CHRISTMAS is here, New Year's is fast approaching and this is the season of dinner parties and entertaining guests at the drop of a hat.

It can be stressful but the Evesham Hotel's David Field has shared his top tips.

"Firstly ensure the room is warm but not too hot. Welcome your guests in and make any necessary introductions. You could serve a glass of something sparkly with canapés to set the scene and get the evening off to a good start.

"When choosing your menu bear in mind you want to be with your guests, not stuck in the kitchen. A plate of smoked salmon, stylishly displayed is always a winner for a starter, and puddings such as cheesecakes are delicious and can be prepared in advance.

"For the main course don’t overlook a slow-cooked joint: rolled and stuffed it can look very professional. Not all of us eat meat of course so a vegetarian option, designed to complement the meat version, could be something like a stuffed butternut squash.

"Now, despite what you might have been told, a wine does not have to be expensive to be good. In fact my main advice would be to make sure you have enough for each course and to be able to offer red or white, and to know a little bit about each one. A local wine merchant will be able to help – but make sure you know how much you are prepared to spend so you don’t get swayed during a tasting session.

"But of all the elements to make a perfect dinner party I think laying the table to look wonderful is the most important.This can be as simple as ensuring your cutlery and glasses are polished to perfection. And you don’t need to order a huge (and expensive) bouquet of flowers, a couple of smaller, seasonal arrangements and candles are all you need for a beautiful display.

"That’s my professional advice but my personal tip is to just relax and enjoy yourself."