Home' F and V : Functions and Venues 2016 Contents 20 Scoop Functions & Venues 2016
Do you have a favourite cocktail? How about a local craft beer
or specialty gin? Add some personality to your party with
a small pop-up bar serving your signature sip. Style the station
to fit your theming, and complete the drink with special
glassware and garnishes that will have all guests gushing.
The tiered wedding cake has been around
for centuries, but times are changing.
More and more couples are bidding
farewell to the traditional, instead opting
for a new kid on the block: the mighty
cheese tower. Doughnut stations, ice-
cream sundae bars, cake pops, cupcakes,
and artisan macaron stations are also
“Having two white wines and two red wines
offers guests a choice, especially if you have
something robust and something mellow.”
– O liver Pincott, event sales manager, Royal
Perth Yacht Club.
“Finger food size is ‘two-bites size’ – serve with a napkin.
Provide small dishes around the eating area, to dispose of
pips, skewers, toothpicks and so on.”
– Riki Kaspi, owner, The Cooking Professor.
“Don’t try to recreate the newest, most amazing recipe you’ve
seen on Instagram for your guests – no good will come of it.
Keep it simple – your guests want to see you, so don’t plan
a menu that has you spending the whole evening in the kitchen.”
– Ellie Wilkinson, co-partner, A Moveable Feast.
“Consider adding more substantial dishes to a cocktail menu,
such as sliders, fish and chips in petite cones, or individual
serves of pasta or curries in a small bowl or takeaway box
that can be eaten with a fork.”
– N icole Murtagh, marketing consultant,
The Butcher, The Baker, The Stylist & Creator
(photography Through The Woods We Ran).
Say Cheese Towers
Not providing enough food, and neglecting dietary requirements are event
faux pas that will sour any function. Here are some tips to prevent guests
making an early exit to the nearest McDonalds.
Numbers For a cocktail function, plan 10 to 15 finger foods per person, or
four to six pieces per hour. For a dinner, have three to five hors d’oeuvres per
person, a main meal with small portions of bread, and a dessert.
Dietary Requirements Ensure a third of your canapes are vegetarian,
for a balanced menu that isn’t too meaty.
Equipment For functions at home, you’ll likely have to hire a bain marie,
chafing dish or pie warmer to keep food hot, and a coolroom or additional
fridges. A ‘return dirty’ service is also an option for crockery.
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