Planning SOS: The food

We chatted to Steve at Invicta Food Design about wedding planning and creating the perfect wedding breakfast menu.

We're engaged! Now what?
Start planning early and try not to rush. Having said that, if something feels right then be brave and take the plunge. If you plan on seeing five venues, but fall in love with the first one there's nothing wrong with being impulsive and making a choice on the spot. Leave yourself plenty of time, as lots of great venues and suppliers get booked up early.  We have just started taking bookings for 2025. Look for suppliers that want to work with you, are flexible and give good guidance.

What's the one question you get most commonly get asked and how do you respond?
Unfortunately at the moment the top question is still: “what's your Covid policy.”  We've been really flexible with date changes and payment plans if couples are worried about future restrictions.

We're also often asked about provenance and our suppliers. We can proudly say all are Kent based – we buy locally where possible. TH Brown, our Higham-based vegetable supplier is particularly passionate about buying from local growers and cutting down on food miles.

How can we make our big day totally 'us'?
There are lots of traditions surrounding weddings, which is great if that's what you want, but you don't have to follow them. A three-course meal can be swapped for a barbecue feast menu. The first dance can be changed to games followed by a family tug of war, and you can have a doughnut tower instead of a wedding cake. Be as creative as like and if you've chosen good suppliers they'll bring your ideas to life.

What's your top planning tip when it comes to the catering?
Have canapés or bites for your arrival or drinks reception. Wedding breakfasts are usually later than lunchtime so it helps keep people going. Be adventurous if you want to – it's your wedding so if you don't want to offer chicken to everyone that's up to you. And finally, eat the seasons. Choose a menu that showcases local ingredients, it'll taste delicious and is better for the environment.

Steve, Invicta Food Design
www.invictafooddesign.com