Buffet brainwaves

Andrew Bennett, executive chef at the Sheraton Park Lane Hotel, London, shares his useful tips on buffets.

He says:

You can be more creative with buffets for between 50 and 150 people.

• Get away from traditional heated chafing dishes.

• Instead, use coloured plates on iron stands and put all the food on different levels. Use different shades of blues, reds and greens and create a Mediterranean effect.

• Use fruit carvings and dim sum bowls to brighten up the buffet tables.

• Bake off choux pastry in different abstract shapes (for example, a trellis) and stand them up on the table among the plates of food.

• Use wrought iron stands as props and plate stands to give height to the food.

• Bread baskets can also be used to add interest to the table.

Tableware suppliers

Dudson

Churchill

Steelite

Royal Doulton

Villeroy & Boch

by Jackie Mitchell

For more information on all the above suppliers please contact: matty.grant@rbi.co.uk