Founder of refined lifestyle brand Heather & March, Wendy Siu regularly hosts sit-down dinners at home, complete with champagne and canapés to start, home-cooked mains and dessert, and wine and cheese to close. She not only loves to share her culinary explorations with friends, but also the joy of table setting and has a wealth of advice to help host effortlessly.
• I set up based on the kind of food I plan to cook – that sets the tone for the tableware, cutlery, tablecloth or place mats, napkins, and glassware
• I always decorate my place with flowers and plants and my home is filled with my preferred home fragrance sourced from France
• My favourite tableware will always be the brands I have chosen for Heather & March: Raynaud of J.L Coquet porcelain, Ercuis cutlery, Claude Dozorme Laguiole steak knives, Noël or Le Jacquard Français table linen and Montbronn crystalware
• For a sit-down dinner I plan well in advance so I can really relax and enjoy the process
• For a three- or four-course dinner, I will include at least two dishes that I can make ahead of time and avoid hands-on dishes such as soufflé or risotto that tie me to the kitchen
• I will usually cook the meal myself but I like to be with my guests during dinner so will hire waiters to serve
• I think 6 to 8 is the ideal number of guests to ensure quality output of my home cooking and a nice, cosy time with easy flow of conversation
• My fantasy guests would be Zaha Hadid, to understand how she developed her architectural insight; and Van Gogh, whose master works and sensitivity never fail to move me
