Journal

The Easter table: How we’re setting it this year

How we’re setting it this year

There are two kinds of Easter hosts. The ones who spend the morning hiding eggs and somehow also have a beautiful table laid by 1pm, a leg of lamb resting on the counter and a jug of something cold on the table and then there’s everyone else.

I am not always the first kind, but I have always had BIG aspirations and I’ve got closer every year. Mostly it comes down to one thing, which is doing the thinking in advance so the day itself is just execution. The table, the menu and the flowers none of it needs to be complicated. It just needs to be decided in advance.

Here’s how I’m doing it this year.

THE TABLE

I have a formula for a table that looks intentional without looking try-hard. It’s comprised of three layers; the base, the plate and the details.

THE BASE

A linen tablecloth or runner in a neutral off-white, natural linen. Nothing Easter-specific, nothing you’ll only use once. My go-to is my extra large plain linen tablecloth and the naturally creased nature of linen is actually the point. It adds to the beauty rather than something you need to worry about. It’s the one fabric that looks better for being lived in. I use it flat across the whole table and leave the ends slightly overhanging so the texture does the work.

THE PLATE STACK

This is where the Daphne Tableware set comes in. The scalloped edge and the variation in glaze does the decorative work and you don’t need to add much on top of it. We’ve just restocked the Daphne as a 12-piece set which includes four dinner plates, four side plates and four bowls and it’s the easiest way to get a table that looks properly considered without sourcing everything separately.

Daphne 12-Piece Tableware Set | £88 | sixty3styled.com

Underneath the plates, the rattan chargers. They add texture and a little height and the rattan adds a natural and Easter feel to the table without feeling kitsch or overly styled. Stack the charger, then the dinner plate, then the side plate. Three simple, chic layers creating immediate impact.

Rattan Charger | £16 | sixty3styled.com

THE DETAILS

A beautiful jug of water on the table always signals that someone set the table rather than just arranged it. This Georg Jensen mini pitcher is the one I keep coming back to. The shape is iconic and it will outlast every trend in tableware. A few stems in sociable low bud vases tulips, ranunculus, whatever is in season at the market will work. I prefer no formal centrepiece, just small clusters at slightly different heights but all low and napkins that deserve attention. Our willow placemats and matching napkins with the bow detail napkin ring tie adds a sweet Easter feel.

Georg Jensen mini pitcher jug | Bow Napkin Rings | Willow Placemats in Green | Willow Napkins

THE LIGHTING

If you’re eating outside in the evening or even if the afternoon light starts to drop, this is the thing most people forget until it’s too late. This bronze bamboo rechargeable lamp is perfect on the table no cables, it can move anywhere and is a beautiful addition. Put it at the end of the table or on a side surface nearby. It comes in two sizes.

Bamboo Rechargeable Lamp and herringbone shade

THE MENU

When I’m hosting for 8 or more I like to keep it simple and mostly hands-off. Everything can be largely done before your guests arrive, which matters when you’re also running an egg hunt with three children who have already had too much chocolate by 9am.

Leg of lamb. Season generously the night before using salt, pepper, garlic pushed into slits and a little rosemary. Bring it to room temperature before it goes in. Roast low and slow remembering to rest for at least 20 minutes before carving and it will be fine.

Extra crispy roast potatoes. The secret that isn’t really a secret but that most people still don’t do because it does require a little extra effort but in my opinion iot’s worth it. Par boil until they are genuinely almost falling apart at the edges. This usually takes a full 10-15 minutes, not 8. Check they are soft enough by inserting a fork, the tip of it should easily sink inside the edge of the potato. Then drain the water, place the lid back on the saucepan and shake HARD. Then place into preheated steaming hot fat. I know that goose down adds to the flavour but i like to cook as clean as possible so I personally add a few knobs of butter to melt before adding the potatoes and then top up with my favourite EVOO (best subscription I have.)The rough edges are what crisps up and make sure not to crowd the tin, then don’t touch them for the first 30 minutes. After that you can toss them to crisp on all sides.

Simple Sides. This year I’m keeping the sides simple, glazed carrots with feta and green beans with red onions. Glazed carrots with honey and olive oil, roasted until they caramelise at the edges. Finish with a crumble of feta or a spoonful of yogurt on top to serve. The sharpness against the sweetness is the thing. Green beans with red onion and toasted flaked almonds (optional). Blanch the beans, toss in a little butter or EVOO while still hot, add the red onion and scatter the almonds over at the end. Ready in eight minutes and looks like you thought about it.

The Daphne Dinner Plates have a high edge which I find perfect for full plates and meat with gravy or a sauce as everything stays in on the plate.






The Formula is Simplify
If you take nothing else from this at the least decide and lay the table in advance, make the potatoes properly, rest the lamb and put a beautiful jug on the table. The rest takes care of itself.

Charlotte x