HOW TO GET HITCHED WITHOUT A HITCH

Tips to make your big day a success - from the woman who has hosted more than 2,000 of them

- JADE BEER

Emma Deeley is the owner of Tythe, a private working-farm estate in Oxfordshire that has been hosting weddings for 27 years.

Here, she shares her ultimate dos and don'ts for the big day.

DO arrive the day before. You'll have time to settle in and catch any last-minute issues (like forgetting your shoes) early enough to fix them. If you're relaxed, your guests will be too.

DO say “I do” at 2pm. It gives guests time to have a big breakfast before they travel to the wedding and means they aren't waiting too late in the day for a meal.

DON’T let them get hungry. After breakfast, most guests won't eat again until after the ceremony - typically around 2.30pm-and by then they'll need substantial canapes. Arancini or whiskey and beef wontons are two of the best crowd-pleasers; not big enough to ruin lunch, but enough to keep people going until they sit down at around 4pm. Expect guests to be hungry again by 9.30pm. They love the theatre of watching a chef at the pizza oven or being served food that reflects your personal story. If you got engaged in Spain, serve tapas; if you grew up in Cornwall, consider pasties. It's also hard to beat a great spread of British cheeses that guests can graze on.

DO make the food entertaining. Most guests prefer relaxed sharing dishes. Our most popular is the Farmhouse Feast, similar to a Sunday roast, where guests pass around the side dishes. The couple choose one guest at each table to carve, and they'll wear a chef's hat and apron. It's a brilliant icebreaker.

DO consider a Victoria sponge for your wedding cake. It’s the one flavour that's always devoured. Guests love a simple classic.