Christmas Menus: Festive Food Trends & Inspiration

Christmas menus have to do more than capture the flavours and traditions of the season. They also need to meet the expectations of guests with a growing range of dietary requirements, without making anyone feel like they’re choosing a compromise.

The good news is that catering for different dietary needs doesn’t mean reinventing the classics. We’ve asked chefs and industry experts to share their top tips for creating festive menus that are welcoming, memorable and packed with Christmas spirit, whatever guests’ dietary requirements may be.

Gareth Penn, Head Chef, Spaces The Spine

We like to focus on high-quality seasonal ingredients, cooking techniques, and thorough menu development, ensuring vegetarian, vegan and allergen-conscious options all deliver the same food experience as any other dish on the menu.

We have clear kitchen processes and deliver regular staff training, particularly around allergen management, cross-contamination prevention, and accurate communication with our event managers about our guest requirements.

We’re seeing a growing demand for plant-based dishes that appeal to all guests, not just those with specific requirements, and have created dishes such as Beetroot Carpaccio with Whipped Vegan Goats’ Cheese, for example.

Louise Wagstaffe, Senior Culinary Advisor, Premier Foods

45% of diners prefer traditional flavours when eating out during the festive season*. The challenge for operators is delivering the festive classics customers love while catering to a wide range of dietary requirements.

One of my favourite recipes is our Bisto Root Vegetable Broth with Gremolata Oil. It’s a great example of how operators can offer something warming, seasonal and full of flavour, while catering to guests looking for meat-free options. The root vegetables bring festive comfort, and the lemon, garlic and parsley gremolata adds freshness and depth.

*Premier Foods, Unwrapping Festive Flavour: Trends, Traditions and Touches, survey of 2,000 UK adults who dine out in December, conducted 3–8 October 2025

Frank Haar and Adam Davies, Executive Chefs, Titanic Hotel Liverpool

We focus on seasonal, local produce and high-quality ingredients, keeping festive classics recognisable while adding a modern twist and adapting dishes where possible to meet dietary requirements. We use classic Christmas aromatics, balanced sweet and savoury elements, and festive spirits to evoke familiar seasonal memories while letting natural ingredients shine.

Demand for gluten-free and plant-based options continues to grow, with dishes such as Wild Mushroom and Truffle Arancini or a plant-based festive roast proving that inclusive dining can still feel indulgent and celebratory.

Robert Pearce, Executive Chef, Down Hall

When you take out dairy or gluten, you don’t want the dish to feel thin. Use techniques like charring over an open flame to build texture, and use things like seed pestos, nut creams, or rich vegetable sauces to get that comforting thickness.

A massive crowd-pleaser that ticks a lot of boxes (it’s naturally vegan and gluten-free) is our Fire-Roasted Butternut Squash Soup. We serve it with a pesto made from homegrown sage and pumpkin seeds, and finish it with fresh winter truffle. Cooking the squash over an open fire brings out a really deep, sweet flavour that goes brilliantly with the earthy truffle. It gives guests all the comfort and luxury they want from a Christmas starter, without having to compromise on anything.

We write our descriptions to focus entirely on the flavours and where the food comes from, rather than cluttering the page with massive lists of what isn’t in the dish. Instead, we use a simple key for things like vegan or gluten-free, and put a QR code at the bottom of the page. Guests can just scan it to see the full allergen list. It stops the menu from looking like a medical checklist and lets the food do the talking.

Alex Connell, Roving Chef, Vegetarian for Life (VFL)

Creating a festive menu that meets a range of dietary needs starts with thoughtful planning. Plant-based dishes are an excellent foundation because they’re suitable for vegans and vegetarians while also being enjoyed by meat-eaters. Many festive favourites – from Christmas Pudding to mince pies – can be made without eggs or dairy, and using gluten-free flour means they’re suitable for many people with coeliac disease too. The aim is to create dishes everyone can share and enjoy together, proving that inclusive food can be every bit as festive, indulgent and full of flavour.

Claire Bannerman, Roving Chef, Vegetarian for Life (VFL)

A successful vegan Christmas menu is built around seasonal ingredients, bold flavours and satisfying textures. Choose a standout centrepiece, such as a Mushroom Wellington or Stuffed Squash, and add depth with umami-rich ingredients like mushrooms, miso and herbs. Balance richer dishes with crisp, creamy and crunchy textures, alongside festive flavours such as sage, rosemary, cranberries and chestnuts. Where possible, adapt recipes for additional dietary requirements, including gluten-free and nut-free diets, while using protein-rich ingredients like lentils, beans or tofu. Finish with an indulgent vegan dessert to complete the celebration.