Desert island Christmas
How do contract caterers celebrate Christmas? We find out in our annual festival special!
Bettina Campolucci Bordi
Chef partner, BaxterStorey
My mother is Danish and Bulgarian, father Norwegian, and I grew up in Tanzania and Sweden – so Christmas is very multicultural in my household!
A few days before Christmas, we mark Badni Vecher, a Bulgarian celebration and the last day of lent for Orthodox Christians, by preparing a traditionally uneven number of plant-based dishes to break the fast. I especially enjoy my mother’s comforting bean soup packed with seasonal veg and butter beans, a recipe passed down from my grandmother.
On the 24th, we celebrate Scandinavian Christmas in honour of my Danish side, and on the 25th we celebrate UK-style with lots of traditional British Christmas favourites.
Ian Kingston
Operations director, BM
Each year, our Christmas festivities are a delightful fusion of family traditions. With our Greek in-laws joining the celebration, it's a harmonious blend of cultures. The night before the big day, the kitchen transforms into a hub of activity as everyone comes together to prepare the much-anticipated Christmas feast.
While we relish the traditional Christmas lunch, the Greek influence shines through as a dollop of tzatziki adds a zesty twist to the classic roast turkey. After indulging, a leisurely dog walk and a cozy fireside gathering complete the day. Then starts the consumption of the chocolate dessert!
Scott Freeman
Culinary director, ESS
Christmas – it’s just a roast dinner, but with the extra wow factor. With affordability being a key consideration for many, why not try something a bit different for your Christmas dinner this year? It could help to reduce your food waste too!
Instead of the traditional huge turkey, I’ll be turning my skills towards something a bit more economical, but with just as much wow factor… the humble chicken. There are many ways to make your chicken the star of the show – I’ll be removing the bone then stuffing with my classic chestnut and sausage meat stuffing, and rolling it to allow easier carving at the table. I’ll serve with fresh vegetables including carrots that I've been growing for the special occasion.
If you plan ahead, you can get a nice large, free-range chicken at probably 30% of the cost of a turkey, and you won’t be eating the leftovers until new year!
Matt Symonds
Managing director, Gather & Gather
My Christmas features a few rituals that always make it special. After the chaos of the present opening frenzy with the kids, I like to get out for a Christmas Day run with my brother and sister.
Most of the prep for lunch is done the day before, so we all like to go to the local pub for a pint while the roast is in the oven – it’s a lovely rib of beef for me… with Yorkshire puds of course! It’s then back home for the main event – tasty food, fantastic wine and the obligatory Christmas Day games.
Although I love a Christmas dinner, nothing beats the cold cuts and bubble and squeak that comes with Boxing Day. One of the best meals of the year!
Sam Hurst
Chief grazing officer, Grazing
Christmas is the only time of year we completely switch off so the team can enjoy some r&r. With two young daughters, I wouldn't say there's much r&r in my house – but there is a lot of excitement, eating and family time.
On Christmas eve, we usually go to Stoneleigh’s, our brilliant local butcher, then take a trip across the road to Valentina's, a little Italian deli that usually has a wall of panattone in 12 different flavours. Then it’s home to wrap – mrs H has finished her wrapping by mid-October but I prefer a more JIT approach!).
After a quick sleep, it’s a 5am start for present opening, smoked salmon for breakfast and then onto cooking, eating, playing!
Jon Lilley
Group development chef, Lexington
Our festive menu has a pan-European feel as my wife’s parents, who always join us, are Swedish and Spanish. We enjoy lots of herrings, gravadlax and a dish called Jansson’s temptation, washed down with plenty of schnapps on Christmas Eve, followed by a traditional Christmas roast, but never turkey, on Christmas Day. Before we eat, my wife and I cook as volunteers for Ronald McDonald House, a brilliant charity that provides free 'home away from home' accommodation to families while their child is in hospital.
Our New Year's Eve is always Spanish-themed, with cured meats and fish and then at midnight 12 grapes, one each at the stroke of the clock.
Stephanie Robertson
Head of drinks, Restaurant Associates
Christmas for me is all about family – and, of course, friends who have become family – good food and drinks. My perfect Christmas Day will start with a bacon roll, before beginning to cook for and with the family, I always do the wine pairings!
Champagne while I cook is a must, before moving on to a light, crisp white wine like a Vihno Verde from Portugal or a Gruner Veltliner from Austria. My perfect pairing with the feast that is the main course is always a Gevrey-Chambertin with some age and then, of course, Late Bottle Vintage Port to finish the meal with cheese.
Piers Zangana
Director, Susa Comms
The Persians have actually been celebrating at this time of year for more than 5,000 years. Our Yalda celebrations fall just before Christmas Day and involve getting friends and family together to eat, talk and read poetry - way into the night.
In our household, we combine Christmas and Yalda celebrations, which means we get to eat double the amount of food and have double the amount of presents. It also means we have double the amount of organisation to do, so after the festivities are over, it time for a total shut down – as best you can with a five-year-old – and preparation for the year ahead.
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