Community kitchen

A well-stocked buffet heaving with pork pies, homemade potato salad, Victoria sponge and jugs of Pimm’s is the perfect way to celebrate the best of British during Platinum Jubilee weekend.

But if, like me, you’re the sort of slacker who sticks the ketchup next to the ham or tosses the cutlery down in a pile in the middle of the table, then you’ll be glad of this etiquette advice.

The maker of Melton Mowbray pork pies, Dickinson & Morris, has teamed up with the UK’S leading etiquette expert, William Hanson, to help you put on a spread fit for royalty.

Here are his top 10 buffet etiquette tips...

1

Hosts should arrange the buffet in a logical order to help reduce traffic jams and prevent guests from waiting for a second helping of chilli con carne.

2

The entry of a buffet is marked by plates. Cutlery or napkins should mark the end of the buffet. Diners don’t need their eating weapons until their plates are fully laden.

3

Resist the temptation to pile up your plate, like they’ve just ended rationing. Just return to the buffet once your plate is clear.

4

Never take more than you will eat. While dining etiquette for sit-down meals may allow you to leave a small portion of food, for self-service affairs it’s quite poor form to break off more than you can chew.

5

If space allows, hosts should consider having a separate table for drinks, positioned away from the main display of food.

6

Buffets should cater for as many guests’ dietary requirements as possible. They should also be sure to share their foodie foibles well in advance. They only have themselves to blame if they arrive and announce they’re a surprise vegan.

7

Unless there are enough seats and table space for everyone, the food offered on a buffet should be carefully designed to be easy to eat. Present items that only need a fork, or one hand – like a lasagne or pork pies.

8

Sauces, dressings and garnishes should be placed beside the dish they accompany. A teaspoon for each is a must to avoid crosscontamination – no one enjoys houmous with hints of horseradish.

9

Try to keep all dishes looking appetising. When a quiche Lorraine gets two-thirds eaten it starts to look very sorry for itself. Decant what’s left on to a smaller plate.

10

At grander buffets, a still-observed rule is that tablecloths must gently kiss the floor, rather than hang halfway down the table.