Which reception style would you choose?

After years of event managing weddings it still amazes me that every one I attend is so different. I suppose everyone is unique in their own way and their ideas of that perfect wedding day always take on a very personal theme.

This weekend we had two teams at two very different wedding receptions, both were equally pleasurable and enjoyed not only by the guests but all of us KF staff too.

My team and I looked after the lovely Nina & Greg at Berkhampstead Boys School, a beautiful building that made me think I was in a Harry Potter movie! With ornate windows, wood panelling and rolling lawns it was a magical setting.


After arrival drinks on the lawns the guests made their way into the stunning hall for the wedding breakfast. Salad of Seared a Duck Breast, Pancetta, pink grapefruit, watercress & a honey and Lavender dressing started the meal.
Speeches followed before we served a main course of Rump of English Lamb, Dauphinoise, Asparagus & Chantennay Carrots with Mint Hollandaise.
Rolo Chocolate Brownie Stack with Clotted Cream followed by Tea & Coffee. Delicious meal considering it was all cooked in a make shift classroom! Well done chefs!


DJ Derek soon got the tunes spinning and with a busy bar the guests partied the night away. Great fun, a lovely lively crowd and a beautiful couple, a pleasure to look after!

Ian and his team were at the beautiful Walkern Hall for a Tipi wedding for Stephen & Abigail’s reception. Completely different style with canapés on arrival, hog roast served to the tables with salads & potatoes and KF signature trio of desserts for pudding. The Pimms, mint & Strawberry Trifle was a winner!



With dancing and revelry going on until late, fish and chips and bacon rolls were served in baskets to the guests. Fantastic disco dancing late into the evening made for a very special day.

So, which reception style would you choose? Historical hall or a Tipi? Round tables with linen cloths or bench style tables with sheepskins? 3 course plates meal or hog roast?
In my opinion they both work well, guests at both events enjoyed themselves, that’s the beauty of outside catering, nothing is standard and everything is possible!

What’s next week going to bring?

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