Now that the lockdown restrictions are easing and we’re allowed to gather in small groups in gardens or public parks, many people are looking forward to hosting a socially distances soiree of their own. If you are planning on putting on a spread for your guests, one of the key concerns is minimising contact and reducing the number of people who touch any inanimate objects. While it may seem like a bit of a logistical nightmare, we have some tips to help your garden party run smoothly and safely.
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Drink Reception
Using our mini milk bottles, you can prepare a table at the entrance to your garden where guests can pick up a designated vestibule for their evening’s drinks. Mini milk bottles are a great option as they add a bit of twist to welcome drinks and can be easily labelled with names, helping to minimise any unnecessary touching by other guests. By designating one per guest, this also minimises the chance of cross-contamination of utensil usage and you can also set up a small sanitising station on the same table, further assuring you that any germs being carried in are eradicated at the first instance.

Portion Out
If you’re having a BBQ and want to provide condiments, rather than putting whole bottles in a communal space, it is recommended to provide each guest with a portion. Miniature jars are a good idea for ketchup, mayonnaise, salad dressing and even dessert sauces and come in a range of sizes depending on what it is you want to serve in them. This directly reduces the number of people touching one communal container and the chances of germ passing.

Go Glass
While many may feel that using disposable cutlery is the safest option, this amounts to a huge cost and a huge amount of waste. Plus, items such as paper plates and cups are not easily sanitised and can hold onto the flavours of any cleaning products you do use. Glass jars and bottles however can be cleaned easily and effectively and can withstand the high heat of a dishwasher, killing any remaining germs. 

​July is one of the most fruitful (pardon the pun) times of the year for British growers, with a large range of delicious crops ready for picking. As things ripen on the allotment, in the greenhouse or even in the garden, it’s easy to end up with a  glut of one thing that leaves you scratching your head with how to use it all before it goes bad. As always, we’ve got some preserving, pickling and producing ideas to help you make the most of this season’s crops.
Artichokes
There are so many delicious uses for this earthy vegetable, whether it’s putting them on a pizza, grilling them on a BBQ or chopping them into a salad. One of the easiest ways to preserve them is to submerge them in olive oil, antipasti style which allows them to maintain their rich flavour and to be pulled out of the cupboard at a moments notice. As artichoke hearts are fairly large, you’ll need a spacious jar, such as a Bormioli Rocco jar to hold it. Simply pop your artichoke in, submerge in oil and add any additional flavourings you’d like before sealing.

Berries
July is the prime time for picking British grown berries such as strawberries, gooseberries and early variety raspberries all of which make delicious jams! Making jam couldn’t be simpler and all it requires in it’s most rudimentary form is your berry or berries of choice and some jam sugar. For smooth jams, puree the fruits and strain to remove large lumps and seeds before boiling rapidly with the sugar. Lumpier jams can be formed from putting whole or partial fruits in with the jam and cooking in the same way. Make sure you’ve got enough jars for your batch – red spotty lid hexagonal jars are one of our favourites!
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Fusion Infusions!
As well as many varieties of fruit, this month is also a great one for herbs and when the two combine, they make the perfect pairing for infusing white spirits. Whether it’s gin, vodka or rum, pop in your fruit and your botanicals, reseal and simply leave to infuse for a minimum of 1 month. These make great gifts and look absolutely divine in our swing top bottles.