“It’s about creating an experience that feels connected to the environment rather than simply moving the dining room outdoors,” says Miles Tuddenham, co-founder and general manager at Roam restaurant in Devon. “Whether it’s herbs picked moments before service or ingredients that reflect the local landscape, guests appreciate feeling a genuine connection between what’s on the plate and where they’re eating.”

“Courgettes, fresh peas and broad beans – when you’re sat outside surrounded by greenery you feel compelled to eat all of the good green vegetables, too,” says Nathan Cornwell, chef director at The Woodcote. “Fish-wise, lobster is amazing, or line-caught sea bass and sardines, which are slowly coming in.”

“Fresh produce is one of our favourite styling tools as they introduce colour, shape and a natural element to our tables,” say Annika Knowles and Akilah Brown, the founders of styling studio Kika Kreates.

“Decorative pieces become much more impactful when they are displayed at different levels,” Knowles and Brown say. “A simple trick we love is placing small blocks underneath the table linen to subtly raise certain pieces, giving them more presence. And the tablecloth shouldn’t just sit flat. Gather it, ruche it or let it drape naturally over the edge.”

“This should feel like an outdoor dinner party rather than a casual picnic set-up,” Knowles and Brown say. “Do ceramic plates, metal cutlery and refined glassware. And layering cushions and throws, padded seating or rugs are a way to make guests feel relaxed and at ease.”

“Buy a meat probe and google your temps,” says Michael Bagnall, chef co-owner of Italian restaurant Auguste in London. “Always undercook your meat and rest in something sexy like butter with aromatics or high above the grill where the fat drips onto the coals and produces a gorgeous smoke, although not too close that it keeps cooking.”

“We make ours in a cubo (cube) for consistency and efficiency, but you can just dice the meat and skewer it,” Bagnall says. “Always focus on the fat-to-meat ratio – 25 per cent fat to meat is a good rule of thumb. The best thing you can do is go to a good butcher and talk to them. Apart from that, keep your grill and coals raging hot, soak your skewers in water so they don’t burn and take time constructing the skewers so that the fats spread evenly.”

“Keep it very fresh, simple and tangy: grilled jumbo prawns marinated in Basra spices, mild curry, chillies and turmeric, charred on the grill, then soaked in amba juices, which is an Iraqi mango pickle,” says Farsin Rabiee, co-owner of Logma.

“We’d serve them with extra amba on the side and a big sabzi khordan platter – generous amounts of basil, tarragon, mint, spring onions, soaked walnuts, radishes and olives, all drizzled with our Dauno Puglia olive oil, sprinkled with Maldon salt and nigella seeds. Serve it all with fresh samoo or barbari bread – the best way to enjoy these is to make a logma (‘perfect bite’) with the herbs, the prawns and the amba, then dip it back into the prawn and amba juices again.”

“I personally take inspiration from French and Italian cooking, where food is deeply rooted in family-style dining and large-batch cookery,” Tuddenham says. “Those cuisines celebrate simple, high-quality ingredients cooked with care, allowing the focus to stay on spending time together rather than overcomplicating the meal. A classic cassoulet is a perfect example.”

“The whole point is for everything to be shared, passed around and a bit messy,” Rabiee says. “Just bread, hands and everyone making a logma out of whatever is in front of them.”

“Within a relatively small part of the world, you find everything from the Black Sea coast of Ukraine to the mountains of Armenia and the vineyards of Slovenia, Croatia, Hungary and Slovakia,” says Dimitri Komarov, bar manager at Notting Hill wine bar Sova. “Alongside that comes a wealth of native grape varieties that many people in the UK are still discovering.

“Many of the producers we work with are family-run wineries making wines with a strong sense of place and identity. They often feel less predictable than more familiar regions and are made with food, conversation and sharing in mind.”

We’ve asked the team at Sova to pick four wines for the ideal alfresco gathering.

Kolonist Bisser Brut from Ukraine

“Crisp, bright and refreshing, the kind of wine that immediately puts people in a good mood and gets the vibe started.”

Uroš Klabjan Malvasia from Slovenia

“It has plenty of character without being demanding, with citrus, herbs and a gentle texture that works beautifully with lighter summer food options.”

Erdevik Roza Nostra from Serbia

“It’s quite dry, fresh and packed with red berry fruit – exactly what you’d want to drink on a warm afternoon.”

Frigyes Bott Kékfrankos from Slovakia

“Served slightly chilled, it’s light, full of sour cherry and spice – one of those reds that disappears surprisingly quickly when shared with friends outdoors.”

“A light refreshing spritz where the sherry dries out the sweet elderflower and a hint of anise cuts through the bubbles.”

“It’s important to look like you’ve made an effort, while keeping practicality in mind,” says Kit Swann, Fashion Editor at MR PORTER. “If the weather is on your side, you’ll want to avoid anything too restrictive – a linen shirt is the perfect choice.

“Go for something colourful or patterned during the day and switch to a darker, plainer style for the evening. Pair it with pleated, wide-leg trousers for a smart look that remains cool and comfortable. Finish with a soft leather loafer that’s easy to wear all day, whether you’re greeting guests or topping up drinks.”