LIFESTYLE
ENTERTAINING MADE EASY: LYNDY’S TOP TIPS
l Send an invitation so your guests can see you are going to make an effort. Use a formal, thick card; or handmade with rustic paper and wrapping paper stuck like a patchwork on the back and the details written on the front with a
flowing fountain pen. l Buy what you can to ease the pressure Ready-made dips and rustic crudités before dinner are good as you don’t have to pass them around and people will feel comfortable helping themselves. Everybody loves cheese straws. And various nuts, spicy or honey-coated, can be made
beforehand and be put out for guests. l Keep the menu simple Plan a cold starter and pudding so these can be done before your guests arrive. The starter could be a lovely mulled wine poached pear with a local blue cheese and salad and then pop the vinaigrette on at the last minute. Pudding could
be a black forest gâteau made with chocolate brownie and built in a stack with thick cream and a berry compote – looks funky and can be done before
and you don’t have to make a thing. l Don’t invite too many people as this will get stressful Six to ten people max for dinner, 20 to 30 for cocktails. And always invite two or more great friends to help with conversation when you are
busy or just to help clear the table. l Make sure you’re comfortable Wear something sexy, so you feel great – but
make sure your shoes are comfy! l Have some fun things for later if your party is going to run on Big vases of different chocolates are always a hit or little bacon sandwiches go down well. A cheese board could be put out later,
too. Also have some games ready. l Keep the table simple This will be more cost effective – try as many nightlights as possible with some large
scenario is in front of the TV with a selection of my favourite cheeses, cold meats and rustic veg – my husband and I do this whenever we can with a yummy bottle of wine and some rubbish telly.”
With all the big names and events that you cater for, you could easily be another ‘celebrity chef’ yet you remain very grounded… “I will never be a ‘celebrity chef’. At Absolute Taste it’s a team effort. It has not been a conscious effort not to be in the spotlight, it’s just something I would not want as the focus needs to be on the company, not me. Absolute Taste is far more interesting.”
If you had one piece of advice for newcomers to the industry, what would it be? “Everyone watches the pennies nowadays and with the ‘money no object parties’ disappearing, we need to do regular events throughout the year. This also applies to the restaurant world – being full on Thursday, Friday and Saturday is not enough, it needs to be every day. So ensure your business plan is rock solid and be careful of the rent that you are going to pay.”
Of all the famous people you’ve catered for, who has most impressed you? And are you ever fazed by the demands of your celebrity clients? “We worked on the World Cup party four years ago for David and Victoria Beckham – they were both so lovely and really friendly to the staff. David shook the hands of all the chefs, which meant the world to
candles arranged down the middle. l Organise a variety of vases full
of different flowers One type of flower per vase will look striking and contemporary. Bunches of herbs also look fun mixed with nightlights. Or just
keep it simple and use sprayed twigs. l Give place settings some drama Use a placemat or large plate as a base then layer plates to create height. Use a pretty plate for pudding and a plain one for the main course; individual slate plates for a cheese course and
pretty photo frames for a fun starter. l Warm drinks for the winter are fun Try a hot toddy, Winter Pimm’s or a lovely warm spiced blackberry, apple and redcurrant drink with cinnamon
and laced with vodka. l Have an interesting non-alcoholic choice for those who are driving or don’t want to drink. A warm spiced berry drink shows you have made an effort.
them. We also work with Gordon Ramsay a lot and he and Tana are so much fun. Gordon is a giggle and my guys think he is awesome. “We worked with Bentleys Catering on Chelsea and England
football star John Terry’s wedding. He and Toni were so kind to the staff that they just wanted to make the day even more perfect for them. And Lewis Hamilton and Jenson Button – we look after these guys each weekend in the F1 season and they are fab; they love their food and respect my guys for doing their job. “I am not fazed at all about the celebs – we have met so many
in our time. I actually quite like a demanding client as it keeps us on our toes and when they are exact about what they want then it is a challenge to make them happy. I think that is what we love and keeps us all excited about what we do.” HC
l Lyndy set up Absolute Taste in 1997 and has since branched out into Absolute Taste Inflight, Cafés by Absolute Taste and Gordon Ramsay by Absolute Taste. For more about
Lyndy and Absolute Taste, visit
absolutetaste.com. l Turn the page for some of Lyndy’s festive food and drink ideas that will turn any occasion into a real celebration…
Haute Cuisine goes digital… See Lyndy in action at our exclusive shoot on Haute Cuisine’s digital edition which goes live on 15 November. Visit
hellomagazine.com/hautecuisine
87
BEHIND THE SCENES WITH LYNDY REDDING WITH TYSON SADLO. FILMED AND EDITED BY BERNARD ZIEJA
t
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164