The Elevated Dinner Party: Why Hosting at Home Is Having a Moment
- Vingt Sept
- 12 hours ago
- 13 min read
Some of history’s most memorable moments have happened around a dinner table.
Cleopatra’s feast for Mark Antony remains one of history’s great dinner parties. She wagered that she could host the most expensive dinner ever served and, in true Cleopatra fashion, proved her point by dissolving a priceless pearl in vinegar and drinking it. It was extravagant, theatrical and turned the dinner into an experience rather than just a meal. Centuries later, a lavish banquet at Versailles, held against a backdrop of political unrest and widespread hardship, became part of the growing tension that would ultimately propel France towards revolution. And in the summer of 1816, relentless rain kept Lord Byron, Mary Shelley and Percy Bysshe Shelley indoors at Villa Diodati in Switzerland, where an evening of conversation and storytelling inspired Mary Shelley to write Frankenstein. Not a bad reminder of what can come from bringing good people together.
We’re now living in a time where restaurants compete for increasingly elaborate interiors, immersive menus and spectacular views, while the likes of Nara Smith and Paula Sutton make entertaining at home look equally elaborate. It all looks very beautiful, but it also makes hosting feel like an arduous full-time job, and let's face it, most of us simply do not have the time to step into our Nara or Paula era. Between balancing work, family, social lives and everything in between, who really has seven hours to make mozzarella from scratch before their guests arrive?
This is why we have decided to step into a growing appeal in doing the opposite: bringing the experience home without turning the event into a production. Whether it’s a city balcony, townhouse dining room or garden strung with bunting, home offers something many restaurants cannot: intimacy. No neighbouring tables shouting over the music, no pressure to vacate after two hours, or the faff of the bill, just the people around it. The best parties aren’t the ones where the host is exhausted before the first guest arrives, but where everyone gets to sit down and enjoy the evening.
So let’s take back some of the simplicity of hosting. Luxury doesn’t mean complication; it sits quietly and confidently in the soul.
After all, as history has always shown, what we consume can be about far more than sustenance. “Let them eat cake,” famously attributed to Marie Antoinette, may never have been hers, but what we pour and serve can still say something about how we live, how we celebrate and how we want people to remember the evening. That’s the philosophy behind this guide: good entrées, a memorable drink, conversation that lingers and, most importantly, the pleasure of being together.
There's a certain Parisian romance to caviar and Champagne, and Petrossian has been at the heart of it for more than a century. Long before caviar became synonymous with luxury, it was enjoyed around the Caspian Sea, with Persian traditions surrounding sturgeon roe dating back centuries. The Persians were among the earliest to appreciate it as a delicacy, with the word caviar thought to have roots in the Persian khav-yar, meaning “cake of strength”.
In 1920, Armenian brothers Melkoum and Mouchegh Petrossian brought their family’s knowledge of Caspian caviar to Paris, opening their first boutique on Boulevard de La Tour-Maubourg. By the Roaring Twenties, Petrossian had become associated with the artists, diplomats and society figures who made Paris synonymous with glamour and excess. Its reputation for luxury eventually crossed the Atlantic and even made its way into Dynasty. In one memorable exchange between Joan Collins’ Alexis Colby and Diahann Carroll’s Dominique Deveraux, over caviar and Champagne, Alexis offers caviar, only for Dominique to coolly reply: “I really wouldn’t know. This is Osetrova, and I prefer Petrossian Beluga.”
That makes Moët & Chandon Brut Impérial Rosé a natural partner. Two houses with deep French connections, one representing the journey of caviar from the Caspian to Paris, the other the art of Champagne and celebration.
The From East to West assortment contains five 30g caviars: Ossetra Royal, rich and briny with a firm grain; Baeri Baïka® Royal, creamy and mineral; Sevruga Steluga® Royal, delicate with pronounced salinity and a long finish; Daurenki® Royal, with large, firm eggs, buttery notes and subtle dried-fruit character; and Alverta® Royal. For the novice, tasting five varieties side by side makes the differences in texture, salinity and flavour easier to understand. For the aficionado, it offers enough variation to make it a tasting in its own right.
And this is perhaps the point: caviar and champagne do not have to feel out of reach. A little goes a long way, and it requires remarkably little preparation.
Serve it as: smoked salmon blinis with crème fraîche and caviar, where the soft, savoury salmon and delicate blini provide a gentle canvas for the roe. Or try roast potatoes with sour cream and caviar. Crisp, golden potatoes, cool sour cream and clean, salty roe make a surprisingly brilliant combination. Pour the rosé Champagne alongside both.
Why it's unique: It brings together centuries of Persian caviar tradition, the Petrossian family’s role in introducing it to Paris, the glamour of French Champagne and even a little Dynasty drama. The novice gets an accessible introduction, the aficionado gets five varieties to explore, and the host offers something that feels extravagant without a complicated menu. Put the caviar on ice, pour the Moët and let the table do the rest.
Reposado Margarita
There are few cocktails more synonymous with conviviality than the Margarita. Its origins may be disputed, but its enduring appeal is not. This version brings a little more depth to the classic with Don Julio Reposado, aged for eight months in American white-oak barrels. The result is golden, smooth and warming, with mellow lemon citrus and ripe stone fruit on the nose, followed by dark chocolate, vanilla and cinnamon, finishing with dried fruit, nuts and caramel apple.
It's the kind of drink that belongs at an elevated dinner party because it feels familiar while still offering something to talk about. The lime brings brightness, the housemade Curaçao and agave add sweetness, and the chilli salt gives it a gentle kick. Luxurious without being precious, it's a reminder that an impressive drink does not require a complicated bar.
The recipe: 45ml Don Julio Reposado, 30ml freshly squeezed lime juice, 30ml housemade Curaçao and 15ml agave nectar.
The method: Rim a rocks glass with chilli salt. Add the ingredients to a cocktail shaker with ice and shake vigorously. Strain over fresh ice and finish with a lime wheel.
Why it works: It's bright, spirited and made for conversation, exactly what an elevated dinner party drink should be.
Classic and Matcha Martini
The Martini has spent more than a century evolving from a straightforward cocktail into a symbol of sophistication.
Here, the classic gets an unexpected Japanese turn with matcha, creating something that feels both familiar and entirely new. Beluga Gold Line provides the silky foundation, a vodka made from organic winter wheat and spring water, with a soft, creamy character and a crisp, balanced finish.
The matcha brings another layer entirely. Clearspring’s organic Premium Grade Matcha is shade-grown in Uji, Kyoto, then stone-ground into a vivid green powder with clean, grassy and subtly seaweed-like notes, a silky texture and gentle bitterness. Whisking it in the Hana Blue Matcha Set, with its Japanese ceramic bowl, bamboo whisk and traditional matcha spoon, turns making the cocktail into part of the occasion.
The recipe: 50ml Beluga Gold Line Vodka, 10ml dry vermouth and 1g Clearspring Premium Grade Matcha, whisked with 30ml hot water.
The method: Prepare the matcha in the chawan with the bamboo whisk until smooth and frothy. Add the vodka, vermouth and matcha to a shaker with ice and shake well. Double strain into a chilled Martini glass and serve immediately.
Why it works: It takes one of cocktail culture’s most recognisable drinks and gives it a quietly theatrical twist. The result is creamy, crisp and lightly bitter, with the green tea adding freshness and depth.
Toki Old Fashioned
The Old Fashioned has never needed much to make an impression. One of cocktail culture’s great classics, it was designed around the idea that good whisky should remain the star. Toki gives it a distinctly Japanese interpretation, bringing together whisky from Suntory’s Hakushu, Yamazaki and Chita distilleries in a blend that balances tradition with a more contemporary style.
Light and aromatic, Toki opens with green apple, basil and honey, followed by grapefruit, green grape, peppermint and thyme. The finish is gently sweet and spicy, with vanilla oak, white pepper and ginger. In the Old Fashioned, those citrus and honeyed notes sit beautifully against the bitters, making it a drink that feels polished.
The recipe: 2 parts Toki Blended Japanese Whisky, ¼ part honey syrup and 3 to 4 dashes of grapefruit bitters.
The method: Stir all the ingredients with ice, then strain into a rocks glass over one large ice cube. Finish with a twist of grapefruit peel.
Why it works: It's a lesson in restraint. Few ingredients, very little preparation and plenty of character. The kind of drink that can be made before guests arrive, then quietly takes its place alongside good food and conversation.
The Day of the Dead Paloma (El Día de la Paloma)
The Paloma is Mexico’s great long drink, traditionally built around tequila and grapefruit, but KAH gives this version a darker, more theatrical personality. Inspired by the striking skull bottles associated with Día de los Muertos, it combines KAH Blanco with the deeply aged Extra Añejo, creating a cocktail that looks as dramatic as it tastes.
The Blanco brings clean agave and fiery pepper, while the Extra Añejo adds layers of dark oak, maple and vanilla. Fresh pink grapefruit and lime cut through the richness with bright citrus, while agave nectar rounds everything out. The black lava salt brings a savoury edge, and rosemary adds an aromatic, almost smoky finish.
The recipe: 30ml KAH Blanco Tequila, 30ml KAH Extra Añejo Tequila, 60ml fresh pink grapefruit juice, 15ml fresh lime juice, 15ml agave nectar and 90ml grapefruit soda. Black lava salt, grapefruit and fresh rosemary finish the drink.
The method: Rim a highball glass with lime and dip into black lava salt. Fill with ice, add both tequilas, grapefruit and lime juices and agave, then stir gently for around 10 seconds. Top with chilled grapefruit soda and garnish with a grapefruit wedge and rosemary, bruised lightly between the hands to release its flavour.
Why it works: It brings theatre to the table without demanding a bartender’s worth of effort. Vibrant, citrusy and richly layered, it is the kind of drink that makes an entrance before the first course arrives.
Golden Blush English Bubbles
Plumpton Estate Brut Rosé with Edible Gold Dust
There's something inherently celebratory about pink bubbles, but add edible gold dust and the glass becomes something altogether more ethereal. Plumpton Estate Brut Rosé, made in East Sussex using the Traditional Method, has delicate notes of white peach, strawberry and brioche, with a dry, crisp palate and fine, persistent mousse.
The inspiration comes from mythology. The Greeks spoke of ambrosia and nectar, the divine food and drink of the gods, while the River Pactolus was said to shimmer with gold after King Midas washed away his curse in its waters. Swirl the gold dust through the blush-pink sparkling wine, and it creates a similar effect, as though the glass itself is glowing with divine light.
The recipe: Plumpton Estate Brut Rosé, well chilled, with a small pinch of edible gold dust.
The method: Pour the sparkling wine into a flute or coupe, add the gold dust and watch it swirl through the bubbles before serving.
Why it works: It's interactive, theatrical and almost ridiculously easy. A little gold transforms an English sparkling wine into something that feels fit for the gods, proving once again that an elevated dinner party is more about the experience than the effort.
The Parisian Gin & Tonic Recipe
Bring Paris to the table with this floral, citrusy take on the classic G&T. Caorunn Blood Orange Gin brings bright citrus and botanicals, while elderflower liqueur, lemon and tonic add freshness and sweetness. A splash of Prosecco or Champagne gives it a little French flourish, finished with lavender for an aromatic lift.
The recipe: 50ml Caorunn Blood Orange Gin, 15ml elderflower liqueur, 15ml fresh lemon juice, 100ml elderflower tonic and a splash of Prosecco or Champagne. Garnish with lemon and lavender.
The method: Fill a balloon glass with ice, add the gin, liqueur and lemon and stir. Top with tonic and Prosecco, then garnish.
Why it works: Light, elegant and effortless, it brings a little Parisian escapism to the dinner table.
Gimlet
A drink with a surprisingly nautical past, the Gimlet was associated with British naval officers who mixed gin with lime to make their daily ration more palatable. Caorunn Handcrafted Premium Gin gives this tart classic a modern Scottish character, with crisp citrus and botanical notes that work beautifully against the sharpness of lime.
The recipe: 50ml Caorunn Gin and 25ml lime cordial, or fresh lime juice balanced with simple syrup. Garnish with a lime slice.
The method: Shake the gin and lime with ice until chilled, then strain into a small glass and garnish.
Why it works: Tart, refreshing and wonderfully unfussy, it's exactly the kind of classic cocktail that belongs at an elevated dinner party.
Maritime Citrus Sour
Old Pulteney has long been shaped by its home on the coast of Wick, where the sea, fishing heritage and whisky-making have been intertwined for generations. Its 12 Year Old Single Malt brings a gentle coastal character to this bright, citrus-led sour, with honeyed sweetness, vanilla and subtle saltiness meeting the sharper notes of grapefruit and lemon.
The apricot liqueur adds a soft stone-fruit sweetness, rounding out the whisky without masking its character.
The recipe: 50ml Old Pulteney 12 Year Old, 10ml apricot liqueur, 15ml fresh grapefruit juice and 15ml fresh lemon juice.
The method: Shake everything hard with ice, then strain into a chilled coupe.
Why it works: Bright, hitting and quietly coastal, it turns a whisky serve into something unexpectedly refreshing, proving that an elevated drink does not have to be complicated.
Cider rarely gets the same attention as its other fizzy cousins, but Showerings makes a convincing case for giving it a place at the elevated dinner table. Made in Somerset from Dabinett apples grown in a single orchard, its triple-vintage blend is dry, gently sparkling and beautifully balanced, with notes of bitter orange, vanilla and ripe orchard fruit.
Serve it chilled in a wine glass and let guests discover that cider can be every bit as sophisticated as a wine pour. Its acidity cuts beautifully through richer flavours, making it particularly good with aged cheddar (like a good old Lancashire Tasty), pork crackling, smoked salmon, charcuterie, or warm sausage rolls. For something sweeter, try it with an apple crumble or slices of fresh apple with quince cheese.
Why it works: It's unexpected, distinctly British and requires absolutely no cocktail-making skills. Pour, pair with a few excellent nibbles and let the conversation take over.
Oaxacan Old Fashioned
The Old Fashioned takes a smoky turn in Oaxaca, where mezcal brings an earthy, almost campfire-like character to a classic. But what exactly is mezcal? Both tequila and mezcal are made from agave, but tequila can only be produced from blue Weber agave, while mezcal can be made from more than 40 recognised agave varieties. The bigger difference is how the agave is cooked. For mezcal, the piñas are traditionally roasted in underground pits, giving it a distinctive smoky flavour.
Banhez Mezcal is made in Oaxaca from a blend of Espadín and Barril agave, bringing smoke, roasted agave and gentle fruitiness to the glass. Agave nectar softens the spirit, while Angostura bitters add spice and depth.
The recipe: 60ml Banhez Mezcal, 7.5ml agave nectar and 2 dashes of Angostura Bitters.
The method: Stir everything with ice, then strain over fresh ice into a rocks glass. Finish with a strip of orange zest.
Why it works: Smoky, sophisticated and remarkably easy to make, it's the perfect guest drink because it feels familiar enough to enjoy but different enough to spark conversation. Pour one for someone who thinks they do not like mezcal and see what happens.
Purple Sour
There's something nostalgic about blackcurrants; they evoke memories of childhood, but this cocktail gives the familiar fruit a more grown-up edge. Cross Keys Blackcurrant Gin brings rich berry notes and a deep purple hue, while Chambord adds ripe black raspberry and a touch of sweetness. Fresh lime cuts through the fruit, and egg white gives the drink a smooth, silky finish.
The recipe: 40ml Cross Keys Blackcurrant Gin, 20ml Chambord, 20ml fresh lime juice and 30ml egg white.
The method: Add everything to a shaker with two ice cubes and shake well. Strain into a chilled glass and garnish with a lime slice.
Why it works: Vibrant, nostalgic and beautifully balanced, it's an easy crowd-pleaser that looks far more complicated than it is. A little colour, a little nostalgia and a cocktail guests will remember.
Spicy Margarita
The Margarita gets a fiery Mexican twist with the addition of fresh jalapeño. El Tequileño Platinum brings a clean, bright agave character to the glass, while fresh lime adds acidity and agave syrup softens the heat. The jalapeño builds slowly, giving the drink a gentle kick rather than overpowering the tequila.
The recipe: 60ml El Tequileño Platinum, 30ml freshly squeezed lime juice, 15ml agave syrup and half a fresh jalapeño.
The method: Add everything to a shaker with cubed ice and shake until ice cold. Strain into a rocks glass filled with ice and garnish with lime slices.
Why it works: Fresh, fiery and effortlessly sociable, it's the kind of cocktail that wakes up the palate and gets guests talking.
High Tea / High Iced Tea
Every good dinner party needs a moment when the pace slows. BAZAR Heart of Persia Loose Tea feels made for it: a modern love letter from Persia and the places its traditions have touched, blending Ceylon black tea with cardamom, rose petals and saffron. Fragrant, gently spiced and warming, it's a tea that invites guests to linger a little longer.
Serve it traditionally, alongside slices of cake, stuffed Medjool dates or something sweet, or take it somewhere more unexpected with a High Iced Tea, pouring the brewed tea over ice with a little honey and lemon. Either way, it's a fitting finale to an elevated dinner party: beautiful, comforting and designed for conversation.
The recipe: BAZAR Heart of Persia Loose Tea, brewed according to taste. Serve hot with cake, or chilled over ice with honey and lemon.
The method: Brew the tea, pour into cups and serve with cake. For the iced version, allow the tea to cool before pouring over ice and adding honey and lemon.
Why it works: It ends the evening without rushing it. The cocktails may have brought the theatre, the caviar and Champagne the indulgence, but tea and cake bring everyone back to the table.
We hope this guide inspires you to open your doors, gather the people you love and create something a little magical of your own. Because sometimes, all it takes is good food, something beautiful to pour and a table full of people worth sharing it with.
Thank you to all of the guests who sampled these exquisite offerings. Until the next time...
Words by Jheanelle Feanny
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