Destinations: Four Seasons Hotel London at Park Lane

Gathering with loved ones is the best part of the holiday season. If you’re thinking about hosting a holiday party for the first time or if you’re seeking new inspiration for your annual fête, the experts at Four Seasons are here to help. From inventive holiday cocktails and party-planning advice to the recipe for a Michelin-starred dish and the perfect playlist, we’ve compiled a holiday party planning checklist with everything you need for an unforgettable celebration.

“Holiday parties are a time to come together and reconnect with friends and family, near and from afar,” says JoAnn Freberg, Director of Catering and Conference Services at Four Seasons Resort O‘ahu at Ko Olina. “We share meaningful traditions and family recipes; we celebrate togetherness; and we make memories across generations.”

While in the planning stage, Freberg recommends keeping three words in mind: comfortable, entertained, engaged. This is how you want your guests to feel throughout the event. Plan a menu that includes a variety of traditional favourites, perhaps using family recipes for a personal touch. Small-plate grazing stations are a fun way to share fresh vegetables and fruits, cheeses and charcuterie, or bite-size pastries and treats. Freberg also suggests planning an activity that fosters a sense of belonging and unity, especially if you have new friends or family members joining this year. “And don’t forget the kids,” notes Freberg. Incorporate holiday crafting, storytelling or singing of songs to keep young guests – and their parents – happy and engaged.

Since this is a busy time of year, Freberg highly recommends sending out invitations as soon as you know the date that works for you. The general guideline is to send invitations anywhere from four to eight weeks before the event, but you know your friends and family best, so plan accordingly to increase your chances of better attendance. And if you decide to host your party at a venue as opposed to your home, Freberg has one tried-and-true piece of advice: Book as early as you can.

Ultimately, the goal of a holiday party is to celebrate being together, so no matter where you host, keep formalities to a minimum, greet your guests warmly, cue up the music and let the festive atmosphere you’ve created do the rest.

The perfect drink menu can set the tone for your event. Should you go fun and festive? Or elegant and traditional? For Michele Lombardi, Head Mixologist at Bar Antoine at Four Seasons Hotel London at Park Lane, it’s a little of both. “I really like taking a classic cocktail recipe, such as a traditional Negroni cocktail, and heating things up with a festive twist,” he says. For a crowd-pleasing holiday party beverage, Lombardi recommends a twist on traditional mulled wine, adding gin, vermouth and Campari for a little extra kick. “It’s toasty and spiced with a red wine base, cinnamon and all the usual ingredients. This is best made in a batch – enough for a crowd or a couple of rounds.” (See Lombardi’s mulled wine recipe in the image gallery above.)

For Federico Balzarini, Beverage Manager at ARGO at Four Seasons Hotel Hong Kong, the name of the game is champagne. “The French 75 is a delightful combination of citrus, gin and champagne. It’s perfect as a pre-dinner drink as well as a palate cleanser,” he says. To make it, mix your favourite gin, fresh lemon juice and some sugar, and then top it off with your favourite champagne. “What’s not to like about it?” (See Balzarini’s French 75 recipe above.)

Come New Year’s Eve, Balzarini loves to celebrate with a glass of Dom Pérignon at ARGO. “There’s something special about the bubbly elegance that captures the festive spirit,” he says. “[I like to open] a bottle to toast to new beginnings!” And he’s right – few drinks immediately say “celebration” quite like a bottle of champagne.

But the best drink menus don’t just include alcohol. “One of the best drinks for the festive season is our White Forest cocktail that we serve at Bar Antoine,” says Lombardi. “It’s a non-alcoholic concoction made of Everleaf Forest non-alcoholic bittersweet aperitif, fresh apple juice, maple syrup, coconut powder and microplaned clementine peel. Served cold or hot, the flavours are bold and give the feeling of enjoying a real cocktail.” (See Lombardi’s White Forest recipe above.)

Food has a special way of creating memories, especially when you share it with others. One of Freberg’s top holiday party planning tips includes incorporating traditional dishes with family recipes into your menu. While no two families are exactly alike, the love we pour into the dishes we serve feels universal. This is where your party can really shine, whether it’s through a curated selection of dishes or a hero dish that everyone will remember for years to come.

For Chef Suwattana Boonyarattananusorn, Thai Chef Instructor and the key figure behind the success of Rim Tai Kitchen cooking academy at Four Seasons Resort Chiang Mai, that dish is khao soi.

“Khao soi holds a special place in my heart, not just as a dish, but as a symbol of family gatherings and cherished memories,” says Boonyarattananusorn, affectionately known as Chef Tor. This northern Thai classic, with its rich, aromatic curry and crispy egg noodles, has always been a favourite at his family table.

“To me, making khao soi is a labor of love,” he explains. “The complexity of the dish requires time and dedication, from preparing the specific chilli paste to crafting homemade noodles and simmering the perfect soup. It’s a dish that brings the family together, not just at the table but in the kitchen as well. Cooking khao soi becomes an experience where everyone can bond, have fun and laugh, turning the preparation into a cherished family ritual.”

For Chef Tor, khao soi is more than just food; it’s a reminder of home. It’s a dish that sparks conversations and creates connections. Whether he’s sharing it with family or serving it to guests, khao soi is his go-to dish for bringing people closer, making it the perfect choice for any family gathering.

If you don’t have a go-to family dish, why not borrow one from Michelin-distinguished chef Christian Le Squer? His award-winning signature sea bass with buttermilk and caviar is one of the bestsellers at his three-Michelin-starred restaurant Le Cinq at Four Seasons Hotel George V, Paris and will undoubtedly become the centrepiece of your festive dinner. Inspired by Le Squer’s childhood in Brittany, France, this dish is elegant and sophisticated, slightly acidic and salty, and will leave a lasting impression on your guests. (See Le Squer’s sea bass recipe in the image gallery above.)

You’ve selected the drinks and the food – now where will you put it all? “Your holiday table setting is where your décor theme takes a personal and more customized turn, allowing you the opportunity to really make your guests feel like they’re immersed in your style and hospitality,” says Corey Rader, Manager of Floral Operations at Four Seasons Hotel Philadelphia at Comcast Center. “I always recommend having a signature bloom at every place setting, whether it is an orchid bloom, a cutting of tallow berry, a sprig of ilex berries or just a clipping of fresh cedar. This simple gesture personalizes the experience for your guests from the moment they take their seats.”

Rader’s go-to holiday bloom for making a big statement, whether on its own or in a grouping, is amaryllis. Amaryllis come in a wide variety of colours, from the traditional red, white, burgundy, and variegated red and white to more contemporary colours like orange, green, pink and salmon. Rader notes that there is an amaryllis out there to fit any holiday décor theme. “Most people are familiar with amaryllis in plant form, but their versatility in design as a cut bloom makes for a showstopper very reminiscent of a lily but without the overpowering scent,” he says.

Another favourite is ranunculus, for its versatility (it pairs well with winter greenery like cedar as well as with other blooms like roses and hydrangeas) and its tendency to look best during the cooler winter and spring months, making December a perfect time to incorporate it into your décor. Rader also says you can’t miss with cymbidium orchids, which can be found in both standard and miniature sizes. Honourable mentions: ilex berry, hypericum berry, antique hydrangea, anemone, peony and tulip.

“I also recommend styling the table with multiple groupings of smaller designs so that you allow for breathing space to accommodate the accumulation of plates and glasses during the meal,” says Rader. “This will also enable you to spread the colour and texture of the florals throughout the table, as opposed to one large design that only pulls focus to the centre.”

Another key to successful table design and overall décor is lighting. “Lighting will make the difference between a flat, one-dimensional table and an elevated experience,” notes Rader. Striking the right balance is key; too much light and everything is washed out. Not enough light, and all of your hard work is not afforded the opportunity to shine. Candles are a great way not only to show off your style but also to add another layer of lighting to the table, suggests Rader, and with so many candleholder options on the market, selecting the right one has never been easier. Whether you’re adding texture through different linens, combining a variety of blooms, or placing evergreens or magnolia leaves directly on the table, just play with it and see what feels right. This is where you can really have fun and showcase your creativity.

The right playlist can elevate the mood of any party. “The secret to a great holiday playlist is all about timing and flow,” says Daniel Buckman, President of BELLOSOUND and Music Partner of Four Seasons Hotel Houston. “Experience tells me that it’s about mixing the familiar with the unexpected while keeping things cool – but not too cool.”

First, timing. Start with laid-back classics and then gradually build energy. It’s all about reading the room and knowing when to shift gears, says Buckman. Then comes balance; blend traditional holiday tracks with modern hits, world music, or sophisticated jazz and chill electronic music to keep things interesting. Then Buckman recommends including something familiar, but with a twist: “We know people love classics, but by introducing fresh remixes or rare gems, we keep the playlist engaging.” The best playlists cater to diverse tastes, so keep your audience in mind and blend old and new to create an inclusive, dynamic vibe. And finally, avoid overplayed hits. Buckman suggests steering clear of the obvious and focusing on fresh versions and under-the-radar gems to keep it exciting.

So what are some of his favourite holiday songs? “I’ve got a few,” he says. “I love the laid-back vibe of reggae Christmas, like ‘Happy Christmas’ by Toots and the Maytals. Marvin Gaye’s ‘Purple Snowflakes’ is a soulful classic, and Kaskade’s Christmas albums bring that modern, cool vibe. But for the perfect remix, it has to be ‘I’d Like You For Christmas’ by Julie London (Ursula 1000 remix) – smooth, nostalgic, but with a fresh twist. Perfect for setting the mood.”