Em the Nutritionist's Guide to Hosting
Words by
Izzy Schaw Miller
9th October 2026
Emily English, a.k.a. Em the Nutritionist, routinely schools her millions of fans on how to eat well. This week, she turns her attention to hosting and shares her tried-and-true tips.
Emily English a.k.a. Em the Nutritionist. ©Orion.
I love the ritual of it all, planning the menu, setting the table, choosing the drinks, even the prep beforehand. I get a lot of pleasure from creating an evening that feels thoughtful and generous. Feeding people is definitely one of my love languages.
Is there anything you do to stay relaxed and present while hosting?
I have one rule: never make something for the first time when you have people coming over. I also do as much as possible in advance. The aim is that by the time the doorbell goes, the work is essentially done and I can actually be part of the evening.
A dirty negroni served with olives. ©Campari.
What are your tips for setting the atmosphere?
Lighting first, always low, with plenty of candles. Then music and the flow of the evening. I think having a drink in someone’s hand within a few minutes of arriving is essential, ideally with something salty alongside it. That first moment should feel effortless.
What does your ideal dinner party at home look like?
Four to six people feels perfect, intimate enough that everyone is part of the same conversation. I’d have drinks on arrival always; my husband always has pre-batched Campari Negronis ready with some easy, picky snacks that people will feel comfortable picking at whilst talking. Nothing that will be sticking into teeth! Then we move to the table for dinner and stay there for hours. I love the power of a dining table, we have had dinner parties that last for 5-6 hours that feel like 2. I have to say, though, I actually love starting at lunch time. It feels wonderfully indulgent, but everyone can still be home and in bed by nine.
Portrait of Emily English. ©Ola O Smit.
What’s your go-to welcome drink this autumn?
A Campari Negroni. It feels timeless and properly autumnal. If I want something a little lighter, a Campari soda with an olive.
Favourite nibbles to serve?
Salmon blinis, gildas, or charcuterie with really good crisps. I like snacks that feel generous but unfussy, salty, delicious and made for having with a drink. I tend to lean towards those Mediterranean-inspired flavours, which work really well alongside a Campari cocktail.
Dirty and spicy negroni serve. ©Campari.
What’s something you want to cook when hosting this autumn, and why?
My pies have become quite famous amongst my friends. There is something very luxurious about a proper pie in autumn, comforting but still special. My favourite is my cacio e pepe chicken pie, served with buttery seasonal vegetables.
If you only had two hours to prepare, what would you focus on?
I’d simplify everything. A beautiful one-pot dish or a big bowl of pasta in the middle of the table always works. I’m also completely in favour of knowing where to take a shortcut.
Emily English is a qualified nutritionist and Sunday Times Bestseller. ©Ola O Smit.
What’s on the playlist?
Soft, slightly sultry background jazz. I love the kind of music they play at LPM: elegant, atmospheric, but never so present that it competes with the conversation.
What do you see as a guest faux pas?
Not thanking the host, or failing to say something kind about the food. Even if dinner has gone completely wrong, find something to compliment. Hosting takes effort and good guests acknowledge that.
Campari's new dirty and spicy negroni. ©Campari.
Who are your three dream dinner guests, dead or alive?
Nigella Lawson, Rosie Huntington-Whiteley and my husband. I think that would be a very chic, very fun table.
What does luxury mean to you?
Effortless elegance, thoughtfulness and joy. I don’t think luxury is necessarily about excess. It is when something feels beautifully considered without feeling overdone.
