FOOD: Planning weddings doesn't always leave this organiser time to eat, Tara May tells Melanie Morris.
How big a foodie are you? "I really love food, but flounder between eating on the hop and then really getting into good, home-cooked meals. My husband Seamus is always asking me if I've remembered to eat because so often my first meal of the day will be standing in a field kitchen after a wedding or party is over. For that reason, I'm trying to become a better breakfast person."
Do you cook? "Yes, but in fits and spurts in the months when I'm not so busy with work. If I'm on a cooking roll I go all-out and will also cook for the freezer - it must be my famine mentality. And I really like to cook for large numbers, it doesn't faze me at all."
Do you entertain? "We love having people around to the house. Again, large numbers work best. I do Christmas dinner every year and have now extended this to a Christmas Eve lunch for friends and family."
What makes for successful entertaining? "That the hosts are relaxed. People come to parties to chat to people, not converse through kitchen doors. It sets the atmosphere for the party. Then, I think it's important for the venue to be comfortable, and for the food and drink to be appropriate to the event. And those extra, small touches make a big difference."
What's the most fashionable cocktail at the moment? "The Bellini, but maybe with crushed strawberries or raspberries instead of peaches."
What menus are always a hit? "For canapés, it has to be something very tasty and easy to eat. I'd rate prawns in filo pastry as number one, and then maybe satay chicken. A popular seasonal meal would be a seafood starter, lamb and then a dessert with berries. But the most important thing is to include potatoes with the main course. It's essential."
What was your wedding menu? "Salmon and asparagus to start, then gazpacho. Our main course was beef with baby new potatoes and snow peas - I think colour on the plate is really important. And we'd Crème Brûlé for dessert."
What are your favourite restaurants? "The Four Seasons, because it's easy; Peploe's for atmosphere and Bang because it's fun."
What can't you pass on a menu? "Chocolate soufflé. But I'll order it in advance so the whole table isn't kept waiting."
Do you order take out? "Yes, usually from the Imperial Chinese on Wicklow Street through Restaurant Express. And I like Supper's Ready too."
What was your last meal? "Dinner last night - I was at a tasting, so it was a bit like that television programme Masterchef where they all try forkfuls of different dishes."
What is your shameful foodie secret? "Jelly Babies and Diet Coke. If I'm in the Cash and Carry buying things for an event, I'll buy those big boxes of Jelly Babies and eat handfuls at a time."
What's in your fridge at the moment? "I've just done a big shop. There are lots of different fruits and vegetables, some lamb, Parma ham, cheese, brown bread, milk and salady things."
Is organic important? "It is to me, especially for root vegetables and chicken, the taste is infinitely better. I'm less fussy about meat."
Do you diet? "Not really, but I did Weight Watchers a while ago and thought it was great. I'm a person of extremes and really get into something, and then I get bored and give up. I also tried the Carol Vorderman detox diet for a fortnight. I felt rotten for the first five days and noticed no benefits at the end."
What would be your death row last meal? "Superquinn bangers with mash. And then berries and chocolate soufflé for dessert, with a good, heavy red wine. I'd go for comfort all the way."
If you are what you eat, Tara, you are ... "Caffeine-fuelled."