Weddings · Amsterdam & the Netherlands
Wedding catering, built around your day
From an intimate dinner for thirty to a fully produced wedding weekend. One team for the whole day.
From intimate dinner to a full wedding weekend
Some couples want nothing more than a superb dinner. Others want a weekend: drinks on Friday, the day itself, brunch on Sunday. We do both.
Marrying somewhere without a kitchen — a greenhouse, a garden, a warehouse? We build the kitchen into it.
Walking dinner, shared dining or sit-down
The format sets the tone of the evening. A sit-down dinner brings calm and ceremony. Shared dining at long tables loosens things up. A walking dinner keeps everyone moving and talking.
We will think with you about what suits your guests and the venue — and about the moment the day turns from one thing into the next.
Styling, staff and planning
Beyond the food we handle the table settings, the service staff, the glassware and the running order of the day. One point of contact, one schedule.
Late in the evening too: late-night food and cocktails, so the dance floor makes it to the end.
Frequently asked questions
How far in advance should we book?
For a peak-season wedding we suggest nine to twelve months. Outside the season shorter notice is often fine — just ask.
Can you work at a venue with no kitchen?
Yes. That is the rule rather than the exception. We build a full kitchen on location, including in a garden or a greenhouse.
Do you handle drinks as well?
Yes, including the wine selection, the bar and bar staff. If you would rather supply the drinks yourselves, that works too.
Do you do styling and furniture?
We can. From table settings and flowers to marquees, furniture and lighting — see our full service catering.
How many guests can you handle?
From thirty to well over five hundred. The largest weddings run with an extended team and their own production schedule.