This week we spoke to Penny Goldstone about her Christmas hosting tips and traditions.
What is your favourite hosting tradition, and why does it hold special meaning for you?
In France, Christmas Eve is a big tradition and my favourite as it holds the anticipation of Christmas. We usually have seafood, champagne and nibbles. We do open presents that evening too. When I'm in the UK, I love hosting festive nibbles at my house, dressing up and having a lovely catch up with friends. It's much more about the people than it is about the presents.
Do you have any must-have tips for setting a memorable table or creating a welcoming atmosphere for guests?
You can never have too many candles! I also love bringing outdoor foliage in, making a big centrepiece with mistletoe and holly or other greenery, interlacing it with twinkling lights. I love a colour scheme too, this season I'll be focusing on dark greens.
What are you serving your guests this holiday season?
For Christmas Eve it'll be plenty of canapés (M&S do some great ones), champagne, seafood and sweet petit fours (a dessert version of canapés, basically mini desserts). On Christmas Day, we are going to my sister in law's, where we'll feast on a traditional English Christmas dinner of turkey, pigs in blankets, roast potatoes, veg and gravy, followed by a Yule log. Then on Boxing Day, everyone comes back to ours, where we'll have leftovers, as well as a slow-cooked ham, chops, coleslaw and a cheese board.
How do you make your gatherings feel unique and personal?
I think the decorations really make for a festive feeling. I go all out, with a wreath on the front door and foliage down the banister and on the mantelpiece, as well as two Christmas trees, and plenty of fairy lights of course.
As we look ahead to holiday hosting, do you have any seasonal tips for entertaining with ease?
Plan ahead as much as possible, otherwise you'll get stressed and not enjoy yourself. For each event I host, I like to plan the menu ahead, as well as the tablescape, so all I need is to execute it all when the time comes. I'll prepare as much food as I can ahead of time too.
Penny's Same Time Tomorrow picks:
Line Tablecloth in Forest Green
Line Placemat in Oatmeal/Olive
Line Napkin in Oatmeal/Olive