Dining Under a Tree With Pandora Maxton

Posted by Amber Latham on 12 May

National 'Love a Tree Day' falls in May, giving me the perfect excuse to celebrate one of our favourite trees here at The Meadows. We’re fortunate to be surrounded by an abundance of beautiful trees, but the lime tree that stands alone in the middle of the field is particularly special.

To celebrate, I created a special al fresco meal beneath its branches. I hung Talking Tables lanterns from the tree, moved a table and benches underneath, and then got to do the fun part—styling and decorating!

STYLING TIPS

My theme for this table was celebration – with lots of bright, beautiful colours to pop against a background of green and brown. Layering is key to creating an inviting tablescape. I started with two different coloured gingham tablecloths, laying the top one diagonally to reveal a lovely contrast. Talking Tables offer gingham in nearly every colour - it’s a timeless classic that works all year round.

For the centrepiece, I chose seasonal stocks that complemented the bright pink gingham beautifully. Some flowers were shop-bought, others freshly picked from the garden. I used the gorgeous Talking Tables lanterns as vases, with smaller vases hidden inside to hold the flowers. I then added tiny bud vases filled with delicate blooms as fillers. Mixing up florals works wonderfully, and I added some potted lavender and campanula for texture.

USING SEASONAL PRODUCE FROM THE GARDEN

You can include anything - even seasonal veg and foliage. A large basket of freshly picked rhubarb added a rustic touch, and I also scattered homegrown radishes along the length of the table. Using seasonal produce makes for a thoughtful, well-considered setting.

FEEDING MY GUESTS

Whether we grow it ourselves or buy it locally, I always try to use seasonal ingredients. I served a fresh salad made with homegrown asparagus, radishes, and lettuce, topped with a just-laid boiled egg from that very morning. It looked so pretty against the Bon Appétit metal plates. For a touch of indulgence, I dressed it with a drizzle of olive oil and truffle mayonnaise.

Freshly picked and beautifully presented food becomes a decoration in its own right, naturally enhancing the table. Here’s one of my favourite recipes I used:

PANDORA'S ASPARAGUS SALAD RECIPE

Ingredients:

A handful of mixed salad leaves
1 poached egg
2 asparagus spears, steamed
2 radishes, thinly sliced
A handful of cherry tomatoes on the vine, halved
A few glugs of your preferred salad dressing
1 tablespoon truffle mayonnaise

Method:

Arrange the mixed salad leaves on a serving plate. Top with the steamed asparagus, halved poached egg, cherry tomatoes, and thinly sliced radishes. In a small jar, combine the salad dressing with the truffle mayonnaise and shake well. Drizzle a small amount of the dressing over the salad just before serving.

So easy and so delicious.

Pandora Maxton

Follow Pandora at @pandora.maxton