A wedding tasting is your one chance to shape the menu before the day itself. Here's how to get the most out of it.
A tasting session can feel like the most indulgent part of wedding planning, but it's also one of the most useful — a working meeting disguised as a nice lunch. Knowing what to expect, which questions to ask, and how to give feedback that actually changes the menu makes the difference between a tasting that's enjoyable and one that's genuinely productive.
What Happens at a Tasting
Most tastings run through a representative slice of the proposed menu — a couple of canapés, a starter, main and dessert option — rather than every single dish, since a full banquet tasting for two people rarely reflects reality. Expect it to run around ninety minutes with your chef or event coordinator present to talk through ingredients, portioning and any substitutions, and to take notes on the spot rather than after you've left.
Questions Worth Asking
Beyond 'does this taste good', ask how each dish holds up cooked at scale for 100-plus guests rather than a tasting portion for two, and how it's affected by outdoor Marbella heat if you're serving al fresco. Ask about seasonal swaps if your date falls outside a key ingredient's window, and get clarity on pricing per head at this stage — remember prices exclude 21% VAT — so there are no surprises on the final quote.
Giving Feedback That Sticks
Specific feedback works far better than general impressions — 'too much acidity in the dressing' is more useful to a chef than 'not quite right'. Bring a shortlist of two or three genuine concerns rather than reworking every dish, and trust your caterer to translate taste notes into kitchen adjustments. Once you've settled on favourites, we'll lock in the final menu and confirm numbers. Ready to book your tasting? Get in touch for a tailored quote.
