I am menu planning for a party. We will be catering for 25/30 people and I think I have too much food planned. It is a communion party so I want to be organised so I can serve food within an hour as we will be out of the house from 10:30, will be getting home at approximately 1pm and everyone will not have had lunch. I am planning to cook in advance and freeze what I can and defrost the day before. I have a chest freezer and a large fridge so we are ok for space. So for my menu
Hot food Lunch Roast chicken, glazed ham, Roast beef, potatoes, veg, stuffing, Yorkshire puddings and gravy. Evening Cocktail sausages, goujons, chips, chicken wings, garlic bread, sausage rolls, quiche, fried chicken.
Sounds great - will Be hard to do a roast dinner of that size and different meats in an hour though? Or will you Have someone that will be at home sorting out that bit? If not maybe do the hot and cold meals the other way round so you'll be in to cook?
I am going to cook and slice the meats the day before. The mash will be cooked and frozen and reheated on the day. Salad would be for the evening. I am ordering a cake and serving ice cream with that for dessert.
What veg are you serving for lunch? Veg for 25 is quite a lot. What about your yorkies? Can you do them in advance? Do you have room to seat everyone? A roast isn't something that can be balanced on your knee. You mention crackers in the evening will you be doing a cheese board? I think I'd be inclined to do more of fewer dishes, I'd keep gougons, cocktail sausages, sausage rolls, quiche and garlic bread, do one potato one pasta salad the salad veg and nice bread then ditch the rest, variety can just complicate things.