Easy Wedding Food for Wedding Buffets

Doing your own wedding food is fun and very rewarding, but you need to make sure you get it right. It’s best to stick to easy wedding food as you’ll be able to prepare it in advance and get less stressed. Doing it yourself is also one of the cheapest ways to feed your guests.

For my wedding, we did the catering ourselves. Everyone chipped in which helped enormously. It also took the pressure off and provided a better range of food.
With a combination of freezing in advance, delegating tasks and preparing the majority of the food the day before the wedding we managed to effortlessly cater for 90 guests. It is important to carefully consider what you're going to prepare and when you're going to prepare it, but the biggest secret of all is keeping it all simple.

First of all, a word on quantities

When you’re preparing buffet food for large numbers of people, you don’t need to upscale every recipe to feed the number you invite. Guests will have a little of everything, usually only a tablespoon or serving of each dish.

For example, if you have a salad that serves 25 guests, you only need 3 or 4 more different salads to serve 100. You don’t need to provide 3 different salads, all at 4 times the quantity. You’ll end up with too much food! And don’t forget, not everyone will have every dish.
In terms of numbers, 50 people is quite do-able. Any more than that and you’ll need lots more space, time and help from friends and relatives.

I used Good Housekeeping's Cookery Book, 1985 to help me. It was indispensable and many of the recipes below are taken from this book.

There's a whole section on catering for large numbers, lots of recipes and details of how to scale up. It's still in print and easy to get hold of. It's a must for any kitchen.