Sian Redgrave on Setting (and Scenting) Her Holiday Table
January 1 | 5 minute read
Words by Arabella Roden
Originally published on | November 14
A self-described “jack of all trades”, Redgrave intertwines her background in design and fashion with her passion for food, working with the likes of InStyle, Le Creuset and Four Pillars Gin.
Behind the scenes, she has another passion: fragrance.
“I have always thought to myself that if I hadn’t gone down a career path in food, I would have loved to become a ‘nose’ and create fragrances,” she tells The MECCA Memo.
“The two are so intrinsic to one another, having the ability to transport people to past times, places and emotions.”
For Redgrave, creating the perfect Sofia Coppola-worthy holiday table begins with the ambiance – setting the mood with scent.
“Fragrance is imperative for me when entertaining,” she explains. “The first thing guests will take notice of – even if they don’t realise it – is a beautiful scent coming from the front door.
“It sets the scene and I truly believe a memorable dinner party is one that captures all of the senses.”
For the festive season, Redgrave turns to Diptyque candles, which “embody sophistication, storytelling and effortlessness”: “I love the combination of Sapin – a festive scent of pine, cedar and resin that takes me back to childhood, when I would always decorate a real Christmas tree with my aunt – burnt in unison with Santal, my favourite subtly woody spicy fragrance.
“Together, these captivate guests and create a warm, velvety scene for the party's proceedings.”
“A candle burning when guests are over always makes you feel far more put together than you may be,” she adds.
Redgrave advises dotting scented candles around the house, rather than directly on the dinner table – though tapered candles can be added to give your ‘tablescape’ much-needed height. Of course, the menu is also of primary importance.
“I’m unashamedly always thinking about food,” Redgrave admits. “The dishes I'm going to cook generally give me inspiration through their ingredients, history, or flavour for how I’m going to style the table. I think it's important for there to be cohesion.
“If the menu is light, keep the styling light – full of glassware and fresh florals. If the menu is opulent and French, steer towards silverware, moody fruit like black grapes and long, tapered candles.”
“A candle burning when guests are over always makes you feel far more put together than you may be,” she adds.
Redgrave advises dotting scented candles around the house, rather than directly on the dinner table – though tapered candles can be added to give your ‘tablescape’ much-needed height. Of course, the menu is also of primary importance.
“I’m unashamedly always thinking about food,” Redgrave admits. “The dishes I'm going to cook generally give me inspiration through their ingredients, history, or flavour for how I’m going to style the table. I think it's important for there to be cohesion.
“If the menu is light, keep the styling light – full of glassware and fresh florals. If the menu is opulent and French, steer towards silverware, moody fruit like black grapes and long, tapered candles.”
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