Build Your Own Buffet
Create a bespoke buffet from scratch with the dishes below.
Top Tips For a Buffet:
Set aside enough fridge space for defrosting. Our Roast Ham, Scottish Salmon & Puds will need defrosting first, please check the instructions on the packaging.
Little hand-written blackboards or cards resting by each dish is a lovely homemade touch that helps everyone figure out what’s what.
Prepare puddings in advance. Remove them from their packaging while still frozen and onto the dishes you’ll be serving them on. Decorate with a few fresh berries. Defrost in the fridge and bring them out about half an hour before serving.
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Handmade paté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé. Full details >
The COOK Kitchen
Kent ME10 3HH
t: 01732 759000