Have you noticed the many invitations making the rounds? Weddings are in the mix as are anniversaries, tea parties and farewell parties. So just how does one pull off a stylish affair on a budget and most importantly, how does it then move to a memorable affair?

Our search for answers commences this week chez the Watsons who are putting the finishing touches to a farewell lunch for British High Commissioner Peter Mathers and family, as well as Spanish ambassador Rafael Jover and his wife Lola.

It’s a Sunday affair, and as such guests have been asked to arrive for midday. Jeannie and Anthony are known for their elegant, but at the same time relaxing gatherings. The signature welcome drinks are perfectly suited for this overcast day: Bloody Mary and Pimms. There are delicious nibbles too before lunch, like Anthony Watson’s ackee dip, a very smooth smoked salmon and cream cheese mousse crowned with liberal sprinklings of caviar, and my absolute favourite: Hugh’s liver paté with Syrian bread from brother-in-law Hugh Croskery.

The subtle music of Whylie Lopez makes conversation easy.

Guests are gathered on the well-laid out verandah and sheltered from threatening showers by a sheer tarpaulin.

“It is important,” shares Jeannie Watson, “that guests feel both comfortable and relaxed, and so we ensure that each is introduced around and that they are as comfortable as possible.” Indeed they are, and very soon gusty laughter fills the air.

It’s lunchtime and guests are free to find their own spot to sit and enjoy a fare of honey-baked ham with apricots and cherries and a side sauce of Mr Gerald’s Bourbon Sauce.

“It’s a wonderful sauce,” shares host Anthony Watson, “and it has quite a history as it was created by architect Earl Levy’s very good friend and celebrity interior decorator John Gerald.” What we love most about this sauce is that we can share the recipe with our readers, so here goes:

“A cup of Bourbon, ketchup, brown sugar and a small pack of raisins are all the ingredients needed,” explains Watson.

“You would then reduce over a low flame and add to the ham.”

That too leads to animated discussion (another must when entertaining). Other menu offerings are curried goat served with Norbury Villa’s mango chutney roti, Barbara’s hot shrimp with shallots, cream and white wine, barbecued ribs, confetti rice, baked sweet potatoes, tabbouleh salad, tossed salad and fresh garlic bread.

Presentations and speeches over, it’s now time for dessert and yet another opportunity for guests to interact. Dessert is from Chocolate Dreams and a chocolate fountain allows guests to dip marshmallows, gorgeous red strawberries and fruit kebabs into the most deliciously smooth chocolate.

Additional entertainment tips:

. The guest list is very important as is the invitation, so aim for a great mix and compatibility.

. Serve a variety of foods. The Watsons chose dishes with a story and were able to relate very interesting anecdotes.

. Allow guests to really tuck in and feel at home. Jeannie and Anthony gave guests Sunday afternoon comfort foods like corn on the cob and delicious ribs.

. Mix local favourites with international. We loved the curry goat and Tabbouleh.

. Use dessert to bring the meal to a really exciting end. After the torrential downpour during lunch, guests found much comfort indulging in chocolate.

. A signature drink or two speaks to details.

. Choose your staff carefully: we loved the fact that the waiters and bartenders were familiar with guests and were able to present them with their favourite beverages.

. The setting is as important as the food and drink. The Watsons chose a lovely al fresco setting (with appropriate shelter from the rains for the initial meet and greet). Lunch could be taken in intimate spots throughout the house. Of note was the fact that all guests were an integral part of the affair.