• Tell your caterer honestly and, where possible, explain what is not quite working for you, whether that is flavour, richness, texture, presentation or how the dish fits the wider menu. Clear feedback gives the catering team something useful to refine and is a normal part of shaping the final wedding menu.

  • Come ready to discuss your wedding date, venue, approximate guest numbers, food preferences, known dietary requirements and the atmosphere you want to create. It is also useful to have questions about service style, drinks, presentation and anything about your venue or setting that may affect the catering.

  • The couple should be central to the tasting, while parents or other key decision-makers can join when their input is genuinely helpful. Keeping the group relatively focused usually makes it easier to give clear feedback and keep the couple’s own preferences at the heart of the menu.

  • Either is possible. Some caterers offer tastings before booking, potentially for a charge, while others hold them after booking as part of the menu refinement process, so there is no universal model.

  • Not always. Some caterers will serve dishes directly from your proposed menu, while others offer selected or representative dishes as part of a structured tasting, so ask exactly what your appointment includes.

  • Yes. A marquee wedding can feel exceptionally polished when the food, drinks, service, tableware and behind-the-scenes setup are designed around the setting and guest experience. The temporary nature of the space does not need to be visible in the quality of the hospitality.

  • Involve the caterer early enough for them to contribute before the marquee layout and catering support arrangements are finalised. This allows preparation space, equipment, staff access, service routes and supplier requirements to be considered while the plan is still flexible.

  • Yes. A marquee can support an elegant seated wedding breakfast, sharing menu or another carefully served format when the preparation space, staffing, table layout and service routes are planned around it.

  • Some marquee weddings need a separate catering marquee or dedicated preparation area, while others can use suitable existing facilities. The right setup depends on the guest numbers, menu, style of service, site layout and what is already available at the property or venue.

  • The caterer plans the food and service alongside the marquee layout, preparation area, equipment, access and timings. The working setup remains behind the scenes so guests experience the wedding through the food, service and atmosphere rather than the infrastructure supporting it.

Ready to start planning your next event?

At Vanilla Bean, we make event planning effortless, guiding you from concept to flawless execution. Enquire here to connect with our creative team and bring your vision to life—we can’t wait to hear from you!