Small
& MIGHTY

Could a small plate revival be around the corner? With diners craving global flavours and sociable dining experiences, it might be time to rethink sharing plates…


TAP INTO TAPAS

Small plates have had a bit of a reputation wobble in recent years. Poorly executed, they can feel awkward to share, disjointed in flavour, underwhelming in portion and high on price. But when they’re done well, they can be one of the most exciting and versatile formats on the menu, offering diners a world of choice.


We know today’s diners want more variety in their food, with 54%* of UK diners frequently exploring new and unique cuisines and dishes when dining out. Customers want to graze, share and talk about what’s on the table and are looking for a more sociable dining set-up, too...


SOCIAL DINING

Communal dining is also having a resurgence. In a recent study by Resy, a huge 90%** of Gen Z diners said they enjoy the experience. Small plates fit perfectly into this environment.

Dishes arrive gradually throughout the meal, which creates a sense of rhythm and anticipation. Instead of a traditional starter–main–dessert structure, the table becomes a constantly evolving spread of flavours, and encourages

conversation between diners.

BIG VALUE

One of the biggest challenges with small plate menus has always been their perceived value. Diners want variety, but they also want to feel like they’re getting a satisfying experience, covering everything from flavour to affordability.

Fortunately, some of the most successful small plates start with simple, cost-effective ingredients. Eggs and potatoes are the foundation of many traditional Spanish tapas dishes such as patatas bravas and tortilla, and are a welcome value item on any small plates menu.

UPSELL OPPORTUNITY

When considering a small plates menu, it’s vital to include front-of-house staff in menu conversations, so they can recommend dishes and drinks that pair well together and help alleviate any value concerns Small plates also present plenty of opportunities to boost spend without it feeling forced. Because the format is designed around variety, diners are often happy to add ‘just one more dish’. Encouraging a minimum number of plates per table can help guide customers fowards the intended experience.

CHORIZO AL VINO

Rich, smoky and full of bold Spanish flavour, this Chorizo al Vino is a simple yet impressive dish that’s perfect for sharing. Cooking chorizo is gently simmered in red wine with garlic and bay leaves, creating a rich, glossy sauce that’s balanced with a touch of honey for subtle sweetness. Finished with fresh parsley and crumbled feta, it delivers the perfect combination of savoury, sweet and tangy flavours in every bite.

  • VIEW RECIPE

      10 Portions  

          

    • 1.5kg cooking chorizo

    • 6 cloves garlic

    • 3 bay leaves

    • 750ml Caterfood Select Red Cooking Wine Blend

    • 2 tbsp Caterfood Select Pure Honey

    • 1 bunch parsley

    • 100g feta



    1. Chop the chorizo into thick slices and brown it in a pan until the oils start to release.


    2. Slice the garlic and add to the pan with the bay leaves.


    3. Pour in wine and simmer for 15-20 mins until glossy.


    4. Add honey and reduce to a sticky glaze.


    5. Sprinkle chopped parsley, then finish with feta.

CRISPY CALAMARI

Light, crisp and packed with fresh coastal flavour, this crispy calamari with lemon aioli is a crowd-pleasing classic. Tender squid rings are coated in a smoky paprika flour blend before being quickly fried until perfectly golden and crisp. Served alongside a rich homemade lemon aioli with plenty of garlic and citrus, this dish strikes the ideal balance of crunch, creaminess and zesty brightness.

  • VIEW RECIPE

      10 Portions  

          

    • 2kg squid tubes

    • 400g plain flour

    • 200g cornflour

    • 2 tsp smoked paprika

    • Zest from two lemons and the juice from one


    Lemon aioli

    • 4 cloves garlic

    • 3 egg yolks

    • Juice of 1 lemon



    1. For the aioli, mash the garlic into a paste and add a pinch of salt.


    2. Whisk in your egg yolks and 2 tbsp of lemon juice.


    3. Slowly drizzle in 300ml olive oil, whisking continuously, until the aioli is thick. Keep tasting, and add more lemon juice until it has a balanced, zesty flavour.


    4. For the calamari, dry the squid tubes thoroughly before slicing into rings.


    5. Mix the flour, cornflour, paprika and some salt together in a bowl.


    6. Toss the squid rings lightly in the batter coating.


    7. Fry the rings in 180°C oil for 60-90 seconds only.


    8. Drain, season and serve with the lemon aioli.

CRISPY CALAMARI

Light, crisp and packed with fresh coastal flavour, this crispy calamari with lemon aioli is a crowd-pleasing classic. Tender squid rings are coated in a smoky paprika flour blend before being quickly fried until perfectly golden and crisp. Served alongside a rich homemade lemon aioli with plenty of garlic and citrus, this dish strikes the ideal balance of crunch, creaminess and zesty brightness.

  • VIEW RECIPE

      10 Portions  

          

    • 2kg squid tubes

    • 400g plain flour

    • 200g cornflour

    • 2 tsp smoked paprika

    • Zest from two lemons and the juice from one


    Lemon aioli

    • 4 cloves garlic

    • 3 egg yolks

    • Juice of 1 lemon



    1. For the aioli, mash the garlic into a paste and add a pinch of salt.


    2. Whisk in your egg yolks and 2 tbsp of lemon juice.


    3. Slowly drizzle in 300ml olive oil, whisking continuously, until the aioli is thick. Keep tasting, and add more lemon juice until it has a balanced, zesty flavour.


    4. For the calamari, dry the squid tubes thoroughly before slicing into rings.


    5. Mix the flour, cornflour, paprika and some salt together in a bowl.


    6. Toss the squid rings lightly in the batter coating.


    7. Fry the rings in 180°C oil for 60-90 seconds only.


    8. Drain, season and serve with the lemon aioli.

GAMBAS AL AJILLO

Succulent prawns cooked in fragrant garlic oil with chilli, smoked paprika and white wine make this dish a simple yet flavour-packed seafood favourite. Finished with fresh parsley, sea salt and a squeeze of lemon, these garlic prawns deliver the perfect balance of warmth, richness and citrus freshness — ideal for sharing as a tapas-style starter or light main.

  • VIEW RECIPE

      10 Portions  

          

    • 1.5kg Caterfood Select Large Cold Water Prawns

    • 12 cloves garlic

    • 3 tsp dried chilli flakes

    • 2 tsp smoked paprika

    • 150ml white wine

    • 1 bunch flat parsley

    • Juice of two lemons



    1. Defrost the prawns thoroughly. Chop the garlic into thin slices.


    2. Gently heat 250ml oliv oil and add the garlic. Do not allow it to colour.


    3. Add the prawns and cook for 1-2 mins on each side.


    4. Add the chilli flakes, paprika and wine. Reduce the sauce briefly.


    5. Roughly chop your parsley and finish the prawns with a sprinkle of herbs, sea salt and a squeeze of lemon.

Ready for the Full Menu?

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