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Weekdays 10am-12:30pm ITV

Clodagh shows us how to create a picture perfect tablescape

From wedding settings to rustic garden table arrangements, an instagramable table leaves us all feeling inspired. But is setting a table really that intricate? What does tablescaping actually encompass? And how do you colour coordinate an entire table? Clodagh Mckenna is here to share all her top secrets. 

Seaside tablescape

What you need

Blue and white striped tablecloth

Blue and white napkins

By the sea platescapes (learn how here)

Lobster crackers

Candle holders and lanterns

Yellow dining candles and pillar candles

Budvases

Jugs / large vases / pots of flowers

Flowers (I’ve used daisies, cornflowers, cosmos and long grasses)

Lemons

An assortment of shells

Steps

1. Cover the table with the tablecloth and lay down the plates and glasses.

2. Have your napkins folded into a square, then take one corner and point it forwards allowing the rest of the napkin to fall naturally. Place the lobster cracker over the centre of the napkin and place them to the left of the plates.

3. At the top of each place setting add the condiment bowls and fill with salt and pepper. To the right of each plate place the lemons.

3. Place your largest jugs or vases at either end of the table and fill them with flowers. Next to these pots/vases place large lanterns with the pillar candles inside.

4. Along the centre of the table place the candlesticks and bud vases, fill them with flowers and candles. Scatter the shells around the candles and vases.

5. Add the straw hats to each chair.


Provençal tablescape

What you need

Blue, mustard or lavender tablecloth

White napkins

Rosemary sprigs

Butchers twine

Brown paper label tag

Candlesticks and candles

A mix of pottery pots, vases, second hand medicine bottles, glass jars and bud vases

A mix of flowers and branches (I’ve used lavender, sage flowers, olive branches and nepeta).

Bunches of grapes on the vine

Olives

Baguette

Steps

1. Cover the table with the tablecloth and lay down the placemats, plates and tumblers.

2. Have your napkins folded into a square, then take one corner and point it forwards allowing the rest of the napkin to fall naturally. Place a sprig of rosemary onto of the napkin and wrap around the butchers twine with the paper label tags attached (write out the names of your guests on the paper label tags beforehand).

3. To the left of each place-settings, place a baguette diagonally. At the top of each place setting add bowls of olives.

3. Place your largest pots or vases at either end of the table and fill them with flowers (I used lavender in pots). Next to these pots/vases place large lanterns with the pillar candles inside.

4. Along the centre of the table place the candlesticks, bud vases, medicine bottles and smaller pots, fill them with flowers, branches and candles.

5. Next line the centre display with bunches of grapes.


Edible tablescape

What you needWhite, mint green, or yellow tableclothColourful napkinsTutti Fruitti platescapes (learn how here)GlassesLarge serving dish for the centrepieceFruit and vegetables for the centrepiece (I've used pak choi, on the vine tomatoes, butterhead lettuce, rainbow carrots and broad-beans)Small plant pots with edible plants in (I’ve used Fraise des Bois sprigs and mint sprigs and a whole head of Rosso lettuce)Fruit and vegetables to scatter across the table (I’ve used cherries, tomatoes on the vine, peas and broad-beans)You can use any fruit and vegetables you have.

Steps

1. Cover the table with the tablecloth and lay down the napkins so that they resemble placemats and hang over the side of the table, so you can use them as napkins too. Place the plates on top and position the glasses to the top right side of the plate.2. Place your largest serving dish in the centre of the table and fill it up with all of your fruit and vegetables that you have chosen for your centrepiece.4. in-between each place setting, position the small pots filled with your edible vegetables, fruits or herbs.5. Scatter the remaining fruit and vegetables around the table (I used cherries, tomatoes peas and broad-beans.

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Weekdays 10am-12:30pm ITV