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How To Save Money On Your Wedding Venue

With such a huge portion of your wedding budget going on your venue, it's understandable that couples are keen to get the very best value for their money and keep costs down where possible. There are a good few tips to bear in mind when heading off on your venue search...

Time of Year

It probably comes as no surprise that the price of wedding venues goes up and down depending on the time of year. Naturally, most couples want to get married in the peak of summer, when the weather is warmer, dryer and a little more trustworthy. This means that venues (and suppliers) become extremely busy during this period, and so the cost is higher.

Often venues will have 2, 3 or 4 different brackets, for example, January to April would be their cheapest bracket and May to September their most pricey. December can also be a little more expensive as Christmas can be a popular time to get married as well. If you really want to save the pennies, you can often get venues in low season for nearly half the price of peak season.

Day of the Week

For the same reasons, days of the week will usually come with different price tags. Saturday understandably being the most sought after and expensive, and mid-week (Monday - Thursday) being the least. Of course, you really have to consider how much you mind your guests having to take a day off work and likely having work the next day. If you're a couple who likes to party hard, then this might not be suitable for you. You also risk some guests potentially not being able to come at all. However, it being such a huge saving, it may still be worth it for you.

Consider Venue Packages

Alot of venues (unless they're dry hire), will offer packages. These will include things like food and drinks packages, entertainment, accommodation and even decor elements. While it might feel like they are trying to squeeze everything out of you that they can, you'll usually find that outsourcing most of these things will end up costing more.

Not only that, but it's logistically much simpler and less stressful, as there will be less suppliers to manage and the venue will be able to take more control.

Guest Count

When it comes to your guest list, it's a good idea to view each and every guest with a price tag over their heads. The more guests you have, the bigger venue you'll need, the more food and drink you'll need, the more tableware and potentially furniture hire you'll need. This is one of the biggest elements that will really add up, so if you're on a tight budget, you'll need to be a little more selective with who you invite.

Stay In One Place

While it used to be much more traditional for couples to get married in a chuch or registry office and then move on to a seperate venue for the reception, it's become a much more popular choice to have the whole day in one location, including the ceremony. It's rare that a wedding venue won't have a licensed room or structure for couples to hold legal ceremonies in.

Another option if to do the legal part on a different day, perhaps just the two of you or with close friends and family, and then hold a non-legal ceremony at the venue on the day. This will save costs of transport to two different locations, as well as saving you a lot of time you could be spending sipping cocktails and chatting with loved ones. It also brings you a lot more freedom to have your ceremony however you want it.

Food and Drink

This is another part of your day that will cost a large part of the budget. There are a few things to consider when deciding on food and drink.

When it comes to booze, it's not compulsory to have a free bar. If you can afford it, then I would highly recommend doing so, but if you can't, then it's not a biggy and it should'nt be expected. If you do decide to have a free bar, you can have a cap on it (e.g. up to £1,000), or only include certain drinks (wine and beer only). Opting for prosecco instead of champagne for the drinks reception and toasts is also very much advised.

For your wedding breakfast, a buffet is much more cost-effective than having a three-course meal. Consider having the cake cut up to serve for dessert to save having an extra course. And when it comes to your evening food, only cater for 60 - 80% of guests. The likelihood is, most guests will eat very little and some won't eat any at all after a big meal, so you don't need to provide enough food for everyone.


If you follow these tips and tricks together, you could save yourself hundreds or even thousands of pounds. It all adds up, and some things that add onto your bill are simply unnecessary. Book your venue wisely, and speak with the venue manager about your budget before booking. They'll likely want to help you make a cost-effective plan so that you book them.

For other tips and advice around planning your wedding, please feel free to reach out via the contact form, or email I'd love to hear from you!


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