A Full Wedding Menu for 70 Guests at a University Guesthouse
We catered a wedding reception for around 70 guests at a university guesthouse.
The venue did not have the kitchen facilities one would expect in a restaurant. To serve a full French menu within those limitations, we planned every dish by separating the stages to complete in advance from those to finish at the venue.
Before service, we agreed the order of finishing, the temperature of the plates and the signals to use with the service team, so that each dish would reach guests in its best condition. Serving 70 people to a consistent standard requires more than cooking skills: it also requires a clear plan for where each stage happens, how far to complete it and when to serve.
Even at a venue with limited equipment, establishing the conditions early can change the range of food we are able to offer. You are welcome to speak with us whether you have already chosen a venue or are still considering one.
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