In choosing a caterer, Hall says pick a company that reflects your food style. 'Meet with them, perhaps organise a couple of dinner parties with friends at home to get a feeling for what's on offer,' she says.
'Keep it simple. Unless you have [chefs] Heston [Blumenthal] or Ferran [Adri?], with a team of 100 for 100 people, let the caterer guide you into what they can do to the best of their ability, using your ideal ideas as inspiration.'
Hall also says couples should discuss their favourite food memories with the caterer, along with the look and feel of the event. She never provides a quotation or menu without meeting the couple first.
Over the years, Hall has served a five-course vegetarian menu, a Moroccan feast, traditional British fare and her own twist on a prawn cocktail. 'What I really love is that it's always changing, never the same,' she says. 'In my experience, casual is best: using fine ingredients, simply done and nothing too heavy.'