Inspired food and professional service are essential ingredients for a high quality catering London experience, but getting the menus right is also crucial.

Of course, what this all boils down to is that the customer wants amazing, mouth – watering food to satisfy the taste and appetite of each and every one of their guests.

Culinary diversity is crucial to make a menu work. It doesn’t matter if it’s canapés, finger food, buffet lunches or a la carte fine dining options, a good chef will have something on the menu for your vegetarian sister, seafood loving father and your picky seafood hating aunt.

One buffet order that is practical and popular at Christmas time – especially when the booze is flowing – includes foil-poached salmon with dill and avocado mayo; butternut squash and blue cheese wellingtons; maple honey mustard glazed ham and hasselback potatoes with thyme and garlic; peas braised with leek and mint; and prosciutto-wrapped baby carrots.

Breakfast menus are also an ideal opportunity for a good chef to demonstrate the fish, meat and vegetarian combinations they can conjure up in their kitchen. Classic smoked salmon and creamed cheese bagels sit alongside bacon and eggs and yogurt and granola to offer something for everyone.

It is also common to design menus around the type of event you are running, whether it be a corporate or private function.

Corporate events are often dynamic social affairs and the food serves as a vehicle to network. Canapés are the perfect choice for this type of event. Done well they are absolutely delicious – you can have five course meal on one little plate, which you can devour whilst chatting to three other potential clients.

Private catering is normally a more relaxed affair, which means more flexibility without compromising on quality.

Of course, canapés can play a role at weddings, anniversaries and birthday too, but they normally function at private parties to whet the appetite for the more substantial offerings still to come, such as a three-course meal.

For example, seafood food lovers would definitely be tempted by a starter of diver caught seared scallops, followed by sea bass on saffron rice with asparagus spears for a main.

Dessert menus are normally to everyone’s taste and most of us make sure we have enough space and energy for whatever tickles our fancy.

A good sweet menu will include among other delights a fruit dish, ice cream, chocolate and traditional pudding.

I recommend you look at All in Hand Catering’s website to browse their delightful catering supplies London options for all seasons, events and culinary tastes.