Cold fork buffets

If you want a lunch more substantial than the usual sandwiches, a cold fork buffets menu is a great solution when organising all day meetings, conferences or training events in your company.

Smith’s is one of the leading catering companies in London, providing cold fork buffets and catering for offices without kitchen facilities. Food is prepared daily at our central kitchen in Whitechapel, East London. Our chefs use fresh seasonal ingredients from London’s wholesale markets at Billingsgate, Spitalfields and Smithfield to produce a wide variety of menus, both hot and cold.

Below you will find some cold fork buffets menus from our repertoire, but we are always happy to quote for your specific requirements. Please, call us to discuss your ideas.
Smith’s Catering created this menu for a VIP event at the opening/closing ceremonies for both the Olympics and Paralympics. It was so well received that we added it permanently.

Olympic cold fork buffet

Garlic flatbread
Rare Aberdeen Angus fillet steak (28 days) medallions
Roasted red and yellow peppers, asparagus, cherry vine tomatoes, endeme beans, garlic cloves, butternut and courgettes.
Served with couscous and dressed with Puglia extra virgin olive oil, fresh basil and parmesan shavings.

Tapas menu

Smoked mountain ham
Salami Ferrarese all’aglio (with garlic)
Bresaola Punta Ferrarese IGP
Escarole, broad beans, asparagus and cherry tomatoes, fresh basil and parmesan shaving
Sea salt and rosemary focaccia
Artichokes in olive oil V
Baby bell peppers stuffed, ricotta cheese V
Mixed olives and cipolle borettane (onions in balsamic) V
Fresh pesto
Puglia extra virgin olive oil

Cold fork buffet 1

Char-grilled free-range chicken fillet with rosemary
New potato salad wholegrain mustard and olive oil dressing V
Mixed leaf salad with fresh herbs and rocket V
Greek salad with feta cheese V
Vanilla panacotta, fresh raspberries

Cold fork buffet 2

Free-range chicken supreme stuffed with spinach, wrapped in Parma ham
Goat’s cheese, red pepper and red onion tarts V
Quinoa salad with roasted vegetables V
Radicchio, mushrooms and mange tout salad V
Mixed leaf salad with fresh herbs and rocket V
French apple tart and cream

Cold fork buffet 3

Poached Inverawe salmon fillets dressed with asparagus and king prawns
New potato salad with chives, mayo and yoghurt dressing V
Little gem and French bean salad V
Coleslaw salad V
Cheese board, nuts, celery, grapes and biscuits

Cold fork buffet 4

Cold meat platter: rare Angus beef, gammon ham, roast turkey
Vegetarian goat’s cheese and red onion tarts V
New potato salad wholegrain mustard and olive oil dressing V
Beetroot and orange salad V
Mixed leaf salad with rocket and cherry tomatoes V
Chutney, mustard, mayonnaise and vinaigrette V
Farmhouse cheese board (Neil’s Yard) served with grapes, celery, walnut and biscuits V

Cold fork buffet 5

Dressed Scotch lobster with fresh mayonnaise
Buffalo mozzarella, semi-dried tomato and basil tarts
Couscous salad with roasted Mediterranean vegetables
Escarole salad with broad beans and asparagus
Russian salad
Pear and almond frangipane tart, vanilla cream

Cold fork buffet 6

A selection of various ciabatta and focaccia breads
Poached Inverawe salmon, dill mayonnaise
Roast dry-aged (28 days) black angus beef sirloin
Gloucester old spot gammon
Individual cipolle borettane onion tart tatin
New potatoes salad
French beans, shallots and parmesan shavings
Caesar salad with little gem hearts, anchovies, croutons and Caesar dressing
Smith’s crunchy coleslaw
Individual chocolate mogador with fresh raspberries

Traditional British meat platters

Aberdeen Angus beef sirloin (hung 28 days)
Smith’s own roast gammon ham
Boneless free-range chicken
Served with 3 seasonal salads, English mustard, fresh mayonnaise and our house chutneys

Vegetarian buffets

Baba ganoush. Stuffed aubergine with a salad of
couscous, roasted red and yellow peppers, red onions, sweet garlic, vine cherry tomatoes, edamame beans and asparagus. Parmesan shavings.

Fish buffets

Dressed Cromer crab
With avocado, king prawns and fresh mayonnaise,
New potatoes with fresh mint and butter,
little gem hearts, mange tout and asparagus salad.

Poached salmon fillet
Garnished with king prawns, boiled eggs and asparagus
French bean and shallot salad, new potato salad with wholegrain mustard and extra virgin olive oil dressing.

Poached salmon Niçoise
Traditional French classic but with salmon in place of tuna. Little gem, olives, boiled quail’s eggs, cherry tomatoes, new potatoes, French beans and anchovies

Sustainable tuna Niçoise
Traditional French classic sustainable tuna. Little gem, olives, boiled quail’s eggs, cherry tomatoes, new potatoes, French beans and anchovies.

Cheese platter

(Half portion pp is adequate if served as part of a buffet)
A selection of British and continental farmhouse cheeses from Neal’s Yard Dairy and La Fromagerie. Served with celery, walnuts, grapes and biscuits
£8.00 or San Francisco Sourdough £ 0.50 pp supplement

Dessert buffets

Acapulco chocolate and mandarin mousse on génoise sponge with Cointreau.
Cappuccino: Coffee mousse and profiteroles filled with rum cream
Chocolate truffle with raspberry coulis
Vanilla panacotta with fresh raspberries
Chocolate mogador with fresh raspberry centre
Passion fruit and white chocolate delice

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Cold fork buffets – FAQ

Pricing information

Prices: per person, excluded VAT.
Notice required: minimum 48 hours weekday by 12:00 noon
Minimum order: 10 of any one buffet.
Delivery charges are calculated by postcode.

One of the biggest problems facing Caterers London is getting orders delivered on time despite the appalling traffic conditions in the Capital. Using a combination of our vans and our wonderful couriers, we achieve this 99% of the time.

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