Sweet and savoury

I normally finish with one fresh or runny cheese, a bowl of seasonal fruit, such as cherries or mandarins, and dark chocolate. I am also a sucker for chocolate honeycomb.

Go-to dessert

My two favourites are the chocolate self-saucing pudding in Bill’s Food and the nectarine and blueberry battercake from Bill’s Basics. Both are crowd-pleasers.

Drink order

An aperitif to begin. Then wine, then herbal tea or decaf espresso. I especially love lemon verbena tea.

Glass act

I have a huge selection collected over the years. Alvar Aalto for water, William Yeoward for cocktails, and Riedel for wine. I also have some special glasses, hand-blown in Kyoto, that were given to guests at an extraordinary wedding I attended.

Plate expectations

I started life as a minimalist, but nowadays I’ve gotten rid of every white plate. I have lots of Mud plates in various colours, Iittala bowls, Richard Ginori side plates, and serving dishes from my travels.

Table settings

I buy extras of table settings in different colours. I’m currently using lemon, pistachio, pink, grey, turquoise, dark blue and smoke. I get my napery in Sydney from The Bay Tree and in London from Summerill & Bishop.

Post dinner

I love a parlour game. The teenagers are keeping us entertained lately with Cards Against Humanity. Take care, they’re very naughty.

Guilty pleasure

Truffle crisps – a perfect high-low combination!