The Official Terminology of Food Selections
- •Plain ole hotel buffetThe best part of a buffet is how the normal rules of dining go straight out the window. Would you have have nine courses at home? No. Would you mix five different types of meat and fish in one meal? Probably not. But that's exactly the beauty.
- •Finger buffetEveryone knows the canapé is the queen of foods and, while I particularly enjoy cooking a mixed tray straight from M&S, they're undoubtedly best when all lined up in beautiful order on a conference table with some tiny little sandwiches thrown in for good measure.
- •Cold collationThe key to a CC is right there in the name: cold. This is the meal you eat on Boxing Day or for a Saturday lunch. A wide range of cold meats, pickles, cheeses, crisps, baguette with butter and marmite, crackers, grapes, cut up apple, maybe a pita bread with humous or taramasalata if you're feeling exotic.
- •Picking partyThe more fun sister of a cold collation. The PP necessitates chicken drumsticks, Twiglets, at least 3 types of salad, cocktail sausages, scotch eggs, a pork pie, prawns and and a bowl of party rings.
- •SmorgasbordProbably inaccurate in the actual Scandinavian sense of the word but my interpretation of a smorgasbord must all be on one plate and be the result of what happens when you open your fridge and get creative. Bonus points for smoked fish and a wooden platter.
- •Viking styleEither this is what they call a buffet in Japan or my auntie has been lying to me for 10 years.