It's finally starting to feel like Spring —which means it's time to get ready for some serious Spring entertaining in all its warm-weather forms: a barbecue in the backyard, a garden party on the lawn, tea on the terrace, cocktails on the porch, or a wedding dinner under the stars.
“Hosting should always feel comfortable—it’s important to remember you are not a restaurant! The best dinners I have ever hosted were welcoming and warm. So dim the lights, and let the table do the talking"
Our founder Zoe imparts her top hosting tips to inspire you this spring...
Table 1: Never underestimate the power of a good quality white hemstitch linen tablecloth and matching crisp white napkins. Then take out your pale pink Murano glassware, rattan placemats, and bamboo cutlery, fill your bud bases with watermelon coloured anemone, Spring is coming.
Menu 1: Think summer fruits in a salad. I love a fresh white and yellow peach salad with a dollop of burrata and a touch of mint. Followed by a bowl of sweet strawberries with a dollop of cream on the side.
Table 2: Baby blue, buttercream and olive green, our chosen Spring Palette for table number two. I then added billowy white peonies, soft buds and leafy greens as well as a generous amount of our arctic blue and rich cream spiral candles perfectly tucked into our sage green glass candleholders. Throw in some patterned chinoiserie vases and your praiseworthy table is complete.
Menu 2: I’m always craving Greek food in the spring. So either a beautiful white fish en papillote, accompanied by a generous Greek salad, with feta in crispy filo pastry to start. I also love crispy zucchini with lots of Tzatziki. Anything that can be served family style.
Table 3: Fall in love with this pretty pink tablescape. The gorgeous pink linen scallop placemats and napkins are offset by the olive green candles, rattan placemats and antique floral plates. You can't go wrong with lots of flowers, and it's all about perfectly pink ruffled ranunculus for me this spring.
Menu 3: When I think of lunch in the garden, I can't go past Stanley Tucci's courgette lemon pasta. Finely sliced courgette, chilli flakes and sliced garlic in a small black pan. Add sliced zucchini, garlic, chilli & salt to a pan. The colours and the smells scream spring and the delicate flavours and textures will leave guests with lots of room for my rustic peach tart with a dollop of vanilla ice-cream.
