MARGOT’S GOLDEN RULES FOR WEDDING CATERING
Think about the small things, such as cutlery – I love silver-plated knives and forks for a touch of antique glamour.
Take inspiration from the location: rustic platters for a barn setting; elevated, refined dishes for a more formal venue.
Use local ingredients – Britain is rich in producers of delicious cheeses, breads, meats and fish products.
Seasonality is key, and this goes for flowers as well as food. Peonies and bowls of peas in their pods are a lovely combination in summer, while winter berries and autumn foliage sit beautifully alongside braised dishes and rich stews.
Go for a different seating arrangement. A long banqueting table, decorated simply with a large cloth and a scattering of candles, brings a sense of drama to a space.