GET THE
PARTY STARTED
From show-stopping spreads to standout set
menus, here’s how to own the festive rush
FEAST FOR THE EYES
Is there anything more inviting than a long table overflowing with festive favourites?
“Party food is the perfect excuse to graze, mingle and try a bit of everything,” says Jayne Baron, Director at Vol (volauvents.co.uk). “There’s a joy in seeing a beautifully
laid-out platter; it invites people in.” From a catering perspective, a grazing table is also incredibly practical. Party season is full of diverse groups, with different ages, dietary needs, cultural preferences and the occasional fussy eater thrown in.
Many elements on a buffet table can be batch cooked, pre-prepped and then clearly labelled with dietary information, allowing guests to build their own dream plate that perfectly suits their tastes and needs.
Essential
PARTY FOOD CHEAT SHEET
1.
Ensure your menus can adapt to different group sizes and settings. Consider set menus, sharing platters and finger food options.
2.
To manage peak demand, batch cook and freeze items such as sauces, soups, doughs and pastries. You’ll thank yourself later.
3.
Incorporate little touches of
luxury alongside budget-friendly ingredients. For example, combine a root vegetable soup with a drizzle of flavourful truffle oil.
4.
Party season is busy. Book any additional staff, equipment and suppliers well in advance.
5.
Design a festive menu that uses overlapping ingredients across multiple dishes to cut down
on prep time, food waste and storage needs.
6.
Build yourself a buffer by incorporating ingredients with longer shelf lives, such as dried fruits, chestnuts and cured meats.
7.
Use vacuum-sealed portions or pre-measured containers for sauces, soups, and marinades.
This makes them easier to reheat and serve with consistency.
8.
Grazing boards and buffet-style set-ups offer high visual impact with less need for service staff. “Don’t be afraid of colour on a buffettable,” advises Jayne. “Use fresh herbs, edible flowers, jewel-toned beetroot or salmon roe for a vibrant touch.”
9.
Plant-based options are in higher demand than ever. Ensure your vegan main is just as well-thought through and irresistible as the meat option.
10.
Choose dishes that hold well, reheat evenly, and plate consistently. Avoid items that require last-minute frying or fussy plating.
Grazing Craze
The ‘grazing craze’ on social media has also had a huge impact on commercial buffets, with aesthetic sharing boards taking centre stage over the traditional bland dips and dry cocktail sausages. Think artfully-arranged assortments of deli favourites scattered with little luxe touches like smoked almonds or juicy nocellara olives.
