As event partners with some of most iconic venues in and around Edinburgh – think the National Museum of Scotland, Assembly Rooms, Colstoun House and Summerhall – Appetite Direct create the very best food for almost any kind of event. They even took care of our own launch party for the 25th Eating and Drinking Guide at Edinburgh Roxy in April. But where's the best place to start when it comes to planning food for a wedding, party or event? Philly Nicholson, Director of Events at Appetite Direct, explains:

"People used to think of event catering as the more predictable end of the hospitality industry – all warm white wine and traditional sausage rolls. We like to think we're one of a handful of companies who have changed that in Edinburgh. When we sit down with a client we aim to understand what they want to achieve at the event and find out as much as possible about their guests. For example, naturally The List wanted to wow their guests with the quality of the food, because that's what the Eating and Drinking Guide represents. After that initial discussion, I talk to our brilliant chefs who create a completely bespoke menu. No two events are the same (and Edinburgh's a relatively small place) so why would we ever want to put the same menu out there twice?"

A lovely spread of Scottish seafood featuring Crab, razor clams, salmon, oysters, langoustines and prawns! Yum!

A post shared by Appetite Direct (@appetitedirect) on Jan 18, 2017 at 12:10pm GMT

Location also plays a part, Philly says. 'We could be taking care of 800 guests in the vast open space of the National Museum of Scotland, or cooking an intimate lunch for 12 in the fabulously quirky Library of Mistakes which is tucked into a New Town mews. Space and setting definitely affects the food we put together, as does the theme of the event.'

But the proof of the pudding is in the eating. 'We've been around since 2003 and have built brilliant, long-standing relationships with hand-picked local suppliers. Everything we serve is made by us: there are no short-cuts. Seasonality is important too – if you think about it, of course a wedding in winter and a wedding in summer will have different menus. We love being able to work with our clients to make the most of the gorgeous produce available, keeping things fresh for each new season.'

That said, there are always a few ever-popular dishes that come up time and time again, Philly says. 'For me, no event is complete without at least one of our decadent sweets like Eton Tidy: strawberries, rhubarb, shortbread granola, meringue shards, vanilla Chantilly and micro-basil. Summery and lovely. Or my personal favourite; lemon posset which we serve with summer fruit compote, mint sugar and hazelnut biscotti – delish!

'Of course, it's always a good day in the office if the chefs are working on new pudding ideas – a work in progress always needs someone to do some tasting!'

Planning an event? Appetite Direct would be delighted to discuss your requirements. You can contact them on 0131 225 3711 or email [email protected].