Cold Buffet for 50 guests

Event:  

Cold Buffet

Numbers:

50 guests

Staffing:

2 x Chefs
5 x Waiting/Bar Staff

 

Timings:

11.00am

1.00pm

3.00pm

4.00pm

SWC team arrive to set up

Guests arrive, drinks and buffet served

Guests depart

SWC team clear down and depart

 

Menus:

Example Cold Buffet Menu at £45 per head

  • English Asparagus, Macerated Courgettes and Scorched Goats Cheese with Hazelnuts & Mint
  • Roasted Squash, Gorgonzola, Pear and Pickled Walnut Tartlets with Salsa Verde
  • Platters of Smoked Salmon with Caper Berries, Creme Fraiche, Cucumber and Shallot Dressing and Mini Rye Croutons
  • Rare Pepper Crusted Tuna Loin with “Nicoise” Style Salad
  • Poached Salmon with Watercress and Chargrilled Baby Leeks
  • Pan Seared Mackerel with Shaved Fennel, Orange and Almond Salad
  • Feta, Mint and Pomegranate Tabbouleh with Orange Dressing
  • Jersey Royals with Horseradish, Chive, Walnuts and Celery

Pudding:

  • Mini Passion Fruit Pavlovas
  • Mini Vanilla Panacottas with Elderflower Jelly
  • Mini Chocolate Mousse with a Caramel and Praline Crunchy Top

 

Equipment:

An elegant range of white porcelain serving dishes for the buffet along with the necessary cutlery needed for the guests and the buffet.

 

Drinks:

A selection of Champagnes, wines, cocktails and soft drinks. We sell our house Champagnes, wines and soft drinks on a sale or return basis by the bottle and our non-house sale or return by the case.

Drinks will be transported and ready chilled from our unit, kept chilled onsite and all empty bottles will be removed at the end of the evening.

We can provide large sack of ice and ice bins for chilling drinks during the event at an additional cost.

 

Costs based on 50 guests:

Cold Buffet Menu at £45 per head
Staff
Equipment
Delivery and removal

Total

£2250.00
£650.00
£400.00
£100.00

£3400 + VAT

If you would like Sophie Wright to be the chef for the event it will cost £250-£400 based on a 5 hr shift.

 

Please note costs are based on a minimum of 50 guests

Sophie Wright Catering unfortunately has to charge for any losses or damages to the hired equipment.

Staff are based on a 5 hour shift and are charged at £98/hour thereafter.

Any parking fees will be added to the final invoice.

Staff working after 11.30pm may require a taxi fare home, which will be added to your final invoice.