With Christmas approaching, businesses across the industry are gearing up for the most indulgent season yet. As diners eagerly anticipate gathering with loved ones and enjoy unforgettable dining experiences, we take a look behind the scenes to help you set the stage for the forthcoming festivities.
Making the most of seasonal produce
‘Tis the season for embracing the bounty of seasonal produce. From vibrant root vegetables to succulent game meats, the winter months offer a rich tapestry of flavours and textures that can elevate menus from education catering and events to fine dining. Incorporating locally sourced, seasonal ingredients not only enhances freshness but also supports sustainable practices—a win-win for both chefs and diners alike. “Seasonal ingredients are honestly where the magic happens,” enthuses Richard Fox, Chef & Co-Founder at Cock & Bull. “Winter veg—parsnips, celeriac, red cabbage, kale—they’ve all got so much character and can be treated in so many ways beyond the traditional roast. I love working with them to bring out depth and contrast, like combining roasted roots with something sharp or pickled for balance.”
By rotating menus to reflect the best of what each season offers, operators can keep offerings exciting and in tune with the festive spirit. “Winter vegetables such as celeriac or Jerusalem artichokes are great when roasted with infused butters or smoked oils. A simple dish like smoked celeriac mash with hazelnut crumb and thyme oil brings out rich flavours without being complicated or costly,” says Vanina Principi, Founder & Director, VP7.
Go beyond ordinary
For those daring to venture beyond the traditional turkey and trimmings, the opportunity to create a memorable feast awaits. Whether it’s a modern twist on a classic dish or an entirely innovative menu, the key lies in balancing creativity with comfort.
Bold flavours and unexpected pairings can surprise and delight diners, leaving a lasting impression. “Moving away from the usual suspects can be really exciting—and guests notice when something feels genuinely different,” says Richard. “A hearty mushroom bourguignon or rich lentil and red wine pie can make an incredible centrepiece. The key is delivering depth of flavour and a sense of occasion—those umami-rich, slow-cooked elements that make it feel like a proper festive feast.”
Consider introducing dishes that blend international influences with local ingredients or offering a tasting menu that guides guests through a culinary journey. For education caterers this can encourage learning through food and for the care sector, it can help residents feel more included. “I like to have a selection of hot & cold protein – things like Moroccan spiced leg of lamb, salt & pepper drumsticks, and slow roasted beef served with pickled red onion relish (served cold) work well with a variety of chilled salads and dried fruit & nuts,” says Sharma Rahman, Head Chef at My Nawaab. “Pair that with a few hot, slow-release, pre-marinated carbs of your choice – I like smoked paprika & cumin seed sweet potatoes, lemon, chickpea & herb wild rice, and a selection of whole grain flatbreads – and you’ve pretty much got it covered. It’s healthy, filling, colourful and guilt free.”
Executive Chef, Nikhil Mahale at Farzi also recommends exploring international cuisine, saying; “Go global with your imagination, but local with your ingredients. We might reimagine a traditional biryani with cranberry raita or a turkey seekh kebab with spiced fig chutney. Small plates like smoked lamb with saffron yogurt or truffle malai broccoli can be luxurious and unexpected, perfect for a festive table that breaks convention but delivers comfort.”
Nostalgia is still trending throughout the sector and there is no end to the creativity chefs are bringing to the table. Bill Mathieson, Managing Director, Clawson Farms says, “The resurgence of British blue cheese reveals the limited, traditional uses are making way for versatile and contemporary dishes and drinks; one of our recent collaborations with Aidy Smith brought Stilton to the cocktail glass, proving just how creative and versatile British blues can be!”
“British fusion dishes work by merging British elements, such as territorial cheeses, with global cuisines for depth of flavour and menu novelty, for example Nigerian style, Spiced Beef Suya with a Stilton dipping sauce. Show support for British produce with Roasted Heritage Root Vegetables, with a Stilton crumb topping and honey drizzle.”
Personalisation also plays a key role, whether that may be to avoid an allergen, support a lifestyle choice or dietary requirement. It ensures each diner feels catered to and appreciated.
Adding festive sparkle to grab-and-go offerings
Capturing the essence of Christmas can be a challenge when it comes to hand-held foods. However, with a dash of creativity and a sprinkle of festive cheer, you can transform handheld snacks into seasonal favourites. “Handheld options like our festive chicken tikka naan wraps with cranberry chutney deliver bold, seasonal flavour in a fast, satisfying format,” says Suhel Ahmed, Director, Tower Tandori.
Pastry also packs a punch, filled with savoury and sweet fillings. “Something as simple as a spiced parsnip and chestnut roll, or a festive pasty with cranberry and sage can make a big impact,” says Richard.
Packaging and presentation plays a pivotal role in enhancing the festive experience for grab-and-go customers. “Adding touches like edible glitter or pickled onions brings a bit of visual sparkle. Festive grab-and-go food can still have flair. Small wraps, croquettes with cranberry aioli, or even Brussels sprout arancini add variety and speed for customers on the move. Presenting these in eco-friendly packaging fits well with modern expectations.” Says Vanina.
Dean Harper, Chef, Harper Fine Dining agrees, recommending caterers take time over the finishing touches and says; “A glossy glaze on pastries, or incorporating classic flavours like cinnamon, nutmeg and cranberry into sauces and dips can transform ordinary handheld snacks. Using seasonal garnishes such as rosemary sprigs or fresh cranberries adds aroma and visual appeal, making fast food feel more festive and thoughtful. The trick is to combine convenience with a little theatrical flair so customers get the festive experience even on the go.”
Time-saving tips for festive prep
- In the hustle and bustle of the holiday season, time is of the essence. Here are some top time-saving tips from chefs who have years of festive catering experience under their whites:
- Using quality frozen pastry or pre-prepared bases can save time without compromising on flavour or presentation – Dean Harper, Harper Fine Dining
- Vacuum sealing for flavour-locking and prepping semi-finished bases in advance allows you to maintain freshness while managing volume efficiently – Nikhil Mahale, Farzi
- It’s all about planning and prepping in layers. Get the time-consuming base elements done in advance: things like stocks, sauces, fillings. You can freeze them in batches and then build dishes as needed – Richard Fox, Cock & Bull
- Pre-marinated proteins can really help cut down the chaos in a busy kitchen during the festive season. For example, items like juniper and cranberry glazed duck confit save time while keeping flavour consistent – Vanina Principi, VP7
