Buffet

A buffet can refer to any style of food that is served from a central table: the guests then either eat standing up, or at tables, with or without a seating plan.

Standing Buffets

When planning a buffet that guests are intended to eat standing up, it is important to consider the following points:

• Food should be served in small fork-sized pieces, as you cannot cut food standing up. No-one can eat an entire lettuce leaf daintily with a fork.
• Certain things, like whole cherry tomatoes, are nearly impossible to pick up delicately with a fork.
• Meat and fish must be off the bone.
• Tables of some sort should be available for guests to put down glasses and plates.
• Plates and glasses that have been finished with should be cleared away as soon as possible to avoid clutter.

Suggestions for standing buffets:

• Provencal Tart
• Mini Spring Rolls
• Individual Shallot & Spinach Quiche
• Bhajis
• Tiger Prawns in Filo Pastry
• Garlic Chicken Satay
• Sesame and Ginger Prawns
• Smoked Haddock Tartlet
• Spiced Chicken Salad Tortilla Wrap
• Individual Tomato, Red Onion, Mozzarella & Basil Tart
• Prawn Brochette
• Mango & Monkfish Tartlet
• Sole Goujons
• Lamb Kofta
• Lemon Chicken Goujons
• Mustard Glazed Beef Fillet
• Fresh Fruit Kebabs
• Home-made Chocolate Brownies
• Tiramisu
• Individual Apple Pies
• Chocolate Tartlet

Seated Buffets

Guests at a seated buffet are usually asked to sit down, where they might (or might not) be presented with a plated starter served at their table. Each table of guests are then invited to approach the buffet table – the top table going first. Tables are called individually, so that long queues do not develop, and the staff have time to refill any empty dishes.

Suggestions for seated buffets:

• Chicken Tangine
• Roast Topside of Beef with a Hot Horse Radish Sauce
• Mediterranean Lamb
• Whole Dressed Salmon
• Lamb Kebab with Coriander Cous Cous
• Tuna Nicoise
• Vegetable Filo Parcels
• Spinach and Blue Cheese Tarts
• Mediterranean Vegetable Salad with Pesto
• Mixed Leaf Salad
• Tomato & Basil Salad
• Home Made Coleslaw
• Greek Salad
• Buttered New Potatoes
• Lemon Tart with a Red Berry Coulis
• Apple and Blackberry Crumble
• Chocolate Mousse
• Strawberry Panna Cotta
• Mille Feuille of Sweet Filo Pastry and Summer Berry Fruits
• Homemade Tiramisu with Vanilla Cream

Presentation

The food should be attractively presented and displayed on a variety of dishes and plates. The most efficient buffets are either double ended (the food is mirrored towards the middle of the table), or takes place on two separate tables, so that two groups of guests may be served at once. Your guests should be served by a member of the catering staff – this will ensure that the food still looks attractive and appetising when they sit down to eat it.

The Buffet table can be dressed with fresh fruit and flowers, or trails of ivy and honeysuckle can be intertwined amongst the platters of food.