What better way to welcome spring than an intimate dinner with friends.

For me, the flower that has always announced “Spring is here!” has been the daffodil.  So looking no further than that ,with several varieties and two different containers, a parade down the center of the table was a simple but abundant gesture that could be adopted by anyone without generating any flower arranging angst.

While I selected from a number of available varieties, I would have been happy with just one.  But grateful for the choices that I had…. Who could resist?

We had cocktails in the living room before dinner.  For that room I decided to have a bouquet that represented spring in all its explosive glory – more daffodils – ranunculus, oriental poppies, viburnum and roses.

Across the landing in the library, in a palette I love and use very often, was a vase of oriental poppies, ranunculus, roses and tulips in shades of butter yellow, apricot, soft melons and spring greens.

A menu that began with minted pea soup and finished with an apricot soufflé was an evening that ended in the garden on an unseasonably warm night.

Several different styles that coordinate with your china, or just your preferred colors -  if your china is all white.

The simple gesture of a linen cocktail napkin can set the tone for the evening.  I started collecting linens as a teenager because  my mother and grandmother both embroidered.  Then I started buying them at antique shows and flea markets.  I am still buying them and having them made for special events.  Simple things can become your signature, and they are such an easy way to have fun in entertaining.

I have piles with my own initials and some with beautiful hand-stitched monograms that I bought because they are decorative and the linen quality was superb.  Have a basket or tray with a tidy stack, and an obvious receptacle for soiled linens.

Remember that tablesetting is an opportunity – to decorate every day.  With each course, I used a different floral china pattern, each announcing the arrival of spring.

Everybody loved the Apricot Soufflé…I thought it might be a recipe worth sharing….

Photography by Charlotte Moss.

Flowers by Zézé.