Cater Your Own Wedding: Real Tips, Costs, and What You Need to Know

When you cater your own wedding, you take full control of the food and drinks served at your reception, from planning menus to hiring staff or cooking yourself. Also known as self-catered wedding, it’s not just about saving money—it’s about serving food that truly feels like you. But it’s not as simple as picking a few dishes and calling it a day. There’s logistics, timing, permits, and the emotional weight of feeding everyone you love.

Most couples who cater your own wedding do it because they want something personal—maybe it’s grandma’s lasagna, a taco bar from your college days, or local cheeses from a Bristol farmer’s market. But here’s the thing: DIY wedding catering, the practice of preparing or arranging food without a traditional catering company isn’t just about cooking. It involves permits for outdoor service, renting tables and linens, arranging trash removal, and making sure someone’s there to refill drinks all night. You also need to think about wedding food budget, the total amount you plan to spend on food and drink for your reception. A lot of people think they’ll save 50%, but hidden costs like extra coolers, ice, serving utensils, and last-minute grocery runs can eat into those savings fast.

What you won’t find in most blogs is how hard it is to keep food hot, cold, and fresh while you’re trying to enjoy your own reception. One couple in Bristol spent £300 on dry ice just to keep their cheese platter from melting. Another hired a friend who’s a chef, only to realize he didn’t have time to plate 120 meals before the first guest arrived. The best self-catered weddings? They plan ahead. They hire a trusted local vendor for just the rentals or the bartending. They keep the menu simple—think one main, one side, one dessert—and they have a clear分工: one person handles food, another handles drinks, and a third handles cleanup.

You’ll also need to check your venue’s rules. Some won’t let you bring in outside food. Others charge a corkage fee if you bring your own wine. And don’t forget dietary needs—someone’s gluten-free, another’s vegan, and your aunt’s allergic to nuts. Label everything. Have backup options. And never, ever assume everyone will eat what you made. People show up hungry and overwhelmed. Give them easy choices.

There’s a reason most couples hire caterers. They’ve done this a hundred times. They know how much food per person, how to scale up for 150 guests, and how to handle a last-minute rainstorm without ruining the spread. But if you’re willing to put in the work, the payoff is huge. Your wedding food becomes part of your story—not just another menu item from a corporate vendor.

Below, you’ll find real stories from couples who tried it—what worked, what didn’t, and the little details they wish they’d known before they started. Whether you’re thinking of a backyard BBQ, a picnic-style reception, or a full DIY feast, these posts will help you avoid the pitfalls and make your food day unforgettable.