From the flowers to the food, the decor to the entertainment, what does it take to throw the perfect summer soirée? Vogue asks three lifestyle connoisseurs for their tips.
The Decor
Laura Burlington - Vogue contributing editor and the future 13th Duchess of Devonshire - is the ultimate hostess. Her first rule for summer entertaining? "Be playful with the decor. One of the best garden parties I've ever been to had a vintage merry-go-round." Below, she shares her favourite ways to set the scene.
"For a whimsical vibe, raid a local flea market or antiques shop for mismatched tables and chairs to place in the garden, and scatter cushions around the lawn."
"Never forget how changeable our weather can be. Place a blanket on everyone's chair, and light a fire before sunset in anticipation of the temperature dropping."
"A mix of different coloured tableware and brightly patterned linens, even when there's the occasional clash, works beautifully at a garden party."
The Flowers
The season's carefree mood should extend to your floral arrangements. Fjura founder Simone Gooch has attracted clients such as Gucci, Erdem and Louis Vuitton with her natural, minimalist creations. "Never overcrowd flowers," she says. "Their forms make a statement on their own. My summer favourites are roses, nasturtiums and bearded irises.
"If possible, use flowers from your own garden; it sets a charming, relaxed tone for the event."
"Consider your table setting - the flowers you choose should complement it in terms of their size, shape and colour."
"Vases are as important as their contents. Collect ones that make a statement. Murano glass and Japanese porcelain are among my favourites."
When Merlin Labron-Johnson opened his first restaurant, Portland, in Fitzrovia in 2015, it was just nine months before he was awarded a Michelin star - making him the youngest chef in Britain to hold the accolade. This summer, he launches Portland Events, providing bespoke catering for everything from intimate dinners to society weddings.
"Begin with a range of crudités - the ideal way to celebrate summer's fresh produce. Use a mix of unusual, brightly coloured vegetables and keep the presentation informal on a serving plate or wooden board."
"Instead of grilling meat for the main course, roast a whole trout on the barbecue - it's fresher and more theatrical. Complement it with salads such as tomato, watermelon and feta, or lettuces that have been lightly charred."
"A classic trifle is a show-stopper at any garden party. Use wild strawberries and douse the sponge with champagne to make it feel more luxurious."
