The brief
A Vietnamese buffet for a mother and her daughter's hen weekend. Guests needed vegan, gluten-free and dairy-free food, and some had nut allergies.
What we cooked
A colourful Vietnamese spread: summer rolls, lettuce cups and make-your-own wraps, sticky glazed beef ribs, pineapple salad with mint and chilli, and fresh dips and sauces. The dietary changes were built into the dishes themselves, so nobody was made to feel different at the table.
Afterwards
The group told us everyone loved the menu, and the service before, during and after the event was spot on.
