Catering in a Wedding Marquee: A Guide f...

The ability to use your own caterers is one of the marquee's biggest advantages for South Asian weddings. But catering in a marquee is not the same as catering in a hotel. The infrastructure must be planned and built from scratch.

This guide covers everything your caterers will need and how to organise it.

The Outdoor Kitchen Setup

Your caterers will need a dedicated cooking area separate from the main marquee. This is usually an attached catering tent or a separate covered structure adjacent to the main structure.

A typical outdoor kitchen for 200–300 guests includes:

• Multiple commercial gas hobs and burners (propane-powered)
• Large pots, degchis, and catering-grade cookware
• Food prep tables and worksurfaces
• Refrigeration units (powered by generator)
• Food warming equipment for service (chafing dishes, bain-maries)
• Handwashing stations and food hygiene supplies
• Waste disposal — food waste bins, catering bags

Propane Gas Supply

Commercial outdoor cooking uses propane cylinders. Your caterer will know how many cylinders they need based on the menu and guest count. Ensure you:

• Confirm with your caterer the quantity and sizes required (usually 47kg commercial cylinders)
• Arrange delivery and collection with a gas supplier in advance
• Store cylinders correctly — upright, in a ventilated area away from the marquee structure
• Have a fire extinguisher in the catering area as standard

Water Supply

Caterers need a reliable fresh water supply for cooking and hygiene. Options:

• Mains connection — If the site has a standpipe or outdoor tap close to the catering area, a temporary connection is the simplest solution
• Water bowser — A towed tank (500–2,000 litres) delivered and filled before the event. Hire costs are typically £150–£400 depending on size. Refills may be needed for large events
• Bowser and pump — For sites with a natural water source (stream, borehole), a pump can be used — but check with a food hygiene officer regarding water safety

Power Requirements for Catering

Even propane-powered cooking requires electricity for refrigeration, food warmers, and lighting in the kitchen. Build the catering power requirement into your generator specification:

• Refrigeration: 1–3 kW depending on units
• Food warmers and bain-maries: 2–5 kW
• Kitchen lighting: 0.5–1 kW
• Total catering draw: typically 5–10 kW additional on top of the main event power

For a 300-guest wedding with full catering, a 60–80 kVA generator is typically the minimum. Your marquee company or generator hire company will advise based on your specific equipment list.

Food Hygiene and Compliance

All food served at a wedding reception in the UK must comply with food hygiene regulations. If your caterer is a registered catering business:

• They must hold a valid Food Business Registration
• They must maintain food temperatures — hot food above 63°C, cold food below 5°C
• All staff handling food must have basic food hygiene awareness
• Temporary catering structures require adequate handwashing facilities

The local authority environmental health team may inspect at large public events, but for private weddings this is less common. Still, it is good practice to ensure your caterer is fully registered and compliant.

Service Setup

For South Asian weddings with 200–400 guests, a buffet service is most practical:

• Two or more parallel buffet stations to prevent bottlenecks
• Labelled dishes with allergen and halal/vegetarian indicators
• Serving staff at each station to manage portions and replenishment
• A separate desserts table for sweets, mithai, and wedding cake
• Chai and soft drink stations with self-service options