You can save money on the cost of your food and drink on your wedding day by applying some of the following tips:
Serve your guests canapés and nibbles at your evening do and have them served by waiters on platters rather than laid out on tables – you can then just cater for your needs e.g. 3 or 4 platters, one of each item per guest, rather than a whole buffet for each guest.
If your venue will allow the use of an external caterer without hiking the cost of room hire too much, ask close family to help prepare a great buffet – it can be dropped off the night before ready for serving the following afternoon or evening (depending as to whether it is to substitute the wedding breakfast or the evening buffet). You could even prepare your own cold canapés to serve on the evening either alone or alongside additional platters prepared by the venue.
If corkage prices are reasonable and you want to serve serious amounts of your own alcohol consider a trip to the big French Hypermarkets – where you can pick up champagne for the equivalent of a good bottle of wine in the UK. Make sure you check with your venue whether they willlet you serve your own drinks after the meal - many insist that the hotel bar is used after the meal is over, which could leave you with serious amounts of left over booze an addition to the dozen or so bottles of champers you may receive as wedding presents.
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