All tableware and glassware items available to purchase from goodfellowsathome.co.uk
SET THE SCENE
Get your green on with plants, potted herbs and unevenly draped foliage around chairs to give it an ‘over-grown’ ‘and ‘unkempt’ look. Go for different sizes, shapes, colours and pots
Make tableware look ‘thrown-together’ as if the whole thing was unplanned.
“We served Padrons and Asparagus in Notos oval trays, which really complement the luscious green colours and we used the metallic stand to add a bit of height to the table,” says Valda Goodfellow, who organised a ‘party in the potting shed’ for this photoshoot.
“We served oysters and steak on Notos square trays, which are a great shape for this type of sharing food. We dotted Notos bowls around the table, filled with dips, nuts and crisps – these are just the right size for nibbles. We love the Notos range because you can literally chuck it all together and it looks fantastic – it was designed for exactly this purpose; to be mix and matched. Available in cream or black and featuring a sandy textured edge, these are definitely a new favourite for tapas.”
Add a splash of colour using Riviera, the leaf-shape pates are a real talking point and will instantly liven up the table. “They were perfect for our octopus carpaccio and sun-dried tomatoes,” says Valda. “A little foodie hint – drizzle the octopus with olive oil mixed with garlic cloves, it is just delightful.
“For water and soft drinks, we used Lisa glasses in Amber and Green, which really complemented the whole theme of the table, not only the colour but their organic shape too.
“We topped the beaten barrels with Lagoa Metal Plates, where we served yummy crudites, alongside hummus dips and our metallic gold bowl, oval plate and stand were show-stoppers – a trio made for fish. We served white bait, prawns and basil mayonnaise.
MASTER THE MUSIC
Don’t crank up the speakers so no one can be heard and make sure you plan for five hours. When it comes to your ‘list’ we’d recommend classics that people will recognise, but we’ve also asked three top chefs what they’d play at their own summer bash.
Tom Brown, chef patron of Cornerstone, London, Notorious BIG, Juicy.
Danny Parker, head chef at Jesmond Dene House, Fresh Prince and Jazzy Jeff, Summertime.
Aaron Craig, executive chef at Rockliffe Hall, DJ Pied Piper & The MC’s, Do You Really Like It
ON THE MENU
Dinner party dishes should be tasty and simple. Impress your guests with seasonal salads, light mains and classy cocktails.
Oysters and samphire
Steak and pea shoots
Crudités with hummus and basil mayonnaise
Scallops and cauliflower puree
See in the last of the summer and try this Pimms recipe.
200ml Pimm’s No 1
Mint sprigs, sliced cucumber, sliced orange and strawberries.
Fill a Wormwood Gallone pitcher with ice, pour over the Pimm’s and lemonade. Give it a good stir then add mint, cucumber and fruit. To serve, use a barrel timeless highball glass.
G&T out of a balloon glass is so last year. The Champagne saucer is now where it’s at.
Pour a measure of Steel River Stainsby Girl Gin – made by Teesside Gin producer Jay Byers – and serve with Fever-Tree Naturally Light tonic. Garnish with a sprig of mint – or blueberries.