With Easter weekend behind us, we can finally say it…summer is on its way! In case you missed it, it’s hotter in London than Barcelona – the perfect excuse for a spot of outdoor hosting. Summer parties come with their own unique set of challenges that set them apart from winter gatherings, so a bit of extra planning is needed to ensure no mishaps on the day.
The Ultimate Summer BBQ Garden Party
Words by
Alice Lambert
8th April 2026
As the heat returns to the UK for the first time this year, we bring you the best BBQ garden party hosting tips.
The English garden party season is upon us.
Unless you find yourself sizzling sausages in your Le Chameau wellington boots, grilling is firmly a summer occupation. The table aesthetic is a top priority, and no summer party is complete without a signature spritz to quench guests' thirst. With all this in mind, SPHERE’s spoken to the best-of-the-best, specialising in the art of summer food and drink to ensure your next party unfolds in style.
Get Ready to Grill
Martin Lamb at the grill.
Achieving the perfect grill can be challenging. With countless elements in play and heat that forgives nothing, even the most seasoned chef can unravel in an instant. To achieve the ultimate barbecue experience, Martin Anderson, one of the founders of the popular From the Ashes smokehouse, advocates for preparation even before the grill is fired up. Plan your timings, and focus on preparing your meats before they hit the heat to ensure maximum flavour. “I always like to season the meat up to an hour before cooking,” says Anderson. Once the meat is prepared, it's time to take on the grill and having a good fire is critical. “Start the fire in the middle of the grill an hour before you plan to cook,” he advises. By the time it comes to cooking there should be “red glowing coals”.
The type of barbecue used can also affect the quality of the food produced. “I prefer to cook over charcoal grills for the flavours it gives the food,” says Anderson “However, I understand that if you live in a city that’s not easy!” His top recommendation for barbecuing is a Santa Maria-style grill, an open-fire system with an adjustable grate, meaning you have more control over the cooking and can easily adjust the height. “If not, a kettle style BBQ is very good fun as well – I have two,” says Anderson. To accompany the grilling experience, Anderson advises investing in a pair of long tongs, meat thermometer and, of course, a good knife – "to show off".
Coping with the barbecue's different heat zones can be tricky, but most of the classic barbecue picks should be grilled over the flames themselves, before moving off the flames. Fish, however, should always be cooked over hot coals, preferably using a fish basket if you can get one. If you're relatively new to the grill, opt for lamb and pork chops, advises Anderson, as they are protected by the bones, meaning less chance for mistakes.
A charcoal and wood BBQ is the best option for flavour.
As a professional barbecue master, Anderson is also rife with intriguing combinations to test out on the grill. His top recommendation is a rack of lamb with salsa verde, the spicy green sauce the perfect accompaniment to cut through the fatty meat. He also suggests chimichurri, a fresh garlic and herb sauce paired with beef and Provenzal, an Argentinian seasoning blend of dried parsley and garlic paired with chicken. Of course, no barbecue is complete without a plethora of side dishes, and Anderson’s top choice has to be grilled hispi cabbage with mint and a splash of oil. That or his smoked corn with tamarind and miso mayo looks divine.
THE ULTIMATE SIGNATURE SPRITZ
Nothing says luxury quite like a bespoke cocktail to accompany a summer party. Concocting a signature summer special is one of the great joys of hosting come the warmer months, complete with a punny name and fresh ingredients. No one is going to be disappointed if an Aperol comes their way – but novelty can be the key to taking your hosting to the next level.
Amaro Santoni spritz.
Fresh fruit is key when it comes to crafting the perfect summer spritz. "We think of summer as one season, but three months is a long time in the world of agriculture," reminds Sam Nellis, head bartender at Silver Lyan. "The best seasonal ingredients are going to be whichever ones you can find at the farmer’s market." The fruit he is waiting for? "Late-summer peach season." Stone fruits, in general, are a popular pick amongst our experts – think peaches, plums, nectarines – and readily available when the summer months arrive.
While sweet fruits like mango and passion fruit tend to be the go-to in summer cocktails, most of our experts found the ingredient often overused in warmer months. For Luca Manni, corporate Food & Beverage and Bar Manager at Giacosa, an alternative to reach for is apricot, an ingredient that is "more European, more sophisticated’, while still bringing enough subtle sweetness to your drink".
Sour cherries are another swap that can offer a fresher, less predictable profile, according to Elvis Zeneli, Bar Manager at The Clumsies. Luca Missaglia, Managing Partner at Amaro Santoni, recommends rhubarb, a pick that brings a "natural balance of acidity and subtle sweetness". The fruit's tart edge means it can be a great addition to an aperitivo-style drink and a slightly more sour alternative to classic spritzes like Aperol.
Sour cherry based drinks can offer a fresher profile.
If a botanical beverage is your preference, Pietro Collina, Bar Director for Thesleff Group, recommends reaching for Dill and Unaged Aquivate. "The caraway and anise notes are incredibly refreshing when the sun is high," he explains. Watermelon and Shiso is another unexpected twist offering “a complex, herbal bridge between mint and basil that makes the watermelon taste 'grown-up'".
Watermelon and shiso - an unexpected but delicious combination.
Looking for a small way to elevate your guests' dining experience, offering a surprising combination can be the perfect way to spice up your drinks menu. “You need to work on clever contrasts and recognisability: something that piques curiosity but 'comes back' at the first sip," says Manni. The most successful drink combinations that can cause a stir seem "strange on paper but obvious in taste". Strawberry with black pepper or balsamic vinegar, or peach alongside rosemary and salt – a mix of savoury, sweet, salty and herby.
Try unconventional ingredients in your cocktails. Tomaro Solaris.
While most of us head to the fruit bowl for summer spritzes, vegetables can also be a fantastic ingredient to include in a warmer-weather drink. Last summer saw the rise of the ‘tomato girl summer’ trend and its a flavour profile that will never tire when it comes to summer drinks. Missaglia suggests tomato water and strawberry for a combination of sweet and savoury. For a pop of colour, Nellis recommends trying beetroot, a flavour that gives a subdued sweetness. Pair with high acid ingredients, like yuzu, and a clear botanical-based spirit.
Drinks should be served with lots of ice and use large ice cubes.
When serving up your newly fashioned cocktail, there is one simple priority our experts agreed on that takes your drinks to bar-quality instantly. Ice. And lots of it. Choose large cubes, both visually aesthetic, and melt more slowly, meaning your drink will stay cooler for longer and dilute slowly.
Setting the Table
With sausages sizzling, burgers flipping and guests knocking back the cocktails, it's time to turn your attention to the seating arrangements. While you may opt for a standing affair, hosting a sit-down meal can be a fantastic way to bask in the summer sun whilst enjoying a scrumptious selection of food.
RH's Catalina collection.
If you’re looking for furniture that offers comfort and style, try RH’s new outdoor collections for your next summer hosting. Made from all-weather materials, perfect for combatting the eventual summer rain when it arrives, their six collections provide impactful seating that will stand out to guests. Try their Catalina collection, recalling neoclassical English garden furniture, or bring a touch of the Mediterranean to your gathering with their Klismos collection, a modern interpretation of 5th-century Greek design.
Emma J Shipley's exotic prints.
Summer prints can often follow similar motifs – Sicilian lemons, olive groves, strawberry fields. But if you’re serving up a Strawberry and Black Pepper aperitif, maybe a more unusual pattern might suit better. Inspired by her travels abroad, Emma J Shipley has released a selection of bold and intriguing patterns for both indoor and outdoor use. Use the fabric for outdoor cushions, table placemats of even an intriguing bunting to line your garden walls.
When I’m thinking about hosting, there really is only one set of cookware I turn to time and time again: Le Creuset. The premium French cast-iron dishes are a definitive need when it comes to hosting in style. The brand offers a full BBQ outdoor range, including cast-iron skillets for sizzling meats on the barbecue and stainless steel tools to accompany your time on the grill. The Le Creuset Stoneware Heritage Fish Baker is also perfect for roasting or steaming fish (although it can be used on the barbecue too) and makes a stunning centre piece for the table. Their latest colour range, Blue Riviera, brings a touch of the Mediterranean to your table.
A few subtle pieces are always welcome on a tablescape. These Oka Fenoglio dinner plates are the perfect addition. Handmade in Italy and crafted with Tuscan stoneware, the pomegranate-shaped plates are sure to bring a sophisticated elegance, while still being a quirky piece with a bit of character. Introducing a bold touch of colour is also a great way to lift a table setting without it feeling overdone and these gorgeous Murano glasses are a must. Handcrafted on the Venetian island of Murano using a traditional ‘a canna’ technique, these wine glasses come in a range of vibrant hues to match any summer party colour scheme. My pick has to be the pink and gold, adding just a hint of sparkle to any summer tablescape
Recipe Spotlights
To give you that extra helping hand, we've asked the best mixologists around to share an exclusive recipe for your next event.
Luca Missaglia, Managing Partner at Amaro Santoni's Santoni & rhubarb Spritz.
- 50ml Amaro Santoni
- 25ml rhubarb cordial
- Top with Prosecco
Build over ice in a wine glass, gently stir, and garnish with a slice of orange and a thin ribbon of rhubarb.
Luca Manni, Bar Manager at Giacosa's non-alcoholic clear tomato highball:
- 80 ml clarified tomato water
- 10 ml lemon juice
- 2 drops of saline solution
- Soda water
- Basil
Pietro Collina, Bar Director, Theslaff Group, combines two classics with the Aperol Caipirinha:
- 50ml Aperol
- 20ml Fresh Lime Juice
- 15ml Simple Syrup
- 3 Fresh Lime Wedges (for muddling)
Articles may contain affiliate links; all selections are independent and at no additional cost to you.
