Forty guests is where a dinner stops being a big table and becomes a production. Here is the timeline we use with hosts.
Four weeks out
Pick a date and tell us the shape of the evening: arrival drinks, seated courses or sharing platters, speeches. We hold the semi-private room or the full venue and send a draft menu.
Two weeks out
Settle the menu. For forty guests we usually suggest two starters to share, a plated main rotation with a vegetarian option at every table, and a dessert platter. Beverage packages are confirmed here too.
Seven days out
Final guest numbers and dietary notes. We confirm the menu in writing and set the service timeline, including the point where speeches happen so mains are not cooling.
On the night
One coordinator stays with you. A team of ten serves in waves so that every table is eating within a few minutes of each other.
Kitchen notes from Nuru Tandoor.
