Choose dishes that scale
Some dishes lose quality when cooked for hundreds. The menu for a large wedding uses dishes that can be prepared ahead and finished quickly, so every plate leaves the kitchen at its best.
Service style
Plated service is the most formal and needs the most staff. Family-style sharing and food stations are faster to serve and feel more relaxed. Many large weddings mix them.
The kitchen and equipment
Plan ovens, hobs, refrigeration, prep space, water, power and washing up for the full number of guests. At most venues this means a temporary kitchen planned with a rental company.
The team
A large wedding needs a head chef, sous chefs, cooks, kitchen porters, a service captain and a full floor team. Staffing is agreed once the menu, service style and timeline are fixed.
Timing
Every course is timed with the planner, the band and the speeches. A clear run sheet keeps 500 plates moving without delays.
I cater weddings up to 500 guests with a hired team. See wedding catering or check your date.