Choose the right service style, hot dishes and dietary options for your group.

Match service to the group

Sharing plates suit small groups; plated or buffet-style service can make movement easier for larger groups. Table size and service access matter.

Time hot dishes carefully

Eggs and pastries lose quality while waiting. Keep preparation, boarding and service close, and ask what can be prepared safely after departure.

Cheese, olives, vegetables, preserves, bread and seasonal fruit create a clear base, with hot dishes and sweets added for the group.

Declare vegetarian, vegan, gluten-free and allergy needs at booking. Confirm separate equipment and whether cross-contact can be controlled.

Plan tea, coffee, water and juice for the group. Two hours is a comfortable starting point for breakfast and scenery.