Don't over-complicate it – keep it simple
- All menus are about balance. There should be a balance of textures, temperatures, colours and flavours across the meal.
- If you’re going to make the main course the standout course, go easy on yourself by serving a cold starter and simple ice cream or sorbet for the other courses. Fruit and a cheese plate make the perfect finishing touch.
- Vary the techniques you use – don’t follow a salad with another salad, or a braise with another braise, for example.
- The classical structure of starter, fish, meat, and pudding is tried and tested. You can omit one of the courses if you wish.
- Italian antipasti – with lots of different cheeses, meats and vegetables to share – is a simple way to start a meal.
- Your workload should be balanced too, so don’t pick three labour-intensive courses.
- Don’t be experimental. Pick dishes you’ve done before.
- Don’t be afraid of buying in – just as they do in France and Italy sometimes. Charcuterie, smoked salmon, great bread or a fine apple tart are always impressive. Who cares whether you made it or not?
- Do what you can in advance. If you’re stuck in the kitchen all night, you won’t have fun – and nor will your guests.
- A rich main course should be followed by light, refreshing desserts.
- A spicy course needs to be balanced out by milder courses or dishes.
- Have guests serve themselves from a large dish in the centre of the table. It’s more convivial and it eases the host’s workload.
- Serve vegetables and side dishes ‘family style’ rather than struggling against the clock to plate all the components like a professional.
- Keep it simple. If you’re relaxed, your guests will be too. That’s the secret.
