Rosie Kellett’s guide to summer entertaining

When Rosie Kellett started documenting cooking for her communal warehouse-residing housemates on Instagram in 2023, she didn’t expect her following to jump from 10,000 to 100,000 in the space of a week. Now boasting more than 300,000 followers and an award-winning newsletter, she’s just released her first cookbook: In For Dinner, which provides 101 deliciously seasonal, low-effort, high-reward recipes for every budget (and has already made its way onto the Sunday Times Bestsellers list!). We managed to steal a few moments of her time to learn about her tips and tricks for hosting the perfect summer dinner party. So fill up your wine glass, kick off your shoes, and tuck in…

Making a plan

“There are a few things that I always consider before planning a night of delicious food: who is coming, what are their dietary requirements and how can I build a menu that caters to everyone without it being stressful, what’s the weather saying and which seasonal ingredients can I use depending on the size of the group? I decide on either big sharing platters to eat family style or smaller plated dishes.”

Choosing a menu

“I believe that you should never attempt a new recipe when you have people coming round for dinner. Make something you are super confident and comfortable with so you can relax and enjoy your friends’ company, rather than stressing over the hob. Big, one-pot dishes like my Confit Chickpea & Tomato Stew are great as they can slow cook in the oven for hours,­ so all you have to do is serve it up when everyone arrives.

“If you have a few dietary requirements or allergies to cater to, it’s better to make a meal that is safe for everyone rather than making four different versions of the same thing. I have a whole hosting cheat sheet in my book with lots of tips and tricks!

“I like to start with a base meal that everyone can eat, and then have optional additions on the table for those who eat meat, fish or dairy. I think it’s really lovely to be able to just make a meal that everyone can eat, rather than something different or special for the person with allergies. Not only does this feel more inclusive, but it’s less work for you too! There’s a chart at the back of my cookbook which highlights every recipe that can be made gluten free, vegan, vegetarian and pescatarian.”

Sun’s out…

“Ripe tomatoes are the culinary highlight of my summer every year, and I like to eat them as much as I can. You can’t go far wrong with a very good panzanella salad, in my opinion, but I also have a recipe in my book called the Summer Feast which is basically a collection of my favourite dishes to serve at the height of summer, taking seasonal produce and serving it very simply so the ingredients can shine.

“I tend to cook less in summer, and it’s good to go for fresher dishes that can be whipped up quickly or prepared in advance, then brought up to room temperature on the day. Big bean salads, potato salad, cold noodle dishes and grilled marinated veg are favourites!”

Arrivés!

“A lot of my friends love to cook, so I tend to give them a little job when they arrive so that we can catch up as I make the finishing touches to the food. Hosting this way, making it more of a group activity, is so much more fun than locking yourself away in the kitchen to do it all on your own and I think it makes the whole vibe more relaxed.

“I always say that the best thing you can bring as a guest to dinner is a good bottle of olive oil ­– I get through so much of it in my kitchen and frankly value it above wine.”

Vibes aplenty

“To set the atmosphere, it’s all about the simple things for me: a few flowers in a jam jar, a lit candle and Aretha Franklin playing in the background. My hosting philosophy is that if the host is relaxed, the
guests will be too and you set the tone of the night with your energy. Delicious food is possible on any budget and the key to a good life always boils down to sharing. The more we share, in every corner of our lives, the happier we will be. If I had to choose between cooking for myself or cooking pasta for 10, I would always choose the latter. I get so much joy out of nourishing the people I love with food.”

Words from the wise

“When hosting, the best thing you can do is ask for help. No one is an island, and the more hands the better. You can pull together a very special and magical evening on a budget, and you don’t need heaps of money to have a good time, just a little bit of vision and creativity.”