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Summer and outdoor entertaining go hand in hand, so why not take inspiration from our latest collections? From must-have stoneware to the perfect finishing touches, we have everything you need to make any occasion effortless
A true Summer textile, you can’t go wrong with washed linen for your base layer – crisp white is the perfect blank canvas to build upon. For a minimalist look, opt for matching napkins, or play with subtle colour and introduce petal pinks, or charcoal greys
Oversized bowls and serving boards in deep black hues bring sophistication to any table and create a striking contrast with bright linen, while a rattan tray, or fruit bowl, adds a textured touch
It’s impossible to host a Summer celebration without a refreshing tipple, or two. From generous G&T glasses and cocktail jugs made for sharing to traditional tumblers and coupes, toast the season in style. We’ll leave the cocktail menu up to you…
Whether you’re planning a formal affair, or something more relaxed, we have just the thing. Our seat pads – in plain grey and striped designs – fit perfectly on dining chairs, while our scatter cushions and jute pouffes were made for lounging alfresco
Now that all the essentials are covered, it’s time to take your tablescape to new heights. Embrace Moroccan influences with beautiful cutwork lanterns. Place varying sizes along the table, or hang them on crooks around the garden. Candlelight will instantly set the mood
Serves 3
INGREDIENTS:
200g canned chickpeas
2 tbsp lemon juice
2 garlic cloves, crushed
1 tsp ground cumin
Pinch of salt
1 tbsp tahini
4 tbsp water
2 tbsp extra-virgin olive oil
1 tsp paprika
4 rounds of pita bread
METHOD:
1 Drain the chickpeas and rinse. Reserve a few whole chickpeas for serving.
2 Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
3 Add more lemon juice, garlic, cumin, or salt, to taste. Turn out into a serving dish, and make smooth with the back of a spoon. Drizzle with extra-virgin olive oil, then scatter with the reserved chickpeas.
4 Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
Serves 4
INGREDIENTS:
950ml water
25g mint leaves, loosely packed
1 tbsp Moroccan mint-tea blend
80ml pomegranate molasses
METHOD:
1 Add the mint leaves to a pot of water and bring it to the boil. Once the water has boiled, turn off the heat and add the Moroccan mint tea. Then, mix in the pomegranate molasses.
2 Steep this mixture for two minutes and strain it into a freezer-friendly metal tin.
3 Freeze for four to five hours, until frozen, stirring every hour.
4 Once ready to serve, use a fork to scrape the granita into tiny crystals. Serve with a few mint sprigs in our elegant Elgin Dessert Dishes.
