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Sparkle and fizz. Thinking ahead and personal touches. Grazia’s Lifestyle Editor Rachel Loos on how to make any festive gathering memorable.
Can you share some favourite tips for hosting a party?
For a dinner party, writing guests names on both sides of the card is a brilliant idea, as it makes introductions so much easier when you can catch the attention of the person sitting opposite you by saying their name. As for décor, don’t forget the fifth sense – scented candles are a subtle way of creating a mood.
What’s your favourite drink to serve at an elegant winter soirée?
Bubbles always say fun so, even in the depths of winter, I like to kick off an event with something cold and sparkling. You can now buy decent non-alcoholic options, too, so everyone can be handed a glass of bubbles. For extra pep – and a lovely shade of pink – add crème de cassis, which can already be in the glass so all you have to do is pour in the sparkling wine, or champagne, before handing it to your guest.
Do you have an easy canapé options to ensure you’re not stuck in the kitchen as guests arrive?
Cheese straws are quick to cook and you can zhuh them up by adding a variety of herbs and spices. Bruschetta is another easy one as you can toast the baguette slices beforehand and add the toppings just before the party begins.
What new trends have you noticed when it comes to dinner parties?
Lockdowns changed the way we socialise and smaller, more relaxed gatherings are the way we entertain now. Sharing platters are popular and are easy to put together, look sumptuous and are simple to adapt to what your guests eat (or don’t eat). When it comes to food, it’s all about serving elevated versions of everyday foods – so, on a sharing platter, for example, Iberico ham, rather than standard salami, and unusual speciality cheeses, instead of Cheddar or Camembert.
What are your best tips for styling a buffet table?
Make the table look interesting with serveware in different shapes and sizes, and in complementary materials, such as marble, glass and pewter, or a variety of wood tones. Add height by placing some elements on a cake stand. It doesn’t have to be cakes or sweets – fruit looks chic. The rich colours of clementines (with stems and a couple of leaves), figs, plums and black grapes all look brilliant. Inject sparkle with a few metallic garlands placed around the serveware and tea lights sprinkled throughout.
…and for a more formal, sit-down dinner?
Add layers of decoration to your table, so a placemat on which to sit your plates and a folded napkin that is a base for the cutlery. Tie a bow with ribbon to the stem of a wine glass. Ditch large floral centrepieces that no one can see over and, instead, keep things low, but eye-catching with bud vases filled with seasonal foliage. Give the table height and grandeur with candles in tall candleholders placed all the way down it. Think about the personal touch. Create handmade menu cards (cutting card with scalloped scissors gives a pretty, decorative edge) and place cards. Add a small, personalised gift to each table setting. A couple of Christmases ago, I bought empty crackers and added little gifts and jokes personal to the person opening the cracker. It was such a success; I will never revert to shop-bought crackers again.
What would be on the menu for the classic Christmas lunch or dinner?
I am so happy that the prawn cocktail is back on festive menus, as I love these delicious little crustaceans, and I take any excuse to eat them. If I’m catering for just a few people, for the main course, I like to serve goose, as it is so flavourful but, for a large crowd, I order a pre-stuffed turkey, slow reared on a local farm – absolutely delicious. The dessert is Christmas pudding for the traditionalists, but also pavlova – my favourite – which is super easy as the meringues are cooked in advance and just topped with whipped cream and fruit before being served.
What’s the biggest hosting mistake people make at this time of year? And how can it be avoided?
People think that to throw a party or meal that feels extra special, they have to do lots and lots of different things – serve myriads of dishes and decorate every inch of the home. The pressure of doing this makes what should be an enjoyable time of year, very stressful. Instead, do less, but make sure that what you do delivers maximum impact. And ask people for help, such as suggesting everyone bring a dish which makes hosting so much easier and less stressful.
Rachel Loos is a freelance interiors writer, formerly Editor of “ELLE Decoration” and currently Lifestyle Editor of “Grazia” magazine. Her book, “Art At Home: An Accessible Guide To Collecting And Curating Art In Your Home”, is out now.
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