What to Buy for a Valentine’s Dinner

A Valentine’s dinner needs more than ingredients. You will need enough plates, cutlery and glasses for every course, plus cookware and serving pieces to get food to the table without delays. Plan drinks, coffee, candles or string lights, and any equipment needed to keep dishes warm. Use this list alongside your guest count, menu and dietary requirements, then shop early enough to check stock and shelf life before the day.

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What to bring

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

Furniture

Tablesqty 6
Chairsqty 32
Serving furnitureqty 2

Tableware

Dinner platesqty 36
Deep platesqty 36
Dessert platesqty 36
Coffee cupsqty 36
Water glassesqty 36
Wine glassesqty 36
Champagne glassesqty 36
Table knivesqty 36
Table forksqty 36
Table spoonsqty 36
Dessert spoonsqty 36

Kitchen

Cutting boardsqty 4
Chef’s knives and bread knivesqty 6
Mixing bowlsqty 6
Serving plattersqty 8
Serving tongsqty 6
Measuring cupsqty 3
Baking dishesqty 4
Cooking potsqty 5
Frying pansqty 3
Corkscrewqty 2

Equipment

Coffee maker
Kettlesqty 2
Coolersqty 3
Food warmersqty 3
Bluetooth speaker

Lighting

String lightsqty 4
LED candlesqty 36

Decorations

Tableclothsqty 6
Napkinsqty 40
Table decorationsqty 6
Menusqty 32
Name badgesqty 32
Flower vasesqty 6

Cleaning

Waste binsqty 3
Bucketsqty 2
Spongesqty 6
Dish brushesqty 3
Towelsqty 8

Catering

Groceries
- Baguettes - 8 pieces
- Butter - 500 grams
- Cream cheese - 600 grams
- Mixed salad - 2 kilogram
- Arugula - 500 grams
- Cherry tomatoes - 2 kilograms
- Cucumbers - 6 pieces
- Red onions - 1 kilogram
- Avocados - 12 pieces
- Lemons - 12 pieces
- Parmesan cheese - 500 grams
- Walnuts - 500 gram
- Olive oil - 2 bottles
- Balsamic vinegar - 1 bottle
- Salt - 1 pack
- Black pepper - 1 jar
- Garlic - 6 bulbs
- Beef tenderloin - 4 kilogram
- Vegetarian steaks - 8 pieces
- Potatoes - 5 kilograms
- Sweet potatoes - 3 kilograms
- Green beans - 3 kilograms
- Mushrooms - 2 kilogram
- Red peppers - 10 pieces
- Fresh rosemary - 4 bunches
- Fresh thyme - 4 bunches
- Cooking cream - 3 liters
- Red wine - 4 bottles
- Vegetable broth - 2 liters
- Cornstarch - 1 pack
- Dark chocolate - 1,5 kilogram
- Mascarpone - 2 kilogram
- Whipped cream - 2 liters
- Strawberries - 3 kilograms
- Raspberries - 1 kilogram
- Vanilla extract - 1 bottle
- Granulated sugar - 2 kilograms
- Powdered sugar - 500 grams
- Eggs - 30 pieces
- Flour - 1 kilogram
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 3 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Alcohol-Free Sparkling Wine - 6 bottles
- Prosecco - 6 bottles
- Vegan Cooking Cream - 1 liter
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 2 rolls

Tips

Count tableware by guest and course: provide one dinner plate, deep plate, dessert plate, fork, knife and dessert spoon per person, with a few extras for breakages or dropped cutlery.
Plan glasses separately for water, wine and sparkling wine. Chill drinks several hours before dinner, and check that you have a corkscrew before guests arrive.
Buy or confirm the cookware your menu needs at least 2–3 days ahead. Check that you have suitable pots, frying pans, baking dishes, chopping boards and sharp kitchen knives.
Prepare separate ingredients and serving dishes for dietary meals. Label them before the main food is plated so special portions are not mixed up or forgotten.
Allow 30–45 minutes before guests arrive to set out tableware, serving platters and utensils, start the coffee equipment and arrange candles or string lights safely away from linens.

Frequently asked questions

What do I need for a Valentine’s dinner table?: For each guest, plan one dinner plate, deep plate, dessert plate, water glass, wine glass, fork, knife and dessert spoon. Add coffee cups and sparkling-wine glasses if those drinks are part of the menu, plus 2–3 spare place settings for accidents.
How many glasses do I need per person for Valentine’s dinner?: Allow one water glass and one wine glass per person, plus one sparkling-wine glass if you are serving it. For a three-course dinner, buy or borrow at least 10% more glasses than your guest count.
When should I shop for a Valentine’s dinner?: Buy non-perishable food, drinks and serving supplies 2–3 days in advance. Do the final fresh-food shop no later than the day before, then check stock, expiry dates and dietary items before cooking.
How much food and drink should I buy for Valentine’s dinner?: Use your menu and guest count to calculate portions, then add about 10% for unexpected needs. For drinks, plan roughly 2–3 servings per person during the first hour, followed by water and any drinks served with the meal.

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