Winter meal shopping list

Planning a winter meal means buying more than the ingredients for soup and a main course. You also need enough plates, bowls, glasses, serving dishes and hot equipment for the number of guests you confirmed. Check dietary requirements before shopping, and separate groceries that can be stored from vegetables, drinks and dessert items needed closer to the meal. This list helps you prepare the food, buffet and table without discovering missing essentials on the day.

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What to bring

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

Furniture

Tablesqty 6
Chairsqty 50
Coat racksqty 2

Tableware

Dinner platesqty 50
Soup bowlsqty 50
Dessert platesqty 50
Glassesqty 60
Coffee cupsqty 50
Knivesqty 50
Forksqty 50
Spoonsqty 50
Teaspoonsqty 50

Kitchen

Cooking potsqty 4
Frying pansqty 2
Cutting boardsqty 4
Chef's knivesqty 4
Serving spoonsqty 6
Serving bowlsqty 8
Food warmersqty 4
Measuring cupsqty 2

Equipment

Hot platesqty 4
Kettlesqty 2
Coffee machinesqty 2
Coolersqty 3

Decorations

Tableclothsqty 6
Winter decorations

Lighting

String lightsqty 4

Cleaning

Dishpanqty 2
Dish brushesqty 4
Cleaning clothsqty 10
Hand brush and dustpanqty 2

Catering

Groceries
- Winter vegetables - 12 kilogram
- Potatoes - 10 kilograms
- Onions - 3 kilograms
- Winter carrots - 3 kilograms
- Leeks - 2 kilograms
- Celery - 1 kilogram
- Celeriac - 2 pieces
- Pumpkin - 4 kilogram
- Mushrooms - 2 kilogram
- Garlic - 6 bulbs
- Beef stew - 6 kilograms
- Chickpeas - 12 cans
- Vegetable broth - 8 liters
- Beef broth - 6 liters
- Diced tomatoes - 12 cans
- Coconut milk - 8 cans
- Cooking cream - 3 liters
- Butter - 1 kilogram
- Olive oil - 2 liters
- Flour - 1 kilogram
- Bay leaf - 2 bags
- Thyme - 2 pots
- Rosemary - 2 pots
- Paprika powder - 2 jars
- Cumin - 2 jars
- Cinnamon - 1 jar
- Nutmeg - 1 jar
- Salt - 1 kilogram
- Black pepper - 1 jar
- Baguettes - 12 pieces
- Herb butter - 1 kilogram
- Apples - 5 kilograms
- Pears - 4 kilograms
- Yogurt - 4 liters
- Whipped cream - 2 liters
- Vanilla sugar - 4 sachets
- Cookies - 2 kilogram
- Chocolate sauce - 2 bottles
- Coffee - 4 packs
- Tea - 3 boxes
- Sugar - 2 kilograms
- Milk - 6 liters
- Oat milk - 3 liters
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Apple juice - 4 packs
- Spa Blauw - 6 bottles
- Spa Red - 4 bottles
- Non-alcoholic beer - 24 bottles
- Mulled wine - 8 liters
- Napkins - 100 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Paper towels - 6 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 10 pieces
- Garbage bags - 30 pieces
- Toilet paper - 24 rolls

Tips

Plan two to three drinks per guest for the first hour, then about one drink per person for each additional hour. Chill drinks in coolers several hours before guests arrive.
For each guest, allow one dinner plate, one soup bowl, one dessert plate, one glass, one coffee cup, one knife, one fork and one spoon. Add at least 10% extra tableware for breakage, spills or late arrivals.
Check dietary requirements before buying ingredients and record the number of portions needed for each alternative. Keep those ingredients and finished dishes clearly separated during preparation and buffet service.
Count your serving equipment before shopping: large pots for soup and the main course, serving bowls and spoons, measuring cups, cutting boards and sharp chef’s knives. If food must stay hot, arrange hot plates or food warmers in advance.
Buy shelf-stable groceries first and store them together, but leave fresh vegetables, dessert ingredients and chilled drinks until the final one or two days. Put coffee, tea, kettles and coffee machines on a separate check so they are not forgotten after dinner.

Frequently asked questions

How much food do I need for a winter meal?: Plan the main course and soup for the confirmed guest count, then add around 10% extra portions. For a group of 20, that means preparing enough for about 22 servings, especially if there is no alternative meal available.
How many plates and glasses do I need per guest?: Allow one dinner plate, one soup bowl, one dessert plate and one glass per guest, plus 10% spare. For 20 guests, prepare at least 22 of each item where possible.
When should I buy groceries for a winter meal?: Buy non-perishable ingredients up to one week ahead and store them together. Buy fresh vegetables and chilled items one to two days before the meal, and chill drinks at least four hours beforehand.
How do I plan food for dietary requirements?: Collect dietary requirements before confirming the shopping list, ideally at least one week before the meal. Calculate separate portions for each requirement and label those dishes before cooking and serving.

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