Bronson van Wyck, internationally renowned event planner and author of Born To Party, Forced To Work, thinks that even when you’re not planning a party, it pays to be prepared.

“Ensure your liquor cabinet is stocked to serve impromptu guests,” he says. “Bonus points for stocking fresh fruits or herbs to garnish cocktails. Always keep a bag or two of kettle-cooked potato chips on hand – caviar and crème fraiche make it even better.”

“The best parties are the ones where you walk away from it with interesting connections and someone you secretly want to be your new best mate,” say Joshua Bratt and Jake Norman, London-based party starter duo known as Close Ties. “Throw in a wild card – who most people don’t know – who you know can hold their own. If you have liabilities in your midst, make sure there is some food available throughout the party so people can fill up and hold it together all night.”

If the people are what make a party, then it follows to envision yours as a microcosm of a small and perfectly functioning society. “Every time you organise an event, you’re creating a community from scratch,” says the educator, socialite, star of Netflix’s Mind Your Manners and author of the book of the same name Sara Jane Ho. “Especially if people are meeting for the first time. How quickly are you able to create this community in which everyone feels a sense of belonging and has a great time? This is what etiquette is really about.”

“Making a big batch of punch for when people first arrive is a great way to ease people into a space,” Bratt and Norman say. “Don’t be afraid of a net loss investment to get the party going – giving people a drink when they first arrive is a nice touch of hospitality and makes a talking point for anyone who doesn’t know each other.”

Next, consider your space. Anna Singleton, owner of event styling service The Table Edit, advocates a subtly themed approach. “I always think it’s best to lean into whatever food you’re serving to give guidance for serveware and how to dress the space,” she says. “For example, if doing a relaxed Mediterranean or Middle Eastern spread, then I’d suggest using lots of contrasting textures of warm, rustic ceramics, olive wood boards, recycled glassware and linens in tones of green or earthy pinks.”

“Placing mismatched serving dishes in the centre of the table only adds to the tablescape and as a host, it means you get to enjoy the party, too,” says Paddy Maynard, co-owner of Oxmoor Farm and organiser of Wild Feasts.

Agostino Perrone, the director of mixology of The Connaught and author of the recently released The Connaught Bar Book, encourages us to pay proper attention to the bar. “A little care for décor, starting from your serving station with tools and glassware, always goes a long way.”

“When your bar set up is ready, make sure it is not directly under the sun or a strong light,” says Giorgio Bargiani, assistant director of mixology of The Connaught. “A cool environment is always your cocktail’s best companion. Curate your selection of vessels such as carafes and glassware. Must-have tools are a mixing glass, a bar spoon and a strainer.”

“Keeping things simple, but still creative, while using the best of what’s in its seasonal prime makes for the best dinner party food from experience,” Maynard says. “Think heritage carrots on a bed of whipped ricotta, garnished with parsley and chopped walnuts, or ripe tomatoes with creamy burrata and pesto.”

"It’s more communal, more generous – and just feels like the right vibe for the season,” says Dom Taylor, chef and founder of newly opened Marvee’s Food Shop. “Sharing plates create flow and conversation, but the key is portioning – make it generous so no one’s left scraping the bowl. Individual plates can look refined, but they tend to slow service and break the rhythm of a party.”

“These are a staple at any summer gathering I host – sticky, spicy-sweet and addictive,” Taylor says. “Marinate chicken wings in celery salt, ground coriander, pimento, garlic, thyme, ginger and lime juice and zest. Grill over BBQ flames. Glaze with a mix of plantain jam, scotch bonnet, dark rum and a splash of soy. Garnish with spring onion and serve with lime wedges.”

“There’s a drink for every occasion, so make sure your cocktails reflect the mood of the night and of your crowd,” Perrone says. “Another key rule is to play with seasonal ingredients and find your signature flavour to impress your guests.”

“Wine sets the tone – chilled rosé, something crisp and white – but cocktails bring the fun,” Taylor says. “If you’re serving spiced or grilled meats, go for fruity cocktails or wines with acidity. They’ll cut through the richness. And always batch your cocktails ahead of time. Big jugs or dispensers make it easy for guests to help themselves and keep the vibe flowing.”

Want to make a real impression? Ice out your menu. “Serving things on ice looks incredibly chic,” says Rosie MacKean, the chef and author of Good Time Cooking. “Buy a few extra bags for your crudités, prawns and cocktail sauce, bundles of leafy radishes, and even the sliced citrus for the bar.”

On the food front, “if you dress each plate with a viola or a marigold, you’ll have the whole party in awe,” Maynard says.

“The most important elements of a party are always music and booze,” Singleton says. “Make sure your music system is loud enough and you’ve thought about the atmosphere you want to create. I often have a lot of Latin music playing in the summer as it’s relaxed enough for daytime barbecues, but still fun, so people get in the party mood.”

If you’re hiring a DJ, “you need someone who is able to play to the crowd,” say Bratt and Norman. “House music is timeless and has a variety of styles that can blend well together. Also, vocal edits and cheeky remixes of well-known songs always pop off.”

For a guaranteed vibe all day or night, keep things moving. “Always apply the 20-minute rule,” Van Wyck says. “Every 20 minutes or so, make sure there’s something new added to the mix. Change the music, send out a round of shots, pass out sparklers or s’mores kits for the bonfire.”

To finish off your spread, go out with a bang. “XXL desserts are very popular at the moment,” Singleton says. “Huge cheesecakes or meringues. Or, if you’re wanting to make this a moment, arranging lots of smaller ones in a long line on a long board and having a couple of people carry it over to the table will add a bit of drama to the evening.”

You can have all the best-laid plans in the world, but if you’re stressed out, everyone will have a bad time. “Ultimately, the most important tip to host a great party is to be a great host,” Perrone says. “This means forethinking about those details that will allow you to spend time with your guests and enjoy the moment.”