Kitchen design
How to Lay Out a Christmas Buffet
Plates at the start, cutlery at the end: the buffet layout that stops queues, plus how much food per guest and how long it can sit out.
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A buffet is the easiest way to feed a crowd over Christmas, but a badly laid table causes queues and cold food. A little planning fixes both.
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Layout, in order
- Plates at the start.
- Salads and cold dishes.
- Hot dishes, kept warm.
- Bread and sauces.
- Cutlery and napkins at the end, so hands are free while serving.
If you can, set the table away from the wall so people can serve from both sides.
How much food
| Item | Allow per guest |
|---|---|
| Main dishes | 2–3 types; about 150–200 g in total |
| Sides and salads | 3–4 types |
| Bread | 1–2 pieces |
| Desserts | 2 small portions |
Food safety
- Bring cold food out in small batches, keeping the rest in the fridge.
- Keep hot food hot.
- Put leftovers in the fridge within one to two hours; do not leave food out all afternoon.
Good centrepieces: sausage rolls, glazed ham and pigs in blankets. For storing what is left, see Christmas leftovers.
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Frequently asked questions
How should a buffet table be laid out?
Plates first, then cold dishes, hot dishes, bread and sauces, with cutlery and napkins at the end so hands are free while serving.
How long can buffet food be left out?
Not long: bring cold food out in small batches and put leftovers in the fridge within one to two hours of serving.
How much food do I need per guest for a buffet?
About 150–200 g of main dishes in total per person, plus sides, bread and a couple of small desserts.
Sources
- Christmas food hygiene, Food Standards Agency (GOV.UK), 11 January 2018. Checked 8 October 2026.