When dinner parties are good they’re very, very good and when dinner parties are bad they’re horrid.
Being the hostess with the mostest isn’t easy. But by following simple advice you can throw a dinner party that’ll turn your friends or colleagues green with envy.
We spoke to John Williams, executive chef at London’s Ritz Hotel, and Rose Gray at The River Café, to come up with seven golden rules for successful dinner parties.
Plan ahead
Draw up your menu well in advance and single out any special or unusual ingredients. You may need to order from a speciality store. Identify tasks that can be done in advance that won’t deter from the quality of the menu or your presentation. On the day itself draw up a time plan. Start at the time you want to serve the last course, and work backwards (you’ll need to allow about twenty minutes per course).
Know your guests
If the dinner party is an informal affair with friends there shouldn't be any surprises when it comes to dietary needs. If the meal is business related, try to find out what you can about extreme likes or dislikes, allergies and dietary requirements.
Don't forget the cheese board
Easy to prepare in advance and a perfect end to any meal, the board should be made up of three or four cheeses. Offer a good selection of styles and textures, along with a bit of fresh fruit that's easy to eat - grapes, cherries, strawberries or figs. Assemble in advance, cover with cling film and leave in a cool - but not cold - place so the cheese is the right temperature and consistency when served. Keep the biscuits in the box until the last minute so they don't go stale. The English style is to serve the cheese board after the sweet dessert.
Don’t try anything new
Never put something on the menu that you haven’t tried out previously. Knowing the recipe beforehand will give you confidence, and simplicity is often the key. Things can go wrong when you’re under pressure. Have a back up plan. Keep your cupboards stocked with antipasti and your fridge with cheese in case there is a kitchen disaster.
Stay out of the kitchen
Spend as much time as possible with your guests. Nobody wants a hostess who can’t sit still for more than two minutes. If you’re rushing about your guests will feel uncomfortable. One way of doing this is to have alternating hot and cold courses – the cold courses can be plated in advance, salads can be mixed (but not dressed) beforehand and desserts refrigerated. Another way to do this is get your guests involved in the preparation. Ask them to pour the wine or even lay the table. This can be a great icebreaker!
Looks are everything
The table and food should catch your guests’ attention. Create a special table décor by using the season’s flowers and fruits. Use your best plates and glassware to serve. Make sure you have counted everything and you have all the equipment to do the tasks you need to perform.
Hire a cook!
If all else fails get a chef or party planner to do all the hard work for you. You’ll impress your guests, who’ll appreciate your undivided attention. If you’re too much of a control freak to hand over the kitchen reins, hire a barman to do the drinks service, or a washer-upper to clean up afterwards!
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Give yourself a helping hand choosing vino for your dinner party with our feature on wine appreciation.
If al fresco dining is more up your street, brush up on your grilling technique with our original barbecue recipes.
Whet your appetite with a classic cocktail or sumptious smoothie. See our feature on summer drinks.
Rustle up a dreamy dessert with a little help from our online ice cream feature.
If you'd rather stay out of the kitchen and let someone else do all the hard work, check out our round-up of the best seafood restaurants in the UK.
