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The Ultimate Celebration Buffet by Salt Wind Catering
The Ultimate Celebration Buffet by Salt Wind Catering
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The Ultimate Celebration Buffet by Salt Wind Catering — image 3
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Catering

The Ultimate Celebration Buffet

50 Salt Wind reviews
£17.85inc. VAT

Option20 Plus People - Served As A Buffet

Qty

We prefer 7 days' notice — short notice? Just give us a call

No deposit to reserve Custom menus available We handle everything Weddings to 500+
Not sure how much you need? Try our pricing calculator

About This Product

Our flagship celebration spread — baked brie wedges with cranberry, crisp filo prawns, sticky BBQ wings, duck spring rolls, an Indian selection and chargrilled chicken skewers, finished with homemade cakes, salads and fruit.

  • Sandwiches on local breads
  • Baked brie with cranberry compote
  • Filo prawns with sweet chilli
  • BBQ chicken wings
  • Duck spring rolls with hoisin
  • Sausage rolls and quiche wedges
  • Loaded potato skins with house-made dips
  • Onion bhajis, samosas and pakoras with chutneys
  • Chargrilled chicken skewers
  • Heritage tomato and burrata with basil oil
  • Wild rocket with parmesan and aged balsamic
  • Fruit board with fig, pomegranate and grape

Serving style: Orders for 1–19 guests are served in individual lunch boxes; 20+ guests are served as a buffet. Please let us know of any dietary requirements when booking.

Areas Covered
We deliver freshly prepared buffets, platters, BBQs and Hog Roasts across Cornwall and Devon.
Food Allergies – Important Information
Salt Wind Catering proudly provides a wide selection of dietary options, including vegan, vegetarian, dairy-free, gluten-free, nut-free and pork-free menus. While every effort is made to avoid cross-contamination, our kitchen handles all major allergens. If you or your guests have severe allergies, please contact us before ordering so we can advise accordingly. We’re committed to transparency and care, ensuring everyone enjoys our Cornish catering safely and confidently.
Serving & Storage Information
All platters and meals are freshly prepared on the day of delivery to ensure quality and flavour. Keep chilled below 5°C and consume within 24 hours of delivery. Hot items are best enjoyed immediately or reheated thoroughly before serving. Serve directly from the platter or transfer to your own dishes for presentation.
Packaging & Sustainability
Salt Wind Catering is committed to using recyclable, compostable, and eco-friendly packaging wherever possible. We partner with local Cornish suppliers to reduce food miles, minimise waste, and support sustainable catering practices across Cornwall and Devon.
Ordering & Lead Times
Please place buffet and platter orders at least 48 hours in advance to ensure freshness and availability. For large corporate events, weddings, or weekend functions, we recommend booking 5–7 days ahead. If you require short-notice catering, contact us — we’ll do our best to accommodate your request.
Event Service Options
We offer a professional delivery-only service for our standard buffet and platter ranges. Fully staffed catering, including setup and serving, is available exclusively for our BBQ, Hog Roast, and large-scale specialist menus. To discuss event service for a BBQ or Hog Roast, please get in touch — we’d love to help plan your occasion.

Perfect for: Weddings, Corporate Events, Parties & Celebrations, Home Entertaining

5 stars from 50 reviews

What Our Customers Say

“Absolute brilliant! Couldn't recommend a better company. Outstanding food, communication was amazing, all so polite and forward.”

Richard Mitchell

Jan 2026

Facebook

“Ordered a finger buffet for 20 people. Excellent range of choices, everything freshly made. Will definitely be ordering again.”

Brett Spencer

Sept 2025

Google

Plan your event

Cornwall’s coast on the menu — let’s plan yours.

Tell us a little about your event and we’ll come back with a full quote within 24 hours.

Behind the pass

Fire, food, and what we’re cooking next.

Seasonal menus, off-menu specials, and early-bird pricing — one short email a month.

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