Tablescape 101: Rustic-Glam Thanksgiving

Styling and photography by Manvi Drona Hidalgo | Market Picks: 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | Tabeltop resources: Gold votives | Gold triangle tumblers | Vintage spools | Squirrel | Sliver placemats | Metallic thread placemats | Napkins | Table runner | Flatware | Dessert plates | Iron blackbird

The lovely Manvi is back with her second column in the Tablescape 101 series, this time sharing her ideas and inspirations for a Thanksgiving tabletop. For those of us who aren't in the States or don't celebrate the holiday, there are still fantastic ideas for throwing a natural and rustic-inspired dinner party. After all, what better excuse to gather with friends than to say thanks for the people and things we appreciate? Take it away, Manvi!

I wanted to create a Rustic Glam table that reflected a festive fusion of nature, colour and shine, which I hope will inspire ideas for the dinner table as well as buffet tables, which are very practical on Thanksgiving. To create the centrepiece, I used birch barks from my local flower warehouse, which I wrapped around tall clear cylinders before filling one with tall branches of seasonal berries and the other with tea lights. The effect was magical as the soft glow of the tealights accentuated the colour of the berries. This was then tied into the rest of the scheme by adding smaller branches in assorted stemware, teacups and votives across the rest of the table, alongside large, vintage spools upon which I placed pies and pillar candles. Amongst these extra elements I scattered dried Rosehips scented with Blue Spruce Oil to bring festive fragrance to the table. You can easily make a 'Give Thanks' banner by using an alphabet template to make letters from from textured card; once the letters are cut out, cover them in old book pages and a layer of glitter glue, then hang from bakers twine. Finally, complete the table by serving a signature cocktail, Spiced Prosecco Mix. To make, place one teaspoon of hazelnut syrup, one teaspoon pumpkin spice syrup, ¼ teaspoon cinnamon into each champagne flute and top up with chilled prosseco to serve. Then all that's left to do is toast to those we love! - Manvi