Start by deciding what the food needs to do. A grazing spread may work well for an informal afternoon because guests can eat at different times, whereas a plated meal gives a formal gathering a clearer rhythm. Shared platters sit between those options and can encourage conversation, but they need enough table space and may be less convenient for guests with specific dietary needs. If you are researching options, the Catering cottage point page can be used as one reference point, but ask any provider to describe precisely what is included.
Access deserves as much attention as the menu. A waterside or less central venue may involve narrow roads, stairs, limited parking, boat access, or a longer unloading route, so confirm these details before booking. The cold chain is the process of keeping perishable food at safe temperatures from preparation through transport and service. Ask how chilled items are packed, when they will arrive, and whether the provider needs refrigeration on site. For a hypothetical 30-person lunch, a short unloading window could affect whether food arrives ready to serve or needs careful finishing.
Clarify the service model in writing. A buffet normally means food is placed for guests to serve themselves, while staffed buffet service adds people to replenish dishes, explain the menu, and maintain presentation. A canapé service involves small portions circulated by staff, which can be effective before a meal but requires enough servers to reach the whole group. Check whether crockery, glassware, cutlery, linen, tables, serving equipment, collection, and cleaning are included or charged separately. Reviewing wider event catering information may help you frame questions, but the quotation should remain specific to your event.
Dietary planning should be practical rather than treated as a last-minute note. Ask guests to identify allergies, intolerances, religious requirements, and preferences separately, since these terms do not always mean the same thing. Cross-contact means an allergen can transfer through shared utensils, surfaces, oil, or preparation areas even when it is not an intended ingredient. Ask how special meals are labelled, kept separate, and served. For example, a guest who cannot eat nuts may need more than a nut-free-looking dessert if the same equipment has been used for other dishes.
Compare quotations on the same basis. One provider may show a low food price but exclude delivery, staff, equipment, tax, or post-event collection, while another may combine those services into one figure. Ask whether prices are per person, per platter, per service period, or based on a minimum spend. A minimum order is the smallest quantity or value a supplier will accept, and it can matter when the guest list changes. Request a written cancellation and amendment policy, including the date by which final numbers and dietary information must be supplied.
A sensible final choice balances food, logistics, service, and communication rather than relying on menu photographs alone. Look for a provider that answers access questions clearly, explains its food safety arrangements, and adapts the service to the venue. A short planning call can reveal whether the team has understood the running order, from arrival drinks to dessert and departure. For a small family gathering, simple delivery may be enough; for a timed celebration with speeches, staff and coordinated courses may justify the added cost. Confirm the final menu, quantities, arrival time, contact person, and responsibilities in writing before the event.
