Ever since legislation was introduced last year, civil celebrants have been able to marry a couple any time, anywhere. But food can be a problem as some venues do not provide catering services. Johnson Lee, director of veteran catering company Gourmet International, offers some advice on what to consider when choosing a caterer for the event.
'Different venues allow different types of food,' he says. 'Sometimes one just has to compromise because some dishes are not possible.'
Mr Lee cites boat weddings as an example. Boats do not usually have a powerful generator, and stoves are not allowed on a boat with the capacity to carry 40 to 50 people. Caterers must therefore keep the menu simple. Dishes such as steak cannot be served, so cold dishes like sushi or sandwiches are provided instead.
'Outdoor catering is a little better,' Mr Lee says. 'If there's a power supply, we can use stoves as well as other electrical appliances. This provides much more flexibility.'
However, there are some points to remember when considering outdoor catering. Food that can easily turn bad when exposed to sunlight such as sushi, open-face sandwiches or oysters should generally not be served. And timing is important to keep the food fresh.
Mr Lee says it is important to find an experienced caterer, especially for outdoor catering services.
'When choosing a caterer, its reputation is crucial,' says Mr Lee. 'And it is always more useful to ask friends who have tried the service than to search blindly on the internet.'