How to Host Like You've Done It a Hundred Times (Even If You Haven't)
The people who appear effortlessly good at hosting are, almost without exception, effortlessly good at preparation. The ease is real but it is the product of a set of habits and systems that make the hosting day itself relatively low-friction. The effortless host has been quietly working for the past three days.
The most important thing you can prepare is a menu that does not require you to be in the kitchen when your guests arrive. This rules out most recipes that involve last-minute attention, precise timing or anything that needs to be hot at a specific moment and deteriorates if that moment passes. Cold starters, braises, roasts and dishes that improve with resting are all hosting-friendly. A soufflé is not.
The effortless host has been quietly working for the past three days. The ease on the day is the result.
The most important thing you can prepare is a menu that does not require you to be in the kitchen when your guests arrive. This rules out most recipes that involve last-minute attention, precise timing or anything that needs to be hot at a specific moment and deteriorates if that moment passes. Cold starters, braises, roasts and dishes that improve with resting are all hosting-friendly. A soufflé is not.
The effortless host has been quietly working for the past three days. The ease on the day is the result.
The drinks situation should be sorted before anyone arrives. This means ice that is actually available rather than still in blocks in the freezer, wine that is at the right temperature, and a non-alcoholic option that is not tap water with a slice of lemon. Sparkling water, a fruit-based cordial made into something interesting, or one of the better non-alcoholic alternatives covered elsewhere in this issue.
The table, if you are eating at one, should be laid before guests arrive. This sounds obvious. It is frequently left until the last twenty minutes, when you are also finishing the cooking and greeting people. Lay it the evening before. Everything that can be done in advance should be done in advance. That is the whole system.
The table, if you are eating at one, should be laid before guests arrive. This sounds obvious. It is frequently left until the last twenty minutes, when you are also finishing the cooking and greeting people. Lay it the evening before. Everything that can be done in advance should be done in advance. That is the whole system.
On the day, the host's primary job is to be present rather than busy. Guests do not come to watch you cook. They come to spend time with you. If you have prepared well enough that the cooking is already mostly done, you can actually be in the room rather than the kitchen, and the evening is better for everyone.
One practical note: it is always better to have too much food than too little, and it is always better to have more seating than you think you need. The second is more important than the first. Nobody minds a modest meal. Everyone minds standing up.
One practical note: it is always better to have too much food than too little, and it is always better to have more seating than you think you need. The second is more important than the first. Nobody minds a modest meal. Everyone minds standing up.
If you are planning to host, your WPP Elevate membership includes discounts on food, wine and entertaining essentials through partner retailers on the portal. The preparation is the work. Let your membership help with the cost of it.
FOOD, DRINK AND ENTERTAINING OFFERS FOR MEMBERS
Save on wine, food and home entertaining essentials through your membership.
FOOD, DRINK AND ENTERTAINING OFFERS FOR MEMBERS
Save on wine, food and home entertaining essentials through your membership.
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