The welcome reception sets the tone before a single course is served. Here's how to build a canapé and drinks moment guests remember.
Guests form their first impression of a wedding before they've even sat down. That gap between ceremony and dinner — drinks in hand, canapés circulating, photos being taken — is where the tone of the evening is set. Done well, it eases nerves, gets conversation going, and gives guests something to talk about before the meal has even started.
Balancing Hot and Cold
A strong canapé selection mixes temperature and texture rather than just flavour. Cold bites — think chilled gazpacho shots, tartare or marinated seafood — hold well in Costa del Sol heat and need no last-minute cooking, while a couple of hot canapés passed fresh from a live station add warmth and theatre. Aim for five to seven varieties across a one-hour reception, rotating trays so no single flavour dominates the hour.
Seafood, Vegetarian and Everyone Else
Given the coastline, seafood canapés — prawn, octopus, anchovy on toast — are almost always a highlight, but they shouldn't crowd out vegetarian and dietary options. We build in at least two vegetarian canapés and clearly flag anything containing shellfish or nuts, so guests with allergies can enjoy the reception without asking. A gastro box station is also a good low-key alternative for guests who prefer to graze at their own pace.
Timing With Photos and Drinks
The best receptions are timed, not just stocked. Canapé service should start the moment guests arrive from the ceremony and taper as photos wrap up, so nobody is left holding an empty glass mid-portrait. We coordinate directly with photographers and planners on timings, releasing certain dishes — like a live paella or oyster station — later in the hour to re-energise the group. Want ideas tailored to your guest list? Get in touch for a quote.
