In The Royal Manner (3 page)

2.

3.

4.

5.

SYDNEY OPERA HOUSE

‘Cock's Comb’

1.
Fold your square napkin into quarters, making sure that all four corners are together.

2.
Fold the bottom corner into the top corner, turn the napkin over, then fold the left-and right-hand corners towards the centre.

3.
Tuck the two loose flaps underneath.

4.
Fold in half once again to make a ‘boat’ shape, then pull the four corners up for the ‘sails’.

5.
Now you have a perfect Sydney Opera House or Cock's Comb.

TABLE LINEN TIPS

•   If you scorch a white cotton napkin, wet the mark with soapy water and leave it to dry in bright sunlight. Wash and iron it again, and the scorch will disappear.

•   Freshly washed white linen can be hung overnight in a heavy frost to help restore the crisp whiteness, as if by magic!

1.

2.

3.

4.

5.

SEATING

You will already have an idea where you wish your guests to sit at the table, but here are a few basic guidelines you might like to consider. As a general rule, the most important guest should sit on the right of the host, and their partner should sit on the right side of the hostess. When appropriate, you should try to alternate men and women, otherwise a good starting point is for you to sit opposite your partner.

If you are entertaining more than six guests, a table plan is a good idea and avoids unnecessary confusion when your guests approach the table, or you can write place cards. At a smaller party, you can simply direct your guests to their seats.

PAUL'S THREE GOLDEN RULES OF SUCCESSFUL ENTERTAINING

1 RELAX

and have fun – after all, that's what entertaining is all about!

2 RESIST

anything too adventurous, extravagant or expensive.

3 KEEP IT SIMPLE

because simplicity is often the most stylish principle.

CHOOSING A MENU

This is often the most difficult task, and you must give clear and careful thought to choosing your menu. Three courses are customary, although sorbets and water ices can be introduced to cleanse the palette between courses, and a fish course could be introduced if appropriate. However, it would be foolish to attempt anything too elaborate unless you are very experienced; by all means be adventurous, but don't overstretch yourself.

Think about who you are inviting and what their tastes are. Spicy, hot food can be a culture shock for some people: for example, many people don't like curries. You should also take into account anyone who is vegetarian, or who has food allergies or is on a special diet. Aim for a good balance of colours, textures and flavours; make the meal look pleasing to the eye. There is nothing more attractive than the simple elegance of a dish of freshly cooked baby carrots or new potatoes.

The first course or starter, a simple introduction to what will follow, could consist of cither soup, fruit, fish or a vegetable appetizer. This will be followed by the more substantial main course, usually meat-or fish-based and often served with a selection of vegetables or salad.

The sweet, or ‘pudding’ as it is know in the Royal Household, would be served next. Whereas hearty steamed puddings and pies served with custard would be offered at lunchtime, at dinner it is wiser to choose lighter dishes such as Pears in Port Wine with Cinnamon Ice Cream (see page 97). Cheese would follow. Although cheese and fruit should always be served at lunchtime, some people decide against serving cheese in the evening unless it is a rich cheese such as Stilton, accompanied by port.

SELECTING THE DRINKS

Once you have decided on your menu, you can choose which drinks are to be served, especially pre-dinner drinks and cocktails. For an outdoor summer event, there's nothing more refreshing than a long, cool Pimm's cocktail, as traditionally served at Royal Ascot, Wimbledon and Royal Garden Parties. Iced tea and coffee have also become strong summer favourites.