Please critique my buffet menu

[SundayTulips]

Hi all, we’re cooking for and hosting a buffet for between 20-36 adults next month (depending on RSVPs). We want it to be well done but not fussy (ie really high quality ingredients done well but not in a faffy way). There will be a number of vegetarians to cater for. For that number of people I can’t do too much hot food as don’t have the oven space to keep it all warm. Guests are international and fancy!

I was thinking:

Home made dips - baba ganoush, beetroot, red pepper plus crackers/flatbreads, fresh focaccia and oils

Rare roast beef fillet, cold, sliced, with horseradish sauce on the side
Marinated roast chicken thighs (anyone have a knockout recipe?)
Spinach and feta borek
I need another veggie main. I was thinking a frittata or similar but would love ideas

Straciatella and heirloom tomato salad with basil
Baby new potatoes with herbs
Giant couscous and roast vegetable salad (any dressing recipes are so welcome!)
Roasted white asparagus with aioli

Probably eton mess and brownies for pudding

We haven’t included fish as wanted to be able to focus on a few things done really well, although if suddenly half our guests turn out to be pescatarian I may need to rethink this. If so I would probably do a big bowl of white fish ceviche or similar

It sounds lovely, what time should we come round?

It sounds delicious.

I agree with PPs about smoked salmon and a cheeseboard with grapes and crackers.

I'd just reiterate what pp have said about having plenty of the veggie options. Particularly because of the mains, the borak is probably the most like a 'finger food' option and I always find everyone takes a bit of this sort of thing. I think a cheese board with some nice crackers etc would be a lovely (and simple) addition.

Is there a way that you could find out in advance if anyone is vegan/coeliac etc? My vegan and coeliac friends find it tricky at buffets as some things that look suitable may have hidden ingredients and it's embarrassing having to constantly ask what's in each dish. So if you know in advance you can make a separate plate up for that person (plus it avoids cross contamination for coeliacs etc).

Thanks, this is helpful. I’ll definitely work on the assumption everyone will eat veggie food.

And yes, I am going to collect dietary requirements in advance too

www.bbcgoodfood.com/recipes/pissaladiere
This is a great dish which can be eaten by fish eaters and there are many recipes available online. A bit nicer than pizza or quiche and can be cut into neater slices!

I'm quite shocked at the people saying they wouldn't eat anything from that amazing selection.

Why? Just on principle you don't eat non-English food, without even tasting it? Really rude if so, borderline xenophobic, and really babyish too.

And cheese and pineapple on sticks. And pickled onions.

@Irisginger Oooo yes x

The buffet sounds fabulous.

The point about making enough veggie food for everyone’s been well covered, I just want to repeat the one about making sure all the cheese is vegetarian - Parmesan isn’t, for instance.

I'd think twice about the jamon serrano.

Have you got the "operating table" for it, & someone to stand by and carve to order?

Sorry, not my kind of buffet at all but some of my friends would think it was lovely!

A buffet to me is sausage rolls, vol au vonts, quiche (basically anything pastry) with a load of potatoes, bread and cheese.

Feel free to ignore my unclassy tastes! 😁

If you get any last minute cancellations I can be available at the drop of a hat 👒.

Boneless, skinless chicken thighs marinaded in a good shawarma rub mixed with olive oil and lemon juice then baked won’t be messy at all if you’re all seated, and will add a welcome bit of mild spice. I use the Zing & Zest one from Ocado.

Menu looks amazing btw! Love an high-end buffet. Agree normal rather than giant couscous tho. And/or the chickpeas for those avoiding gluten. And definitely a cheeseboard. Have fun!

Salmon or a salmon trout. Dead easy. Wrap in foil, bung on oven for a while, skin, layer or not with sliced cucumber (very 1970s). Make a mayonaise by wizzing a jar of the vegan mayo with loads of parsley.

Winner every time. If you want to be completely retro then coronation chicken goes down a storm but is a pain to make.

@SundayTulips you can make a nut roast and freeze it. just bring it out to defrost and reheat. also, is there any way you can put the sauces and dressings in separate dishes so people can put it on themselves? i cant be the only one who hates their food covered with those things/ can you also make some rice dishes, not everyone likes couscous,

Oh how I agree with this - I often find little left for veggies unless I sprint to a buffet. Happened recently when we were called by table number, and I was on table 7 of 9. Also, serving implements mixed up leaving evidence of meat/fish in the salad and coleslaw…….

If you do have any vegan guests, consider the whole meal start to finish for them. It's quite frustrating to arrive somewhere and someone says "the dips are vegan!" as if that's especially for you, and you realise in fact that's the only thing on the whole table you can eat. I.e. make sure the salads are vegan, there's a vegan main and a vegan dessert. Same goes if you find out anyone is gluten free - and you'll need to check all ingredients including salad dressings and so on.

There was an argument about this on a similar thread, with meat eaters being very clear that they were going to eat whatever they wanted, so the only sensible solution does seem to be to have mainly veggie buffets with some meat options.

Sounds delicious, can I come! 😆

Looks amazing. Someone might have already said but I'd include a 'main' protein dish for vegans.

Definitely cheeseboard. With grapes.

Have now RTFT - sorry!

Ha, same. Love a beige buffet!

What about doing the chicken thigh meat on skewers, souvlaki style?

all sounds great.

I’d probably lose the dips, they sound lovely but it’s extra faff when you’ve got stuff for a main meal plate there l ready.

and I’d consider something like aubergine parmigiana that can be served warm.

side of salmon sounds lovely.