Food writer Imen McDonnell’s stylish rustic Christmas table …
“Designing a table brings me enormous joy, especially at the holidays. Whether for a photo or film shoot, a festive gathering or a special celebration with family, I love creating a mood that feels inviting and striking. The goal is to be almost theatrical and makes you feel something the second you see it.
This year, I wanted our holiday table and space to feel particularly jolly, warm and atmospheric as it will be set in our old stone barn which features a large traditional hearth.”
“My style is a blend of influences: a nod to my American upbringing and creative production background, the grounding traditions of Irish country life and many ideas I’ve gathered through travel along the way.
I keep a running list and inspiration board throughout the year, then I’ll usually sketch out my concept as I would for a set decoration job, so I have my own sort of storyboard to reference as I dress the table and room for any significant meals or celebrations.”
SEE MORE: Interior Designer Helen Turkington’s Christmas Table
“Food plays a huge role in a tablescape; it must look as sensational as it tastes. Even when I’m creating entirely imagined fantasy food for television or film, it must be genuinely edible – delicious enough for actors to enjoy, not just admire.
It’s never just about the table itself. It’s about the room, the setting, the sense of place. I’m drawn to unexpected locations – afternoon tea outdoors in a farm field or fairy fort, a grand Thanksgiving at nearby Glin Castle, a seafood boil on a Kerry beach or for this Christmas in the stone barn at our recently completed thatched farm project.
When hosting, I always shop my props cupboard first, long before buying anything new to set the table. If I don’t have enough of one style of dinner plate or cutlery for the number of guests, I mix and match.”
“Nature always plays a central role: my holiday centrepiece is usually nothing more than a simple, albeit substantial evergreen garland with holly and berries, ivy, hawthorn or bay gathered straight from my garden.
I favour family-style serving – generous, beautifully arranged dishes meant to be passed and shared. If that’s not practical, I turn to serving prepared plates from my mid-century heated hostess trolley, a treasured heirloom gifted from my beloved late mother-in-law.
As much as possible, I source table settings from Irish artisans and food producers. I’m working with a sustainable fashion and textile designer in Co Cork, Angela O’Donnell, to develop table linens and napkins for our barn and thatch events. But you’ll also find me browsing vintage shops like Joy Thorpe (that big bow!), antique fairs and our local interiors Mecca Objeky for unique pieces. I also own many pretty pieces by Helen James Considered from Dunnes in my collection, which are equally fantastic and work well on many projects.
“When shopping for wine or bubbles, I always think of how the bottles will look in the setting and choose Irish if possible – I like to splurge on California wines from Irish-owned Teac Mor and, this year, inspired by a choice by Cuan Greene from a recent Banana Republic shoot, we’ll have gorgeous bottles of Killehora dry sparkling cider to pop as guests arrive. I also love cooking, so I’m making Cherie Denham’s beautiful trifle from her new cookbook, The Irish Kitchen cookbook.
Although my tables often look quite lush, I never want them to feel overly styled – a little undone, even slightly messy, is part of the charm. I’d choose a simple nosegay atop a Christmas cake over fondant cut-outs any day. I love a tumble of clementines on a platter or walnuts heaped into a charming bowl. I also pay close attention to spacing and flow – never crowded, never precious. Everyone should be able to reach, relax and enjoy. Wishing everyone a spectacular Christmas season!”
Need to know: Imen’s Thatched Farm Project is available for event and location bookings. @thatchedfarmproject
