THE INFORMAL SUPPER
‘I HAVE COCKTAILS READY TO ROLL’
Chef Clodagh Mckenna is famed within her group of cherished pals for throwing the most entertaining suppers. ‘I absolutely love having people around for a sit-down supper, and I always plan the menu a week in advance,’ she says. Food is the focus, but merriment comes a close second, with signature cocktails and some impromptu dance moves thrown in for good measure!
THE TABLE
Creating the tablescape is one of my favourite things to do, bedsides cooking. I usually do it the night before so I can enjoy the process. I start with the tablecloth. I love French linen, and at this time of year I go for sage greens, mustards and browns. Most of my crockery is mismatched – I have hundreds of beautiful vintage plates from second-hand stores. Plus, you simply can’t have too many candles. The flicker of a candle should be lower than your chin, not at eye level or above, as this creates the most flattering and soft light.
THE MUSIC
I love music and a good boogie or sing-song mid supper! I like to have three playlists: one for the cocktails on arrival, something jazzy or Motown (Nina Simone is a favourite); then for supper, something more folky, such as Hozier, Van Morrison or Gregory Porter; afterwards, the music should be for either a sing-song or a dance. Tina Turner is always on my after-supper playlist; I love getting people up to dance.
THE DECOR
I have bunches of mistletoe everywhere so that I can get kissed a lot! I love wreaths and have small ones from Worm London hanging in the dining room, and then a large one on the front and back doors from Wild at Heart (which does an amazing lavender wreath). Large branches of old-fashioned holly look so gorgeous in a big glass vase as a centrepiece. I have two large olive trees outside my front door and I dress them both with white twinkly lights.
THE DRINK
When my friends arrive, I like to have cocktails set up and ready to roll. During the Christmas period, we serve our legendary (well, we think so!) Smokey.
THE SMOKEY
Makes 2 (with a top up for both!)
125ml Irish whiskey (smokey)
4 dashes Angostura bitters
70ml sugar syrup
Juice 1 lemon
Juice ½ orange, plus
2 orange slices, to garnish
2 egg whites Ice cubes
Add whiskey, Angostura bitters, sugar syrup, lemon and orange juice, egg whites and ice to a cocktail shaker. Shake for two minutes. Pour into chilled coupe glasses and garnish each with an orange slice.
THE GUEST LIST
I always choose the people around the table carefully. I invite those I know will enjoy one another’s company; even if they don’t know one another beforehand. I do a traditional boy-girl table placement and I like to sit an artist, singer or actor alongside a business person or academic. My friends Nikki Tibbles, Laura Whitmore and Fiona Leahy are always invited, as are Richard E Grant and Sally Greene.
THE FOOD
On New Year’s Eve, I like a big cosy supper and chatting around the fire with a bottle of wine. I make sure that I can cook two of the courses ahead of time. I’ll typically serve a tasty seasonal celeriac soup with sage and hazelnut pesto to start, and then finish with decadent chocolate mousses with rosewater for dessert – both of which I can make a day ahead. Among my favourite mains is lobster linguine. I love the flavours of the sweet lobster simmered in chilli, Sicilian tomatoes and fresh basil all absorbed into delicious linguine.