The Magazine Volume 1 by NAVARRA

16
IPS
DIETARY
REQUIREMENTS
“Has it got nuts in it?”, “Oh, I don’t eat
meat.”, are you sick of hearing these
at a dinner with friends or family and
feeling bad for the wait staff having to
return plates to the kitchen? Well guess
what? You’re the host now. Stop this
from happening on your watch by discussing
with your caterer what dietary
options they have, and also by asking all
your guests what they can or can’t have
on their plates. Create a list for your
organiser - if you are using one - or for
your own reference.
FOOD
GLORIOUS
FOOD
IT’S ONE OF THE MOST IMPORTANT
ASPECTS OF EVERY EVENT,
SO MAKE IT GOOD!
FOOD -
EVERYWHERE
Main courses and dessert aren’t the only
foods you’ll have to pick when you’re
hosting an event. Think about canapés
on arrival, food stations (post-covid)
or even degustation menus if you are
wanting to make that impact.
WHAT IS AN
ALTERNATE SERVE?
Chicken and Beef...Those are the
first words we think of when
someone says venue food. Abolish
the stigma around main courses for
your party and consider organising
options that go against the status quo.
From Grilled Salmon Fillet to
an Encrusted Rack of Lamb, tantalise
taste buds and witness a food
experience like no other.