Mr Bronson van Wyck, internationally renowned event planner and author of Born To Party, Forced To Work, thinks that even when you’re not planning a party, it pays to be prepared.

“Ensure your liquor cabinet is stocked to serve impromptu guests,” he says. “Bonus points for stocking fresh fruits or herbs to garnish cocktails. Always keep a bag or two of kettle-cooked potato chips on hand – caviar and crème fraiche make it even better.”

If you do have the luxury of time to organise your soirée, entrepreneur, party pro and author of The 2-Hour Cocktail Party Mr Nick Gray suggests focusing on your clique first. “Before sending invites to other people, you must invite your core group first,” he says. “Then you can start building your guest list. You need a minimum of 15-18 people for good energy.” If you haven’t organised many parties before, stick with what – and who – you know, and “focus on a low-stakes, no-stress affair”.

If the people are what make a party, then it follows to envision yours as a microcosm of a small and perfectly functioning society. “Every time you organise an event, you’re creating a community from scratch,” says educator, socialite, star of Netflix’s Mind Your Manners and author of the book of the same name Ms Sara Jane Ho. “Especially if people are meeting for the first time. How quickly are you able to create this community in which everyone feels a sense of belonging and has a great time? This is what etiquette is really about.”

“Invitations are a must,” Gray says. But don’t stop there. “One of the most important things is to collect RSVPs,” he adds. If your event is more than just a casual gathering, consider digitising. “The best way to do this is by creating a simple online event page for your party,” Gray says. “This helps build excitement, sets expectations, and entices your great guests to RSVP when you invite them.”

Next, consider your space. Ms Anna Singleton, owner of event styling service The Table Edit advocates a subtly themed approach.

“I always think it’s best to lean into whatever food you’re serving to give guidance for serveware and how to dress the space,” she says. “For example, if doing a relaxed Mediterranean or Middle Eastern spread, then I’d suggest using lots of contrasting textures of warm, rustic ceramics, olive wood boards, recycled glassware and linens in tones of green or earthy pinks.”

If in doubt, though, you can never go wrong with a white tablecloth. “If wanting to create a more formal feel, then opt for white tablecloths, delicate glassware and an abundance of silverware (platters for serving food, candle holders, etc),” Singleton says.

If you’ll be partying outside, treat the space like a regular room. “Bring the comfort and warmth of the inside outside,” Van Wyck says. “Lay out rugs, floor cushions and throw pillows. Encourage guests to kick off their shoes and get comfortable. Add candles, lanterns, torches or a bonfire to illuminate your yard with an inviting glow.”

Mr Agostino Perrone, director of mixology of The Connaught and author of the recently released The Connaught Bar book, encourages us to pay proper attention to the bar. “A little care for décor, starting from your serving station with tools and glassware, always goes a long way.”

“When your bar set up is ready, make sure it is not directly under the sun or a strong light,” says Mr Giorgio Bargiani, assistant director of mixology of The Connaught. “A cool environment is always your cocktail’s best companion. Curate your selection of vessels such as carafes and glassware. Must-have tools are a mixing glass, a bar spoon and a strainer.”

It’s summer, so a stylish floral accent is essential. “Flowers can be overwhelming, but I think adding a natural element to the table is always important, particularly if in a garden setting,” Singleton says. “But don’t get too carried away – a few interesting stems in simple glass vases (I like using glass tumblers and shot glasses) is great. You want to make sure that you’re able to see and speak to whoever is sitting opposite you.”

“I often swap flowers out or combine with a mix of vegetables,” Singleton says. “Groupings of knobbly cucumbers mixed in with delicate garden stems or a whole table just using tomatoes placed organically down the middle looks great in summer.”

So, the mood is set and people start to arrive. To be a good host, make sure to actually welcome them. “To avoid awkward zones, start by welcoming your guests with lots of enthusiasm and celebrating their arrival,” Gray says. “No need to apologise if others haven’t shown up yet.”

“You’d be surprised how many parties I go to where the host doesn’t introduce guests to other guests,” Ho says. “The first step to building community is that everyone needs to know each other’s name. Always introduce the new arrival to at least two or three other guests so that they can strike up conversations.”

Don’t just introduce your guests with each other’s names and then disappear, provide some background about who they are and why they might like each other. “Give people enough so that they can easily carry on the conversation and you can exit,” Ho says.

“Give people a drink and nibbles, such as dips, as soon as they arrive,” says Ms Helen Graves, food writer, BBQ specialist and author of Live Fire and recently released BBQ Days, BBQ Nights. “This gives a focal point to the room, too, so people can chat without feeling awkward. It also means they won't be ravenous, so gives you a bigger window to get organised.”

Chef and author of the forthcoming book Good Time Cooking Ms Rosie MacKean agrees: “Nothing is more popular than dip, so lean into it – I love making some hot dips as well as cold that can be chucked in a pan or under the grill before serving. People go wild for them and it’s a nice hands-off thing to have in your back pocket. Kind of like a fondue party, but better.”

“Give early arrivals something to do,” Gray says. “They’ll appreciate feeling useful rather than making small talk. For example, I usually ask someone to help me serve drinks.”

A helpful task is to top up drinks to keep them refreshed. “If your cocktail features a sparkling ingredient such as a mixer or a sparkling wine, leave some room for a top up around the room,” Bargiani says. “It’s a good idea to ensure the drink remains bright, as well as a stylish touch for your guests.”

When it comes to making and serving those drinks, practice not only makes perfect, but means you and your guests will be able to enjoy yourselves. “The time you spend behind or around the bar should never exceed the time you spend ensuring people are having a great time,” Perrone says. “Work on your set-up and on your drinks in advance and familiarise yourself with all the tools and mixes so you can look natural when serving and actually enjoy yourself.”

Or why not just prepare the whole thing in advance? “Everyone loves a cocktail,” Singleton says. “So, I like to make up batches beforehand and keep them chilled in jugs, ready to serve and offer a range of garnishes.”

“There’s a drink for every occasion, so make sure your cocktails reflect the mood of the night and of your crowd,” Perrone says. “Another key rule is to play with seasonal ingredients and find your signature flavour to impress your guests.”

Bargiani suggests “a sparkling, refreshing cocktail that highlights local flavours. An ideal recipe from our book is the Gentleman Spritz. This fruity nod to a classic Italian aperitif cocktail was inspired by one of the drinks documented in 20th-century journalist Charles H Baker’s book The Gentleman’s Companion.”

25ml rhubarb and red fruits cordial (see below)

25ml calvados

10ml Galliano l’Aperitivo

60ml champagne

Fresh apple blossoms, to garnish

For the rhubarb and red fruits cordial

300g fresh rhubarb, diced

1kg caster sugar

10 fresh strawberries

10 fresh raspberries

1.5 litres still mineral water

1 vanilla pod

To make the cordial, bring the rhubarb, sugar, strawberries, raspberries and mineral water to the boil in a saucepan, then simmer for 10 minutes. Remove from the heat, add the vanilla pod and leave to cool. Strain through a paper coffee filter or cloth into a 700ml clean bottle and store in the fridge for a couple of days.

For the cocktail, combine the calvados, Galliano l’Aperitivo and champagne in a mixing glass filled with ice and stir until well chilled. Strain into a red wine glass filled with a big chunk of ice and garnish with the edible flowers.

If you don’t fancy fruits, Van Wyck is a fan of heat on a hot day. “Serve spicy drinks to keep your guests cool when it’s hot outside,” he says. “Something about the heat from the drink makes the outdoors feel cooler. A spicy pineapple margarita does just the trick.”

So, dips are being had and drinks are flowing. What about serving food? “The classic buffet table is great for summer gatherings,” Singleton says. “But make it a bit more inviting by playing with different heights. You can be resourceful – I often use mugs or upturned bowls to stack things on.”

Want to make a real impression? Ice out your menu. “Serving things on ice looks incredibly chic,” MacKean says. “Buy a few extra bags for your crudités, prawns and cocktail sauce, bundles of leafy radishes, and even the sliced citrus for the bar.”

To soak up the booze and fill stomachs easily, get plenty of good, fresh bread on the go. “Bread is always the first thing to run out, so I like to have a range of breads cut into chunks and served in baskets that are easy to replenish,” Singleton says. “Make more of it by offering a range of different tapenades and oils.”

They may seem naff, but giving people a bit of direction can be appreciated. “They reduce social anxiety, make introductions easier, and ensure that everyone is on equal footing,” Gray says. “And they’re especially useful for those – like me – who aren’t great with names.”

“Design a menu that works with your space and around your life – and don’t be over ambitious,” MacKean says, when it comes to proper food. “Choose recipes that can be cooked ahead of time and reheated and include a few dishes with ready-to-eat ingredients that are super easy to prep to make sure your menu is balanced. I often include at least one thing that’s ‘on toast’, one cheese-based salad (feta or burrata for example) and a few warm, spoonable things like caponata or marinated peppers, which you can make well in advance.”

“The quality of your ice is the most important factor in keeping your drink cool and properly diluted,” Perrone says.

Bargiani hammers this home: “High-quality, crystal clear ice is a must to ensure the quality of your cocktails, especially in summer. The use of standard cloudy ice cubes (full of air and impurities) will result in a very watery mix that alters the final flavour balance. There are plenty of ways of sourcing good ice, from producing it at home by using an insulated container, to sourcing it via specialised suppliers.”

While you want your drinks to be ice cold, lean into a chambré lunch. “Serve food that’s good at room temperature,” Van Wyck says. “Summertime classics like corn salad, heirloom tomatoes, watermelon and mango with Tajín.”

“I’m a big fan of sharing platters for a barbecue,” Graves says. “I will choose one platter and fill it with lots of things I can cook at the same time – the super herbal chicken wings in my new book are a great example. I pile them up, set them down, then complement them with a couple of side dishes. Everyone digs in and doesn't worry about licking fingers. There’s an instant sense of relaxation.”

“The most important elements of a party are always music and booze,” Singleton says. “Make sure your music system is loud enough and you’ve thought about the atmosphere you want to create. I often have a lot of Latin music playing in the summer as it’s relaxed enough for daytime barbecues, but still fun, so people get in the party mood.”

For a guaranteed vibe all day or night, keep things moving. “Always apply the 20-minute rule,” Van Wyck says. “Every 20 minutes or so, make sure there’s something new added to the mix. Change the music, send out a round of shots, pass out sparklers or s’mores kits for the bonfire.”

To finish off your spread, go out with a bang. “XXL desserts are very popular at the moment,” Singleton says. “Huge cheesecakes or meringues. Or, if you’re wanting to make this a moment, arranging lots of smaller ones in a long line on a long board and having a couple of people carry it over to the table will add a bit of drama to the evening.”

“I will often get ahead on dessert by using the remaining embers of the barbecue to cook it,” Graves says. “For example, once I've served the main, I will pop a roasting tin of peaches, sugar, white wine, vanilla and perhaps some spices into the barbecue, shut the lid and just let that cook while we're eating the main course. By the time everyone is done, they'll be relaxed and jammy and perfect for serving with vanilla ice cream or clotted cream. Or, I’ll macerate some fruit – it’ll be perfect by the time everyone is ready for it.”

While it is tempting to continue on into the wee hours, Gray suggests defining an end point from the off. “Knowing there’s an end time allows you to maintain a high energy level throughout, preventing it from becoming boring or awkward,” he says. “A clear end time can leave your guests wanting more, making them more likely to look forward to your next event.”

This also helps with the earlier stages of your event: “A clear end time also encourages your guests to arrive on time and not to show up casually one or two hours late.” Whether you stick to the end time after a few cocktails, that’s up to you.

You can have all the best-laid plans in the world, but if you’re stressed out, everyone will have a bad time. “Ultimately, the most important tip to host a great party is to be a great host,” Perrone says. “This means forethinking about those details that will allow you to spend time with your guests and enjoy the moment.”