What you need for a butchers' fair

What to bring

Grouped the way you'd shop for it, with quantities.

Tips

• Plan one counter or table per exhibitor, plus at least one spare table for registration, information or overflow materials. Add one chair per staffed booth and high tables where visitors will stand and taste.
• For tableware, count one plate, fork and knife per expected tasting at a time, then add 20% for replacements and busy periods. Provide dessert plates, teaspoons and serving spoons if exhibitors offer smaller samples or prepared dishes.
• Keep chilled meat at the required temperature from delivery until service. Reserve enough refrigerators or coolers for the full delivery, and use digital thermometers to check each unit at least twice before opening.
• Count cooking equipment by active booth rather than by visitor numbers: each booth using heat needs its own suitable contact grill or induction hob, with food warmers for items that must stay hot. Check power requirements and place power strips and extension cords before exhibitors arrive.
• Prepare cutting boards, chef's knives and meat tongs as separate working tools, and provide serving platters and mixing bowls where exhibitors need them. Keep a clean spare set available so a tool can be replaced immediately during the fair.

Frequently asked questions

How much meat should I buy for a butchers' fair?

Base the quantity on the planned tasting portions and expected attendance rather than buying by guest alone. For a tasting event, allow about 150–250 g of meat per visitor if meat is the main food, then add 10% for waste, trimming and uneven demand.

How many plates and glasses do I need for a butchers' fair?

Count one set per simultaneous tasting place and add 20% extra. For 100 visitors with 50 tasting places, start with at least 60 plates, forks and knives, then increase the number if visitors will circulate through several serving stations.

When should chilled meat arrive for a butchers' fair?

Schedule delivery on the day before the fair only if you have confirmed refrigerated storage and temperature checks. Otherwise, arrange delivery on the event day with enough time for inspection and setup, usually at least 2–3 hours before visitors arrive.

How many refrigerators or coolers do I need?

Use the supplier's stated storage volume and leave about 20% free space so cold air can circulate. Check the capacity at least 48 hours before delivery; add another refrigerator or cooler if the meat, drinks and prepared samples cannot be stored separately.

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