Once reserved for discussions about cured meats, the term “charcuterie” has now expanded to describe elaborate platters featuring an assortment of cheeses, meats, and other accompaniments. These eye-catching displays are turning up everywhere — from restaurant menus to business lunches and large-scale events — thanks to their visual appeal and communal charm.

Charcuterie is a Staple

Charcuterie boards, grazing tables, and even mobile charcuterie carts have become features at weddings, corporate gatherings, and parties. Their adaptability means they can serve as a starter, a cocktail-hour centrepiece, or a shareable option during a full-service meal. For chefs, they offer creative flexibility and a chance to introduce variety into the menu.

Creating Eye-Catching Displays

With quality ingredients and a thoughtful approach to presentation, chefs can assemble stunning charcuterie spreads that not only impress guests but also improve profit margins. Using reliable, cost-effective options from the CHEF Approved range helps reduce prep time while ensuring quality, giving you confidence in what you’re serving.

The Role of Social Media

Charcuterie’s popularity owes much to social media. Platforms are awash with images of beautifully arranged boards and grazing tables. The visual appeal of these edible artworks, paired with the sociable nature of shared dining, has made charcuterie a standout choice for food lovers.

Successful Examples

Restaurants like The Ivy Collection have recognised the trend. They’ve recently launched early-evening sharing platters to pair with cocktails. Guests can enjoy these offerings from 4 pm to 6 pm on weekdays, with cocktails priced at £7.50 and Champagne at £10.

Their Spanish-style Charcuterie Plate includes 16-month cured jamon, salchichón, and chorizo, served with Grissini breadsticks, Nocellara olives, smoked almonds, and a red pepper tapenade. There’s also a cheese selection featuring Cornish Yarg, Stilton, Saint-Nectaire, Melusine goat’s cheese, and Camembert Le Fin Terroir.

Creative Adaptations

Even fast-food giants are getting involved. In the US, Pizza Hut trialled a pizza-themed charcuterie board, combining slices of pizza with wings, breadsticks, and dips. There are also options for vegan and sweet versions, but here we’ll stick to traditional meat and cheese combinations.

Charcuterie Innovators

Grape and Fig in London opened the UK’s first build-your-own charcuterie box shop. Run by sisters Toria and Cat, they introduced the concept of grazing to the UK in 2017 and now offer boxes suitable for every meal of the day.

Setting Up Your Charcuterie

Choosing Your Display

Wooden boards offer a rustic look but can be pricey. Sourcing log slices or offcuts from joiners or tree surgeons is a good alternative. Ensure all surfaces are treated with food-safe oils.

For takeaway options, eco-friendly boxes are a practical choice. When designing whole-table displays, varying height and shape adds interest. Repurpose items like upturned baskets or wooden crates, and consider second-hand shops for unique finds. Adding vases of non-toxic flowers and foliage enhances the visual appeal.

Getting the Quantities Right: The 3-3-3-3 Rule

The 3-3-3-3 rule suggests including three types each of cheeses, meats, starches, and accompaniments. It helps balance flavour and texture, making the board enjoyable and visually appealing.

For larger tables, increase the number of cheeses and meats. A good rule of thumb is 50-75g each of cheese and cured meat per guest. Adjust as needed for dietary requirements.

What to Include

Meats

Visual variety is key. Combine sliced salamis, mini saucissons secs, and spreadable sausages like sobrasada or nduja. Mix one plain salami (e.g., Milano), one spicy, and one with inclusions (e.g., finocchio with fennel seeds). Meats with truffle, herbs, or even wild blueberries add interest. Include options like lardo or bresaola for added diversity.

Cheeses

Unless preferences are specified, include soft, hard, goat, ewe, and blue cheeses. Using local cheeses supports provenance, which is increasingly important to customers. British charcuterie is still costly, so consider mixing artisan and more accessible options. For example, use local producers for blue or soft cheeses and CHEF Approved mature white cheddar for quality and value.

Our cheddar is available in 2.5kg and 5kg blocks, offering a firm, smooth body and creamy white colour.

Accompaniments

Offer a variety of crackers: oat cakes, sourdough, water crackers, charcoal, crostini, breadsticks and cheese straws. Add sweetness with dried fruits (apricots, dates, cranberries) and fresh options like figs, grapes, apples, and orange halves.

For crunch, include nuts like walnut halves, pistachios, or smoked almonds. Our CHEF Approved Californian and Chilean walnuts have a mellow taste, free from the bitterness found in other varieties, making them ideal companions for cheese and meat.

Garnish with rosemary or basil, and include chutneys, honey, quince cheese, and pickles. Our Chef Approved Gherkins and Pickled Onions, with their sweet and sour profiles, cut through the richness of the meats and cheeses beautifully.

Final Thoughts

Charcuterie is more than a trend — it’s an opportunity. With quality ingredients from the CHEF Approved range and a bit of creativity, you can create impressive charcuterie offerings that customers will return for time and again. Now is the perfect time to stock up on essentials like our mature cheddar, walnuts, and pickled accompaniments to start building beautiful, profitable boards.