A Flawless Dinner Party Menu with Instagram Chef, Georgia Hearn
Plan the ultimate dinner party menu with private chef Georgia Hearn's exclusive recipes and get inspired with her favourite tablescape presents from The Wedding Present Company.
Read time:
3 minutes
Join us as private chef Georgia Hearn shares two exclusive recipes with us for her ultimate dinner party menu. No scary ingredients, no over-the-top cooking methods, just delicious seasonal ingredients paired beautifully together for a flawless dinner party menu that's sure to delight your guests. And Georgia's talents don't end with the menu. She's also styled a beautiful tablescape, using her favourite wedding presents in our London Showroom.
Credit: Georgia Hearn
MAIN COURSE (FOR SIX)
Lemon Sole with Caper Butter Sauce
Fry 6 lemon sole fillets in a knob of butter for 2-3 mins on each side. Transfer to a serving plate like this stunning Ava Platter from Rebecca Udall or Romina Platter from Villa Bologna. Place 100g butter in the hot pan with the juice of 2 lemons, 50g capers, 50g finely chopped parsley and seasoning. Bring to the boil and pour over the fish.
Tomato Salad with Broad Bean Salsa
Thinly slice various rainbow tomatoes and arrange them over a serving plate, like this beautiful Ondas Serving Platter from Late Afternoon. Salt them and leave them to one side. Boil 250g mini broad beans in salted water for 4 mins and blanch, then de-pod. Blitz 50g mint, 100g basil, 50ml olive oil, juice of 2 lemons, 1 garlic clove and seasoning together. Mix with the Broad beans and spoon over the tomatoes.
Credit: Georgia Hearn
Hasselback Potatoes
Preheat your oven to 200 degrees and have 500g of new potatoes ready. Prep your hasselbacks (between 2 spoons), place on a baking tray and generously season and drizzle with olive oil. Roast for 50 mins, transfer to a serving platter like this Late Afternoon Vina Serving Platter, and garnish with thyme springs.
Credit: Georgia Hearn
Side Salad
For a simple but delicious side salad, simply thinly slice fennel, peel a courgette and tera radicchio. Mix with a balsamic dressing. Top with fennel tops for a beautiful green garnish.
Georgia's Wedding Present Picks
DESSERT (FOR 6)
Rhubarb & Pistachio Meringues
Start with making Pistachio Meringues. Preheat the oven to 140 degrees and line a baking tray with greaseproof paper. Place 3 large egg whites in a large bowl and, using an electric whisk, beat till firm peaks. Then gradually add 175g of caster sugar bit by bit, until glossy and stiff. Fold through 50g of roughly chopped pistachios. Split and place 6 dollops into the baking tray and bake for 90 mins. Remove the meringues from the oven and leave to cool.
For poached rhubarb, place 400ml of water and 150g white caster sugar in a saucepan and bring to boil, until the sugar is dissolved. Reduce the heat to a lower simmer, add 400g rhubarb (ends removed and chopped into 1" long chunks). Cook for 2 minutes before removing from the heat and leaving to one side to cool. Use any leftover rhubarb liquor in cocktails.
Credit: Georgia Hearn
Finish your dessert with vanilla yoghurt. Place 150 g of Greek yoghurt, 100 g of double cream, and 1 tbsp of good-quality vanilla essence into a bowl and whisk until you have stiff peaks.
When serving, Georgia likes to add a dollop of vanilla cream yoghurt onto the meringues and top with the poached rhubarb and a sprinkling of crushed pistachios.
Credit: Georgia Hearn
Discover more dinner party recipes on Georgia's Instagram, and keep your eyes peeled for some more exciting collaborations with us.
Looking for more hosting inspiration? Join us as Louise Roe, the founder of Sharland England, and Pip Dawes, the co-founder of Marlo Wine share their top tips for effortless dinner parties and entertaining with maximum impact.
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