Plan for rain from the start
In Britain, even a July date can bring a downpour. Plan the wet-weather layout at the same time as the dry one, so on the day it’s a decision, not a scramble.
Cover for the cooking area
Live paella is cooked over gas burners, so the cooking area needs cover that is open enough to ventilate: a gazebo, an open-sided marquee, a barn doorway or a covered terrace. Never cook in an enclosed tent or room without proper ventilation.
Wind
Wind cools the edge of a big pan and blows flames about. A sheltered corner, a windbreak or the lee of a building helps the rice cook evenly. Coastal and hilltop venues need extra thought.
Ground
Burners and pans need level, firm ground. After rain, grass gets soft: boards or a hardstanding near the marquee keep things stable and safe.
Guests
Make sure guests have somewhere dry to queue and eat. Paella is served quickly from the pan, so queues are short, but a covered route from the serving table to the seating makes a big difference.
Heat waves
Hot weather is a risk too. Guests need shade and water, and food must be kept safe. Live paella helps here, because it’s served hot straight from the pan rather than sitting out on a buffet, but cold dishes and desserts need shade and care.
Marquees and gazebos
If you’re hiring a marquee, tell the hire company you’ll have live cooking. They may suggest a separate open-sided gazebo or a catering tent for the cooking area. Never cook inside an enclosed marquee.
Communicating the plan
Write the wet-weather plan down: where the cooking area moves to, where guests queue and eat, and who makes the call. Share it with your caterer, venue and anyone helping on the day.
Lighting for evening events
If food is served after dark, the cooking and serving areas need good lighting. Festoon lights look lovely but may not be enough to cook by. Ask your caterer what they need and make sure there’s power or lighting near the cooking area.
Protecting the lawn
Burners and hot pans can mark grass. Many caterers use protective boards or mats, but if you’re worried about your lawn or the venue’s, ask about it in advance. Patios and hardstanding avoid the problem.
Planning the guest flow
Think about how guests move from where they are to the food and back to their seats. In wet weather, a short, covered route makes a huge difference. In hot weather, shade along the queue helps.
A simple wet-weather checklist
- Covered, ventilated cooking area agreed
- Firm ground or boards for the burners
- Covered queue and seating for guests
- Lighting if food is served after dark
- Deadline and decision-maker agreed
- Plan shared with caterer and venue
Talking to your venue
Your venue has seen every kind of weather. Ask them where caterers usually cook when it rains, where guests queue, and what cover is available. Some venues have a covered courtyard or barn doorway that works perfectly; others expect you to hire a gazebo or catering tent.
If you’re holding an event at home, think about the side of the house that’s most sheltered from the prevailing wind, where water collects on the lawn after rain, and how guests will get from the house to the food without crossing a muddy patch. A little thought now saves a lot of stress later.
Keeping the food at its best
Paella is at its best straight from the pan, so live cooking already solves the biggest outdoor catering problem: food going cold or sitting out on a buffet. In wet or windy weather, the cook may need a little longer to bring the pan up to temperature, so allow some flexibility in the timings.
Wet weather at different kinds of event
Weddings: agree the wet-weather plan with your venue and caterer well in advance, and decide where drinks, the meal and the cooking will move to. Garden parties: a gazebo over the cooking area and a covered space for guests is usually enough; if the forecast is poor, move the party indoors and keep the cooking under cover outside. Corporate events: check whether there’s a covered courtyard, car park canopy or terrace. Festivals: traders bring their own gazebos, but organisers need to think about ground conditions, vehicle access and covered seating.
The upside of British weather
It’s easy to focus on the risks, but a steaming pan of paella on a cool, grey day is one of the most welcoming sights at any event. Hot food served straight from the pan warms people up and lifts spirits. With a sensible plan, a bit of rain needn’t spoil anything.
Questions to ask your caterer about weather
- What cover do you need over the cooking area?
- Do you bring your own gazebo, or do we need to provide one?
- How do you protect the ground?
- Does wind affect your cooking, and what do you need to shelter from it?
- How late can we decide to switch to the wet-weather plan?
Clear answers to these mean you can plan with confidence, whatever the forecast.
With those answers and a written plan B, you can stop checking the forecast every hour and get on with looking forward to the event.
Need help planning?
Tell us about your venue and we’ll suggest where the cooking area could go in dry and wet weather, and what cover would work best.
When to decide
Agree a deadline (often the morning of the event, or the day before for marquee hire) and who makes the call. Tell your caterer the plan.
Quick answers
Can paella be cooked in the rain?
Yes, under a ventilated cover such as a gazebo or open-sided marquee.
Does wind affect it?
Yes. Wind cools the pan and blows the flame, so a sheltered spot is best.
Can you cook indoors?
Only in a suitable, well-ventilated space with the venue’s permission.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote.