Dinner parties get a bad reputation because they are often badly planned. With a little thought, you can spend most of the evening with your guests rather than chained to the hob. Here is how.
Cook food that wants to be made ahead
Stews, curries, slow-roasted meats, dips, salads with sturdy dressings — anything that improves with sitting, or holds happily on a low heat, is a friend. Save grilled steaks for nights when there are no guests.
Plan a menu, not a feast
Three courses is plenty. Or two big plates and a pudding. Trying to do six things means doing all of them poorly. The best dinner parties feel generous, not exhausting.
Set the table early
Set it the afternoon before guests arrive. It is one less thing to do later and the room looks ready when people arrive — which is half the welcome.
Pour the first drink fast
Have something cold open and ready the moment people walk in. Hungry, drinkless guests get tense. Fed, watered guests forgive a slow main course.
Embrace one shop-bought hero
Excellent bread, a wedge of good cheese, ice cream from a proper dairy, a quality bottle of olive oil drizzled over something. You do not need to make everything from scratch to seem like you have.
Sit down and eat
The cardinal sin of hosting is hovering in the kitchen while your guests start without you. Plate up, sit down, eat. The plates will get washed afterwards either way.
