What to Serve at a Dinner Party: From Starters to Showstopping Mains

The best dinner party menus pair a starter that's ready before guests arrive with a main course that suits the mood of the evening, and a dessert you don't have to bake. Below is a classic starter, four showstopping mains for very different occasions and the easiest ways to finish.

Showstopping dishes for every kind of evening

The all-rounder: classic steak tartare

Few starters feel as confident as a proper steak tartare. Start with Welsh Fillet Steaks from Douglas Willis, lean, tender PGI Welsh Beef from the Usk Valley. Keep it well chilled, then chop it finely by hand just before serving. Season with finely diced shallot, capers, cornichons, Dijon mustard, a dash of Worcestershire sauce and Tabasco, and plenty of parsley. Shape it on cold plates, crown each one with an egg yolk and serve with toasted sourdough or a few crisp fries.

Something a little different: saddle of lamb

Most guests won't have had a Saddle of Salt Marsh Lamb at home. It's lean, carves into neat slices and roasts hot and fast, best served pink. Serve with boulangère potatoes and a sharp salsa verde, and see our saddle of lamb roasting guide for timings.

The bistro classic: rib of beef with béarnaise and fries

For a relaxed, sharing-style dinner, carve a Welsh Dry Aged Beef Rib at the table, with a jug of béarnaise and a big bowl of fries. Blanch the fries earlier in the day and crisp them to order, and keep the béarnaise warm in a flask so it won't split.

The make-ahead menu: slow-cooked beef shin ragu

The least stressful dinner party you'll ever host. Welsh Beef Shin turns meltingly tender after a long, slow braise in red wine and tomatoes, and tastes even better made the day before. Toss it through Northern Pasta Co's hand-crafted British spelt pasta from their Box of 3 Shapes and finish with plenty of grated hard cheese.

A modern twist: pistachio-crusted rack of lamb

Give a Rack of Salt Marsh Lamb a vibrant green crust. Sear the rack, brush the fat with Dijon mustard, then press on crushed pistachios blitzed with parsley, mint, lemon zest and a few breadcrumbs. Roast until pink, rest, and slice into cutlets to show off the colour.

Dinner party menu FAQs

What is a good dinner party menu for six?

A cold or no-cook starter, one main that cooks largely unattended and a bought-in dessert or cheese board. Any of the menus above scale easily to six.

What can I make the day before a dinner party?

Slow-cooked dishes like beef shin ragu, sauces, crusts and desserts can all be made the day before. Steak tartare should always be prepared at the last minute.

Is steak tartare safe to eat?

Use the freshest, best-quality beef, keep it cold and chop it just before serving. Raw meat and raw egg aren't recommended for pregnant women, young children, the elderly or anyone with a weakened immune system.

To finish: cheese and something sweet

Lincolnshire's Cote Hill makes some of the most characterful cheeses in the country, and A Taste of Cote Hill brings all six together on one board. For dessert, warm a Sam Joseph brownie selection through and serve with cream.

Find more inspiration across our Douglas Willis Butchers and Salt Marsh Lamb ranges, or build a board from our British cheese collection.