A little effort goes a long way to make your table impressive.
We spend hours on the food so let’s take a few extra minutes on the table decorations. Here are my top tips to bring a little glamour to the table this autumn.
1. Rummage in the cupboard for all the candles you can get your hands on – candles will add ambience as the nights draw in. You can add a couple to a mantlepiece or side table too for extra glow.
2. Gather some golden autumn leaves and any other treasure you can find such as bracken, large chunks of bark, fir cones, conkers or acorns ideally attached to their branch. These can be adorned down the centre of the table with the candles nestled in amongst them. Take care to avoid anything too close to the open flames. Feel free to add some garden produce if you have it, pumpkins, gourds and butternut squashes.
3. Get out the silverware, not only the candlesticks but Grandma’s salt and pepper shakers and any other long forgotten trinkets. The silverware will catch the light of the candles and add extra drama and mood. The glow of the silver contrasts the rustic leaves and adds a bit of class to the compost!
4. Go big on glassware – even the hand wash only. Aim for 3 glasses each even if no one will use two wines glasses. This gives a feeling of decadence and reflects the light in the same way as the silverware. Coloured glassware is very ‘ontrend’ so don’t be afraid to mix some of that in too. Put any last blooms of the summer in single stem vases around the table, this adds life and extra light reflection.
5. Our Cock Pheasant Feather tableware is the perfect compliment to the autumn colours and leaves. Choose from Cock Pheasant or Cock Pheasant and Green Pheasant; they come as placemats, coasters and table centres which double as extra decadent charger placemats. The scented Cock Pheasant candles make a lovely addition to the table or a lovely gift to bring to supper. All the tableware brings an extra reflective glow adding to the cosy ambience.
6. Don’t forget - six is the magic number of dinner guests.
Give it a try and please send us a photo of your autumn table creations to email@example.com. We’d love to see them and the best shots will be shown on our Instagram and will win some WD vouchers...
Enjoy and keep the glasses charged!
Win £1,250 worth of Beretta, Dubarry, Guinea, The Oxton Liqueur Company and Wingfield Digby merchandise for the perfect shooting weekend away...Courtesy of long established and notorious Beretta Gallery, the pioneering and iconic footwear brand Dubarry, the best of the British chic clothing brand Guinea, the unique and traditional Oxton Liqueur Company and the stunningly original go-to gift provider Wingfield Digby one lucky winner will receive...s
- A Beretta Gallery Leather Cased set of 8 Shot Glasses (£375)
- A pair of Dubarry Galway Boots in Navy and Brown (£329)
- A Guinea Fur and Quilted Puffer in Navy (£235)
- The Oxton Liqueur Company Sloe Gin and Bramble Whiskey (£100)
- A pair of Wingfield Digby Real Cock Pheasant Feather Photo Frames and a Real Cock Pheasant Feather Wine Coaster (£214)
TO ENTER: Simply visit...
All Five brands define both themselves and their clientele as connoisseurs of luxury living and ambassadors of country style.
The Beretta Gallery refine their philosophy and strategy, whilst maintaining intact the style that is signature of the Beretta brand. They recreate the spirit of “outdoor life” whilst offering a variety of upscale products that help consumers get more out of life.
Dubarry is named after the famous French courtesan Madame du Barry a lady of enticing beauty in the French court. The business was fortunate to be able to draw on a local population of hard-working craftsmen and women, and Dubarry soon developed a reputation for excellent workmanship and quality.
Guinea wanted an iconic name that meant luxury, quality and tradition – the finest things in life. Inspiration for a brand name came when they stumbled across a 1775 guinea coin in a back drawer. For 400 years, the guinea, a solid gold coin was used in Britain to buy only the most luxurious of items and it soon became the currency of the wealthy and quite literally a mark of gold standard quality – a perfect representation of this company.
The Oxton Liqueur Company - uses traditional methods to make the finest fruit liqueurs. They can offer you a stunning collection of award-winning liqueurs including the ‘World’s Best Rhubarb Gin’. Each bottle can be personalised with your own message or branding. Beautifully packaged and delicious they are perfect on their own or added to Champagne.
Wingfield Digby - Wingfield Digby is a family-owned, luxury British home accessories brand that is the only company worldwide to handcraft real game bird feathers (from Cock Pheasant to Guinea Fowl) under glass into its designs.
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Partridge and damson; Rabbit and nettle; Pheasant and barley; Oliver Gladwin tells us why these British pairings work so well – and how you can source them from the ground around you.
As a child, I grew up on a farm in Sussex. In our house we refused to eat vegetables out of season because they must have travelled round the world to get here – not the best way to respect the planet. As a chef, I now lead three kitchens in London and a company with my two brothers that strictly uses British seasonal produce.
Foraging is a great way to source this produce, benefit our global carbon foot print and create natural, healthy and delicious meals.
Foraging is not limited to mushrooms, flowers and herbs. It includes any plant, animal, fish, fungi, vegetable or fruit that can be collected in the wild. 100 years ago it was common house practice. Now we seem to ignore the wild food readily available round us, and rely on shops for food. Isn’t it staggering that most of the British population could likely walk down a beach abroad and recognize a coconut tree, bananas, dates, mangos, pineapples - but can’t recognize a similarly edible plant or weed back in the UK?
I live and cook by the saying ‘what grows together goes together’ – meaning that plants and animals which grow in the same habitat form a natural marriage of flavours in a dish. For example, if a pheasant lives near a barley field then in my kitchen a combination has already been made from nature. Other examples include venison and rose hip, or squirrel and cobnut. When any of these pairings are plated up on a dish and cooked with precision and respect the result is always beautiful.
If you want to go and forage you must respect the environment and follow the rules for safety. Wild foods can also be poisonous and toxic. Follow the golden rule: Do not eat anything until you have 100% identified it with a reliable source.
Whatever age you are, just look about you and you will find an endless supply of special seasonal foods. You will gain huge satisfaction from gathering from the environment around you. Enjoy!
For foraging-inspired recipes and more, check out The Shed: The Cookbook, compiled by Oliver and his brothers Richard and Oliver and winner of the Michael Smith Award for Work On British Food. Available to buy here.
Oliver’s London restaurants:
Rabbit, Chelsea - rabbit-restaurant.com
The Shed, Notting Hill - theshed-restaurant.com
Nutbourne, Battersea - nutbourne-restaurant.com