Top tipples
Martinis, as they are my husband’s favourite and he is happy to man that station. I love an Aperol spritz pre-lunch, as it’s light, but in the evening my go-to pre-dinner drink is Champagne.

Sweet or savoury
After a meal I might serve a cheese plate, Valrhona dark chocolate, or even fruit on a hot day. Add some fresh gelato to make it more appealing.

Just desserts
I’m not a big sweet tooth, but I do love creme brulee. I have a tiramisu recipe from a cooking course in Florence at Villa San Michele. You can prepare it the day before and just pull it from the fridge.

To a tea
Mint tea is always a good idea. Add three to four mint tea bags to a teapot, a bunch of mint, a couple of teaspoons of sugar and a squeeze of lemon. It’s sublime.

Table dressing
I collect a lot of different tabletop items and set the table to best complement the event and what I am serving. I do love anything blue and white.

Vivid vessels 
I like an eclectic mix of glassware, especially vintage crystal. In dinnerware, I’m drawn to Hermès, Villeroy & Boch and Wedgwood. Classic and not too busy.

Floral arts 
Fresh blooms make a table. It depends on what is in season, but I love hydrangeas and peonies. I think most girls do.

Sonic style 
Old-school Sinatra, Dean Martin, Astrud Gilberto. I also love a dance and a sing-along.