What are the key aspects to hosting a great event at home?
A well thought out menu, drinks to compliment, and a diverse group of guests. I like there to be consistency from aesthetic through to food and drink so it feels cohesive. A hot tip would be to get as much mis en place done beforehand, prep everything you can and try to relax.
What is the first thing you think of when hosting an event and what is the last thing you do before guests arrive?
The first thing I do is plan a general menu/vibe then once the guest list is finalised and dietaries are in I’ll adjust it accordingly. The last thing I do before guests arrive is, fold toilet paper into a triangle and fill ice buckets.
What are the elements to a good guest list?
It’s nice if not everyone knows everyone, but you can find elements that will link people together. It’s wonderful when you can leave a dinner party or event feeling like you’ve made a new connection.
How did you decided on your menu/drinks for the day?
When putting together the menu for my festive Assembly Label luncheon I knew it was going to be a very hot day- and wanted the food & drinks to be light and fresh. Nothing too heavy or hot!
We made French 75's on arrival with Archie Rose Bone Dry Gin and Bird in Hand sparkling wine, followed by classic martinis, which we made with the Archie Rose Native Botanical Vodka or Bone Dry Gin. Whilst enjoying cocktails in the garden, I served radicchio with a tonnato mousse, super light and easy to eat. Once at the table I served cocktail di Gamberi (prawn cocktails) - fresh tiger prawns served with a chopped iceberg salad, which we enjoyed with Bird in Hand Pinot Gris and Sparking Wine. For our mains I made Pasta Prima Vera which technically means spring, but I think it's the perfect pasta dish for a hot summers day! Homemade pasta, with fresh cherry tomatoes, basil and olive oil. Finally for dessert, I made a Rosè Jelly served with fresh raspberries, and chantilly cream!