Cold Buffet

 

A cold buffet laid out on a summer evening, placed on a table at the office, for guests to help themselves at a party or even a wedding. The buffet or even sharing platters ticks a lot of boxes; once set up, it can be grazed on over a period of time or ready for the lunchtime break for an all-day conference.

Whether it’s sit down at laid tables – we can help there too – or fork food as space is limited but would like to offer a more substantial meal. With a selection of desserts or even mini desserts to follow, the choice is ther

When planning a cold buffet, try to have a mix of colours and textures, even if you are having a cheese buffet. Select hard and soft cheese, blue and colourful cheeses. A variety of flavoured biscuits – beetroot, charcoal, herb flavoured, bread, rye, seeded, ciabatta, homemade crisp crostinis sprinkled with smoked paprika, sea salt and cracked black pepper.

Mini pots of pickles and relish, grapes, apples, strawberries, apricots and dates and, where possible, a sprinkling of nuts. And that’s just cheese, or maybe not just cheese!

With meats, fish, vegetarian dishes, and salads of all tastes and flavours. Dessert tables, too, all there to be enjoyed.

If you are in need of staff, chinaware or glassware, get in touch.