TOP TIPPLES Martinis, as they are
my husband’s favourite and he is
happy to man that station. I love an
Aperol spritz pre-lunch, as it’s light,
but in the evening my go-to
pre-dinner drink is Champagne.
SWEET OR SAVOURY After a meal
I might serve a cheese plate,
Valrhona dark chocolate, or even
fruit on a hot day. Add some fresh
gelato to make it more appealing.
JUST DESSERTS I’m not a big sweet
tooth, but I do love creme brulee.
I have a tiramisu recipe from a
cooking course in Florence at Villa San
Michele. You can prepare it the day
before and just pull it from the fridge.
TO A TEA Mint tea is always a good
idea. Add three to four mint tea bags
to a teapot, a bunch of mint, a
couple of teaspoons of sugar and
a squeeze of lemon. It’s sublime.
TABLE DRESSING I collect a lot of
different tabletop items and set the
table to best complement the event
and what I am serving. I do love
anything blue and white.
VIVID VESSELS I like an eclectic
mix of glassware, especially
vintage crystal. In dinnerware, I’m
drawn to Hermès, Villeroy & Boch and
Wedgwood. Classic and not too busy.
FLORAL ARTS Fresh blooms make
a table. It depends on what is in
season, but I love hydrangeas and
peonies. I think most girls do.
THE
PERFECT
FINISH