Hosting expert and food columnist, Alexandra Dudley, shares her top tips on entertaining guests this spring.
She also reveals her vision behind the Boursin Bloom Board - a visually-striking, giant crudité board that celebrates the colours and produce of the season.
The top hosting tips for spring include buying locally and in season, embracing colour, prepping ahead, and going big on sharing plates.
It comes as research reveals half of Brits say the changing season literally puts a 'spring in their step' - as they look forward to reconnecting with nature, going for long walks, and hosting friends and family.
Alexandra Dudley, who partnered with Boursin cheese which commissioned the study, said: “Spring is a lovely time to gather with friends and family, and to unleash your creative side, both in the kitchen and on the table."
She also reveals her vision behind the Boursin Bloom Board - a visually-striking, giant crudité board that celebrates the colours and produce of the season.
The top hosting tips for spring include buying locally and in season, embracing colour, prepping ahead, and going big on sharing plates.
It comes as research reveals half of Brits say the changing season literally puts a 'spring in their step' - as they look forward to reconnecting with nature, going for long walks, and hosting friends and family.
Alexandra Dudley, who partnered with Boursin cheese which commissioned the study, said: “Spring is a lovely time to gather with friends and family, and to unleash your creative side, both in the kitchen and on the table."
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FunTranscript
00:00I always think that springtime gives people an actual spring in their step.
00:08Something about the weather, all the colors, it makes people want to celebrate.
00:12Today I am creating a balsam bloom board, which is essentially a giant crudité board.
00:18We've got lots of different colors, sort of floral shapes, echoing flowers of
00:22springtime, and I am sharing my top hosting tips for spring.
00:26My first tip is lean into what's in season, go local if you can, especially at springtime.
00:34Things like asparagus have such a short seasonal window, so it's good to celebrate them whilst
00:38we can.
00:40Embrace color.
00:41Spring is definitely the time to embrace all the different colors, everything on the table.
00:46Always prep ahead.
00:47Anything you can do ahead of time, ahead of your guests arriving, is worth it.
00:50It could be prepping dressings, it could be washing the salad, it could be getting all
00:54your vegetables in a row.
00:55It's so big on sharing plates.
00:57Spring is the time to share, it's the time to celebrate with your friends.
01:01Sharing food is all about celebration, and I guess like sharing your good times with your
01:06friends.
01:08I love today, it is definitely the biggest crudité board I have ever made.
01:14I hope it won't be the last.
01:16Spring almost awakens the senses.
01:18I definitely start to notice more about what's around me.
01:21The buds are kind of blooming on trees.
01:24People focus a little bit more on what they're cooking, how they're presenting things.
01:28When I'm hosting, I love using balsam because it's such a versatile ingredient.
01:33You really can use it with anything.
01:35Even a simple crudité board is sort of elevated by the additional balsam.
01:42You never have.
01:43You never havepause them with anything like a kind of這裡.
01:44People focus a little bit more on the system.
01:48Link over later.
01:49Good to see the next class.
01:50The tech nächstes was very Falls.
01:52And at the top
01:55of the way, it's just a mechanical innovation.
01:57The movement was very short of an advantage.
01:58You are