Feeding 100 Guests: Simple Tips for Your Wedding Menu

If you’re planning a wedding in Bristol and expect around 100 guests, the biggest question is: how do you feed them without blowing the budget? The good news is you don’t need a five‑star restaurant to make people happy. With a clear plan, a few smart menu choices, and some DIY help, you can keep costs down and still serve a tasty spread.

Planning the Budget

First, sit down with a spreadsheet and write down exactly how much you can spend on food. Most couples allocate 30‑35% of the total wedding budget to catering, but if you’re tight on cash, aim for the lower end. Divide that number by 100 – that’s your per‑guest target. For a £3,000 catering budget, you’re looking at £30 per head.

Next, get quotes from at least three local caterers. Bristol has many small kitchenettes that specialise in buffet‑style service, which is cheaper than plated meals. Ask each quote to break down costs: food, staff, equipment, and travel. Some caterers will charge extra for linens or china, so decide if you can skip those and use disposable platters instead.

Don’t forget hidden fees. Delivery, set‑up, and clean‑up can add 10‑15% to the bill. If you’re comfortable with a bit of DIY, you can rent tables and chairs yourself from a local hire company and let the caterer focus just on cooking.

Menu Ideas That Wow

Buffet or family‑style service is the most cost‑effective for 100 people. You can serve a few big dishes instead of a separate plate for each guest. Here are three easy combos that keep the price low and the taste high:

1. Classic British Roast – Roast chicken or pork, roasted potatoes, seasonal veg, and gravy. Add a simple garden salad and you’ve got a hearty, familiar meal that most guests love.

2. Mediterranean Mezze – Large bowls of hummus, falafel, grilled halloumi, olives, and pita. Finish with a fresh tomato‑cucumber salad. This style lets guests scoop what they want and reduces the need for servers.

3. Pasta Bar – Two sauces (think tomato and creamy mushroom), a choice of penne or spaghetti, and a toppings station with grated cheese, basil, and chili flakes. Pasta is cheap by the kilo and fills people up fast.

Whatever you choose, keep the number of dishes to three or four main options. Too many choices drive up prep time and waste.

Don’t forget dessert. A single cake or a couple of dessert trays (cheesecake squares, fruit tarts) costs less than a multi‑tiered cake for each table. If you have a friend who bakes, ask if they’d be happy to contribute a homemade treat in exchange for a thank‑you note.

Finally, think about drinks. A self‑serve bar with wine, beer, and a signature mocktail is cheaper than hiring a bartender for a full cocktail menu. Provide water and soft drinks in large dispensers – guests can help themselves.

By sticking to a clear budget, choosing a buffet or family‑style service, and keeping the menu simple, you can comfortably feed 100 guests without stressing over the price. Remember, people remember good food more than fancy plates. Keep it tasty, keep it affordable, and enjoy your big day.