Dinner is served: how to lay a table
We’ve got the tips and tricks that will make your table the talk of the town.
Unless you’re Elton John, where budget is no biggie, floral displays are delivered daily and temper tantrums are part and parcel of organising a party, then hosting friends in fabulous fashion needn’t be an extravagant headache. And when it comes to laying the table, God really is in the details.
Consider the table a blank canvas upon which to set the scene for a stylish supper: it is yours to do with as you will, from décor that amplifies the food to flourishes that absolutely steal the show.
Here are the five hosting hacks that will revolutionise the way you entertain – take them to your grave.
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Please be seated
Old schoolhouse chairs, rickety old benches and backless stools don’t even cut it in a restaurant, let alone in the comfort of your own home. So consider the chairs as much as the table when it comes to hosting the ultimate dinner party.
You want guests to linger and stay a while, old fashioneds or manhattans firmly in-hand, so ensure they’re given a proper seat at supper so they’re not booking a taxi just as the last After Eight has been devoured. Something with cushioning for their backs is preferable, but they should be supportive at the very least, with arms on which to rest and legs that don’t scratch the floor.
Sarah Hammond, events director and hostess with the mostest at high-society caterer rhubarb, urges you to consider where you place the chairs, too: “They should just kiss the tablecloth – or, if you have chosen not to use a tablecloth, sit slightly away from the table so guests feel welcome and the look isn’t too severe.”
Indeed, only when you have given the chairs and their position proper consideration can you move on to the seating plan – which in itself, can make or break a soirée. As a general rule of thumb: don’t break up couples for the sake of it. There’s no need for the boy-girl-boy-girl thing – it’s outdated and old-fashioned. And yes, you should be closest to the kitchen for ease of service – it’s not the role of guests to recharge their own vessels, for crying out loud.
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Scheme and theme
Glitter and gold for Christmas? Bright and beautiful for summer? Choosing a colour scheme for your dinner table creates maximum drama with minimum fuss – from shades that slavishly follow fashion to classic colours that communicate seasonality.
To be clear: not everything on the table needs to adhere to an appointed palette – one-colour everything is never a good look – but it needs just enough tonal consistency to demonstrate a concept. Think about pulling it through subtly in details such as place cards, napkin rings and centrepieces. Less really is more here.
This year, it’s all about giving tradition a twist and flipping the familiar on its head. Easter doesn’t have to be canary yellow; birthday’s needn’t mean banners and glitter; and baby showers can stray from blues and pinks – hurrah!
The hottest colours for 2018? “Ultra-violet is Pantone Colour of the Year”, says Sarah, “while black really is the new black: pair dark and moody with bright coppers and light golds to spectacular effect”.
It’s not just palettes and hues that you should be mindful of, either: themes are well and truly trending. One scroll of Pinterest reveals an explosion of tried-and-tested ideas – whether it’s a riot of colour for a Mexican-style fiesta or a royal knees-up complete with flags, bunting and street party vibes.
Just remember, it’s most important to have fun with your theme and, above all, don’t take it too bloody seriously.
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Tools of the trade
When it comes to cutlery, eclectic is back – you heard it here first. Blo Deady, private London cook, says: “Don’t worry about having everything matching – it’s not a hotel restaurant, and it’s quite easy and inexpensive to find interesting old cutlery in antiques shops or flea markets (I like bone-handled knives and plain silver forks).”
There’s no need to raid the homeware aisle of John Lewis and empty your bank account. Just ensure that what you do lay out is polished to perfection, and placed so the neck of each piece is in line with one another.
When it comes to alignment, much like a state banquet at Buckingham Palace, there can be no compromise. “It’s all about the pop of colour”, says Sarah, “be brave and opt for feature pieces such as brightly coloured plates or water glasses – against a plain background, they’ll add the wow factor.”
Lastly, be minfdul that nothing should detract from your food, so avoid anything overly-fussy like slate plates or gimmick glasses. Passé and unnecessary.
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Centre of attention
Once you’ve nailed everything else, a centrepiece really pulls your table together. Candles add colour, height and atmosphere; flowers bring elegance and seasonality; while mixing both is where the magic really happens. Although Blo does advise using some restraint: “Keep candles or flowers simple by using muted colours – blue looks odd with food while anything that’s scented is a big no-no!”
Centrepieces chosen, contain and frame them neatly and elegantly by investing in a stylish rectangular tray (mirrored is best for the illusion of space) or complementary runner (steer clear of overly bold patterns or prints).
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The last word
Preparation and planning ahead are key. Sarah says: “The most enjoyable evenings are relaxed ones, so make sure you set the table nice and early so you don’t need to rush it whilst cooking and are ready to greet your guests when they arrive.”
Simple food, too, helps keeps stress levels down. “Try to choose dishes that need little attention,” advises Blo. “Slow-cooked joints of meat or something that can be cooked the night before and only needs reheating.”
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How to host a dinner party – the French way
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