Wedding Menu Ideas: Starters, Mains & Desserts

Choosing the wedding menu is one of the most enjoyable parts of planning — and one of the most stressful. You’re feeding 80-150 people with different tastes, dietary needs, and expectations. You need something that photographs well, serves efficiently, and tastes better than average.

This guide covers proven menu ideas for every course, with seasonal options and practical tips from UK caterers.

Starters

The starter sets the tone. Keep it light — guests have been drinking for an hour during the reception and the main event is still to come.

Popular wedding starters

Soup (£3-6 per head) The most popular and cost-effective starter. Serves quickly, accommodates most diets, and keeps the kitchen moving.

• Butternut squash and sage (autumn/winter)
• Tomato and basil (summer)
• Pea and mint (spring)
• Leek and potato (year-round)

Salads (£5-10 per head) Light, colourful, and easy to make vegetarian or vegan.

• Goat cheese, beetroot, and walnut with honey dressing
• Burrata with heritage tomatoes and basil oil
• Smoked duck with orange, watercress, and pomegranate
• Charred peach, prosciutto, and rocket with balsamic glaze (summer)

Seafood (£8-15 per head) Classic and impressive. Best for formal weddings.

• Smoked salmon with lemon, capers, and sourdough
• Prawn cocktail (retro but always popular)
• Crab and avocado tian
• Seared scallops with pea puree and pancetta

Sharing starters (£6-12 per head) Placed on the table for guests to share — more informal and social.

• Antipasti boards (cured meats, olives, artichokes, bread)
• Mezze platters (hummus, falafel, flatbread, tabbouleh)
• Bread and dip boards (focaccia, sourdough, flavoured butters)

Dietary alternatives for starters

Always offer a vegan and gluten-free alternative:

• Vegan: Roasted red pepper and tomato soup, avocado and mango salsa, charred courgette with romesco
• Gluten-free: Most soups and salads are naturally GF — check dressings and bread for hidden gluten

Main courses

The main course is what guests remember. Choose something that looks impressive on the plate but doesn’t stress the kitchen with complex last-minute preparation.

Popular wedding mains

Chicken (£12-20 per head) The most universally liked protein. Easy to cook at scale without quality loss.

• Chicken supreme with dauphinoise potatoes, green beans, and tarragon cream
• Corn-fed chicken breast with wild mushroom risotto
• Roast chicken thigh with chorizo, peppers, and saffron rice

Beef (£18-30 per head) More expensive but makes a statement. Best for winter and autumn weddings.

• Beef fillet with red wine jus, truffle mash, and roasted carrots
• Slow-braised beef cheek with horseradish cream and colcannon
• Sirloin steak with peppercorn sauce and triple-cooked chips

Fish (£15-25 per head) Light, elegant, and works beautifully in spring and summer.

• Pan-seared salmon with crushed new potatoes and dill cream
• Sea bass with samphire, capers, and brown butter
• Cod loin with chorizo and butter bean cassoulet

Lamb (£18-28 per head) Seasonal and impressive. Best in spring.

• Rack of lamb with dauphinoise, green beans, and rosemary jus
• Slow-cooked lamb shank with root vegetable mash

Vegetarian / vegan mains (£10-18 per head) No longer an afterthought — these should be as good as the meat options.

• Wild mushroom and truffle risotto (V/VG adaptable)
• Roasted cauliflower steak with chimichurri and quinoa (VG)
• Butternut squash and sage ravioli with burnt butter (V)
• Aubergine parmigiana with rocket salad (V/VG adaptable)

Building a menu guests can pre-order

Offer 2-3 options per course on the RSVP card:

Example:

• Starter: Butternut squash soup (VG/GF) / Smoked salmon with capers
• Main: Chicken supreme / Beef fillet (+£5) / Wild mushroom risotto (VG)
• Dessert: Chocolate fondant / Lemon posset / Seasonal fruit salad (VG/GF)

Include dietary symbols so guests with allergies can identify safe options quickly.

Desserts

The dessert is the last course before speeches and the evening party. Make it count — but keep it manageable. Complex plated desserts slow service.

Popular wedding desserts

Chocolate (£4-8 per head) The safest crowd-pleaser.

• Chocolate fondant with vanilla ice cream
• Chocolate and salted caramel tart
• Triple chocolate brownie with clotted cream

Fruit-based (£3-7 per head) Lighter, works well in summer.

• Lemon posset with shortbread
• Eton mess with strawberries and meringue
• Panna cotta with seasonal fruit compote

British classics (£3-6 per head) Comfort food that goes down well.

• Sticky toffee pudding with butterscotch sauce
• Apple crumble with custard
• Bread and butter pudding

Sharing desserts (£5-12 per head) Placed on the table for a social finish.

• Dessert sharing platters (brownies, tarts, truffles)
• Mini dessert selection (3-4 bite-size pieces per person)
• Cheese board as dessert (with grapes, chutney, crackers)

Use your wedding cake as dessert

Cutting the wedding cake and serving it with cream or fruit as the dessert course eliminates one plated course. This saves £3-8 per head and gives the cake a practical purpose beyond photographs.

Seasonal menu guide

Season	Starter	Main	Dessert
Spring	Pea and mint soup, asparagus	Lamb, salmon	Rhubarb crumble, lemon posset
Summer	Burrata and tomato, gazpacho	Sea bass, chicken	Eton mess, panna cotta
Autumn	Butternut squash soup, mushroom	Beef, game	Apple crumble, sticky toffee
Winter	Leek and potato soup, smoked salmon	Beef, venison	Chocolate fondant, treacle tart

Seasonal menus cost less, taste better, and reduce the caterer’s reliance on imported ingredients.

Evening food ideas

Evening food is served around 9-10pm for guests who’ve been drinking and dancing. It should be simple, comforting, and easy to eat standing up.

Budget options (£5-10 per head):

• Bacon and sausage rolls in brioche buns
• Pizza slices
• Chip cones with curry sauce
• Toasted sandwiches
• Nacho station

Mid-range options (£10-15 per head):

• Fish and chip cones
• Pulled pork sliders
• Mac and cheese pots
• Falafel wraps
• Mini pies

Premium options (£15-25 per head):

• Full evening buffet (mini versions of the wedding breakfast)
• Street food trucks
• Cheese board with port

Plan for 70-80% of your day guests to eat evening food. Some guests leave, others aren’t hungry.

Next steps

Book a tasting with your top 2-3 caterers. Bring your dietary requirements list and ask them to cook the exact dishes you’re considering — not a special tasting menu that doesn’t represent the real thing.

For more on costs: wedding catering cost per head UK

For comparing formats: sit-down vs buffet vs street food

Browse wedding caterers on Weddings Hub to find caterers in your area.