Dinner is the part of the day your guests will talk about a year later, so we treat it as its own project. We start from what the two of you actually like to eat, then work backwards to a menu the kitchen can deliver at scale without losing the point of it.

You will taste everything before you sign anything. Tastings happen at the venue where possible, with the same equipment and the same team who will cook on the day, because a dish that works in a test kitchen does not always survive two hundred covers.

We handle the service staff, the timings between courses, the dietary requirements nobody remembered to mention, and the quiet conversation with the kitchen when speeches overrun. You will not be asked about any of it on the day.