If you want to entertain more than ten people and if you have enough space in your home, a buffet is the perfect plan.
What's on the menu
You can go for a hot or cold buffet. Of course, hot buffets are more complicated as you’ll need to keep the dishes warm either on a hot plate, or by serving them in a dish with a see-through lid so the dish stays warm yet your guests can still see what it is.
Alternatively, for an informal occasion, you could ask your guests to bring a dish each – then you’ll certainly have variety, although less control over what is served. The type of food you provide depends on whether you’re having a sit-down buffet or if people will be standing. If it’s a standing buffet it’s best to have finger foods and foods that can be easily eaten without having to be cut up. For sit-down buffets, it’s good to have a mixture of finger foods and more substantial dishes that are already separated into portions so people can serve themselves with ease.
As well as the main dishes, provide basic side dishes that will accompany the food you plan to serve, such as green salads, potato and pasta salads, bread and butter, cooked vegetables, sauces and salt and pepper. If you have a lot of food but not a lot of table space, bring the dishes out in two sittings – starters and main dishes first, and then desserts.
Here are some menu suggestions:
Finger foods
Chicken Skewers with Dip
Lamb and Mint Koftas
Mozzarella and Parma Parcels
Tomato and Herb Bruschetta
Vegetarian
Courgette Frittata
Herby Stuffed Tomatoes
Side dishes
Courgette with Capers
Panzanella
Warm Puy Lentil Salad
Sit-down buffets
Cajun Pork with Pineapple Salsa
Chicken Saltimbocca
Greek Beef Stew with Dumplings
Lamb Cutlets with Apricot and Aubergine Relish
And for dessert...
Chocolate Meringues
Zabaglione
Search our recipes for more inspiration.
Raise a glass
Provide a selection of red and white wine – make sure you chill the latter. Check out our tips on wine serving and storing for more on this. Hire or borrow some wine coolers to keep white wine cold once the bottles are opened – you’ll need plenty of ice, which is easily available from specialist off licences.
Work on the basis of each person drinking at least two glasses of wine. Have trays of drinks already poured before people arrive so people can help themselves, and make sure you include water and another alcohol-free option, such as orange juice or lemonade. Keep the drinks topped up throughout the evening – you may need to enlist some willing friends to lend a hand.
Hints for the host
Buffets involve a lot of preparation, so make sure you don’t take on more than you can handle. Make sure you have room in your fridge to keep the dishes fresh – or ask a neighbour or friend if you can borrow some space in theirs.
Check that you’ll have enough cutlery and crockery – and tables and chairs if you’re having a sit-down buffet – all of which can be hired if necessary. Wrap knives and forks up in napkins, and place next to the plates. And don’t forget to provide plenty of serving spoons with the dishes.
Party trivia... Henry VIII’s court ate 1,240 oxen, 8,200 sheep, 2,330 deer, 760 calves, 1,870 pigs and 53 wild boar, all washed down with 600,000 gallons of beer – every year!