Food Glorious Food

When should we start looking into catering?
We suggest looking in to your catering options at least 12-18 months before your wedding as the best caterers tend to get booked up quickly. It's also a good idea to consider your catering options at the same time as your venue search. Certain venues may have recommended suppliers but you don't always have to use these so it's worth looking around.

How many canapés per person is the perfect number?
Three to four is ideal. The canapé service is less about quantity and more about quality and innovation, after all this is the curtain raiser to your meal. We think it's good to offer guests a meat, vegetarian and fish option to ensure there is variety.

Which canapés are always a hit with the guests?
Our mini Yorkshire pudding with rare roast beef and horseradish cream is our most popular and goes down great with guests at anytime of the year.

When should you let caterers know your final numbers?
We ask for final numbers two weeks before the wedding but it is important to find out the caterers booking policy for example when deposits and final balance are required as it will help you plan.
Also, you should look for flexibility in a caterer, if you suddenly find out if someone has a special requirement, how would they deal with this?

What works well for Children at a sit down meal?
We often advise for the children's meals to be served with the adult starters. A separate child friendly menu also proves a great hit with the little ones.

How many waiters will we need?
Different menus require a different number of waiting staff so this is something to discuss when meeting with your caterer, it is also important to ask if staff costs are included in the price.
At Smallpiece Catering we generally work on a ratio of one waiter/waitress per table for a sit down meal which is generally between 8-10 guests.

Why is it important to have a menu tasting?
Good caterers will want you to taste their food, this helps you to see the quality and style of food they offer and is a great chance for you to air your likes and dislikes and to discuss your own thoughts and ideas.

Should we worry about any hidden costs?
Make sure staff, glasswear, table linen and crockery is included in menu quotes so you don't have any nasty quotes later on.

How can we make our evening food stand out?
It's good to provide service with all food, even buffets rather than leaving people to help themselves.
Don't be afraid to serve your favourite food, homemade pizza's and fish and chips may seem simple but they go down a storm with guests.

Do you have any top tips for cutting the catering costs?
There are a number of ways to save money without scrimping on the quality of food, why not use your canapés as informal starter or serve your wedding cake as dessert.
Sticking to a set menu can also be a money saver.
Also many people think a buffet or barbecue is a cheap way to feed guests but this often isn't the case, you may lose waiting staff but there is a higher food cost involved.

ABOUT THE COMPANY:
Founded by head chef, Ann Smallpiece, and her business graduate daughter, Gemma Braybrook, Smallpiece Catering is a real family affair.

Ann puts her 34 years of cooking experience to good use to create mouth-watering menus bespoke to the bride and grooms taste while Gemma's event management skills ensure everything runs smoothly from the initial planning to the big day.

And this combination seems to be the secret of their success after becoming regional finalists in the Wedding Industry awards, which are voted for by brides and grooms themselves, in both 2014 and 2015.

The happy Hampshire newlyweds who have used Smallpiece Catering voted for them in the Best Wedding Event Team and Best Caterer categories for the London and South East region.

With their motto 'Big Enough to Cater, Small enough to Care' the duo go out of their way to make every aspect of any event extra special from weddings and anniversaries to dinner parties and afternoon teas.

http://www.smallpiececatering.co.uk

Ann Smallpiece