It goes without saying that putting more thought than you would normally during the week into your tabletop’s scheme is a bit of a must. But think broader than just place settings and napkins, and consider what serveware and centrepieces might suit the season, and the occasion, best of all.
For springtime, we’ll be using our paler linen tablecloths that have this fresh-laundry-billowing-on-the-line quality to them. Or even no tablecloth at all, because that lets your timber table sing and keeps the look equally as fresh and crisp. Choose flowers that are in season (in our newest volume of Stories, we share three arrangements that best suit each part of spring and summer. You can order your free copy here), and mix them with potted plants and herbs too. A spring dining room paints a pretty picture when there are bulbs and seasonal herbs down the length of the table.
When it comes to candles, spring is probably the best time of year to enjoy pastel-toned wax on pillar candles. Try our Blyton candles in a mixture of sizes in colours like Flax Blue and Mist. If you have any of our Old Rose ones from last season, then bring these out to sit atop of candlesticks like Corinium.
Crockery looks best in pure white as that’s what helps the colours in your ingredients stand out and appear all the more tempting. We like to lay a sprig of greenery on the plate, such as Sage or Olive, to greet guests as they pull up a chair, and then they can rest it to their side when the food arrives. Try to mix crockery textures too, not just so things look more interesting, but because it points out that these dishes are for eating from and these for serving.