Give me your most viperish take - I’ve got 18 months to sort this.
Plan: early June. 2pm ceremony, 2.45/3pm reception. Gorgeous huge local garden, marquee/stretch tent for cover as needed. Seats and occasional tables scattered about. Circulating staff facilitating the food. Vintage china (hired). Buffet food tables/tablecloths.
Fizz on arrival (cremant de Loire) or sparkling elderflower. Jugs of water available.
Cocktail bar making jugs of 4 different cocktails for the staff to circulate- likely Pimm’s, a gin cocktail and 2 nonalcoholic ones.
Vegetarian sandwiches from local sandwich place: cheddar and chutney, Brie and grape, roasted veg &hummus, cucumber.
Crudites and 2 dips, probably tsatziki and hummus again.
Cake: 2 mini scones per guest with clotted cream and jam (300 scones). Choice of rich chocolate cake, lemon drizzle, Victoria sponge with strawberries and cream. Additional gluten free and vegan option depending on numbers needing this.
Wedding cake bought from local
cake maker: fruit cake layer, gluten free layer, vegan layer.
Also plain strawberries with/without cream on offer (the venue is a farm that does pick your own strawberries).
Big question: is it crazy to think I could make the scones and basic cakes myself and freeze them over the months, and hire someone to defrost them over the previous 24 hours, ice them and manage them on the day? Money isn’t necessarily the issue so much as preferring my own baking. 300 mini scones, 10 each of the large cakes above.