Before grazing tables became the go-to for stylish spreads and party tables, they were the main event at royal banquets.
Back in the 16th and 17th centuries, European aristocrats laid out aged cheeses, cured meats, fresh fruit, warm bread… stacked high, styled beautifully and always with a bit of drama. Not just food. A show of taste, power and generosity.
Fast forward a few centuries and things started to shift. Buffets got bigger. Charcuterie boards took shape in France and Italy. Mezze and antipasti brought colour, spice and richness.
By the 19th century, what we now call ‘grazing’ had found its way into all kinds of gatherings, from formal dinners to Sunday tables.
