MAR­GOT’S GOLDEN RULES FOR WED­DING CATER­ING

Town & Country (UK) - - TASTE -

1

Think about the small things, such as cut­lery – I love sil­ver-plated knives and forks for a touch of an­tique glam­our.

2

Take in­spi­ra­tion from the lo­ca­tion: rus­tic plat­ters for a barn set­ting; el­e­vated, re­fined dishes for a more for­mal venue.

3

Use lo­cal in­gre­di­ents – Bri­tain is rich in pro­duc­ers of de­li­cious cheeses, breads, meats and fish prod­ucts.

4

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.

5

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.

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