The question we are asked before almost every booking: how much food do I actually need? These are the quantities our kitchen works to for London events, by service style and by length of event. Use them to sanity-check any quote, ours included.

Canapes

• Drinks reception before dinner (1 hour): 4-5 pieces per guest
• Extended reception (2 hours): 6-8 pieces per guest
• Canapes instead of a meal (3 hours): 10-14 pieces per guest
• Aim for a third hot, a third cold, a third sweet or substantial, with at least two vegan options in every round.

Bowl food

• Alongside canapes: 2 bowls per guest
• As the main event: 3-4 bowls per guest, roughly equal to a two-course meal

Finger buffet

• Light lunch: 5-6 items per guest
• Main lunch or evening buffet: 8-10 items per guest
• Allow 2 sweet items per guest on top if dessert is included.

Fork buffet and hot service

• 1 main dish per 25 guests, minimum 2 mains so there is always a vegetarian or vegan choice
• 150-180g of protein, 120g of carbohydrate and 150g of vegetables or salad per guest
• Add 10% to the headcount for a standing event, where guests graze more

Sandwiches and working lunch

• 1.5 rounds (6 quarters) per guest for a midday meeting
• Add 1 savoury item and 1 piece of fruit or a sweet bite per guest for a full working lunch
• Half-day meetings: add pastries at 1.5 per guest in the morning

Grazing and sharing platters

• One platter serves 8-10 guests as a starter or reception nibble
• For a grazing table as the main food, allow 250-300g of food per guest across cheese, charcuterie, breads, dips and fruit

Breakfast

• Continental: 1.5 pastries plus 1 yoghurt or fruit pot per guest
• Hot breakfast rolls: 1.25 per guest
• Coffee: 2 cups per guest for a two-hour session

Drinks

• Wine: half a bottle per guest for a two-hour reception, 2-3 glasses over a dinner
• Sparkling for a toast: 1 bottle per 6 guests
• Soft drinks and water: 500ml per guest per two hours, more in summer

The adjustments that matter

• Time of day: guests eat most between 12-2pm and 7-9pm. Food outside those windows goes further.
• Standing vs seated: standing guests eat roughly 15% more of the light items and less of the substantial ones.
• Long events: past three hours, plan a second wave rather than a bigger first one.
• Dietary requirements: vegan and gluten-free portions should be counted as full portions for those guests, not as extras to share.

What this costs

Per-head prices for each of these formats are published in our London catering price guide. If you tell us your headcount, timing and venue we will send a quote within 48 hours.

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