The forecast is looking up for May! It’s almost time to gather in the garden – follow these expert tips …
NAIL THE BASICS: think of the foundations of your alfresco dining area – chairs, a table, a decent umbrella. These are the building blocks of your outdoor room, so they’re worth getting right. A stand-out umbrella that’s prettier than your average may seem a little spendy but will yield dividends for summers to come. Irish brand @loveparasols makes pretty garden parasols with octagonal block-printed canvas canopies in blue, orange and blue, and grey and pink, all with optional coloured piping. The sturdy cedar parasols and canvas canopies are handmade. The canopies, in 2.75m and 3m sizes, are detachable and can be drycleaned. To see the collection and to order, contact founder Sarah Timmins on Instagram @loveparasols.
SET THE TABLE: “I always believe in having fun and am not afraid to mix colours and patterns,” says Tara O’Connor of The Designed Table. “My advice is to pick your flowers first. Small vases in the middle of the table work well with stems at different heights. For a more formal table, use symmetrical flowers. Where possible, buy your flowers closed and leave overnight in a cold room before placing on your table. Then, start with your tablecloth, or if tablecloths aren’t for you, add a runner down the centre of the table. Add placemats on top of your tablecloth to create depth. If you’re serving an antipasti starter, add your starter plate. Don’t add layers of plates you have to take away when guests sit down. Pop a napkin in a napkin ring or as a nice fold onto your plate or placemat. If you want to do place names, leaves, lemons, limes and pomegranates are fun ways to display them – just have a gold sharpie on hand!”
ADD INTEREST: “The choice of tablecloth always anchors a setting,” says Annie Dunne, founder of Acquerello Home. “A classic tablescape is an opportunity to bring in your own personal style and reflect family history by incorporating vintage items – whether they are valuable heirlooms or flea market finds, something old will add interest to any table. When setting the scene for a summer soiree, a good place to start is with stripes. They automatically evoke memories of relaxed deck chairs and long linguine fuelled lunches.”
“Don’t feel like everything needs to be in pristine condition. Things with a little wear are beautiful in their own way,” says Dunne. “Add warmth to cool blue tones by playing with contrasting colours such as zesty lemon.”
Annie Dunne launches her new tableware collection ‘Scopello’ (above) on Friday May 3. It is inspired by her dreamy summer stay in Sicily last year. www.acquerellohome.com. Photography @zoe.ardiff
Plates and platters with uneven and scalloped edges look great stacked and mixed. Combine textures and colours too: say, matte black with dusky pink. Rinka Ceramic side plates, Kaneko Kohyo, set of four, €182; www.abask.com.
TO SIP: “Create a fun drinks menu. I love to welcome guests with a Hugo Spritz. It’s elderflower liquor, topped off with Prosecco and garnished with mint and ice,” says Tara O’Connor. I normally keeps drinks to a small list rather than have a full bar on offer – rosé wine is always the winner during summer.” O’Connor also ensures she has a playlist on hand and a Bluetooth speaker that works outside. “Start the music very low and gradually bring up the sound as the evening/day progresses to create a party atmosphere.”
“A large jug of Pimms is the perfect way to welcome guests upon arrival, says Annie Dunne. “I like to include lots of fresh fruit with cucumber, mint and plenty of ice. I also suggest setting up a bar area so that guests can help themselves.”
TO SERVE: An easily assembled antipasti platter to start always impresses. Add Italian charcuterie, freshly baked bread, little jars of pesto and hummus, and some olives. Annie Dunne would serve a goats cheese salad with baked figs to start, followed by roast pork belly with a herb crumb and seasonal vegetables. As a light finale, pannacotta with fresh raspberries is simple, seasonal and splendid. It goes without saying, prepare the meal ahead of time to allow you to spend more time with your guests and less time in the kitchen!
MOZZARELLA, FRENCH BEAN AND PEA SALAD WITH WARM SPICED OIL AND BREADCRUMBS
TRY KITTY COLES’ RECIPE: “Layers of spring flavours on a plate. On a warm early summer day, there’s little that will taste better than this. I eat a lot of variations of this salad depending on the season and can’t wait to swap the greens for big summer tomatoes. You’ll make more dressing than you need but it lasts up to a month so it’s great to have on hand. I love to cube up blocks of feta and pour this dressing over to marinade. Or drizzle it over a simple tuna salad for instant flavour. The list is endless and it brings life to something simple.”See Kitty’s Vibrant Early Summer Menu For Long Lunching.
