A topic that isn’t often raised is how to burn scented candles for the dinner table.
On the face of it, it seems like a poor idea. We may enjoy rose-flavoured chocolates and lavender nougat as an after dinner treat, but one wouldn’t want to smell flowers while eating a turkey!
This is a conundrum for people who love to throw dinner parties in the chillier months, when the thought of toiling away in a warm kitchen is most appealing. The best time to show off a beautiful scented candle is when you have guests over. It’s flattering when your guests’ first remarks are about how good your house always smells!
After a matter of some experimentation, I did manage to find a solution. It seems obvious now, but for me, it was a revelation to be had: fruit. For the holiday season, Rubus proved to be a saving grace. The scent of blackberries and bay perfectly complement a savoury meal and tart, fruity desserts. I found it to be a big hit. It both whets your guests’ appetites and enhances the natural flavours of your dinner!
Another potential fragrance for your autumn dinner parties is British Expedition. The scent of herbs and ginger pairs well with starchy foods, like pasta or potatoes. These comfort foods are some of my favourite to cook when the weather is chilly. I’m glad they give me another excuse to burn British Expedition!
British Expedition even has the added benefit of being refreshing after your meal, clearing out the lingering aroma of food. I find it particularly enhances the experience of an after-dinner digestif.
So this autumn, why not experiment a little? Both Rubus and British Expedition are powerful and beautiful candles, so start by placing them on the far side of the room. Depending on how well they pair with what you eat, the candles could even migrate to the table itself!
