Double the "I Dos": Behind the Scenes of Our Simultaneous Wedding Weekend in Somerset
When a couple entrusts us with their big day, they expect nothing short of perfection. But what happens when two couples book you for the exact same day, at the exact same time, at two entirely different venues?
You roll up your sleeves, fire up the ovens, and pull off the ultimate balancing act.
This past weekend, our team took on the colossal challenge of catering two beautiful weddings simultaneously at secret Valley Glamping and at Cothelstone Lake on the grounds of the Cothelstone estate near Taunton. As an experienced wedding caterer, we are no strangers to the heat of the kitchen, but executing two flawless, large scale dinner services at the exact same hour required a whole new level of precision.
Here’s a peek behind the curtain at what it really takes to pull off a double wedding weekend.
The Logistics: Planning Down to the Minute
You don’t just show up to a double wedding weekend…….you choreograph it months in advance. The logistics alone were enough to make a spreadsheet enthusiast dizzy. We were dealing with two entirely different menus, distinct dietary requirements, separate equipment lists, and two sets of venue guidelines.
To make this work, our prep was mapped out to the half-hour. We had to ensure that Team A’s braised Cola braised beef blade and Team B’s Mini Beef & horseradish Yorkies never crossed paths in the prep timeline, and that every single fork, napkin, and warming dish was loaded onto the correct transport van. We effectively split our operations down the middle, creating two autonomous "kitchens" working in perfect harmony under one roof before heading out to the venues.
Behind the Scenes: The Hustle and Heart
The atmosphere in our prep kitchen late last week was electric. It was a beautiful, organized chaos. Our chefs were moving at lightning speed, meticulously prepping hundreds of canapés while simultaneously managing the slow cooks for the main courses.
The hardest part? The transport and setup. Managing a single wedding requires loading a small mountain of equipment, doing it twice means double the packing lists and zero margin for error. You can't exactly run back to headquarters for a forgotten serving spoon when you're half an hour away, managing a live service. We had two dedicated front-of-house teams and two head chefs who kept communication locked tight, ensuring that both cocktail hours kicked off right as the couples said their vows.
The Pride of the Pour and Plate
When 7:00 PM rolled around on Saturday, two separate dining rooms filled with clinking glasses, laughter, and the mouth-watering aroma of our menus. Both services went off without a hitch. The plates hit the tables hot, the champagne kept flowing, and most importantly, both couples felt like they were the absolute center of our universe.
Looking back at the weekend, we are bursting with pride. A feat like this isn't just about having good recipes; it's about having an incredible, resilient team. From the dishwashers who kept the pans rotating to the servers who navigated crowded dance floors, every single person stepped up.
We love what we do, and weekends like this remind us exactly why. It was double the stress, double the logistics, but without a doubt, double the joy.
Planning your own big day? Whether you're our only wedding of the weekend or part of a double header, we guarantee our undivided attention to your menu. Contact us today to start tasting!
