Words by Anna Moscataro (@recipeswithoutborders)
A serving of reality alongside your wedding menu with the vivacious Anna Moscataro of Recipes Without Borders.
When it comes to planning your dream wedding, how much thought really goes into the food? For some couples, it’s just another tick-box between floral centrepieces and first-dance songs. For others, like me, it’s everything.
I’ve been in a relationship for 15 years (yes, reader, he finally proposed), and as I wade through the chaotic joy of wedding planning, I’ve realised that food is my hill to die on. It’s the part of the day where you can really show some personality. It’s where things go from “Pinterest board” to “oh, this is so them.”
Because here’s the truth. Guests may not remember your carefully selected linen colour, but they will remember if the chicken was dry. Or if there wasn’t enough of it. Or if it arrived cold after a 40-minute speech from Uncle Dave.
You might have a Lambrini budget with a Champagne vision, but I’m here to help you make your wedding menu work for you. This isn’t about spending thousands on truffle foam and wagyu sliders (unless you want to.) This is about creating a meal that reflects who you are as a couple. A homage to your story, your shared tastes, your quirks and culture.
Let’s talk about how to do that, and why, more than ever, your wedding food matters.
Make it Personal
First things first. Forget about your guests. Just for a second. This is your day. What do you and your partner actually enjoy eating? Is there a dish from your childhood that means something? A meal you bonded over early in your relationship? A hangover breakfast ritual or a celebratory dessert?
For us, it was about keeping things seasonal and working closely with our venue to build something that felt like us. Flavourful, thoughtful, and fun.
And don’t even get me started on the drinks. We said no to the standard “red or white?” and yes to signature cocktails. I’m a margarita girl through and through, so we served a punchy version we called the Moscarita – my last name fused with a Margherita for a personal twist. My partner’s (Mr Brown) an Old Fashioned man, so his became the Smokey Old Brown. Personal, cheeky, and very us.
One Thing we Really Leaned into? The Wine
Let’s be honest. Wedding wine is usually just plonked on the table with zero fanfare. We changed that. We added simple wine descriptions, just a sentence or two on the menu, and if you’re printing menus for the table, I highly recommend noting what each wine pairs with. It feels posh but costs very little, and suddenly the £7 supermarket Malbec feels like a sommelier’s recommendation.
As for menus themselves, you’ve got options. Go big with personalised prints (I am, this is my splurge zone), or keep it budget-friendly with chalkboards or printed A4 menus tucked into faux-gilded photo frames from The Range. Or skip them entirely. There’s no wrong way here, just whatever feels right for your day.
Now, Onto Food
Let’s say your venue offers the classic “chicken with gravy and veg” option. Boring? Only if you let it be. For example, my partner’s Northern, I’m Southern. We have very different takes on gravy. So we asked if our venue could offer a choice. His version, thick and hearty. Mine, light and pourable. It’s a small, funny detail, but it tells our story.
And it doesn’t stop there. Ask if they can replicate a beloved family dish. I’m trying to get my grandad’s legendary roast potato recipe onto our wedding plates. It may or may not happen. Venues have rules. But even asking shows your intention. This food means something.
Let’s Talk Post-Ceremony Canapés
I love a canapé. They feel elegant and celebratory. But let’s be real. If they arrive after the ceremony and you’re starving, even a vol-au-vent starts to look like a five-course tasting menu. Timing matters. If you’re in that hanger danger zone, consider going apertivo-style. Pair your canapés with your signature cocktails. Think mini bites that complement your drinks. Taco and tequila. Crostini and whisky. Instant vibe upgrade.
Even better? Grazing boards. I am obsessed with them. People say charcuterie boards are over. They are not. They’re timeless. Plus, they’re easy to personalise. Hate Parma ham? Swap for Wiltshire. Not a pecorino fan? Bring in a good mature cheddar. A grazing spread lets you showcase your flavours, your story, your way.
Keep the Starter Course Classic but Elevated
Wedding kitchens are like military operations. You need dishes that can be prepped, plated, and served fast. My advice? Go simple and delicious. Quiches, terrines, tarts. Timeless and crowd-pleasing, but only if executed well. Because no one wants a soggy bottom. Mary Berry included.
I also adore nostalgic dishes done well. Think the Devonshire style in Soho; elevated prawn cocktail, or a posh pâté on toast. Make the toast sourdough. Add micro herbs. Ask for prawns from a known location: Icelandic cold water prawns or Scottish langoustines. Suddenly you’ve taken a retro starter and turned it into a talking point.
Choose a Format That Fits You
Not every wedding needs to be a three-course, sit-down affair. Love a barbecue? Do it. Want a taco truck? Go wild. Prefer sharing platters or a family-style feast? Brilliant. Just make sure whatever you choose, it’s executed well.
Because when you’re spending upwards of £100+ a head, your guests shouldn’t be left wondering where the food is, or why it tastes like last Tuesday’s conference buffet.
Don’t Let Food be an Afterthought
Too often, food gets bundled into a venue package and forgotten about. But this is one area where you want to dig deeper. Ask questions. Can the venue customise the menu? Can you bring in an outside caterer? Are the ingredients local and seasonal? Does the chef understand your vision?
And yes. Absolutely go to the tasting. Twice, if necessary.
Because nothing kills a post-ceremony buzz faster than a dry chicken breast and lukewarm veg.
Let’s Not Forget Dessert
I am a self-confessed sugar fanatic, and dessert is where I feel the most joy. But you’ve got to be strategic. After two courses, your guests are getting full. If you’ve gone light earlier, go big here. Sticky toffee pudding, chocolate fondants, treacle tarts with clotted cream.
But if your mains were rich, keep dessert zesty and fresh. Think lemon tart, berry mille-feuille, pavlova with citrus and cream. Something that satisfies without sending people into food comas. After all, guests don’t want to be rolled onto the dance floor later.
And if you really want to make dessert an experience, let the guests get involved. Picture build-your-own Eton Mess stations or massive brownie sharing platters where each table gets to add their own toppings. Ice cream, sprinkles, fruit, whipped cream. It’s fun, interactive and surprisingly cost-effective. Oh and who doesn’t love a tower… with Tiramisu being the latest dessert lover trend.
Going for a barbecue-style wedding? Grilled pineapple with a rum glaze and fresh mint is a total show-stealer. Light, dramatic, and totally delicious.
Final Thoughts
You don’t have to spend thousands on food, unless you want to. But what you serve should feel intentional. Your menu doesn’t have to be fancy, but it should be good. Hot. Well-seasoned. Thoughtfully done.
In the end, wedding food is about connection. It’s a shared experience. A love letter written in bites and sips. So choose dishes that mean something. Toast with drinks that say “us”. And whatever you serve, make sure it tastes bloody delicious.
Because if nothing else, let them remember that the food slapped. Even if Uncle Dave’s speech didn’t.
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