Serving Size Calculator
Calculate exactly how much food you need per person for any meal. Covers meat, fish, pasta, rice and more. Free serving size calculator with reference table.
Food Category
Occasion
Number of People
Total Weight
400g
for 4 people
Per Person
100g
main course
Note: Dry weight — pasta doubles when cooked
Pasta Portions Reference Table
| People | Side Dish (75g/person) | Main Course (100g/person) |
|---|---|---|
| 1 person | 75g | 100g |
| 2 people | 150g | 200g |
| 3 people | 225g | 300g |
| 4 peopleselected | 300g | 400g |
| 5 people | 375g | 500g |
| 6 people | 450g | 600g |
| 7 people | 525g | 700g |
| 8 people | 600g | 800g |
| 9 people | 675g | 900g |
| 10 people | 750g | 1kg |
How to use this tool
Select the food type
Choose from Pasta, Rice, Meat & Poultry, Fish & Seafood, or Vegetables. Each category has different standard portion weights.
Set your guest count and occasion
Use the +/− buttons to set the number of people, then choose Side Dish or Main Course — portions differ significantly between the two.
Check the reference table
The table below shows quantities for 1 to 10 people for both occasion types at a glance — useful for quick meal planning.
Tips
Always buy a little more than calculated — 10% extra accounts for unexpected guests, second helpings, and preparation losses.
Portion sizes are guides, not rules. Active adults, teenagers, and large eaters will need more; elderly guests and young children need less.
For mixed dishes (pasta bakes, curries, stews), reduce individual ingredient portions by 20–30% as the dish contains multiple components.
If serving multiple courses, reduce the main course portion by 20% — guests will have eaten a starter and will leave room for dessert.
About this serving size calculator tool
Portion sizes vary significantly depending on food type, the role of the dish in the meal, and the appetites of your guests. The standard UK approach for a main course is 75–100g of dry pasta or rice per person, 150–200g of boneless meat, and 120–150g of fish fillet. These figures represent what the average adult will eat comfortably without being excessive.
The side dish versus main course distinction matters more than it might seem. When pasta or rice is a side (served alongside protein and vegetables), 75g dry weight is appropriate. As a main dish — spaghetti bolognese, risotto, fried rice — 100g dry per person is more satisfying. The difference across 8 people is 200g: significant when buying and cooking.
Meat portions should account for cooking losses. Meat loses 25–35% of its raw weight during cooking through moisture loss. A 200g raw chicken breast becomes approximately 140g cooked. If you want 175g of cooked meat per person, buy closer to 250g raw. This is particularly important for dinner party cooking where portion presentation matters.
The 10% buffer rule is the simplest safeguard for entertaining. Calculate your exact requirement, then add 10%. For 8 people needing 800g of raw chicken, buy 880g. The small additional cost is trivial compared to the stress of running short mid-meal. Any excess can be used the next day.
Frequently asked questions
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