How do I plan a wedding menu?

Short answer

Start by setting your budget and guest count, then choose a style that fits your venue and season. Work with your caterer or venue chef to build a menu that suits your tastes, dietary needs and the practicalities of the day.

Begin with the practical things: how many guests you have, what the venue allows, and what the kitchen can actually produce. A sit-down meal, buffet, food stations or grazing boards all work, but each suits different venues and timings. Think about the season too. A hot summer day calls for lighter food, while a winter wedding might want something warmer and more filling.

Ask every guest about allergies and dietary requirements well in advance. Vegetarian, vegan, halal, kosher, gluten-free and nut-free options should be clearly labelled. Your caterer or venue chef will help you balance flavours and courses, but you should taste everything before you commit. Book a tasting session and bring your partner or a trusted friend.

Consider the flow of the day. Canapés during drinks, then a starter, main and dessert, or a relaxed sharing style. Make sure there is enough food for evening guests if you have them. Keep speeches and food timings in mind so nobody is hungry or rushed. Finally, check whether your venue has corkage rules or a preferred supplier list. If you are doing a DIY menu, keep it simple and safe. Always confirm final numbers a week before the wedding.