In the event catering world, trends come and go but I think grazing tables could be here to stay. Here’s why grazing tables continue to be so popular among my clients.

The vacation villas I work at tend to be rented by 1) young couples bringing their family and friends together to celebrate their marriage, 2) extended family groups coming from all over the globe to holiday together or 3) corporate groups hosting strategy sessions, team-builders or training.

One of the things that these groups have in common is some people might not have seen each other in a very long time or know each other at all. That’s where the sociability and informality of grazing tables come into their own. At a welcome get- together people can stand and mingle, snacking as they go, without any set seating plan or formal vibes of a canapé service for example.

There’s not that awkward plate and glass balancing act you often find with fork buffets as there doesn’t even need to be crockery, (unless requested) as everything can be picked up with the fingers or by cocktail sticks. Less washing up – Yipee!

Grazing tables are a more cost-effective option for clients as there’s no need to hire additional tables, chairs, crockery or cutlery if there aren’t enough at the villa for the size of the group – nor waiting staff – as guests can help themselves.

Even with the cost savings, the whole thing still feels indulgent, abundant & decadent and guests are always drawn to the grazing table the minute they see it. Perhaps it’s the mix of colours, textures, and shapes. It’s a feast for the eyes as well as the stomach and every visit back to the table for them is like a new adventure.

The combination of ingredients you can use is almost endless. This rustic one (pictured) included a mix of fresh fruits and vegetables, artisanal cheeses, charcuterie, olives, nuts, dried fruits, dips, crackers and breads. I’ve also done breakfast versions, kids versions, and dessert/sweet grazing tables which are super fun.

From my perspective, I really enjoy doing these and the job satisfaction is very high when you see the finished creation.

Top Tips –

Make sure you allocate enough time for the “build”. This one was for 40 people and took just over two hours to set up once on-site.

Hold your nerve! During the process there’s always a phase from roughly a quarter of the way through to three quarters finished when the table looks a mess. Don’t get despondent – this is normal – just push on through. It’s not until you start filling in all the gaps that it will feel like it’s coming together.

Get in touch and I’ll send you my ingredient list and quantities.

Good luck and carry on grazing!

Chef Gill