HOW TO ENTERTAIN FRIENDS and enjoy it!
Parties and get-togethers can be lots of fun, but if you’re the one who happens to be doing the hosting, it can also be stressful. Catering expert Alex Cadger shares his top tips for a seamless social soirée...
PREP IS PIVOTAL
Leaving yourself enough time – almost too much time! – to prepare, cook, present and tablescape will ensure a relaxed, fuss-free dinner party for any host. I also do as much as I can on the day before and the morning of, so I’m not spinning out of control before my guests arrive. The idea is to be so organised that you have a crisp glass of rosé in your hand when your guests arrive – it’s a must!
SET THE SCENE
If in doubt, go white! I set my table with crisp white linen, white crockery and silver cutlery, then add a pop of colour with a pastel linen napkin – perhaps green, pink or yellow. My floral tip is to avoid mixed bunches and keep each vase full of one type of flower to create an abundant, luxurious look. But make sure your vases and bunches are low so that your guests can see each other across the table!
CREATE A VIBE
You want your guests to feel relaxed, excited, and in the mood to wine and dine. Music plays a huge part in setting the mood – for a spring lunch outside, I’d opt for something chilled like lounge music, while for a formal dinner party, I’d go for jazz or something elegant and operatic. For candles, I go to floral design stores to buy glass cylinder vases that are all different heights, placing wax candles inside with some sand. Display these in clusters in and around your flowers.
NIBBLES
Dips and seafood can be prepped the day before, while crudités are good to go the morning of, as long as they’re stored correctly. Bread is a non-negotiable for any dining experience. Simply buy a beautiful loaf of rye or a wheel of sourdough rolls from a quality baker on the morning of the event and serve with simple yet decadent accompaniments, like crème fraÎche and smoked salmon. Some of my other favourite nibbles are fresh seafood platters or mini prawn cocktails, plus fresh garden vegetables like baby radish, asparagus or baby carrots, with dips like pesto or white bean dip.
PLATTERS
Platters of cheese and antipasto are also an easy way to impress – simply assemble with aesthetically pleasing fruit like figs, grapes, berries and a variety of crackers an hour before guests arrive. Remember that various layers and levels make for a striking grazing experience, so experiment with different heights and textures.
MAIN COURSE
A magnificent main course needn’t be fussy. I like to always have a fish, a meat, a salad, a vegetable and bread. I would serve a beautifully dressed side of salmon and a fillet of beef with salsa verde, a spring pea salad (with mozzarella, radish and mint), rosemary roast potatoes and fresh, crusty baguette. One of my biggest tips is to serve a lunch that is mostly served at room temperature with only a couple of hot items, so it’s easy to get everything ready at once.
DESSERT
If you’d like to offer a dessert, simple dishes like baked stone fruit with vanilla mascarpone, a lemon tart or individual glasses of meringue, berries and cream are great options that are relatively stress-free.