What did you want to capture with your spring table for ABASK?

“One of the things I love most about hosting—aside from the planning which I find fun and thrilling—is when everyone has left and I get to look at the mess on the table, because the messier it is, the more joy has been had! There are crumbs, wine stains, half-drunk glasses, maybe a pack of cards. Someone might have brought some chocolate and so the wrappers have been played with, and the wire around the champagne cork might have been made into a chair. The more beautifully lived-in the landscape of the table is after, the more joy lingers on the table and the walls.”

What kind of tableware do you like to use for your spring feasts?

“I always bring out the really nice things. Whether it's mismatched or matching, I want to bring out the most beautiful things I have and not save them for a special occasion. I think any occasion is special because you're gathering people you love around the table. If you're going to use a knife to cut the cheese, why not make it a beautiful knife? Let's make it an experience. As I grow older, I think a lot about it—and life's too long and too short not to drink from beautiful glasses.”

What is your signature move when hosting?

“I love adding little nibbles to the table, so people can eat when they want. A nice and informal way of serving food is scattering fruit or cheese—a friend of mine always scatters chocolate down the middle which I love for its spontaneity as it brings the table to life and lets people tuck in how they wish. It sparks conversation and laughter. I always make sure I have something extra like cake, or biscuits and cheese, so if the conversation is still flowing you have something else to bring out, because I never want it to end. I love sitting down with people, talking and eating—that's my favorite pastime. It inspires you to live more, I think.”

What are your rules for a casual table?

“Even if it's a casual dinner, I like dressing it up, so long as it doesn't feel stiff. I like it when people feel that they can put an elbow on the table and lean into a conversation, or move the vase because they really want to talk to someone opposite. Being a photographer, I always like a sense of theater and creating the scene. I think of the tableware as the pieces that go on your stage; then comes the music from the sound of the people that are around it. Conversations will always be different however you decorate the table.”

How does your table arrangement foster that ambiance?

“Low bud vases work well because they're fun and informal, but I also use jugs a lot as they bring an informality. Using a jug as a vase but putting it to the side rather than the middle of the table creates an interesting balance that still feels abundant. For candles, go for the tall ones so they burn above the eyeline and foster conversation. I never follow a pattern of candle, flower, candle, flower. I think just scattering it out, making sure there are nooks and crannies where people can easily converse and speak and see works. And I find that the more comfortable people are, the more they’ll start moving things anyway, you know, if they lean in, they move the bottle of wine, they sort of shove the flowers to the side.”

Why did you choose linen napkins for your spring table?

“Napkins always add a je ne sais quoi because once they’ve been used, each one takes on a life of its own. Some are draped over the chair, some fall on the floor, some are crumpled, some have lipstick marks. I mean, it's just such a beautiful ballet of napkins. That’s why I don't like the paper napkins. Because they just crumple into something you want to throw away. Whereas these beautiful linen napkins are so welcoming. It's such a sign of a good host because they're essentially offering a beautiful thing that you're just going to wipe and stain. It becomes a warm invitation to sit down.”

What recipes lend themselves well to spring feasting?

“I like preparing but I'm not very good with recipes that require simmering for days. I like fresh dishes that require assembling and tearing and scattering, and this one is one of my favorite salads with blue cheese, chicory, grapes and walnuts. It’s easy and fresh and it looks so beautiful on the dark green platter. I also prepared a ham hock which is not a usual cut that many people know, but we serve it with peas and it is really nourishing. For spring, my mom would always use up the last bits in the pantry because we’re right on the verge of all the freshness and abundance that's coming. But we still want to have that nourished feeling, and this is perfect.”

What do you think can transform a spring table?

“I love bringing in nature; that moment when you can comfortably have a window open, and that waft of fresh air comes in is wonderful. Very rarely do I buy flowers—I love branches that have little buds or catkins or even naked branches. But when I want to bring instant joy, the tulips come out. I love it when the tulips sort of lay down and touch the tablecloth.” 

Do you plan your tableware at the same time as your menu?

“Always. I definitely think about the color scheme. I love greens and like it all to be harmonious, but it just depends. I think peoples’ personal color scheme comes out on the table. I am probably quite muted, and I think my food and tablescapes will have a similar color scheme to my wardrobe!”

How does your role as photographer and composition expert extend to your tables?

“Being a photographer, I always go for balance and light. To me, balance is quite personal; it doesn’t necessarily mean symmetry. I always want to create a scene in the mood and a place for people to sit and feel joy from just the visual part so it definitely needs to be pleasing for the eye. For example, the colors of the food, the colors of the plate, the cutlery, whether it's shiny or matte. I’m always looking to create a story, and the rest is up to whoever sits there and eats. But I do always want people to come in and feel like they want to sit down. I want it to beckon to them as a visual feast, both from the food and the way the table is decorated.”