A good fit forAnniversary dinners, family lunches and milestone celebrations with a clear guest list.
Choose the kind of gathering
A long lunch, a formal dinner and a drinks reception need different food and staffing. Think about how much time you want at the table and whether guests know one another. Shared platters can encourage conversation; plated courses create a more defined rhythm. Describe the experience rather than asking for a menu without context.
Plan the table as well as the menu
Check seating, table space and access between guests before choosing a service style. Ask whether waiting staff, crockery, glassware and linen are included or supplied separately. If you are hosting at home, explain the kitchen facilities and preparation space available. Agree how much access the caterer needs before guests arrive.
Leave room for the personal touches
A favourite dish, a toast or a family dessert can give the meal meaning, but discuss what is practical. Tell suppliers about speeches, photographs or entertainment that might affect course timings. Agree who supplies drinks, who pours them and what is cleared afterwards. A quieter timetable often needs as much coordination as a busy one.
BEFORE YOU ASK FOR QUOTES
The details worth agreeing.
- Choose seated courses, sharing dishes or a reception format.
- Count the people who need seats and table settings.
- Describe kitchen facilities and preparation access.
- Set aside time for toasts without rushing food service.
- Confirm the finishing time and clearing arrangements.
A USEFUL STARTING BRIEF
Make it specific to your event.
Replace the bracketed details. Keep names, contact details, exact private addresses and named health information out of the shared brief.
An anniversary meal with a relaxed pace, time for a toast and a menu that feels personal. Please distinguish chef time, waiting service, tableware, preparation access and end-of-service clearing.Open the planning hub ↗
QUESTIONS TO CLEAR UP
Before you decide.
Can a menu include a favourite family dish?
Ask the supplier early and explain why the dish matters. They can say whether it fits their style, equipment and service plan, and whether it changes the price or preparation.
Does private dining always mean a chef in our kitchen?
No. Some food may be prepared elsewhere, and some suppliers need to cook on site. Ask exactly what facilities, space and arrival access their proposed menu requires.