It wouldn’t be Christmas without a feast. From mince pies to mulled wine, roast veggies and all the trimmings, food and drink are important parts of many festive celebrations. While you might think the main event is a traditional turkey dinner on Christmas Day – festive dining season begins in November, meaning there is lots of time to celebrate with seasonal favourites.
More creative cooking and menu planning means there are exciting new ways to bring festive flavours to the table. Increasingly plant based, vegetarian and gluten free options are now available, which cater to a range of dining requirements and preferences. And while the average person consumes around 6,000 calories on Christmas Day, we’re seeing more reduced calorie options on festive menus, along with dishes that offer reduced levels of sugar and salt.
Our cranberry nut roast topped with cranberry sauce and served with a selection of root vegetables.
Hearty savoury favourites continue to be popular on festive menus, often combining traditional dishes with modern flavours. Many will hint at Christmas dining, rather than offering a full-on roast dinner. From rich vegan wellington slices and spiced roulades, to melting brie tarts and fresh salmon en-croutes, many main courses can make a meal feel like a celebration.
Nostalgic festive flavours like gingerbread, chocolate orange and Irish style cream remain high on the menu, especially when combined with beautiful presentation and finishes. Other desserts are inspired by classic favourites like stollen and panettone, while we’re also seeing new global inspired flavours like miso caramel, pistachio and spiced chai.
Our cinnamon swirl cheesecake served with a cream quenelle, strawberry pieces, and a dusting of cinnamon.
Menus which combine hearty and lighter options, classic dishes and modern innovation, and a range of free from choices mean diners get a balanced range, and can pick their favourite ways to celebrate at the table. Which means a feast fit for all.