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Stay safe
“Food safety and hygiene is absolutely key for all gatherings. Following the obvious safety rules in terms of refrigeration and covering food is always a given,” says event planner Lavinia Stewart-Brown.
She continues: “In hot weather, leave your food in the fridge for as long as you can. A good tip is to put smaller portions out and keep replenishing the trays and plates, straight from your kitchen.”
This will also mean any leftovers can be used another day or given away, as they won’t have been sat out.
“Also, ahead of any event, make sure you understand any key dietary requirements, plan how you can separate food and pre-warn guests about any potential cross-contamination.”
It’s a good idea to tread carefully when it comes to common problem foods. “I would generally avoid ingredients such as shellfish, nuts, and pork and keep gluten to the side,” says Shaw. “If you are going to prepare meat as your centrepiece, then I suggest that your second option is vegan. That should cover all your bases.”
If there’s a bunch of people bringing dishes and you’re concerned that food hygiene standards won’t be high across the board, send a reminder but be diplomatic.
“How you approach this will depend on your relationship with neighbours or co-hosts,” says Shaw. “If I were doing this I would find a helpful article to share and mention that you found this useful to read, so you’re placing this on yourself first.”
