Ultimate Wedding Catering Advice from Truffle Honey


When booking your wedding venue, you might find the venue recommends you outsource your menu and food for your wedding day.

One thing you might have not expected to think about is who to pick for your wedding venue for your food and catering. Many venues with exclusive hire now give you the option to get creative and choose your wedding menu. While this might seem like a fantastic option, it might leave you wondering where to start with planning for this.

We spoke to Truffle Honey about what they supply and how exclusive wedding catering can greatly benefit brides and grooms.

Could you tell us a little bit about your company?

Back in 2015 while I was pregnant with our youngest, Mike noticed that there was a shortage of chefs in the industry so decided to leave his job as head chef in a 5-star hotel (much to my pregnant horror!) and started our company, Chef Hire, where we place experienced chefs into hotels, restaurants and venues to help relieve the pressure they were under. We made a simple website and started to get enquiries immediately from people looking for chefs to cater privately in their homes, on their holidays to Ireland and for Weddings. We rebranded the company to Truffle Honey in 2017. I always ask our couples if there is any dish that is special to them as a couple for example a dessert that they had on a date or when they got engaged and see if we can include it into their day.

What is typically included in your packages?

We tend to price each element of the day separately. We find that this helps with the couple’s budgets. Drinks reception food, main meal and evening food are all priced individually. This gives the couples a clear view of what they are paying for.

What should a couple typically budget for wedding catering?

Outside catering is a tricky one to answer as It depends on the venue. Whether it’s in a wedding venue or at a marquee at home. Kitchen rentals, cutlery, crockery, glassware table linen etc. I would say you are looking at €150 per person to include food and rentals.

What are the benefits of outsourcing an outside catering company for your wedding?

Individuality – 100%! It’s unique to you. You have more control over what is happening on the day. Menu choices, timings. It is so memorable for your guests to do something different other than a hotel.

Are there any upcoming catering trends?

Couples are still looking for Grazing tables full of meats and cheeses, and seafood stations – think succulent langoustines, freshly shucked oysters, crab legs. Colourful healthy crudite platters with dips for drinks receptions. Dinner we are still on the feast with banquet tables filled with salads, pieces of bread, roast meats, and vegetables. Desserts are gone retro. We are seeing ornately piped cakes, cheesecake, trifle, bread and butter pudding. We are also seeing a lot more plant-based weddings.

Can I bring wedding caterers to any venue?

This is really up to the owner of the venue. We have catered in sheds, pubs, hotels, marquees, back gardens, golf clubs, and the beach.

What are the most traditional menu options for couples?

The most traditional menu wedding day offering would be canapés after the ceremony followed by a three-course meal. Usually, a seafood starter is followed by a fillet of beef and fish options. Dessert to follow. Traditional always works. It doesn’t have to be boring or fuddy-duddy.

Would you encourage couples to create their bespoke wedding menu?

I always start by sending our menus to them and follow up with a phone call where we discuss their vision of the day and find out their likes and dislikes. I always remind couples that this is their wedding day and to do the food that they like. People get caught up in worrying if Aunty Mary and Uncle John will be picky!

How equally important is it to provide excellent customer service, as well as fantastic food?

Crucial – Customer service begins at the first contact and should continue until the very end. It’s all well and good having amazing food but if the service is slow or communication lacking will bring down the couple’s experience.

Are canapés essential/recommended?

People are hungry at this stage of the day. The ceremony is usually around lunchtime when the bellies start to rumble. I would always recommend you offer something to guests when they arrive.

Should a couple prioritise canapés or supper?

You can strike a balance if the budget is under pressure. I wouldn’t prioritise one over the other.

Can your company provide day 2 catering?

Of course and the evening before if desired. We have done breakfasts, brunch and BBQs on day two.

Should a couple incorporate the seasons into their menu?

Our menus change seasonally. It’s important both environmentally and for the budget to serve food that is in season.

Do you have any budget-friendly tips to keep costs to a minimum?

The easiest way to reduce costs is to reduce the wedding guest list. Tea and coffee are a huge expense too which is rarely appreciated. You would get a lovely pair of Manolo Blahniks for the price of serving tea and coffee to your guests! 

Do you have any wine-pairing services or recommendations for your menu/couple of menu suggestions?

Once our couple has chosen their menu we are happy to recommend wine varieties that will pair with the meal.

Where can brides and grooms go for more information on your company?

You can contact us on our email info@trufflehoney.ie

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