Marquee Wedding Infrastructure

The success of a marquee wedding is defined not by the flowers, but by the robustness of the temporary utilities. This "Invisible City" must be designed to withstand peak loads and adverse conditions.

Power: Engineering the Grid

Domestic power (13-amp sockets) is insufficient for a wedding. Running extension leads from a nearby house is dangerous due to voltage drop and fire risk. A standalone power grid is required.

The "Peak Load" Danger

The system must be sized for the peak load, not the average. Peak load occurs when catering ovens, coffee urns (3kW each), the bar's refrigeration, and the band or DJ's PA system are all drawing power simultaneously. Underspecification leads to trips and blackouts at critical moments.

Redundancy

It is industry standard to hire a "Twin Set" or backup generator. If the primary fails, the secondary picks up the load automatically. Without this, a mechanical failure ends the wedding. Who monitors fuel levels? Who resets a tripped breaker? These are questions for your on-the-day coordinator.

Distribution

Cabling (32A and 63A three-phase) must be professionally trenched or matted to distribution boards located at the kitchen, bar, and stage. This prevents a trip in the kitchen from cutting the lights on the dancefloor — something I've seen happen at weddings without proper distribution.

Water and Sanitation

Luxury Toilet Trailers

Chemical "portaloos" are unacceptable for formal events. Luxury toilet trailers are the standard. These vacuum or recirculating units feature porcelain bowls, warm running water, vanity mirrors, and proper lighting.

Potable Water

Caterers require significant volumes of potable (drinkable) water for cooking and handwashing. If a mains tap is not within 20m, a 1,000L water bowser (sanitised tank) must be hired.

Grey Water Disposal

The waste water from catering (washing up) cannot be dumped in a field — that's environmental pollution. It must be collected in IBC tanks (Intermediate Bulk Containers) and removed by a waste management contractor. Cost: £200-£500.

Catering Logistics: The Field Kitchen

The "Catering Tent" is a satellite kitchen attached to the main marquee. It's essentially a shell that must be equipped.

A commercial venue kitchen already offers extraction, hot water, refrigeration and secure overnight storage. In a marquee, you're recreating all of this. Discuss requirements early with your caterer — they'll have specific power and space needs.

Flooring

In the Home Counties, clay soils waterlog easily after rain. Your flooring choice significantly affects guest comfort and safety.

• Coconut Matting: Budget option, but porous — mud will seep through. Only suitable for guaranteed dry summer weddings.
• Cassette Flooring: Plywood on a steel sub-frame. Creates a rigid, waterproof platform. Highly recommended for spring/autumn weddings or any site with drainage concerns. Cost: £1,500-£4,000.
• Carpet: Goes on top of matting or cassette. Adds warmth and aesthetics but doesn't solve mud problems alone.

Heating and Cooling

Marquees have zero thermal retention. Even in summer, evenings get cold (10°C). Heating is not optional.

• Indirect diesel heaters: Ducted thermostatic heat, the industry standard for enclosed marquees
• Air conditioning: For hot summer days, especially in clear-span structures which can become very warm
• Fire pits: Great for outdoor social areas, but must be managed carefully for safety and smoke

Related reading: How to maintain dancefloor energy — temperature control directly affects guest comfort and willingness to dance.

Waste Management

A wedding generates 200-400kg of waste (glass, food, packaging). There's a gap in responsibility that catches many couples out.

Lighting

Beyond the interior chandeliers and festoons, you need practical lighting for:

• Car parks and pathways (guests leaving at midnight need lit routes)
• Toilet areas
• Smoking areas
• Staff zones
• Uneven ground and steps

Solar lights are typically insufficient — hard-wired festoons or floodlights are needed. This is both a guest comfort and safety/insurance consideration. See our coordination guide for more on "unknown unknowns".

Frequently Asked Questions