Xanthe Ross's Kitchen Table
Cookbook author and food stylist Xanthe Ross (@xanthemross) invites us into her flavour-filled world of seasonal simplicity and shared tables. In our latest interview, she shares the joy of feeding a room full of friends, the underrated magic of slow-cooked beans, and the comfort of fresh bread from childhood kitchens. From the first clink of drinks to the last bite of burrata-laced rigatoni, Xanthe reminds us that hosting doesn’t have to be hard, just thoughtful, generous, and grounded in good ingredients.
What are your top 3 tips for a new host trying to balance the kitchen and entertaining guests?
Make sure you don’t overcomplicate the menu to stop getting yourself stressed out when guests arrive. You can go really simple on the menu while still impressing your guests and that’ll mean you’ll actually enjoy the evening.
What is an underrated veggie substitute that you think is a game-changer in the kitchen?
I think cooking beans from scratch is probably quite underrated, although it’s a bit of an effort, they really are worthwhile and delicious.
What has been the proudest moment of your cooking career so far?
I think probably writing, producing and releasing a cookbook!! Never in my wildest dreams did I think I could do that.
What do you love most about having friends and family over for dinner?
I love the satisfying feeling when everyone has a good drink and full plate of food in front of them. There’s nothing better than feeling like everyone’s really taken care of.
What is your favourite part of the hosting process?
I love the part when everyone is just arriving and we are serving drinks and snacks, hopefully I’m basically finished the cooking by then too so I can join for a good catch up before everyone else arrives.
What’s your very first memory in the kitchen?
My mum always made bread from scratch so I think the smell of fresh bread is one of my earliest memories in the kitchen, one of the best smells on the planet.
What’s your ultimate comfort dish?
I think basically any pasta dish, there’s a roasted tomato rigatoni with burrata in my book that I make on repeat.
How do you show your creativity and experimentation in the kitchen?
I really rely on what’s in season to lead my creativity and go from there. I show my creativity through simplicity and have got more confident in that throughout the years, that there is so much beauty in simplicity of food styling. But also, confidence comes with practicing things over and over which is an important part of the process.
QUICK FIRE
Favourite condiment: Dijon mustard with anything
Favourite meal: Pasta alla norma (tomato and aubergine pasta)
Dream dinner guest: My Grandpa
Best restaurant in London: Wow there are so many.. but the French House in Soho is up there for me.
Sweet or Savoury: Savoury
Best kitchen tool: A sharp knife and good chopping board
City or countryside: Countryside
Favourite recipe from your book: Maybe the chickpeas in puttanesca sauce
Follow Xanthe on Instagram: @xanthemross
