How To Host A Spring Dinner Party, According To The Experts

From homeware to cookbooks and creating the perfect vibe, we ask the hostesses with the mostest to share their secrets for hosting an epic spring dinner party this season. 

An Expert’s Guide To Hosting A Spring Dinner Party

The late Robin Williams once said: ‘spring is nature’s way of saying, “let’s party!”’ And true to the great comedian’s words, the warmer weather has brought floral dresses out of hibernation, seasonal vegetables lining our plates, and a flurry of invites pouring in for the season’s first soirées. 

‘I’ve always loved hosting people, and weirdly find it easier to cater for bigger numbers than smaller ones,’ says Xanthe Ross, the supper club host and sustainable food advocate who has recently launched her debut cookbook Stay for Supper. Things were similar for former Great British Bake Off contestant Manon Lagrève, whose loyal flock of followers looks to her for inspiration on hosting with effortless French flair. ‘I grew up in a house where people would just show up uninvited and my Maman would prepare the most amazing dishes with what she had in her fridge, so I guess hosting is part of my DNA,’ she explains. 

For creative consultant and designer Rosanna Falconer, whose clients include Jo Malone and Ferragamo, hosting was something she started a bit later in life. What began as a New Year’s Resolution to host a dinner party each month has evolved into a beloved tradition she shares with her husband. ‘We had one firm rule: At least 30 percent of the guests should not know each other! Back then, the term ‘tablescape’ didn’t exist, but a new ethos took flight – that a tablescape can create a scene that brings joy and delight to guests.’

It’s that whimsical, carefree vibe surrounding a dinner party that brought Jemima Jones and Lucy Carr-Ellison, the caterers and restaurateurs behind Tart London, together while they were living in New York in their early 20s. Both women come from large, food-loving families, and found that while their friends’ kitchens were being used for storage, theirs were filled with constant dinner parties. ‘Our best memories are barefoot evenings in the kitchen, friends perched on countertops with a glass of wine and pots bubbling away,’ the duo say. 

Meet the Insiders

• Xanthe Ross, supper club host and sustainable food advocate
• Rosanna Falconer, creative consultant and designer
• Jemima Jones & Lucy Carr-Ellison, caterers, restaurateurs, and founders of Tart London
• Manon Lagrève, cookbook author and content creator

Spring Dinner Party Tips

Theme or no theme for a spring dinner party?

Xanthe: Probably a light, seasonal theme with the flowers, food, and general feel of the evening reflecting the time of year that we’re in. 

Rosanna: A theme will bring everything together and consolidate your creativity, whether on the menu or with the decor. It can be as easy as a colour scheme or as unique as an obscure cinematic reference.

Jemima & Lucy: No strict themes, we love to create an atmosphere that feels natural and effortless. We tend to focus on the ingredients and season, complementing the table with beautiful foraged flowers and produce. We might gravitate towards a type of cuisine, making the table feel immersive and exciting.

Manon: I guess it depends on what kind of hosting you are doing – casual and last minute or for an occasion. I think focusing on a seasonal menu would be more what I would recommend. You can always bring a theme to light with your tablescaping!

(c) Rosanna Falconer

What is your number one hosting tip for someone who finds it all a little bit intimidating? 

Xanthe: Go simple with what you cook and make it in advance if you can. You can wow people with so much more than just food on the night, and cooking simply can still be impressive. 

Rosanna: These are your friends who are coming over, not judges! Remember they are there for your company most of all, so as long as there’s something comforting to eat and cool to drink, you can’t go wrong! I find you can’t beat a big sharing dish, dimmed lights with plenty of candles, and some favourite tunes.

Jemima & Lucy: Don’t overcomplicate things. Cook something you love to eat, that you’ve made before, and prep as much as you can ahead of time. A simple roast chicken with salsa verde, potatoes, and salads is much more exciting and relaxing to arrive to than an uptight scene of someone stressed and trying to cook difficult, new dishes. It’s all about creating the right vibe and focusing on the food that makes you happiest.

Manon: Prep, prep, prep! I almost always have my dessert made the day or night before and all of my ingredients ready to go! No crazy rushing to the shop on the day.

Any common mistakes to avoid for amateur hosts? 

Xanthe: Probably overcomplicating the menu too much. 

Rosanna: Lack of planning – make as much as possible in advance. Desserts can easily be baked the night before – I rely on tarts, brownies, and pavlovas – and more often than not, I skip a starter since everyone prefers more time to circulate over drinks with cheese straws, olives, and crudités to hand.

Jemima & Lucy: Remember that this is meant to be enjoyable for the host too, which makes it even more vital to prepare in advance. Have a playlist ready and a drink in hand before people arrive and everyone will feed off of your good energy.

Manon: I think timing is key and it’s best to stick to the basics, especially if hosting stresses you out. Do a dish you are comfortable with – for example, a good roast chicken that just comes out of the oven is always utterly delightful and super easy to do. Add some seasonal fruits like apples or nectarines halfway through cooking to make it a little bit more special and different. 

How do you make the most out of small spaces? 

Xanthe: Light-coloured linens can definitely make a space feel bigger, but also don’t worry too much about having lots of decorations on the table. 

Rosanna: Benches and stools are your best friends – I used to squeeze 14 guests into my tiny one-bed Pimlico flat!

Jemima & Lucy: By being creative and making an exciting visual impact: layering textures and beautiful linens, mismatched dinnerware and foliage down the table, glassware in different heights, candles and raised-up dishes. You can create a welcoming atmosphere with tantalising smells, good music, and twinkling lights. It’s less about the physical space and more about how you make people feel when they’re in it.

Manon: If you don’t have enough space to seat everyone, just do an relaxed and informal apéro dînatoire, where you only serve fun, bite-size food. I also love a well-dressed buffet table!

Where do you shop for produce and proteins? 

Xanthe: If I am shopping for an event, I will use my produce supplier Shrub, who works with small farmers across the UK and Europe. For at home, I will try to stick to independent fruit and veg shops that are local to my area and do a weekly shop online too. 

Jemima & Lucy: We love shopping locally. Ginger Pig is exceptional for meat, Primrose Hill Fishmonger for the freshest fish, Parkway Greens for seasonal produce and lots of interesting and exotic ingredients.

Manon: I have definitely reduced the amount of meat and fish I eat because I only buy organic and ideally locally-produced. I live in Clapham so we have an amazing choice of grocers, butchers, and fishmongers, and I find that buying locally makes eating those products more special. I also get an OddBox every two weeks which I love.

(c) Xanthe Ross

What’s on the menu?

Xanthe: I would say since we are moving into spring, I’ll be serving the whipped ricotta and asparagus bruschetta from my book, as well as the lentil bolognaise for the days that still feel like winter. Also, poached pears are so simple and always go down a treat.

Rosanna: I eagerly await the first stalks of British asparagus, so this would be the perfect time to make the one-pot asparagus and lemon linguine recipe by Anna Jones. This spring, I concocted this panzanella salad with 36-month Parmigiano Reggiano as I couldn’t quite wait for the sweet tomatoes of summer! For mains, I’ll usually go for a slow-cooked tagine or a whole salmon with salsa verde. For pudding, my go-to is my signature caramel date brownies, though they’re not as healthy as they might sound!

Jemima & Lucy: To start, creamy torn burrata with tossed spring greens, peas, speck, fresh chilli, and lemon. Mains will be done sharing-style and we’ll cook up a BBQ butterfly leg of lamb with a wild garlic salsa verde, braised artichoke with brothy beans, charred purple sprouting broccoli, and a smoked aioli with lemony rocket. For dessert, Greek yoghurt and honey panna cotta with poached rhubarb.

Manon: I’ll have a few welcome appetisers – maybe some toothpicks of rolled buckwheat galettes with Boursin and some fresh seasonal crudites with aioli. Since it’s Spring, we have to eat asparagus, I’ll serve it simply with a beurre blanc or hollandaise and some good sourdough bread. For the main, I truly only eat lamb at Easter, a slow-cooked citrus lamb leg with its jus, served with leek gratin and some buttery new potatoes with a lettuce and vinaigrette salad on the side. The cheese platter comes next, Comté, goat’s cheese, and brie with homemade jam and some salads. Finally for dessert, we’ll have a duo of seasonal tarts – rhubarb with almond and chocolate with sea salt.

Care to share some easy cocktail recipes? 

Xanthe: I love making margaritas at home. A friend taught me this recipe: 50ml tequila, 20ml agave, and the juice of half a lime. Make sure you get some salt on the rim of your glass and use lime juice to make it stick. 

Rosanna: I love pomegranate mimosas in winter and they would work just as well with raspberries and peach juice in the summer. In a large ice cube tray, pop a sprig of rosemary, an orange slice, and a teaspoon of pomegranate seeds, then top with pomegranate juice. Freeze for at least eight hours then pour some sparkling wine over them to serve.

Jemima & Lucy: We just got back from Spain where we made quite a few grapefruit and basil mezcals. Make a basil syrup with equal amounts basil, water, and honey and simmer for a few minutes. Allow it to steep for an hour to get a strong infusion, strain, and then mix with fresh pink grapefruit, a little crushed basil, and shake with ice and a smoky mezcal. 

Manon: There is only one cocktail in my house: Kir Royal. I make it with champagne and homemade crème de mûre or crème de cassis. 

(c) Tom Griffiths

Which cookbook are you diving into this season? 

Xanthe: My one! Haha. 

Rosanna: I have go-to favourites I turn to time and time again. Anything and everything by Jo Pratt who knows just how to create moreish, beautiful dinner party recipes, classics by Delia Smith, and vegetarian recipes bursting with flavour by Meera Sodha.

Jemima & Lucy: We are really enjoying Noor Murad’s new cookbook Lugma. And for exciting spring dishes, one of Ottolenghi’s old classics like Plenty More or Simple. We also love Skye Gyngell’s A Year in My Kitchen for beautifully presented dishes. Duck Soup is another classic we love going back to for all seasons.

Manon: Stay for Supper by Xanthe Ross and Chez Manon, which I always tend to return to.

Favourite kitchen gadget?

Xanthe: My big wooden chopping board. 

Rosanna: My slow cooker. I love how I can put it on in the morning and there’s an impressive dish oozing with flavour when I come home in the evening.

Jemima & Lucy: A good mandolin and a sharp Japanese knife.

Manon: My Thermomix and my new Ooni pizza oven.

What’s the one thing you always outsource instead of doing yourself? 

Xanthe: Flowers! If I am doing an event and they’ve requested florals, getting a professional florist in rather than doing them myself has been game-changing. 

Rosanna: It’s so important to learn when and how to delegate. This might be peeling vegetables, setting the table, or ordering restaurant-level canapés delivered to my door from Pocket Rocket.

Jemima & Lucy: Sourdough bread.

Manon: Hummus.

(c) Manon Lagreve

Let’s talk pretty tables. Are there any tableware products or linen brands you especially love?

Xanthe: I absolutely love Joanna Ling Ceramics, Bettina Ceramica, anything Hay design, and lastly, it’s very out of budget for me but Laila Gohar’s brand is beautiful. 

Rosanna: I’m biased but I obviously adore my own – they’re based on my hand-drawings and hand block printed by my team in Jaipur, so are completely one-of-a-kind and exclusive to my website, plus they support and champion heritage craftsmanship. Other than that, I always pop into VV Rouleaux to find gorgeous velvet or grosgrain ribbons to tie cutlery or bows. Bonadea is my favourite shop in London—a fantasy land of exquisite tableware and l’objet d’arts on Pimlico Road. 

Jemima & Lucy: Our little shop at Wild by Tart has many products we cherish from platters, to salad bowls, and linens. We also love linens from Volga and Daylesford. Daylesford also has our favourite Nila blue painted floral ceramics and Cornish ware for pure nostalgia. Our most coveted ceramics at the moment are from Feldspar, Enza Fasano, and John Julian. 

Manon: I’m obsessed with Anthropologie and Maison Flaneur’s plates, The White Company for great classic linens, Vinterior for my French vintage finds, Addison Ross for the most impressive pepper mills, then Vaiselle and Le Creuset for serving dishes. I also bought some plates from Arket and Flying Tiger the other day – everyone seems to be homeware now!

Dream dinner party guests? 

Xanthe: Meryl Streep!

Rosanna: Keith Richards is top of the list, I want to hear all his stories. Likewise, Joanna Lumley would have us enthralled with her travels and tales. Let’s add Dickie and Marge from The Talented Mr Ripley. They make me think of la dolce vita so my next guest has to be JJ Martin, creative director of fashion and home brand La DoubleJ. I think she’d love Sunita Shekhawat and Tarang Arora, two maestros of jewellery design from Jaipur. For the final flourish of style, it has to be Harry Styles. Ideally, the evening would end late and with lots of dancing, to the chords of Keith and harmonies of Harry. 

Jemima & Lucy: We are loving Stanley Tucci, he can bring his charm and early evening negronis, a young Jack Nicholson for the fun, Frida Kahlo – if we could bring her back – for her wild personality, and Laura Jackson who’s a kindred spirit in all things hosting and bringing people together. Then Francis Mallmann for his stories, Stevie Nicks for barefoot fun, singing something beautiful by candlelight, and a selection of good friends and family.

Manon: I’d love to have the late Queen Elizabeth along with the relationship psychologist Ester Perel, the writer Rene Barjavel, and finally my husband. I think that would make for interesting and fascinating conversations!