Serving salvers, chafing dishes, and vegetable dishes get overlooked during event planning but matter during service. A guide to serveware quantities.
Serving salvers, chafing dishes, and vegetable dishes get overlooked during event planning but matter during service. A guide to serveware quantities.
Tables, chairs, and linen get the attention during event planning. Serveware is easier to overlook, but running short on serving salvers mid-service or putting sides on the table without proper vegetable dishes undermines an otherwise well-run dinner.
We hire oval serving salvers in three sizes: 14 inch, 18 inch, and 20 inch. These are silver-finish platters for carrying and presenting food on a buffet or during silver service. The 20 inch salver handles a full main course for a table of eight; the smaller sizes suit starters and sharing plates.
Vegetable dishes are lidded serving dishes for sides and accompaniments at plated dinners. We stock them in three sizes (8 inch, 12 inch, and 20 inch) in both divided and undivided versions. Divided dishes carry two sides in one vessel, which reduces clutter on the table and speeds up service. Lids are available separately and worth ordering if dishes will sit on a buffet and need to stay warm.
We hire wicker bread baskets in two sizes and a small wicker fruit basket. These work at wedding dinners, formal receptions, and any event where bread is served at the table.
For drinks service, we hire mahogany bar trays in large and small, and non-slip trays in round and rectangular versions. Non-slip trays are the better choice for outdoor events and any venue where service happens on uneven or wet ground.
For formal plated dinners, plan on one vegetable dish per table for every two to three sides. For quantity advice, get in touch before you book.
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