What you need for a Valentine’s Dinner

A Valentine’s Dinner needs more than ingredients. You’ll need enough plates for each course, separate glasses for water, wine, and a welcome drink, plus serving pieces that keep food moving without interrupting dinner. This shopping list also covers practical kitchen equipment, from cutting boards and mixing bowls to cooling and power supplies. Check quantities against your guest list before shopping, especially for glassware, chairs, and dessert service.

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What to bring

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

Furniture

Dining tablesqty 6
Chairsqty 24
Tableclothsqty 6
Stools for serviceqty 2

Tableware

Dinner platesqty 30
Deep platesqty 30
Dessert platesqty 30
Coffee cupsqty 30
Water glassesqty 30
Wine glassesqty 30
Champagne glassesqty 30
Dinnerware cutleryqty 30
Serving spoonsqty 6
Soup ladlesqty 30
Butter knivesqty 30

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Mixing bowlsqty 6
Baking dishesqty 4
Serving plattersqty 8
Dessert serving traysqty 4
Measuring cupsqty 2
Kitchen tongsqty 4
Aluminum foilqty 2

Equipment

Coffee maker
Kettlesqty 2
Coolersqty 3
Portable speakersqty 2
Extension cordsqty 3
Power stripsqty 3

Decorations

Table runnersqty 6
Flower arrangementsqty 6
Candlesqty 30
Candlesticksqty 12
Heart-shaped garlandsqty 6
Table numbersqty 6

Lighting

String lightsqty 4
Atmosphere lightsqty 6

Cleaning

Trash binsqty 3
Bucketsqty 2
Mopsqty 2
Dustpan and brushqty 2

Catering

Groceries
- Baguettes - 6 pieces
- Butter - 500 grams
- Cream cheese - 500 grams
- Arugula - 500 grams
- Lamb's lettuce - 300 grams
- Mixed lettuce - 1 kilogram
- Cherry tomatoes - 1 kilogram
- Cucumbers - 4 pieces
- Red onions - 4 pieces
- Avocados - 8 pieces
- Lemons - 8 pieces
- Limes - 6 pieces
- Garlic - 4 bulbs
- Fresh basil - 4 bunches
- Fresh parsley - 4 bunches
- Fresh thyme - 4 bunches
- Mushrooms - 1,5 kilogram
- Asparagus - 2 kilograms
- Green beans - 1.5 kilograms
- Potatoes - 4 kilograms
- Beef sirloin - 3 kilograms
- Salmon fillet - 2 kilograms
- Vegetarian burgers - 6 pieces
- Pasta - 1 kilogram
- Parmesan cheese - 500 grams
- Mozzarella - 500 gram
- Feta - 400 grams
- Cooking cream - 2 liters
- Whipped cream - 1 liter
- Crème fraîche - 500 gram
- Eggs - 30 pieces
- Puff pastry - 4 rolls
- Dark chocolate - 1 kilogram
- Mascarpone - 1 kilogram
- Strawberries - 2 kilograms
- Raspberries - 1 kilogram
- Vanilla extract - 1 bottle
- Granulated sugar - 2 kilograms
- Powdered sugar - 500 grams
- Flour - 1 kilogram
- Olive oil - 1 liter
- Sunflower oil - 1 liter
- Balsamic vinegar - 500 milliliters
- Red wine sauce - 2 jars
- Mayonnaise - 1 jar
- Dijon mustard - 1 jar
- Ketchup - 1 bottle
- Salt - 500 grams
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Dried oregano - 1 jar
- Chili flakes - 1 jar
- Champagne - 6 bottles
- Red wine - 8 bottles
- White wine - 6 bottles
- Alcohol-free sparkling wine - 3 bottles
- Cola - 6 bottles
- Cola Zero - 4 bottles
- Spa Blauw - 12 bottles
- Spa Rood - 6 bottles
- Apple juice - 3 liters
- Orange juice - 3 liters
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Honey - 1 jar
- Sugar cubes - 1 box
- Ice cubes - 8 kilograms
- Napkins - 100 pieces
- Paper towels - 6 rolls
- Toilet paper - 12 rolls
- Garbage bags - 30 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Sponges - 6 pieces
- Microfiber cloths - 10 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls

Tips

Plan one dinner plate and one dessert plate per guest, plus a small reserve of two to four extra pieces for breakage or late additions. Add deep plates if soup or another liquid course is on the menu.
Allow one water glass and one wine glass per guest, then add two to four spare glasses. If you are serving a welcome drink, provide one champagne glass per guest rather than reusing wine glasses.
Match serving equipment to the menu: use one serving spoon for each shared dish, a soup ladle for soup, and enough serving platters or baking dishes to bring every course to the table without stacking hot food.
Check kitchen capacity before buying ingredients. For a multi-course dinner, make sure you have enough cutting boards, chef’s knives, mixing bowls, measuring cups, and baking dishes to prepare courses in sequence.
Chill drinks several hours before guests arrive. If the refrigerator is full, use coolers with ice, and check extension cords and power strips before setting up the coffee maker, kettles, or speakers.

Frequently asked questions

How many plates and glasses do I need for a Valentine’s Dinner?: Plan one dinner plate, one dessert plate, one water glass, and one wine glass per guest. Add two to four spare pieces of each type, or about 10% extra for larger groups.
How much drink should I buy for a Valentine’s Dinner?: For the first hour, allow two to three drinks per person, then about one drink per person per hour. Add water for the full evening and buy at least one welcome drink per guest.
When should I buy and chill drinks for a Valentine’s Dinner?: Buy non-perishable drinks and supplies two to three days ahead. Chill wine, sparkling drinks, and other cold beverages at least four hours before guests arrive; use coolers if refrigerator space is limited.
How many serving spoons and platters do I need?: Use at least one serving utensil for every shared dish and one platter or serving dish for each course served at the table. Add two spare serving pieces if the menu includes sauces, side dishes, or shared dessert.

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