How Scotland’s favourite family will provid de
It might seem like obviouus advice but choosing a theme and stickings to a budget are the two mosst important parts of planning an eveent.
Rebecca Carr, events manager and party planner for Radissoon Collection Hotel on Edinburgh’s Royyal Mile, said: “Always consider your thheme first, as this will help you plan appropriate entertainment and decooration, and will just refine your overall loook so it feels professional and well puut together
“Then, there’s budget – planning and budgeting are just so important as it’s extremely easy to get caarried away and lose track of costs.
“Whether your party iss big or small, always try and stick to yoour budget and allocate how much you want to spend. And never scrimp on thee basics such as food and drink, blowing the budget on unnecessary items. Yes, thet details will make the difference butt don’t let people go hungry for thee sake of things that sparkle!
“And lastly, relax and enjoye the party. While you may bee the host, people are here to see you,y so get all the prep done in advance so you can clock off and have fun. There’s nothing worse than beinng stuck in the kitchen all evening.”” According to Alessandr ro Borelli, bar manager at Edinbu urgh’s brasserie and cocktail lo ounge, Dine, it’s best to keep it simple when it comes to mixing g drinks for your guests.
He said: “When it com mes to entertaining, people alw ways want to impress their frie ends, and all too often come up with elaborate and overcomplicated recipe es – but the key is to keep it simple.
“A simple yet perfect ly executed cocktail in gre eat glassware will always impress. Sangria is so ea asy to make and always loo oks great, and the same go oes for a gin and tonic. Ther re are a wide variety of gin ns and tonics these days th hat you can have some fun n with, creating something del icious and complex-looking.”
He added: “When it comesc to mixing the perfect drink at home neve er scrimp on quality ing gredients – I can’t stre ess enough the importan nce of using good sp pirits, mixers, dry ice, fruit and the right utensils. Decide in advance e what you will serves and ens ure you hav e everythin ng to hand. .”
THE PLAN
THE DRINKS