At many parties, guests are on their feet for most of the evening. They chat, move around and hold a drink, which leaves one hand free at best. In that setting, a plate of food with a knife and fork is more of a burden than a pleasure. Finger food is the answer: small, tidy and easy to eat with one hand. With a bit of thought, it can be both delicious and impressive.
Think small and simple. Mini sandwiches, bite-sized savoury tarts, skewers, sausage rolls, cheese cubes, vegetable sticks with a dip and small pieces of fruit are all good choices. Each piece should be small enough to eat in a bite or two, without crumbling or dripping. Avoid anything runny, and think about what happens if someone drops a piece on a nice carpet.
Making it easy for guests
Set out food in several places rather than on one table, so there is no queue. Provide small napkins and somewhere to put empty glasses and cocktail sticks. A small bin or bowl nearby helps to keep the room tidy. If guests can find everything without asking, the host can enjoy the party as well.
Ask beforehand whether guests have allergies or avoid certain foods, and take the answers seriously. Label the dishes clearly, especially those with nuts, dairy or meat. Make sure there is a good vegetarian choice, so that nobody is left with only bread and salad. A simple card in front of each plate does the job very well.
Do not forget drinks. A good jug of water, a fruit juice and something fizzy without alcohol should be available alongside anything else you serve. Offer something warm if it is cold outside, and keep glasses within reach so people do not wander around looking for one.
Prepare as much as possible before the guests arrive. Most finger food can be made in advance and assembled at the last moment. Keep cold food cold and do not leave dishes out for too long, particularly in warm weather. Top up the plates in small amounts, and remove anything that has been standing a while. That way the food stays fresh and appealing until the end of the evening.
