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Party Catering – How to Make Sure Your Party Food Goes with a Bang!

You’ve sent out the invites, you’ve ordered the champagne, and now to the food! Party food needs to be that little bit special, delicious (of course) but fun and fabulous enough to get people talking too.

If you can make your food about sharing, then the party is already in the swing of things! Dishes with dips and skewers are ideal and encourage people to graze and congregate around the food. Tasting plates are a great idea too – lots of little portions of different things for people to try (a bit like tapas). And bowls dotted all over the house or venue can encourage people to move around and socialise while they eat.

Give some thought to how you present the dishes at your party – served in glinting enamelled bowls, or pearlescent glass and china, even the most simple food can look breathtaking. Consider using unusual vessels too – try shot glasses for soups or sorbets, or naturally grained wooden platters for cold meats and cheeses. Stylish caterers such as “rhubarb” food design or Alison Price use bespoke designed pieces such as carousels or perspex trays, but any clever idea can strike the right party note – little desserts in espresso cups? Or champagne cocktails served from sprigged china teapots?

If the food is bright and beautiful of course, it hardly needs any presenting. Colour is crucial – think big bowls of jewel coloured panzanella, towers of rainbow coloured cupcakes, or glistening pink lamb with luscious yellow cous cous.

Cooking in front of your guests is a great idea for maximum wow factor. If you are using caterers, for party catering ask them if they can provide a noodle bar or a sushi bar – your guests will love to watch the chefs at work with their woks and sushi mats.

Another very easy way to feed people (and therefore a way to give you more time to party!) is a hog or lamb roast. It’s a great value way of feeding large numbers of people and you hardly need plates either – just fresh bread rolls and plenty of apple sauce or mustard. Even a plain and simple barbeque attracts attention– put rosemary and scented hickory chips on the coals to create delicious smokey scents that get the mouth watering.

Desserts are easy to wow with – home made ice cream piled high into knickerbockerglories, pastries stacked on vintage cake stands, or simple bowls of chocolate mousses and luscious berries – everyone’s favourites.

Constructing your own puddings is a great trend for 2010 – provide shot glasses of jelly, fruit and crème anglaise, with cream and sherry syrup to pour, and you can have your guests making their own tailored trifle!

And finally don’t forget service style. It’s a really important part of the party atmosphere. Family service is a real winner – where big plates of carved meat and bowls of vegetables and breads and so on are put on the table for people to help themselves. Rhubarb is popular for party catering. Relaxed, friendly, and a surefire way to make sure the party doesn’t stop just because you’re eating!

About the Author

Here the author Sara Allom writes about the party catering of Rhubarb. Cooking in front of your guests is wonderful idea. Author tells how nicely one could arrange for party catering to enjoy to the fullest.

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