’Tis the Season
Dec 02, 2020
3 minutes
By Tara Sobti
VICKY LAU, TATE DINING ROOM AND BAR
THE PREP
Organisation is key. Executing a successful event is 70 per cent organisation. Start a few days early and count down to your guests’ arrival. I like to start with cleaning out the fridge three days before, so that there is room for all the new ingredients.
Set the table a day before. This way you can ensure that you have everything from napkins to chairs and tableware in place, and you won’t have to scramble at the last second.
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