RSVP for a good time: festive hosting advice from the hippest experts

Are you ready to RSVP for a good time? This year’s festive season promises to be more fabulous than ever before, with hosting advice from the hippest experts and decorating ideas from Alessandro Rabaioli of design studio Banda that break with tradition.

How to throw a ‘scream’ of a party

When it comes to making an event memorable, the advice of Rebecca Gardner, author of ‘A Screaming Blast’ and founder of Houses & Parties, is always gloriously extra

You don’t have to make it to make it happen. It’s thoughtful to serve at least one thing that comes from your kitchen, but it’s no fun to be chained to the stove. Focus on what brings you joy and outsource the rest. Remember that very dull things are flattered by fine company – elegant goes with tacky and expensive with cheap.

Give them something to talk about. Popularity, fame and confidence be damned – people who don’t know each other need an introduction and an icebreaker. My mother’s party trick when things got too polite was to smear chocolate on her teeth and walk around talking to people as if she didn’t know it was there.

Don’t stay in one room all night. A change of location from cocktails to dinner or dinner to dancing sparks a sense of adventure and momentum. At a basic human level, moving en masse does something to us physically and spiritually. If you’re bored, so are your guests.

It’s important to curate the guest-list. A mix of people of different backgrounds and ages, with different personalities and fascinations is best. I tend to encourage guest lists that are either very exclusive or very inclusive. Landing in the middle can hurt feelings.

Don’t just be a great host – be the best guest. I’m more introverted than my profession might suggest, but I am a great guest. How to be a great guest? Bring something. A sense of humour. A fantastic pair of legs. An infectious laugh. A dynamic story. A wild opinion. Be more interested in others than you are in impressing them. ‘A Screaming Blast: Exceptional Entertaining’ by Rebecca Gardner, £35, Rizzoli, housesandparties.com

The best bottles to gift your host

Picking up a cheeky red from the supermarket on your way is poor form. Put in the effort with these suggestions from Jasper Delamothe, founder of Oranj Wines

Big Bunch Theory ‘Go Together’ Blanc 2022, Patrice Beguet
Ideal for a hearty Sunday lunch on a chilly day, this playful natural white is a blend of Melon de Bourgogne, Chardonnay and Savagnin grapes. It’s made with wild yeasts, minimal sulphur and a touch of skin contact (£37).

Crémant de Loire NV, Domaine de Veilloux
Celebration is in the air at this time of year, so start your dinner party with this bright and vivacious crémant. It opens with lemon peel, brioche and a whisper of spice. On the palate, crisp acidity meets a creamy texture, delivering a mouth-watering surge of citrus and a clean, mineral finish (£33).

Radikon 2022, Slatnik
A real treat from a truly iconic winemaker, this orange wine has a golden-amber glow in the glass. Opening with notes of incense, dried flowers, tangerine zest and a hint of fresh mint, it has a palate that’s lush but taut – apricot and candied citrus dance over a mineral skeleton, with hints of spice and a delicate bitterness inviting further exploration (£49).

Family Reunion White 2016, Gut Oggau
Super special, seductive and a little wild, this wine has notes of ripe pear, apricot and lemon peel, lifted by fresh herbs and flowers. As a result of a tricky harvest, Gut Oggau blended grapes that would usually stand alone, bringing them together to create one rare wine. Drink with comté cheese or cold cuts for an informal feast (£55).

Buisson Pouilleux 2022, Clos du Tue-Boeuf
An old-vine sauvignon blanc, grown since 1950 from organic, granitic-limestone soils in Touraine, this wine is fermented with wild yeasts and aged on lees in old barrels. Expect a gentle richness, with lively acidity and a slightly wild edge typical of natural Loire whites (£36). All oranj.co.uk

Prepare the perfect playlist

Emmanuel Lawal, founder of design studio Forestalgia, is also a top DJ, known for music production venture Audiocomingsoon. Who better to soundtrack our soirée?

‘Anniversary’, Tony! Toni! Toné! The first track of any playlist should act like an incense-burner in the room, setting the mood. This song is pure aroma! My dad would play it over and over again every weekend, so it’s a ritual now.

‘Let Love Flow’, Sonya Spence Still sounds classic and timeless. There is nothing better than hearing this song play as guests arrive all dressed up and full of cheer.

‘Feel It Boy’, Beanie Man & Janet Jackson Drinks are flowing, people are laughing, Beanie and Janet are serenading each other – your party is pretty perfect.

‘Cherish the Day’, Sade There is no other song that encapsulates the essence of an intimate gathering more than this one. Appreciating your company is easier with this playing in the background.

‘Careless Whisper’, George Michael The instrumental. The lyrics. The voice. This song is my alter ego and nobody can avoid singing along or clicking their fingers.

‘Finer Things’, Jon B & Nas My favourite era of music is the early 2000s. Songs then were just so ‘feel good’ that you could almost wear the feeling.

‘I Keep Forgettin’ (Every Time You’re Near)’, Michael McDonald Dinner is served, candles are flickering, voices have risen but you can still hear Michael McDonald. Soulfulness at its finest!

‘Shakara (Oloje)’, Fela Kuti & Afrika 70 There is always a first person who gets up to dance after dinner and this song usually encourages that action.

‘3AM’, Thundercat Finding the right moment to end the night, thank your guests and bow out can be a tricky task. Sometimes, you need a song that reminds everyone that it’s actually 3am.

‘The Show Is Over’, Evelyn ‘Champagne’ King We all need a song to fall asleep to, and this is mine – especially useful if your guests are still opening your fridge and twisting champagne corks.

The signature cocktail that will please everyone

Champion bartender Kaitlyn Stewart (the brains behind Likeable Cocktails) believes in beverage inclusivity – her new book ‘Three Cheers’ includes this tweaked tipple

The classic: French 75

1 ounce gin, juice of ½ a fresh lemon, ½ ounce simple syrup, 1 dash orange bitters, 3 ounces champagne, lemon twist

In a shaker, combine the gin, lemon juice, simple syrup and orange bitters. Add cubed ice and shake vigorously for 10 seconds. Fine-strain into a flute and top with champagne. Garnish with lemon twist.

The riff: Eiffel 65

1 ounce gin, ½ ounce blue curaçao, ½ ounce lemon oleo-saccharum (lemon syrup), ½ ounce fresh lemon juice, 1 dash orange bitters, 2 ounces champagne, orange twist

In a shaker, combine the gin, blue curaçao, lemon oleo-saccharum, lemon juice and orange bitters. Add cubed ice and shake vigorously for 10 seconds. Fine-strain into a coupe and top with champagne. Garnish with orange twist.

The zero-proof sip: The 1975

1 ounce spirit-free gin, ½ ounce acidified grapefruit juice, ½ ounce lemon oleo-saccharum (lemon syrup), 1 dash orange bitters, 3 ounces non-alcoholic sparkling wine, grapefruit twist

In a shaker, combine the spirit-free gin, acidified grapefruit juice, lemon oleo-saccharum and orange bitters. Fine-strain into a flute and top with non-alcoholic sparkling wine. Garnish with grapefruit twist.

Scene-setting ideas for styling the table

Creating the mood for a meal to remember requires originality – or you can steal inspiration from stylist and cook Kirthanaa Naidu

For a festive yet effortlessly chic dinner with friends, swap formality for atmosphere. Soft, ambient lighting is key – thoughtfully placed clusters of flickering candles instantly cast a golden, flattering glow. Next, layer subtle seasonal touches. I love how simple sprigs of evergreen and bright berries, gathered from the garden or nearby woodland, can be arranged in delicate bud vases along a linen tablecloth to create a refined nod to the natural world.

On Christmas Eve, the magic lies in crafting a mood that feels both intimate and gently luminous. I find the interplay of candlelight and ambient lamplight pure alchemy at this time of year. Mixing different shapes and heights of candle creates a layered, sculptural effect.

The big Christmas Day celebration is all about drama done with precision. A truly striking tablescape isn’t just set – it’s curated. Layer textures and a carefully considered palette to tie every element together. The real impact lies in the finer details: crisp napkins, sculptural candleholders, gleaming glassware and thoughtful touches. The St-Germain x Glassette Tablescape Edit, curated by my good friend Laura Jackson, includes bespoke napkins, each featuring a fun quote – they’re an unexpected detail that will delight guests and spark conversation.

When it comes to serving a cheese board, charcuterie or irresistible ‘picky bits’, the aim is relaxed abundance – a table that feels beautifully undone. Let the food take centre-stage. Arrange everything bountifully, with decadent layers of texture and colour that invite guests to graze at their own pace. Lean into an artful ‘overflow’ effect, where ingredients spill casually from platters and bowls. It’s a simple and effective styling trick that suggests effortless generosity.

To set a swanky tone for New Year’s Eve, embrace considered excess… of florals (incorporate herbs that are always easily accessible and add a subtle fragrance) and thoughtful touches. I’m partial to scattering a few tea lights in mismatched glass jars or tumblers for a look that feels luxurious without trying too hard – you want the space to shimmer without shouting.

Ways to set the mood with scents

The right aroma can do more to set the vibe than any canapé. Sable Yong, journalist and co-host of the ‘Smell Ya Later’ podcast, has one for every occasion

‘Xtra Milk’ incense, Dedcool
The ideal scent for a cosy, casual and fun gift exchange. Something that smells like a cartoon sleepover — musky, fluffy, marshmallow. £19, dedcool.com

‘By the Fireplace’ candle, Maison Margiela
Set the scene for a festive dinner party, with a luxurious cabin-in-the-woods feel of charred wood, incense and suede. £55, selfridges.com

‘Jasmine Milk’ candle, Mind Games
Light this during pre-drinks with friends before a holiday pub crawl. Its vibrant floral scent is like a shopping spree at a bougie boutique. Approx £100, mindgamesfragrance.com

‘So Many Colors’ diffuser refill, Pura x Dutjahn
Everyone else’s house will smell like pine, but for family get-togethers, opt for something unique. This is warm, ambery and woody. £11, plus diffuser, from approx £40, pura.com

‘Safari’ candle, Nette
For a New Year’s Eve house party, you need something earthy and sophisticated to cover up the smell of cigarette smoke wafting inside from the balcony. Approx £60, nettenyc.com

What to dish up to make an impression

Nathaniel Mortley has gone from serving time at HMP Brixton to opening his first restaurant, 2210 in London’s Herne Hill. His festive dishes similarly defy expectations…

Starter: Ackee and saltfish arancini with scotch bonnet aioli
Bite-sized, festive and easy to prep, this is an Italian classic with Caribbean soul

Serves: 6-8

Ingredients: 200g cooked saltfish (desalted), 150g canned ackee (drained), 1 small onion (finely chopped), 1 red bell pepper (diced), 1 clove garlic (minced), 1 tbsp thyme leaves, 300g cooked risotto rice (cooled), 50g Parmesan (optional), 2 eggs (1 beaten for mix, 1 for coating), 100g plain flour, 150g panko breadcrumbs, vegetable oil (for frying)

Aioli ingredients: 150g mayonnaise, 1 small scotch bonnet (deseeded, finely chopped), 1 clove garlic (grated), 1 tsp lime juice, pinch of salt

Method: Sauté onion, garlic and red pepper. Add saltfish, ackee and thyme. Cool. Mix with risotto rice, Parmesan and 1 egg. Form balls, chill. Coat in flour, egg and then breadcrumbs. Fry at 170°C until golden. Mix aioli ingredients and serve.

Main: Rum and pimento glazed duck with plantain purée and spiced jus
An indulgent dish – duck feels celebratory, especially balanced with sweet plantain

Serves: 4

Ingredients: 4 duck breasts (skin on), 2 tbsp dark rum, 2 tbsp honey, 1 tsp ground pimento (allspice), 1 tsp soy sauce, salt and black pepper

Plantain ingredients: 2 ripe plantains, 25g butter, 100ml coconut milk, pinch of salt,
squeeze of lime

Jus ingredients: 200ml chicken stock, 1 tbsp red wine vinegar, 1 tsp honey, ½ tsp ground ginger, ½ tsp allspice, 1 tbsp rum

Method: Score duck skin, cook skin-side down until crisp. Brush with glaze, roast at 200°C for 5-6 mins. Rest. Boil plantain, then blend with butter, coconut milk and lime. Reduce stock with vinegar, honey and spices. Finish with rum. Serve duck sliced over purée with jus.

Dessert: Spiced sticky toffee pudding with rum caramel
A comforting and familiar end to the meal, with a touch of spice and rum adding a festive lift

Serves: 6-8

Ingredients: 200g dates (chopped), 200ml boiling water, 1 tsp bicarbonate of soda,
100g butter (softened), 150g dark brown sugar, 2 eggs, 200g self-raising flour,
1 tsp mixed spice, ½ tsp ground ginger, pinch of allspice

Caramel ingredients: 150g caster sugar, 50g butter, 150ml double cream, 2 tbsp dark rum

Method: Soak dates in boiling water with the bicarbonate of soda, then mash. Beat butter and sugar, add eggs. Fold in flour, spices, then mashed dates. Bake at 180°C for 30-35 mins. For the caramel, melt the sugar, then whisk in the butter and cream.
Finish with rum. Serve pudding warm with caramel sauce.

How to create a fantastical floral display

This year, think beyond the usual wreath and garland. Kidge Flowers founder Katie Isitt shares advice and ideas for seasonal homes

Consider which spaces will make the most impact. It could be the room you’ll be spending the most time in, or perhaps something that will make a big statement when guests arrive – a hanging installation or bannister decoration.

Sustainability should always be a consideration. Take into account what is around in nature at this time of year. While it might seem as though not much is growing, there are sculptural branches, evergreens and winter bulbs in abundance.

Think minimal with bare branches and ribbons. Suspend them from a ceiling, over a table or in a hallway. You can make something really bold and clashing or more pared-back and elegant by playing around with different textures and varieties of ribbon. Velvet is opulent, while silk speaks of elegance.

Choose something that will make an impact for the whole season. Clusters of amaryllis bulbs (a beautiful and seasonal option for indoors), planted in eye-catching containers, would start in bud and, if you time it just right, finish in blooms of vibrant colour around New Year’s Eve.

Try a traditional style with a thoughtful twist. Swags of pine may be a Christmas-time staple, but they can look very chic when tied with ribbon and placed facing each way down the centre of a dinner table. For a special meal, embroider place names into the ribbon at each seat.

Fruit and veg displays create striking arrangements and pops of colour. Everyone loves a clementine during the festive season. Pile them up in contemporary shapes, grouped together with other spicy favourites – ginger, walnuts, star anise – to create a spectacular sculpture in your home.