The tablescaping trend well be seeing everywhere this winter

Choose food that looks too good to eat

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First things first: there is a fruit-and-veg hierarchy. Tomatoes are undoubtedly top choice for the trend (followed by apples, sweetcorn, aubergines, and butternut squash). But a word to the wise before you dash to your local supermarket: you are aiming for ‘artisan market’ vibes here, not a once-around Tesco Express. We’re talking voluptuous beef tomatoes in a spectrum of shades, from ruby red to vibrant orange and that rare green zebra variety, paired with petite cherry toms in amber and yellow rather than standard red.

If you have a long table, scatter and mingle as many tomatoes as you can in a central line, around 20cm to 25cm wide, down the middle, with the larger varieties at the ends. On smaller (or circular) tables, build a tomato tower in the centre or on a cake stand, using the large tomatoes as the base. To vine or not to vine? Always vine. It gives your display texture and that whisper of ‘I grew these in my Cotswolds kitchen garden’. No one need know otherwise.

Stick with a colour palette or seasonal theme

The best thing about foodie tablescaping? Aside from the fact that, with a splash of olive oil, it can be tomorrow’s lunch, you can easily update the display with your weekly shop. Right now, as we move through November and into December, clementines, purple grapes and even the humble brussels sprout are perfect for splashing a touch of seasonal colour and texture over your tabletop.

Try to stick with two to three similar colours for cohesion, and do not overdo the base fabric: a linen tablecloth or runner in a neutral tone or matching shade is the perfect partner to vivid veg; there’s a big selection at hm.com.

Think outside the centrepiece

Extend the banquet beyond tomatoes. Mini aubergines are just one example of the fruit and veg that make colourful place settings, perfect for pinning on a name badge. Bonus style points if it matches the shade of your chosen produce. Et voilà! As chic as Petersham Nurseries, minus the price tag.

Unleash your inner artist

Think of yourself as Picasso with produce. Swap tealights and napkin swans for something less basic: sweetcorn cobs can be elevated in a jiffy when cut in half and arranged upright in place of candlesticks and apple branches make for an easy sculptural centrepiece. Weave in fairy lights or LED votives as a finishing touch – while real candles may look nice, fresh goods won’t last long positioned next to heat.

Fake it till you make it

Not keen on lugging home a ton of fruit and veg? Try themed tableware: a tomato candle holder or two from Deliciously Ella x John Lewis (pictured far right), sweetcorn salt and pepper shakers from Rose & Grey; and pea dinner plates from Holly & Co.

Special event? Veg-inspired cakes are trending. London pastry chef Alessandro Giannatempo makes bespoke veggie creations to order (@alessandrogiannatempo), while the mini varieties by Cédric Grolet delight at The Berkeley hotel in London’s Mayfair. For sheer rule-breaking inspiration, scroll through Paris-based food designer Fanny Chotel’s Insta feed @fanny.chotel. Her radicchio, red endive and cream cheese layered birthday cake offers fun inspiration.

WHAT NOT TO PUT ON YOUR DINING TABLE

Scented candles Nobody wants to be wreathed in the smell of department-store Christmas while trying to enjoy their burrata.

Butter in the shape of objects Right now it’s all about the whipped variety, darling.

Matching dinnerware A little coordination is chic, but total uniformity is a bit Stepford. Mismatched crockery, inherited cutlery, and that slightly wobbly wine glass from a French market? Now you’re talking.

Candelabras Stylish, yes. Unfortunately, the ultimate conversation blocker, too.

NATURAL SELECTION

Stylish ceramics to bring the outdoors in