Expert know-how

9 Golden Rules of Outdoor Entertaining

Add a Downton-style sparkle to your al fresco party this summer, with a little help from Lady Carnarvon

There are few things nicer than an al fresco party in the middle of the English summer. Every hostess with the mostest needs inspiration, and who better than Lady Fiona Carnarvon, whose home Highclere Castle is known and loved by millions as TV’s Downton Abbey, to guide you through? Here, she shares her golden rules for outdoor entertaining, and proves you don’t need staff or a stately home to throw a brilliant bash.

Don’t try to be perfect

We’ve all appreciated being outside more since the lockdown years, and it’s more important than ever to live, cook and eat well. When drawing up a guest list, focus on people you really want to see and don’t be afraid to mix old and young. Take time to enjoy yourself and don’t aim for perfection – it’s a party, not a competition.

Kick off with a cocktail

There’s something about a cocktail that says ‘Party time!’. Negronis (one part gin, one part red vermouth and one part Campari) are popular, and the English Garden (50ml gin, 25ml elderflower liqueur, 15ml lime juice, 75ml apple juice) looks pretty in a long glass. For a soft alternative, mix elderflower cordial with sparkling water and decorate with apple peel and mint. I make my own cordial in advance and freeze it in ice trays.

Simply delicious

In the world of Downton Abbey, the cook, Mrs Patmore, dedicates herself to serving up fabulous feasts to the Crawley family, but in reality, the lovely actress Lesley Nicol, who plays her, admits all she can cook is mince and potatoes! My own mother wasn’t interested in cooking either, but luckily, I learnt from our family cook Queenie, who showed me how to make scones, cakes and old English puddings like roly-poly and treacle sponge. For summer parties, canapés are always welcome because people tend to be starving when they arrive. It’s hard to beat smoked salmon on blinis and cheese sablé biscuits, which are easy to make and impossible to resist.

My mother advised having a cold starter and pudding, with a hot course in the middle. For lunch or supper in the garden, I might create a sharing plate of cold meats or fish, tiny tomatoes, sourdough bread, fresh sea salt and really good oil. I always follow the seasons and will cook from whatever is around, so in summer, that will involve plenty of herbs, including mint, parsley and coriander. My husband Geordie and I are devoted to Highclere’s heritage, including our heirloom tomatoes, which I make into a tart with soft cheese and chives. Summer pudding is a beautiful colour and ideal when berries are in abundance.

I tend to make individual ones, which don’t fall over when you turn them out.

Souper for sum