Wedding grazing table
Butcher paper, cheese wheels at intervals, rivers of folded meats, cascading grapes, baguettes and fresh flowers.
Feeding 20, 50 or 100? These ideas scale. Grazing tables and individual cups make big numbers manageable.
For parties, use a grazing table (butcher paper and food directly on the table), charcuterie cups for mingling, or several smaller boards around the room so guests don't queue. Plan 3 oz of meat and 3 oz of cheese per guest if there's no dinner, 2 oz each if it's before a meal. Refill from the fridge rather than putting everything out at once.
Butcher paper, cheese wheels at intervals, rivers of folded meats, cascading grapes, baguettes and fresh flowers.
Clear cups with a cheese and olive skewer, folded salami, a breadstick and grapes. No double-dipping, easy to carry.
Paper cones filled with meats, cheese and crackers for standing receptions.
Pastel macarons, strawberries, brie, prosciutto roses and edible flowers.
Pink or blue fruits and sweets around a cheese ball, or letter-shaped cheese spelling the baby's name.
Arrange food in the shape of the birthday number on a large board or table.
School-colour fruits and sweets, a cheese diploma roll and a 'Class of' sign.
Wings, sliders, pigs in blankets, cheese dip, pretzel bites, veg and ranch.
Arrange dips as the 'field' with snacks as the stands.
Pre-packed boards in lidded trays that travel well and open at the car.
A station per wine with two paired cheeses and labels.
Cheese stars, ham roll-ups, fruit kebabs and mini sandwiches.
Three medium boards in different spots so nobody hovers in one corner.
Bagels, salmon, cream cheese, pastries and fruit on a big platter.
Cakes, cookies, fruit and chocolate laid along a table with a chocolate fountain or fondue.
| Serving it as… | Meat per person | Cheese per person | Crackers/bread |
|---|---|---|---|
| Light appetiser (before dinner) | 1.5–2 oz (45–55 g) | 1.5–2 oz (45–55 g) | 4–6 pieces |
| Party grazing (no dinner) | 3 oz (85 g) | 3 oz (85 g) | 8–10 pieces |
| The main meal | 4 oz (115 g) | 4 oz (115 g) | 10–12 pieces |
Add about a handful of fruit and a small handful of nuts per person, plus one or two dips or spreads per board. Want it worked out for you? Use the charcuterie planner.
Two boards at opposite ends of the room beats one huge board with a queue.
Keep backup trays chilled and swap them in every hour or so.
Small tags for nuts, gluten and vegetarian items make life easy for guests.
As a grazing meal, about 9–10 lb of meat and 9–10 lb of cheese. As an appetiser before dinner, about 6 lb of each.
A table covered in butcher paper with food laid directly on it, like a giant charcuterie board. Great for weddings and big parties.
Up to 2 hours at room temperature (1 hour if it's above 90°F/32°C). For longer parties, refill a smaller board from the fridge instead of putting everything out at once.