Middle Eastern Catering in Manchester

Starters and mezze

• Hummus variations, moutabal, muhammara, labneh with herbs
• Stuffed vine leaves, falafel bites, kibbeh, spinach fatayer
• Fattoush or tabbouleh for a fresh crunch

Mains and centrepieces

• Chicken or lamb shawarma
• Slow braised lamb with ras el hanout
• Masgouf fish with citrus and tamarind
• Tagines with chicken, lamb, or seasonal vegetables
• Makloubeh or kabsa for a dramatic rice bake

Sides and extras

• Bulgur pilaf, saffron rice, mezze breads, pickles, grilled vegetables
• Live saj bread or manakish for a touch of theatre
• Harissa oils, zhug, toum, tahini sauce for custom heat and zing

Sweet finish

• Baklava selections, mahalabia, basbousa, pistachio halva
• Mint tea service or Arabic coffee to close

Matching Menus to Event Types

• Weddings and engagements Family-style mezze to start, then a tagine duo or shawarma platter with rice and salads A late-night falafel or halloumi wrap station keeps dancers fuelled after the first dance

• Agency parties and creative teams Syrian street-food lane with hand-held wraps, small boxes, and a hummus and chips station Add a non-alcoholic spritz bar with pomegranate and mint, plus easy eco-friendly serveware

• Tech meetups Eat-whenever-you-arrive mezze grazing with labels for allergens and dietary tags A saj bread live station builds buzz without drowning out speakers

• Graduation dinners Set two or three course menus with a mezze starter board, a choice of tagine or grilled skewers, then a plate of small sweets Keep service tight on time so speeches land neatly

• Charity galas Moroccan tagine bar with premium cuts, charming ceramics, and a dessert table that doubles as decor Consider masgouf fish as a headline item if your venue allows open-flame or controlled smoke

Venues and Logistics Across Manchester

• Mills and lofts Big freight lifts and open floors suit buffet islands and long mezze runs Check power points for live griddles and confirm fire regs for any charcoal or open-flame cooking

• Breweries and taprooms Space for street-food lanes and a compact prep area behind the scenes High tables and barrels make casual eating easy, just plan plenty of napkins and trays

• City centre hotels Great for plated service or family-style sharing with staffed stations Hotels usually have clear loading bays and lifts, which keeps your supplier’s timeline predictable

• Northern Quarter studios Perfect for the Northern Quarter mezze and music theme Lean into colour, textiles, and low-impact live cooking like saj bread or a finishing grill

• Marquees and outdoor builds Ask about ground cover for kitchen tents, lighting, and a hand-wash point Generators and refrigerated storage may be needed, especially for dairy and fish items

Service Styles That Work

• Buffet and family-style Best for larger guest counts that need speed without losing generosity Keeps the room sociable and suits most budget tiers

• Live stations Shawarma carving, falafel frying, saj bread, manakish, or the masgouf fish feature Adds a premium feel and a focal point for photos and video

• Bento boxes and bowl food Useful for standing receptions and tech meetups Helps with portion control and reduces queue time

• Plated multi-course Ideal for weddings or charity dinners when you want structure and formality Builds in natural beats for speeches and entertainment

Pricing and How to Budget in Manchester

Use these local guide ranges as a starting point, then refine with your supplier once you set guest count, service format, and venue conditions.

• Casual £14 to £22 per person: mezze plus a simple main and sides, paper or palm-leaf serveware, minimal staffing
• Classic £22 to £35 per person: expanded mezze, two mains, hot sides, bread service, staffed buffet or family-style
• Premium £40 to £65 per person: premium cuts, decorative serveware, dessert table, tea or coffee service, enhanced staffing and styling
• Live stations £60 to £95 per person: theatrical cooking like shawarma carving or masgouf, dedicated chefs, additional kit, stronger service ratios
• Minimum spends usually sit around £700 to £1.2k, which your supplier will confirm based on date, travel, and setup

What moves the price up or down

• Headcount, because staffing, prep, and kit scale with guests
• Venue access, including lifts, distance from loading, and power availability
• Equipment, especially when you add live flames, griddles, or decorative service pieces
• Menu complexity and dietary tailoring
• Service length, for example a long reception plus a late-night food round

Example Menu Paths

• Northern Quarter mezze and music Mezze grazing to start with hummus trio, muhammara, labneh, olives, warm breads Mains from lamb shawarma and spiced chicken skewers with saffron rice and fattoush Dessert share of baklava and seasonal fruit with mint tea

• Iraqi masgouf feature Starters of tabbouleh, pickles, grilled aubergine salad Live masgouf fish with lemon and tamarind, served with rice and charred peppers Date and pistachio sweets to finish

• Syrian street-food lane Falafel wraps with tahini, sujuk rolls with peppers, manakish with za’atar Herb salad jars and pomegranate slaw for freshness Basbousa squares and Arabic coffee

• Moroccan tagine bar Chicken with preserved lemon and olives, lamb with apricot and almond, vegetable tagine with chickpeas Couscous with herbs and pomegranate, roasted carrots with honey and cumin Mahalabia cups with rose and pistachio

Dietary, Cultural, and Allergen Notes

• Halal: confirm certification and sourcing. Most Middle Eastern caterers can provide halal menus without compromise.
• Vegetarian and vegan: easy to achieve with mezze, vegetable tagines, and plant-based proteins. Label clearly.
• Gluten: watch breads and bulgur. Offer corn or rice alternatives and specify gluten-free breads if needed.
• Nuts and sesame: many classic dishes use pistachios, almonds, or tahini. Ensure signage and a nut-aware prep plan.
• Cultural flow: consider a blessing, tea ceremony, or Arabic coffee pour as part of the welcome. Small gestures make the experience feel personal.

Quick Checklist for the Day

• Serving plan printed, including timings for welcome, mains, dessert, and any live station breaks
• Allergen labels and dietary lists at every food point
• Power tested for griddles and carving lights
• Waste and recycling plan, especially in studios and breweries
• Late-night snack or tea service if the party is likely to run on

How to Choose the Right Supplier

• Look for proven experience in your venue type, whether that’s a mill loft with tricky access or a hotel ballroom with strict timings
• Ask for a sample service timeline that includes live stations if you’re adding theatre
• Confirm staffing ratios, especially for premium or plated formats
• Check allergen protocols and label examples
• Compare like for like on pricing, including travel, kit, serveware, and any generator hire
• Read recent client feedback that mentions reliability and speed of communication

Manchester-Specific Tips That Save You Time

• Build a plan B for weather if you’re using outdoor areas. Middle Eastern food travels well, so a swift move to a covered space is usually easy
• If your venue is in a busy city centre spot, schedule load-in outside peak traffic and confirm parking in advance
• Keep your speeches tight and place them between food waves. Mezze encourages grazing, so use those natural pauses to your advantage
• Lighting makes a huge difference. Warm practical lighting over the tagine bar or shawarma station adds theatre and helps service

Ready to Get Started

Tell us your date, guest count, and postcode, and pick a theme that fits your vibe. We’ll show you instant-priced Middle Eastern catering options across Manchester, from mezze-forward grazing to live shawarma or a polished tagine bar. Compare menus, message suppliers, and book with confidence. Let’s get your Northern Quarter mezze and music moment, your masgouf showpiece, or your Syrian street-food lane locked in, then you can focus on the fun bits.