How I Like To Entertain: Flowers, Tablescapes & Keeping It Simple.
Entertaining should be fun, not overwhelming. I always focus on the details that make a difference—beautiful but unfussy styling, fresh seasonal food, and a relaxed atmosphere. Here’s how I set the scene.
Flowers
My garden roses have been thriving lately, so these have been a staple on my table over and over again. I’ve paired them with cosmos, gardenias (also from the garden) or a touch of something yellow or purple to add some colour. At home, I usually lean towards arrangements that feel natural—nothing too structured—all different heights, and often with fresh greenery for balance.
Tablescape
I usually find myself drawn to the Mediterranean way of entertaining—unfussy but intentional, where everything feels warm, generous, and lived-in; simple but considered. A linen tablecloth (creases add to the charm), nice napkins, a mix of glassware, maybe even a candle or two. I like a ceramic plate, and I also love layering in different textures so nothing feels too uniform.
Menu
We like to keep things easy so we’re spending time with our guests, not in the kitchen. I usually head to the markets that morning to pick-up some seasonal produce and we’ll serve-up fresh seafood or a meat, salads, ripe tomato dishes, simple pastas with good bread and olive oil—food that feels generous without being too finicky. Cold wine, good music, and a table that invites people to settle in. If you’re at ease, your guests will be too. Our lunches often end on a makeshift dance floor — the sign of a great day.
A Simple starter Dish
One of my go-to starter plates is the simplest tomato and burrata situation—fresh, bright, and effortless. It starts with baby tomatoes, halved and tossed with extra virgin olive oil, a splash of red wine vinegar, finely diced red onion, fresh basil, and parsley. A little salt and black pepper to bring it all together. Let it sit for at least half an hour (longer if you have time) so the flavours combine.
Slice a baguette, flatbread or sourdough, brush with olive oil, and grill until golden and crisp. If you like, rub the warm toast with a peeled clove of garlic for extra flavour.
To serve, place a ball of burrata in the centre of a platter, surround it with the marinated tomatoes, and drizzle over any extra juices. A few basil leaves for garnish, and that’s it. Slice open the burrata, let it spill over the tomatoes. No fuss, but always a hit.
