The secret is a little forward thinking and not obsessing over the small stuff. Claudia Baillie shares the experts’ tips to stress-free entertaining.

Everyone wants their home to be somewhere that people love visiting during the festive season, and there’s no doubt that delicious food, plentiful drinks and a lively atmosphere equal happy guests. But how do the experts prepare for a festive celebration, be it large or small, meticulously organised, or even if it’s a more impromptu affair? We asked two consummate hosts to share all their best party planning tips, to ensure your soirée is fun, fabulous and above all stress-free.

First things first: when guests arrive, they’ll need a drink, be it a bubbling glass of champagne or an elegant cocktail. But when the doorbell rings, you’ll want to be welcoming friends, rather than fiddling with a citrus squeezer, so it always pays to prepare in advance. “In my cookbook, Friends, Food & Family, I’ve a whole section on this topic,” says Sasha Wilkins, cook, fashion writer and owner of vintage and antiques company Found. “I’m a great proponent of making up classic cocktails in jugs so you don’t have to spend the evening masquerading as a mixologist. Never underestimate just how long it takes to make them one by one. And buy lots of ice and keep it in the bath in big plastic trugs – you’ll always need more than you think.” If time allows, Wilkins also likes to pop curls of zested lemon into ice trays before freezing them into cubes. “This serves a dual purpose – it looks chic and gives you an out if you forget to buy enough lemons.”

Beyond traditional festive fizz, what, according to the those in the know, are the best drinks to get the party going? “I love a French 75 as they feel super fun, but they’re not too time consuming and won't leave you legless like a martini”, says Stephanie Sleap, a luxury PR & events consultant and co-founder of Sleap Bailey Studio. “Mix gin with lemon juice, and I add elderflower cordial instead of sugar syrup as it takes the sharpness away. Top up with prosecco or champagne, with a little lemon rind for decoration.”

For Wilkins, bittersweet aperitifs make a pleasing counterpart to festive over-indulgence. “Time and again I turn to two, which both have Alpine gentian root at their base”, she explains. “Suze, the classic French liqueur is little known on this side of the channel, but I drink it over ice with tonic, in a highball glass with a slice of lemon to bring out its citrus and herb notes.” Also on her drinks menu is ruby red Campari. “It’s so refreshing served with soda and an orange slice, and perfect in a classic Negroni. I mix it with sustainable Oxford Rye Dry Gin made with heritage grains.”

As the evening progresses, the antiques expert turns to decadent favourites and makes the most of some of her carefully curated finds. “I have a glorious collection of vintage, cut-crystal liqueur and whisky glasses, so I like to offer sticky drinks at the end of the night”, she continues. “With their orange notes, Cointreau and Drambuie are suitably festive and I find a dram of really good single malt is rarely refused.”

Of course, not all guests will want alcohol, but it’s still nice to offer something elegant and grown-up. Sleap chooses sparkling water, mint and lemon in a long glass. “It feels fresh and not sugary. I also love a spicy ginger cordial and lime in a short tumbler,” she says. Wilkins also suggests having non-alcoholic substitutes to hand. “These days, I find maybe half the party won’t be drinking, and I’ve had great success serving Tanqueray 0%, Pentire Coastal Spritz, which has blood orange notes, and Lucky Saint beer.”

When it comes to food, both hosts agree, it’s imperative to avoid anything fiddly. “No one needs to be tweezering individual leaves at the last minute”, says Wilkins. “Stick to simple ideas like cheese straws, cruditiés and things that can be prepped in advance or heated up at the last minute. I’m a fan of the ’70s canapé and bow to no one in my love of a mini quiche and a cheese & pineapple hedgehog.” A new addition to her repertoire is defrosted peas mixed with creamy goats’ cheese and green herbs, which she spoons onto slices of baguette, toasts under the grill and drizzles with olive oil. “They were a huge success”, she says, “so I’m adding them to the canapé rotation.”

For a more impromptu gathering, Wilkins’s super-quick snacks include old-school favourites, sausages and pizza. “Everyone likes a sausage, either meat or vegetarian. Pop them in the oven then serve with bowls of mustard and ketchup for dipping. I also keep a couple of really good quality pizzas in the freezer, which are lifesavers. Cook on a blisteringly high heat, then use scissors to cut them into bitesize squares.” If a sit-down meal is the order of the day, then Sleap opts for serving platters on the table. “It keeps things easy and relaxed and encourages conversation as guests serve each other. And I always have a table plan, even for smaller events. People feel less awkward and it’s a great ice breaker.”

Whatever kind of festive event you’re hosting, both Sleap and Wilkins are adamant that simplicity really is key. “My number-one piece of advice is to remember that you invited everyone into your home, so relax, make them feel welcome and wanted”, says Sleap. And while a warm reception will always be appreciated, no one needs napkin origami, a high-concept theme or smears of purée on their plate says Wilkins. “Get a drink, alcoholic or not, in everyone’s hands within minutes of their arrival, so they feel looked after”, she says. “Most people are just deliriously happy to be out of the house, to be fed by someone else and above all, in really great company.”

Claudia Baillie is a design and interiors journalist.