The brunch the next day: keeping it simple

The brunch the next day is generally held between eleven o'clock and three in the afternoon, as a free-flow format. Invite whoever you like, but ask about attendance when guests reply to the invitation: it's the meal whose number of guests is hardest to guess.

Who to invite

All the guests, only family and close friends, or those who stayed on site: there is no rule. Announce it on the invitation rather than by word of mouth on the night itself, otherwise you won't know how many to plan for.

What to serve

A buffet suits better than a served meal: everyone arrives at their own time. Pastries, eggs, cold meats, cheeses, salads, fruit, plenty of coffee. The previous day's leftovers can top it up if the caterer has kept them chilled and you have agreed this with them.

Practical points

• The time the venue must be vacated: it sets the end of the brunch.
• Who sets up, who tidies away: the day before, everyone went to bed late.
• Tableware: the caterer's is often collected during the night.
• Coffee: plan for several machines or large flasks.

Counting who is there

Ask “Will you be at the Sunday brunch?” in the invitation reply, for each person. The number always drops a little on the day: some people set off early.

The detailed figures and their sources: What a caterer costs.