The best way to mark any occasion is to be surrounded by your nearest and dearest, and that can take many forms. Maybe it’s cooking a favourite meal for your family. Or setting up a film marathon with friends. Or hosting a small gathering, and every guest brings a dish. You can create mood with just a few touches. Maybe for you it’s lighting some candles. Or making a playlist of songs that defined your year.
This year, I’m really into the idea of what I’m calling “a coffee table party”. Plenty of canapes, sitting soft and, maybe, dancing on that table at the end.
Here are my top tips for hosting in 2026...
Embrace the return of silverware
Silverware had a big comeback in 2025. Source old stuff with character from local markets, or browse Lazy Jamie for contemporary trays and snack bowls. Service Projects also has some great oval shapes. Silverware goes with everything and adds a little flair to a table.
Dress your coffee table in a large tablecloth
Olivia Sewell’s star-flecked linen ones feel perfect for this time of year. Let it drape to the floor, or use matching ribbon to tie the material to each leg.
Create a help-yourself drinks station
Have a cocktail ready-made in a jug – Maison Balzac’s are fun – and arrange glasses on the table (I like Marla Primose’s beautiful cocktail set) with name tags attached to ribbon. You want the guests to be able to help themselves – they’ll feel like it’s their own space in no time.
Set the mood with ambient lighting
Arkitaip’s gratitude candles are particularly fun. I’ll put them in my favourite pair of Joanna Ling candle holders. Yod & Co’s candles are excellent for colour blocking and make a vibrant addition to the table. Open flames not right for your night? The Conran Shop’s Torus portable lamps are a nice alternative.
Have something bubbling away on the stove
Serve something warm and hearty to your guests, like this hake curry:
Recipe: Laura Jackson's hake curry
Serves: 4
Cooking time: 30 minutes plus prep time
Ingredients
1 tbsp cumin seeds
1 tbsp coriander seeds
2 garlic cloves
1 thumb ginger
A pinch of chilli flakes
2 medium onions, finely sliced
1 tin of tomatoes
1 tin of coconut milk
2 hake fillets
Salt and pepper
Method
Dry-fry the cumin and coriander seeds, then blitz to a paste with garlic, ginger and chilli flakes.
Fry off the onions, add the paste and cook for 5 minutes.
Add the tinned tomatoes and coconut milk and cook for a further 10 minutes.
Blitz to a sauce (at your preferred consistency), then add the hake and cook for 10 minutes.
Season to taste, and serve with rice and crispy kale.
All in Good Taste is a regular column from Laura Jackson and this is the second installment.
