You asked for my quick dinner party planning tips, so here they are.
- Serving style: for more than eight people, go family style with dishes on the table to share. Fewer than eight? Plate up and be fancy.
- Make ahead: a cold starter you just plate up, plus veg and sauces done in advance.
- Cheese before pudding. Raymond Blanc came to my supper club and was very impressed that I do this!
- Keep dessert simple: panna cotta in a glass instead of turning it out, or a torte you can slice.
- Be realistic: don’t try to pan-fry eight pieces of fish. Be kind to yourself.
- Lists, a time plan and alarms. I do it even for four.
- Balance the menu so it isn’t carb-heavy, or everyone will be full before the cheese.
- You don’t have to open the wine guests bring.
- Dietary requirements: plan around them, or kindly invite guests to bring their own food and plate it up beautifully for them.