Drinks

There are a couple of golden rules at weddings: to always have enough alcohol and never ask guests to pay for their own.

At the reception it is popular to serve champagne, but if it is a summer wedding Pimms is also a popular choice. Wine and beer should always be on standby for those who don’t like what is on offer. For those guests who don’t want alcohol, elderflower cordial is a tasty alternative. Apple or pear juice can be added to it in order to make a refreshing summer cocktail which can also be served in champagne flutes. If fruit is placed in the bottom of the champagne flute it is easier for serving staff to work out who is drinking champagne and not for when they top-up glasses. Positioning waiters at the entrance to the venue will ensure that all guests have a drink on arrival. From then on no guest should be without a drink unless they have refused a top-up.

At the wedding breakfast both red and white wine should be served along with still and sparkling mineral water. One bottle of wine and one litre of water per person is the norm. If the couple has a large wedding budget it is a nice touch to have one wine waiter per two tables so that there are no bottles left on tables. Otherwise it is fine to have bottles on tables, but get serving staff to check when they are empty in order to re-stock.

It is essential for the bar to be kept open until the end of the reception and should have at least one member of staff there at all times. It is usual to have one barman per 100 guests. Beer and wine should be served as well as plenty of still and sparkling water. Whether cocktails and spirits are served will depend on the budget. In winter it is sometimes an option to serve mulled wine or hot toddies.