Dry January Adjacent

Festive Tables, Mild Overcommitment & Dry January (In Theory)

I was eager. I was keen. I was confident, that I would post this well in advance of New Year’s Eve about how to lay a festive table and serve a suitably celebratory cocktail. I had timelines. I had intentions.

And yet, here I am on January the 3rd, posting it with the quiet dignity of someone who has already missed the first deadline of the year.

The holiday, it turns out, was A LOT. Domino’s 18th birthday, on an entirely different island required planning and execution. Christmas eve I helped Santa wrap and fill five stockings, which felt festive at the time and faintly unhinged by the end. Christmas Day itself, featured thirty friends and family for lunch and whilst I wasn’t battling the vast turkey or negotiating oven temperatures I was laying tables, arranging place settings, deploying crackers, and ‘discussing’ with David where our tent might be pitched. “You decide” I said “I will go entirely with your decision”… admittedly made under my direction.

Boxing Day always involves glue guns, burnt fingers, glitter, sparkles and crepe paper. I regretted not building my own Junkanoo costume this year but helped Conrad skullyfy his. The Zulu’s theme was Day of the Dead.

Then, quite suddenly, it was New Year’s Eve. This was enjoyed enthusiastically. Possibly too enthusiastically which meant New Year’s Day dawned with limited capacity to write a composed, festive post. Or any post at all.

So here we are.

Below are a few thoughts on festive table laying which really can be applied at any time of the year. And while it may technically be Dry January, a good cocktail recipe never truly goes amiss, if nothing else, it can wait patiently for the moment when we all abandon our better intentions.

1. Begin with a vision (or at least a vague idea).
Before anyone arrives, decide what sort of mood you’re aiming for. Festively nostalgic and candlelit? Festively bright and slightly riotous? I usually start by laying out every plate, napkin, and tablecloth I own, then edit very slowly while telling myself I’m being decisive.

2. Mix, don’t match.
Perfectly matching sets are deeply suspicious. A good table should look collected over time, not purchased in a single afternoon, especially during the holidays. Mix plates, borrow glasses, use cutlery that doesn’t entirely agree with itself.

3. Layer everything. Then add one more thing.
I firmly believe more is more, especially during the festive season. Layers of linens, bowls, platters, and glasses. If the table looks as though it might collapse under the weight of hospitality, you’re probably on the right track.

4. Add something with a past.
Every table needs a little history. Growing up, our Christmas tables were full of pieces with stories. Georgian silver handed down through Mountbatten and Cassel generations, heavy silver tureens, engraved presentation salvers, monogrammed linen napkins, salt cellars with absurdly small spoons. My tables might hold a slightly cracked serving dish, monograms that no longer match the family tree, decanters of questionable origin, but always something that’s survived many Christmases before this one.

5. Light the table as if romance might break out.
Candles are non negotiable in the evening. Use lots of them, in different heights, scattered generously. Then dim the lights just enough that everyone looks better and nothing feels rushed.

6. Flowers, berries, branches, anything seasonal.
Flowers bring a table to life. For something relaxed, cluster small vases of seasonal blooms or berry branches. For a more formal dinner, go bold with one confident arrangement in the centre and let it steal the show.

7. Dress your napkins properly.
Napkins deserve attention. Fold them, knot them, tie them with ribbon, tuck in greenery or berries, or add a wicker ring. A tiny touch, but one people always notice. This year I added a gold Tibetan bell on a dark red velvet ribbon to my white Pomegranate napkins.

8. Let the music do some of the work.
A festive playlist is essential. Prepare it in advance so you’re not scrolling frantically once guests arrive. Music sets the mood, but also causes a few fights. I like sweet, sugary Christmas music. This makes David’s toes curl.

9. Make a seating plan and enjoy it.
This isn’t about formality, it’s about fun. You know who should sit next to whom, and who absolutely shouldn’t. Place cards make everyone feel considered, and slightly flattered.

10. Finish with a centrepiece.
Every table needs a focal point. Candles, fruit, foliage, something abundant and seasonal. It’s the final touch that pulls everything together and quietly says, yes, this was all intentional.

Of course festive entertaining is best approached with a rum punch close at hand. Ideally before guests arrive, possibly during dinner, and certainly afterwards. It also proves surprisingly useful during dry January, which is when you need it most.

Use a good rum. We know one.

We also know a good ice bucket, cocktail shaker and recipe….