Spring dining made simple, from recipe to setting

With Amanda Cordony

Spring is the season we throw the doors open, fill the house with people we love and let lunches drift into long afternoons. Dining becomes less about the meal and more about the gathering. Conversation lingers. Plates are shared. The table sits at the heart of it all.

This season, we join Amanda Cordony from The Cordony Kitchen as she styles her dining room for spring and shares a fresh and easy recipe worth setting the table for.

Decorate your table for spring
Style the setting
Make the pasta dish

Yellow tulips and freshly picked produce set a spring table.

1. Decorating your dining table for spring

Spring styling starts with a lighter hand. Clear the heaviness of winter and let the setting feel fresh, natural and full of life. Here’s five tips:

Begin with flowers

Freesias, sweet peas and tulips all feel right for the season. Soft yellows, whites, pastel pinks and blues signal spring has arrived. Kept loose and low in a simple vessel, they bring gentle colour to your table.

Choose natural tableware

Start with linen napkins in green or neutral. Bamboo cutlery for an easy, organic touch. A glass jug of water with freshly sliced lemons. Nothing formal, nothing fussy.

Bring fresh fruit to the table

Berries and citrus, gathered in a simple ceramic bowl, add colour, scent and an easy nod to the season. A relaxed centrepiece that doubles as something to reach for.

Style with light timber furniture

Paler oaks bring a relaxed, coastal feel to the room. Best of all, it works year round as a perfect foundation for layering colour on top.

Layer in grounding colour

Style rugs, throws and cushions in warm, spring-led tones. Earthy greens and warm neutrals settle the room and bring comfort through the seasons.

The Issho Dining Table and Amara Dining Chair Set in Natural Oak timber, grounded by the Bruny Rug in Fern.

2. Styling the dining setting

Fresh food deserves a fresh setting. Here, light timber furniture and a soft green rug form a beautiful base for spring table decorations and mealtime.

A table that brings everyone together

The Issho Dining Table takes its name from the Japanese word for ‘together’. Its oval shape wraps everyone around the table and into the same conversation, while the sculptural curved pillars give the setting a focal point. Styled in a Natural Oak finish, it brings softness and warmth to the room.

Seating made to linger in

The Amara Dining Chair set continues the natural oak story, its steam-bent timber backrest curved to keep everyone comfortable through the longest lunches. Light and refined, it’s a design that belongs to spring.

Grounded in green

Underfoot, the Bruny Rug in Fern brings a soft, nature-inspired green to the floor. Hand loomed from 100% New Zealand wool, its gentle space-dyed shading draws the setting together, fresh and earthy against the natural timber.

Spring pasta with burrata and lemon, fresh from The Cordony Kitchen.

3. A light and easy meal made for sharing

To welcome the season, we've asked Amanda to share a dish made for these moments. Zesty, green and easy to bring together, it's spring on a plate.

Spring pasta with burrata and lemon

Recipe by The Cordony Kitchen.

Prep time: 20 minutes | Cook time: 10 minutes | Serves 4–6

Ingredients

300 grams pasta, casarecce or any small pasta
150 grams sugar snap peas, trimmed
150 grams burrata cheese
2 tablespoons extra virgin olive oil
2 lemons, zested and juiced
120g baby zucchini, sliced lengthways. Flowers optional
120 grams wild rocket leaves
1 tablespoon baby capers, drained
10 grams mint leaves, thinly sliced
30 grams pistachios, sliced

Method below!

The Cordony Kitchen.

Method

Bring a large saucepan of salted water to the boil.
Add pasta (casarecce or any small pasta) and cook according to the packet instructions, adding the sugar snap peas and zucchini in the last minute of cooking.
Drain and set aside with a drizzle of olive oil.
Meanwhile, to make the dressing, place burrata cheese onto a large serving platter and smash gently with a fork.
Add extra virgin olive oil and lemon juice, then season with sea salt flakes and freshly cracked pepper.
Add the warm pasta, sugar snap peas and zucchini to pasta and mix through.
Combine wild rocket leaves, baby capers, and top with mint leaves.
Scatter with the sliced pistachios, lemon zest, season to taste, and drizzle with a little extra olive oil to serve.
Enjoy!

Connect with The Cordony Kitchen on Instagram for more delicious recipes.

Explore more from the King Living Dining Collection and bring the season home.

More inspiration

ARTICLE WRITTEN BY

Delphie Levy Jones

DATE PUBLISHED

16 September 2026