Eight questions
The Long Table Host
Your instinct is generosity: one long table, food in the middle, everyone serving each other, the evening running four hours because nobody wants to be the first to leave. You care more about the light and the shape of the table than about the plating.
Editor’s tip: Level ground, weighted linen and two candles a metre. Put one shared centrepiece at the heart of the menu and let family service save you two waiters.
- FormatGarden Long Table
- MenuThe Tuscan Long Lunch
- ChefThe Fire and Grill Chef
- MarketsTuscany, Ibiza
Your evening
Where to start
Format
One table, eighteen people, no wallsGarden Long Table
The format everyone photographs: one long table, family service, a fire or a grill and a dessert that does not mind waiting.
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Menu
Four hours, one table, no hurryThe Tuscan Long Lunch
Antipasti that stay on the table, a pasta course carried out in two big bowls, bistecca from the fire, and a fruit dessert at four in the afternoon..
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Chef profile
Embers, smoke, one hour of heatThe Fire and Grill Chef
Cooking over wood for twenty people outdoors: a fish, a shoulder, vegetables in the embers, flatbread made in front of the guests..
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