Keeping food hot at DHs 40th

[Fuddymunster]

Hi, I've arranged a surprise 40th birthday party/lunch at our house for DH in a few weeks time. There will be about 30 family and friends coming and to keep it a surprise I've saved up and am ordering the party food from Waitrose which will be delivered in the morning. He will not have a clue!! I've ordered canapes and main hot meals rather than buffet food. I'm going to heat the hot meals before everyone arrives and want to keep them hot so that I can serve the canapes and then everyone can help themselves.

Sorry this is so long winded!!

My MIL suggested hiring a hot cupboard and I've made some enquiries, but they are huge and more for big parties.I've looked online at Amazon and they sell hot trays and buffet servers (approx £50) which look more appropriate. My question is if I'm going to invest in something like this which is better? The standard size buffet servers have 3 metal containers and look like the best option in keeping the food hot. Are they a bit industrial looking? If I buy one I'd use it in future for dinner parties but don't want to buy anything ugly! Does a hot tray keep the food as hot as the buffet servers. I think the hot tray is better looking as you put your own dishes on top. Also do you think I would need 2 for that quantity of people?

Thank you!

Anyone?

This won't be much help but I'd get a food thermometer and keep an eye on the temperature. I wouldn't keep food hot for much more than an hour, I think the food safety recommendations might be 2-3 hours at a minimum of X degrees. You will need to look up the safety regs unless you want to risk food poisoning.

[Killjoy emoticon]

We had a lot of people for Christmas lunch and my mum brought around a couple of hot trays. Admittedly they were older than me, but fab- kept everything really warm! Enjoy the party!

Thanks AlouiseG, I wasn't planning to keep the food hot for more than an hour or two but the food thermometer is a good idea.

Thanks riojaguzzler, so the hot trays are a thumbs up!

Anyone else?

\have you got a slow cooker? Borrow a couple more and put on low? Or is it not that kind of food?

The minimum is 63 degrees C for hotholding. Basically the 'danger zone' is 5-63 - so chilled should be 5 or less, hot should be 63 or higher. The more time the food spends in the danger zone, the more time there is for bacteria to multiply.

At least I think that's what it is... Hope I'm right, otherwise I may have failed my level 2 health and hygiene certificate which I took on Thursday :o

Plusonemore, yes I have a slow cooker. Had it for our wedding and never used it! Pretty sure my MIL has one I could borrow too. On low would that keep the food at the same temperature as hot trays/buffet server? The hot food I've ordered is: Lasagne, fish pie and chicken in wine sauce.

Thanks wobblyw, I certainly don't want to make everyone I'll. I think the food I have to cook for approximate 50 mins, then I wanted to keep it hot while everyone arrives and has champagne and canapés. Would keeping it in the oven on low be an alternative?

Starting to wish I'd gone for the cold buffet option!!

I mean 'ill' not 'I'll'