When it comes to events, it’s the people behind the scenes who ensure that everything runs smoothly. Chef and food stylist Imogen Kwok is such a person. She’s responsible for feeding the fickle fashion folk in a multitude of ways: nutritiously, tastefully and aesthetically. A mammoth task for some but not for the Michelin star-trained multi-hyphenate, who counts brands such as Miu Miu, Bulgari and Chanel among her clients, all relying on her artfully displayed food installations for their events.

‘Obviously the food has to taste good, but I’m a tactile person and there’s a lot of consideration that goes into the presentation, how you experience it – not just on the plate but when you arrive at the table. You have to have a reveal moment,’ she tells Grazia. Her work is meticulous and while her essential chef’s kit might include pliers, tweezers, and brushes, these days it’s all about being ‘perfectly imperfect’, she says. ‘However, I’ve retained a lot of my foundation, which is very precise.’

Another lesson she’s learned from working in a restaurant environment is how to make your guests feel special. ‘When guests come to your house, try to remember the little things that you know about them, whether it’s their favourite drink or even a dietary requirement or an allergy that they have. Make them feel like you thought about them in advance,’ she explains.

When it comes to hosting, it’s about taste but also about presentation, Kwok suggests, even if you’re keeping things simple. ‘Make sure that things are abundant. You want to be welcoming, you’re having people in your house and don’t want it to seem like you’re not being generous. Always have fresh flowers and make sure the lighting is perfect – candlelight or lights you can dim. There’s nothing worse than walking into a room and the light is so bright that everyone’s skin looks bad.

‘You don’t have to spend a lot of money or cook something crazy luxurious, either. You can make a beautiful pasta dish as long as you put the effort into doing that. And always have napkins,’ she says. For serial takeaway orderers, she has another piece of advice: ‘It has to be re-plated. I’d never eat out of a pizza box or a container. And it’s nice to still make your own side condiments, dished up in little ceramic bowls on the table, whether that’s mustard, soy sauce or a salsa verde. I like when people add bits to their food. I’m not precious. You want salt? Add salt. You want chilli pepper? Add chilli pepper. It makes a difference.’

Contrary to popular belief, those in the fashion world crave nothing more than a heavy load of carbs, great butter and even better pudding. Cue the success of Hands London, a duo bringing real savour – and flavour – to the table. ‘We love carbs and sugar,’ quips Charlotte Forsyth Wastell, one half of the duo behind the brand. Her business partner, Sofie Thompson, agrees. ‘We both like big, carby food, so we’ll always have some sort of amazing bread and lots of butter.’

Having both worked at major fashion retailers before pivoting into the art of hospitality around two and a half years ago, they’ve had their fair share of evening events that left them dissatisfied and, well, hungry. Since then, their Henry VIII-style tablescapes – fresh produce often plays a central role in their ‘foodstallations’ – have become synonymous with get-togethers that no one leaves with an empty stomach, whether that’s a breakfast hosted for Ferragamo or a dinner for Nanushka. ‘There’s also always something that feels like a centrepiece, such as a great pie or a fish – something with impact,’ says Thompson. Tasting menu devotees needn’t apply, as ‘the food that we offer is very hearty, it’s abundant and it’s really delicious. It’s arancinis and profiteroles – it’s celebratory and retro.’

The duo’s signature style, featuring chrome tableware and plain tablecloths, has a defiant dose of ’80s dinner party to it, which is where it all began. ‘We were both reading a lot of ’80s cookbooks at the time – we wanted it to feel fun and playful but also something that people could photograph and keep as those memorable food moments.’ The surefire markers for a successful spread? ‘One full table with lots of big dishes, lots of silverware, candelabras and something that feels quite Renaissance. We usually expand on that with lots of decorative fruits and seasonal produce as props, rather than fabrics. It doesn’t have to cost a lot and we end up making lots of jams, syrups or sauces with them afterwards.’

You may have not heard of Kirthanaa Naidu yet, but you will have definitely come across her pandan cheesecake, which sent the 29-year-old stratospheric in the blink of an eye during the pandemic when the image of the bright green dessert went viral. ‘Before lockdown, I’d never set a table or owned much homeware,’ she laughs. ‘But I was always cooking and hosting supper clubs. Then the pandan cheesecake is what I became known for and, within five months, I had a pop-up with a restaurant in Notting Hill.’

Back then, this was all new territory for the Malaysian-Indian food stylist and cook. Working as part of the events team of Amnesty International before being furloughed, she made use of her time by preparing banquets at home for her flatmates. Fast forward to 2025 and Naidu has made a career of something that she only toyed with to keep herself busy and optimistic during a difficult time. She now gets hired to bring her idiosyncratic vision to the tables of brands such as Diptyque, On and Simone Rocha, and has even hosted a supper club for Dua Lipa in her home. Those lucky enough to have attended one of her dinners will attest that her style of hosting is a far cry from a sterile fine-dining experience.

‘I want people to feel comfortable. The table can’t be overly done, it takes away the magic and the realness from it. I want food to be passed around, that’s why I always do sharing platters. In a Malaysian-Indian household you don’t ever just get your own plate of anything – you always have five to six different dishes. It sparks conversation, creates community and feels more homely. And you can always go for seconds.’

Her tablescapes are as intuitive as her choice of menu. ‘The cooking came first and setting the table happened around that. I like to create a warm, inviting space with loads of flowers. I definitely always have linen on the table – it doesn’t feel the same without it and can really transform what you’re trying to create.’ The takeaway? Never underestimate the power of a fresh white tablecloth or plain white plates, she says. When it comes to her signature dish (bar mouthwatering desserts), she doesn’t need to think too hard. ‘Curry develops flavour over a few days, so it’s one of those things that you can prepare even two days in advance and have it ready for when the guests arrive.’ And what makes a good guest? ‘Always arrive with a nice drink.’