Looking to level up your festive hosting? Laura Jackson’s got you covered

Hosting at Christmas can be stressful, as guest lists balloon out of control, expectations rise, and everyone seems to have their own special requirement. Which is why it’s best to turn to the experts for advice. Laura Jackson is a television presenter and the founder of Glasette, and among Londoners, known as an arbiter of taste; a go-to source for fashionable tips on hosting, fashion and styling.

We caught up with Jackson to get the scoop on her advice for making festive hosting as seamless and personal as possible, her must-serves at Christmas, why Bublé probably shouldn’t be on your party playlist, and other inside tips.

Foodism: We hope you’re excited for the festive season – what’s something you always have to serve at Christmas?

Laura Jackson: I feel like I always have to have champagne at Christmas, always. We start unwrapping presents with champagne. I’ll do little salmon and crab bellinis, and then some sort of vegetarian alternative on its own plate. We always have turkey on Christmas, and then we’ll have some sort of sticky toffee pudding or a meringue Eton mess situation, and always cheese.

F: What are the biggest hosting trends this festive season?

LJ: I think it’s all about balancing style and functionality. Obviously, you always want something that looks really good and is photograph-worthy, but you also want it to serve a function and have a purpose. When we did the St Germain and Glassette tablescape edit, we tried to hit those key points for the table that serve both beauty and functionality. So it’s always about finding the right balance of both.

F:What’s the most important part of styling a table?

LJ: A candle holder, for sure. I just think that no matter what the table is, if you’ve got mood lighting and you create ambience with candlelight, you can really transform the table. And you can keep using them again and again, which is great.

F: Tips for making hosting feel personal?

LJ: I think that personalising things is when you feel really special as a guest. When you’re going to somebody’s house and they’ve got a menu with people’s names on it. At Christmas, I love to make my own crackers and put in a joke I know they’d like, or something small and personal. I think it’s those tiny little tweaks that are actually quite cost-effective that really make someone feel special when you invite them over for dinner.

F:Are there small details that you always recommend that can elevate a table setting without breaking the bank?

LJ: I think the personalised crackers are always special because, yes, it is so easy just to go and buy them, but when you make your own (and let’s be clear: I don’t go as far as saving up my toilet rolls all year; I buy the ones that don’t require too much DIY), but I think they’re always really special, because there’s so much thought that goes into every one. It’s also a way to cut back on waste.

I would never hide my shortcuts or my cheat codes; I’m really honest about how everything’s done

F: What are some of your favourite hosting cheat codes?

LJ: My daughter is six, so I’m really only in my early years of formulating my own traditions and cheat codes. I feel like everyone’s very accommodating of the fact that we all have busy lives; we have children, we have family. So I would never hide my shortcuts or my cheat codes; I’m really honest about how everything’s done. But one thing I do is get ahead with certain things. I’ll always make a get-ahead gravy a few weeks beforehand and put it in the freezer, just because then it’s done, and I don’t have to worry about harvesting the juices from the turkey when it’s crunch time.

F: Any hosting faux pas?

LJ: Not one for hosting, but as a guest, I think you should always bring something interesting. There have been many times where I’ve brought a St Germain to someone’s house because I know they might have prosecco or cava, and I think, “Okay, let’s make this interesting and make a cocktail.” So I’ll bring something along with me.

F:What is your least favourite thing about festive hosting?

LJ: Bublé. I can’t lie and say I’m excited to hit play on that. We love to hate him and we hate to love him.

F: In the run-up to Christmas, are you bombarded with requests for tips?

LJ: People are always scared to invite me to things. They always want to make an effort and make it the best. But honestly, it really doesn’t matter. I just like being invited and having a nice time. Those are my only prerequisites. I’m happy with a takeaway.

F: When hosting, are you happy to delegate tasks? Or do you want to be in control of every part?

LJ: Oh, I'm delegating tasks. I’m like, “yes, you bring the cheese.”

F: What was the inspiration behind the St-Germain Tablescape Edit?

LJ: I think a lot of the ideas at the beginning came from thinking about a “table wardrobe.” So, what are those hosting essentials you can either gift to someone when you don’t know what to buy or where to start, or have for yourself as a forever set? It’s that feeling of, “Oh, I’m having dinner on Friday, I just need to put some candles out, think about colour, or add a little something extra to what would otherwise be a normal table.”

F: What are some of your favourite parts of the edit?

LJ: I love the candles. Joanna Ling is one of my favourite ceramicists, and I’ve had her candles for six years, since we first started Glassette. They go on every table. They’re just unbelievable – so easy, but beautiful and chic. I also love the colours for Christmas. Last year, I had light blue on my table, and this year it’s been very much about pistachio, which is the St Germain colour, with pops of cranberry and red. For me, Christmas doesn’t have to be golden and red.