Come Host With Me - Episode 06

Episode 01

Hosted by Jade Winslade
(@jadeateit) in London, UK.

A Summer Wine Tasting Picnic

Poured out in a golden field—set with intention, down to the last detail.

Episode 01

Hosted by Jade Winslade
(@jadeateit) in London, UK.

Ask Jade to describe her hosting style, and she'll give you three words: generous, creative, and seasonal. Generous is a glass filled the moment you arrive. Creative is trading the dining room for the outdoors. Seasonal is the rosé poached peaches and a spread built around what's ripe right now.

“I always have a drink poured and something to graze on, even if it’s just olives or a few little nibbles. It gives everyone a chance to settle in, chat and feel at home while the rest comes together.”

The Process

Watch Jade's table come together, from prep to pour.

One hosting rule Jade thinks everyone should break? The idea that everything has to be perfect.

“Some of the best moments happen when everyone gathers in the kitchen, chats while I’m finishing things off, and helps themselves to another drink.”

Jade's Rosé Poached Peaches

with Vanilla Mascarpone & Pistachios

6 ripe peaches
½ bottle rosé
zest of 1 lemon
2–3 sprigs fresh rosemary
1 tsp vanilla bean paste
water, to cover
2–3 tbsp caster sugar (to taste)
250g mascarpone
300ml double cream
1 tsp vanilla bean paste
pinch of sea salt
handful of chopped pistachios

Halve the peaches and remove the stones. Place them into a saucepan with the rosé, lemon zest, rosemary and vanilla. Top up with enough water to just cover the peaches, then bring to a gentle simmer. Cook until the peaches are soft and tender, making sure the liquid doesn't come to a boil.
Lift the peaches out and carefully remove the skins while they're still warm. Leave to cool before chilling in the fridge.
Return the poaching liquid to the heat and reduce until lightly syrupy, adding the caster sugar to taste as it reduces. Leave to cool completely before chilling.
In a bowl, whisk together the mascarpone, double cream, vanilla and a pinch of sea salt until thick, smooth and fluffy.
To serve, spread the whipped mascarpone across a serving platter, arrange the chilled peaches on top and spoon over the rosé syrup. Finish with a scattering of chopped pistachios and a few fresh rosemary leaves.

Sommelier Set

“I loved being able to use the right glass for each wine during the tasting. It made the whole experience feel really thoughtful, and the glasses felt elegant while still being sturdy enough to use outdoors.”