The Perfect Garden Party

It’s a sunny afternoon, a soft breeze is flirting with the leaves of the trees, the scent of lavender mingles with the sizzling aroma of barbecue – the stage is set for a jolly good garden party. To some, throwing a garden party may seem as easy as placing a few sausages on the barbie and pouring Pimm’s, but let me tell you, those are the ones who never got a callback.

The key to pulling off the perfect garden party, my dear reader, is a delicate balance of thoughtfulness, creativity, and the unshakeable ability to embrace the British weather in all its unpredictability.

A garden party is not merely about serving food outdoors. It’s about creating an immersive experience where guests can bask in the glorious al fresco setting, while savouring carefully curated flavours that echo the season’s bounty. Think of it as an edible sonnet penned in honour of the great outdoors.

 

Now, before you start envisaging an elaborate banquet, remember that an ideal garden party is as intimate or grand as you’d like it to be. Hosting a select few? Arrange a rustic long table in the midst of your flower beds, adorned with vintage crockery and a feast that would make even Beatrix Potter’s Peter Rabbit envious.

Planning a grander affair? Think gazebos adorned with fairy lights, a live band crooning jazz classics, and scattered seating arrangements fostering pockets of conversation. Regardless of the scale, remember that a garden party is as much about its setting as it is about the people. So, bring out the sunhats, deck chairs, and if you’re feeling particularly inspired, a croquet set.

The season and its bounty will dictate the menu. A summer soirée begs for strawberry and cream pavlovas, jugs of refreshing cucumber-infused gin and tonic, and a smoky barbecue grilling the finest cuts of locally sourced meats. Autumn might see you serving hearty pumpkin soup, baked camembert with rosemary, and apple pie that could give granny a run for her money.

For winter garden parties, don’t let the chill deter you. Set up a bonfire, hand out cosy blankets and serve a warm and robust mulled wine accompanied by a cheese fondue that will have your guests returning for more.

As the sun sets, let your party shine under the twinkle of strategically hung fairy lights, or the warm glow of Moroccan lanterns. Music is essential, but it needn’t be loud. Let it be a subtle accompaniment to the chatter, the clinking glasses, and the rustling leaves.

As the stars twinkle above, the table should also sparkle – not just from your best cutlery and crystal, but from the smiles and laughter of your guests. Because when it comes to the perfect garden party, it’s not just the food, the décor, or the setting, it’s the joy and camaraderie that makes it truly unforgettable.

So dust off that parasol, fire up the barbie, and let’s reclaim the art of outdoor entertaining. Because nothing – not a downpour, nor a caterpillar in the salad – can dampen the spirit of a well-planned garden party. Here’s to bountiful buffets and beautiful blooms – may your garden party be the talk of the town!

The Perfect Garden Party Menu for 20 guests.

1. Canapés: Prosciutto-wrapped Asparagus

Ingredients:

• 20 fresh asparagus spears
• 20 thin slices of prosciutto
• Olive oil
• Freshly ground black pepper

Instructions:

1. Preheat your oven to 200 degrees Celsius.
2. Wash the asparagus and snap off the woody ends.
3. Wrap each asparagus spear in a slice of prosciutto, twisting it around from end to end.
4. Arrange on a baking sheet, drizzle with a little olive oil, and sprinkle with freshly ground black pepper.
5. Bake in the preheated oven for 10-12 minutes, until the prosciutto is crispy.
6. Wine Pairing: A light and crisp Prosecco.

---

2. Starter: Crab, Avocado, and Mango Stack

Ingredients:

• 2 large ripe avocados
• 2 large ripe mangoes
• 500g fresh crab meat
• Juice of 2 limes
• Sea salt
• Freshly ground black pepper
• A handful of fresh coriander leaves

Instructions:

1. Peel and dice the avocados and mangoes into small cubes.
2. Toss the avocado cubes in the lime juice.
3. In a glass or mould, layer the crab meat, avocado, and mango. Repeat this process until all the ingredients are used up.
4. Season each layer with a little sea salt and freshly ground black pepper to taste.
5. Top each stack with a little fresh coriander.
6. Wine Pairing: A chilled glass of Sauvignon Blanc.

3. Main Course: Herb and Garlic Marinated Lamb Chops with Grilled Courgette Salad

Ingredients:

• 20 lamb chops
• 6 cloves of garlic, minced
• A handful of fresh rosemary and thyme, finely chopped
• Olive oil
• Sea salt
• Freshly ground black pepper
• 10 courgettes
• Juice of 2 lemons
• A handful of fresh basil leaves

Instructions:

1. In a large dish, mix together the minced garlic, chopped herbs, olive oil, sea salt, and black pepper. Add the lamb chops, turning to coat them in the marinade. Cover and chill for at least 2 hours, or overnight if possible.
2. Slice the courgettes lengthwise, toss them in olive oil, and grill them until tender. Once cooked, toss in the lemon juice and fresh basil leaves.
3. Grill the lamb chops to your preferred doneness, allowing them to rest for a few minutes before serving.
4. Wine Pairing: A full-bodied Merlot.

4. Dessert: Summer Berry Pavlova

Ingredients:

• 6 large egg whites
• 350g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 500ml double cream
• 500g mixed summer berries (strawberries, raspberries, blackberries, blueberries)
• A handful of fresh mint leaves

Instructions:

1. Preheat your oven to 150 degrees Celsius.
2. Whisk the egg whites until they form stiff peaks. Gradually add the sugar, whisking constantly. Once the sugar is fully incorporated and the mixture is thick and glossy, whisk in the vinegar and cornflour.
3. Spread the mixture onto a baking sheet lined with baking paper, shaping it into a large circle.
4. Bake in the preheated oven for about 1 hour, until the pavlova is crisp on the outside but still soft on the inside.
5. Let the pavlova cool completely, then top with the whipped cream, mixed berries, and fresh mint leaves.

Wine Pairing: A sweet Moscato d’Asti.

There you have it – a sophisticated, yet deceptively simple menu for your perfect garden party. Enjoy the preparation, the cooking, and most importantly, the feast with your guests. Here’s to making memories under the open sky!