Table Manners with Leo Costelloe: How to Design Your Tablescape

Leo Costelloe’s style defies easy categorization – a little raw, undeniably elegant, and always with a touch of whimsy. His creations blur the lines between function and art, whether it’s jewelry-like cutlery that twists and loops as though mid-dance, or bespoke cake designs that feel more like sculptures than desserts. Though he admits, with a laugh, that he’s put cakes on pause: “It’s so fun, but also slightly stressful. It’s dummy cakes and small projects for friends for now.”

Australian-born, London-based Leo is a multi-faceted creative, currently balancing gallery showpieces, private commissions, and spontaneous projects – and he certainly knows a thing or two about creative tablescape ideas. With a background in fashion, florals and destination weddings, Leo’s work reflects his deep understanding of spatial design and the art of balance – knowing when to add and when to take away. From sculpting silver into unexpected forms to reimagining the rituals of dining, his vision seamlessly blends tradition with innovation.

“There’s something a bit absurd about gathering lots of people, often in a far-off place, to share a meal that’s packed with so much seriousness. So why not invite a little fun and silliness into it?”

How do you approach designing a space for a special event?

“If there’s one thing that’s truly important – like the food – it’s about stripping back everything else to elevate it as the primary feature. My approach isn’t strictly minimalist but focuses on creating balance and highlighting what matters. Every element should serve a purpose and complement the space rather than compete with it. Sometimes, “more is more” works beautifully, as long as it doesn’t overwhelm the setting.”

What’s your advice for deciding on a style or aesthetic for a wedding or event?

“It all starts with the space you’re working in. Instead of rigidly sticking to a theme, work in harmony with the venue. Ornate spaces, like a French château, don’t need dramatic decorations – they already have their own romance. Lean into what’s naturally there, like seasonal flowers or textures, to create connection. In neutral spaces, like a blank white room, you can be more adventurous. Play with nostalgia, tension, or go fully ornate if that’s your style. The key is trusting your taste – focus on what you’re drawn to and how it fits the environment. Cohesion always delivers the best results.”

“It all starts with the space you’re working in. Instead of rigidly sticking to a theme, work in harmony with the venue. Ornate spaces, like a French château, don’t need dramatic decorations – they already have their own romance. Lean into what’s naturally there, like seasonal flowers or textures, to create connection.”

How do you come up with the shapes for your elaborate cakes?

“I love creating cakes that feel like they’re caught between falling apart and standing tall – like they’re defying gravity. When I started, I just experimented with shapes I liked, and that’s where the drama came in. I once made a massive cake, about a meter high, for a birthday. It had this dramatic lean, and the restaurant staff was panicking, saying, “It’s going to fall!” I had to reassure them, “No, it’s meant to look like that!” That tension – between elegance and chaos – is what makes it fun, and it’s so engaging for guests too, especially at weddings or big celebrations.”

How did you get into designing cutlery?

“I started with jewelry, then moved into sculpture – working off the body and more with objects. Cutlery felt like a natural progression: it’s functional, something you handle, but it still connects to the body in a tactile way. I love playing with the balance between function and decoration – how something practical, like a spoon, can become so ornate it’s almost useless, but still beautiful. Most of my pieces are sterling silver, and I enjoy pushing that tension between art and utility. It’s fun to create things that feel like they’re on the edge of being both.”

“I once made a massive cake, about a meter high, for a birthday. It had this dramatic lean, and the restaurant staff was panicking, saying, “It’s going to fall!” I had to reassure them, “No, it’s meant to look like that!” That tension – between elegance and chaos – is what makes it fun, and it’s so engaging for guests too, especially at weddings or big celebrations.”

Do you still loan out your beautiful cutlery for weddings?

“I used to, but I had to stop because it was getting stolen too often! Weddings are lovely, but people get a bit tipsy and think, “Oh my god, cute!” — then into their pocket it goes. It’s a shame because I love seeing them used at events, but they’re just too precious for casual borrowing these days. If you’re planning a special dinner, though, I’d say go for pieces that feel tactile and a little playful – they’re a great conversation starter!”

Yes, how to pick cutlery for a beautiful dinner?

“Cutlery is like makeup for a table; it transforms the whole experience. You can go simple and functional, or really playful and extreme, depending on the kind of dinner you’re hosting. I think it’s fun to choose pieces that are unexpected, like incorporating unique textures or even tools people rarely use, like snail tongs or chopsticks for Korean barbecue. It’s also interesting to play with the tension between beauty and functionality. Something so intricate or ornate that you almost don’t want to use it – but you kind of have to – is always exciting. Ultimately, cutlery is about setting the tone for how people approach the meal, whether it’s hands – on or a little more theatrical. Have fun with it!”

“Cutlery is like makeup for a table; it transforms the whole experience. You can go simple and functional, or really playful and extreme, depending on the kind of dinner you’re hosting.”

What’s your takeaway for table etiquette?

“I think it really depends on the vibe you want for your event. There’s something a bit absurd about gathering lots of people, often in a far-off place, to share a meal that’s packed with so much seriousness. So why not invite a little fun and silliness into it? Let people feel relaxed — it makes the experience more special. I wasn’t raised with strict table etiquette, so I’m all for a more laid-back approach. I can’t name every fork or spoon, and honestly, I think that’s fine. The key is to let guests find their own way around the table without pressure. A loose, fun experience is always better in my opinion.”