read More
Catering
Shoot lunches: what good looks like
A shoot day does not wait for a caterer. What separates a well-fed day from a badly fed one, before the season starts....
Read More
Parties & Events
Throwing a party at home this autumn
The thing people assume they need is a venue. They rarely do — because the kitchen arrives on a van....
Read More
Catering
What a field kitchen actually is
A barn has a kitchen. A field has nothing. Here is what actually has to arrive on a lorry before anyone can cook a wedding breakfast in the middle of ...
Read More
Marquees & Field Kitchens
Catering an autumn wedding in a marquee
Shorter days, colder ground, and — if you get it right — better food than a July wedding. What actually changes when the marquee goes up in October....
Read More
Planning
Feeling Overwhelmed Planning Your Wedding? 7 Tips That Help
Practical wedding planning tips to reduce overwhelm, stay organised and enjoy the run-up to your day with more confidence and less stress....
Read More
Planning
How to Create a Sustainable Wedding
Simple ways to plan a more sustainable wedding, from seasonal menus and local suppliers to reducing waste without compromising the day....
Read More
Menus & Food
The History of Afternoon Tea
One of the few English inventions with a precise origin, and it was invented out of hunger. Where afternoon tea came from, and why it still suits an event....
Read More
Planning
Things to Think About When Organising a Sustainable Wedding
Most wedding sustainability advice is about confetti. The decisions that actually matter are duller, larger, and mostly about travel, food and waste....
Read More
