High tea, run as catering
Savoury first, then scones, then sweet — and the tea itself, which is the part most caterers skip.
Category
Events
Catering a wedding without losing the food
The meal is what guests remember and the first thing the schedule eats into. How to protect it.
Two hundred people, or eight
Scaling a menu is not multiplying it. What actually changes at each end, and why the constraints invert.