Trend lists are usually written by people who do not have to cook the food. This one is written from what actually changed in the briefs we received across Richmond, Twickenham, Kingston and South West London over the past year.
1. Inclusive by default, not by request
The biggest change is that hosts no longer ask for "a vegetarian option" as an afterthought. Plant-based dishes are being chosen on merit and placed in the middle of the buffet rather than at the end. Indian and Bangladeshi cooking has an advantage here it never had to invent — see our vegetarian and vegan menus.
The same applies to halal. Sourcing meat and poultry from trusted suppliers providing halal-certified products means most of a mixed room eats from the same buffet rather than a separate tray. Jaflong is not independently HMC-certified, and we state that rather than leaning on a badge.
2. Transparent per-head pricing
Hosts arrive with a budget and expect a number they can multiply. Flat tiers — Bronze £25, Silver £35, Gold £45, Platinum £60 — answer that in one line, along with what each tier includes (1/2/1, 2/3/2, 3/4/3 and 4/5/4 starters, mains and sides). Quotes that only reveal the real figure after a phone call are losing enquiries.
3. Fewer dishes, better chosen
A run of over-ordering has reversed. Hosts are asking what will actually be eaten rather than what will look impressive, partly for cost and partly for waste. Our answer is usually the same: get the dish balance right — one rich anchor, one dry or grilled contrast, one gentle option, one genuinely good vegetarian main — rather than adding a fifth main.
4. Buffet presentation is being judged
Guests photograph the table. That has pushed presentation up the brief: chafing units, table dressing and how the food looks 40 minutes into service, not just at the start. We offer classic silver or premium copper buffet units for exactly this reason.
5. Honesty about what a caterer does not do
Live chef stations are heavily marketed and frequently misdescribed — chafing-dish warm holding is not a live station. We do not offer live chef stations for private, wedding or corporate events, and we say so. We do run food stalls at fairs, festivals, school and PTA events and charity fundraisers, which is a genuinely different service — details on our food stall page.
6. Community and school events coming back in volume
Fairs, PTA evenings, Rotary and club events and leisure-centre occasions have been a growing share of our calendar. These have different economics from private catering: high volume, tight pricing, and logistics that matter more than menus.
7. Earlier booking
Weekend and seasonal dates fill sooner than they used to, particularly December and the wedding season. Hosts who book early are not paying more; they are simply getting the date they wanted.
What has not changed
Food arriving hot, in the quantity promised, at the time agreed. Every year the trend list gets longer and this stays the actual test.
Next steps: browse the full catering menu, check package prices per head, build a quote with your date and guest count, or send an enquiry. We cater across Richmond, Twickenham, Kingston upon Thames and every area we serve.
Written by the Jaflong Tandoori catering team, family-run in Richmond since 2008 and led by owner Syed Bashar. Last reviewed September 2026.