Sharing platters
Few things get a table talking like a generous sharing platter landing in the middle of it. At our restaurant, we've seen how the smoky generosity of American BBQ and the colourful abundance of a Turkish mezze spread naturally belong on the same board. Here's how to bring that spirit home, whether you're feeding a crowd for a celebration or simply want Sunday lunch to feel a bit more special.
Why Sharing Platters Bring People Together
There's a reason nearly every great food culture has a communal format, from the Texan smokehouse tray to the Turkish sofra. When food arrives on one big board, the formal structure of individual plates disappears and people start passing, pointing and negotiating over the last rib. It slows the meal down, sparks conversation and takes the pressure off the host, because a platter is meant to look abundant rather than perfectly arranged. Even a simple spread of grilled meats and salads feels like an occasion when everyone digs in together.
The Anatomy of a Great Platter
The best sharing platters follow a simple formula: contrast. You want hot and cold, rich and fresh, soft and crunchy, all in one spread. Before you cook anything, plan your board around these building blocks:
- A star protein: smoked brisket, sticky BBQ ribs, lamb köfte or grilled chicken thighs
- One or two supporting dishes: grilled wings, halloumi, spiced lamb chops or falafel for vegetarians
- Something fresh: chopped salad, herbs, cucumber and tomato
- Something sharp: pickled red onion, pickled chillies or a tangy slaw to cut through the richness
- A starchy anchor: warm flatbread, cornbread, roasted potatoes or rice pilaf
- Two or three dips and sauces: BBQ sauce, garlic yoghurt, hummus or hot sauce
- A finishing texture: toasted nuts, crispy onions or a shower of fresh herbs
If every one of those boxes is ticked, almost any combination of dishes will work.
Building a BBQ Sharing Platter at Home
Start with the meat, because it needs the most time. Chicken thighs and ribs can be rubbed with smoked paprika, brown sugar, garlic and black pepper, then roasted low and slow in the oven until tender, finishing under a hot grill with a lacquer of BBQ sauce for that charred, sticky edge. While the meat cooks, make your sides: a quick slaw of shredded cabbage, carrot and mayo with a splash of vinegar, plus a simple pickled onion made by soaking slices in vinegar, sugar and salt for twenty minutes.
Rest, Slice and Assemble
Once the meat is done, let it rest for at least ten minutes before slicing — this is the step most home cooks rush, and it makes the difference between juicy meat and dry meat. Arrange the sliced brisket or pulled pork in the centre of a large wooden board, pile the ribs alongside, then tuck small bowls of sauce, slaw and pickles into the gaps. Warm the flatbread or cornbread at the last moment and add it straight to the board so it steams softly against the meat. Scatter over spring onions or herbs and carry it to the table while everything is still hot.
A Turkish-Inspired Mezze and Grill Platter
For a different direction, lean into the eastern end of our menu's inspiration. Start with bowls of hummus and a spicy chopped tomato salad, then grill skewers of minced lamb seasoned with cumin and chilli flakes, alongside yoghurt-marinated chicken. Blistered flatbreads, grilled halloumi and charred peppers fill out the board, while a garlicky yoghurt sauce and a drizzle of good olive oil tie everything together. The beauty of this style is that much of it can be prepared ahead, so you only need to fire up the grill when guests arrive.
Plating and Serving Tips
Presentation matters less than abundance, but a few habits help. Use the biggest board or platter you own — a crowded board looks generous, a sparse one looks unfinished. Keep extra flatbread and sauces in the kitchen so you can top the board up mid-meal rather than cramming everything on at once. Finally, don't fuss over symmetry; a little rustic chaos is exactly the point. Load it up, put it in the middle of the table and let everyone tuck in.