HOW TO HOST A HARVEST LUNCH

Serve up the very best of Autumn with tables worthy of any gathering, thanks to rustic stoneware, beautiful glasses and textural touches. Discover our tips for creating the most inviting display – plus, a delicious recipe to delight guests…

NEW IN HOME

Layer with linen

Adding texture is a wonderful way to elevate tables each season. Our minimalist white Camber linen is made from high-quality cotton and washed for a soft finish, giving it a lovely, relaxed feel and beautiful drape. So, whether you want to use a tablecloth, accent place settings with napkins, or introduce a runner (we love our new rustic linen design), tactile textiles are a must-have for any meal.

Camber Soft-Wash Napkins – Set of 4
Camber Soft-Wash Tablecloth
Rustic Linen Table Runner
Barnham Stoneware Collection

Create contrast

There’s nothing like a monochrome palette for a modern update. Contemporary and beautifully moulded, our new Barnham stoneware collection comes in a charcoal glaze and looks striking against white. Simply add handmade rattan placemats, vintage-inspired Bruton cutlery and generous tumblers and wine glasses to each setting. Then place the matching carafe filled with water, or wine, in the centre ready to pass around.

Barnham 12-piece Dinner Set
Whitewashed Rattan Round Placemat
Bruton Cutlery
Rye Carafe

Go into detail

The secret to a memorable tablescape lies in those thoughtful finishing touches – whether it’s tying little felt acorns around napkins, or positioning a beautiful woven tealight holder at each place setting. It’s all about complementing the theme. Bring the outdoors in with natural accents, such as our Autumn-inspired, handmade wheat wreath. It makes a stunning centrepiece option, perfect for a Harvest-inspired lunch.

Mini Felt Acorns – Set of 8
Seagrass Tealight Holder
Dried Wheat Flower Wreath

Heart-warming recipes

Celebrate the fruits of the season with desserts to delight, such as this delicious Apple & Almond Tart. Our beautiful Porto Heart Oven Dish will earn you points for presentation, too.

Apple & Almond Tart

Serves 6-8
Prep: 45 minutes, plus chilling time
Cook: 40 minutes

Ingredients

For the pastry:
• 250g plain flour
• A good pinch of salt
• 125g cold salted butter, cut into cubes
• 1 large egg yolk

For the filling:
• 125g salted butter, softened
• 125g golden caster sugar
• 1 ½ tsp almond extract
• 3 medium eggs, beaten
• 125g ground almonds
• 2 tbsp self-raising flour
• 2 large red apples, thinly sliced through the middle
• A little melted butter for brushing the top
• 2 tbsp apricot jam

Method

Sift the flour and salt into a bowl. Add the butter and rub in with your fingertips, until the mixture resembles breadcrumbs, or use a food processor.
Mix the egg yolk with two tablespoons of cold water and add into the flour mixture.
Using a butter knife, bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.
Roll out the pastry on a lightly floured surface and use it to line a 23cm x 3.5cm loose-bottom flan tin, pressing the pastry into the fluted edge and leaving the overhang. Chill in the fridge for 20 minutes.
Preheat the oven to 190°C/fan 170°C/gas 5.
Prick the pastry base with a fork, line with baking parchment and fill with either rice, or baking beans. Place it on a baking sheet and bake blind for 20 minutes, removing the paper and rice, or beans, five minutes before the end. Trim any excess pastry off with a sharp knife, using the top of the flan tin as a guide.
Turn the oven down to 180°C/fan 160°C/gas 4.
For the filling, cream together the butter, sugar and almond extract, either with a wooden spoon or an electric whisk, until light and fluffy.
Gradually beat in the eggs and fold in the almonds and flour.
Spread the almond mixture out in the cooked pastry case. Top with the sliced apples and brush with melted butter.
Bake in the oven for 45 minutes, until the top is golden and feels firm to the touch, then cool on a wire rack.
Warm the apricot jam, sieve if desired, and brush all over the top of the tart. Serve warm, or cold, with blackberries and cream.
Tip: Test the middle of the tart with a skewer and, if it comes out clean, it’s cooked!