This blog highlights the history of the British Christmas dinner, featuring tips from celebrity chefs like Phil Vickery and Jean-Christophe Novelli. It also covers sustainability and showcases these chefs as ideal celebrity after dinner speakers.
Countdown to Christmas: Festive Food Inspiration with Top Chefs
The British Christmas dinner is a cherished festive tradition, blending centuries of history and culinary influences. While some elements date back to ancient rituals, it was the Victorians who shaped much of the Christmas we celebrate today. Our festive feast, from the roast turkey to the pudding, is the result of a fascinating mix of cultural contributions and time-honoured customs. In this blog, we explore the historical origins of these iconic dishes and feature expert tips from some of the UK's top chefs on how to perfect your Christmas meal.
Turkey Time
In the UK, turkey has become synonymous with Christmas, with millions of families enjoying it every year. Yet, this wasn’t always the case. Historically, the centrepiece of the British Christmas table was goose, or for wealthier families, wild boar or even peacock. Turkey’s rise to festive fame began in the Victorian era, when it became a practical alternative to goose, offering more meat and becoming widely available.
To help you create the perfect turkey this Christmas, chef Phil Vickery has devised a simple timetable to make the day less stressful. Starting at 9:30 am, he suggests preparing the turkey and stuffing before placing them in the oven alongside vegetables, wine, and stock. As the turkey cooks, you can blanch the parsnips, carrots, and potatoes, ready to roast later. By 1:30 pm, everything should be cooked to perfection, allowing you to enjoy your meal without the usual kitchen chaos. With Vickery’s straightforward plan, you can reduce the stress and enjoy a beautifully cooked turkey at the heart of your Christmas feast.
If you’re looking for something different this Christmas, chef Jean-Christophe Novelli’s Duck in Orange Sauce adds a French-inspired twist to your meal. Roasted with sweet potatoes and flavoured with cardamom, honey, and citrus, this elegant dish offers a rich, festive alternative to traditional fare.
The Sides That Shine
While the turkey may be the star of the show, the side dishes often steal the spotlight at Christmas dinner. Chefs John Torode and Lisa Faulkner advocate a relaxed, buffet-style approach to take the pressure off the host and ensure a stress-free celebration. As Trode explains, “It’s just a roast dinner at the end of the day, no pressure,”. Their secret? A simple Christmas traybake featuring turkey fillets, bacon, pigs in blankets, stuffing, and potatoes all cooked together, allowing guests to serve themselves.
Preparation is key when managing a Christmas feast, and chef Rachel Allen suggests prepping side dishes like Brussels sprouts and red cabbage the night before. This ensures you can follow a smooth timeline on the day itself, leaving more time to enjoy the festivities with family and friends.
Chef Rachel Allen even suggests preparing Brussels sprouts, cauliflower, and red cabbage the night before, ensuring you have more time on the day to focus on the fun. Her top tip? Have a clear order of work to follow throughout the day—this will be a lifesaver, especially if you're indulging in a festive glass of fizz! With simple planning, your sides can shine just as brightly as the main course, making your Christmas meal a delicious and stress-free event.
Sustainable Choices for a Greener Christmas
With sustainability becoming a growing concern, more people are looking to reduce their environmental impact over the Christmas period. Chef Matt Tebbutt encourages opting for locally sourced ingredients, such as mushrooms, which are both eco-friendly and versatile. He suggests choosing British-bred free-range turkeys and home-grown vegetables to reduce food miles and support local farmers. By making thoughtful ingredient choices, you can create a festive meal that’s both delicious and sustainable.
Sweet Endings
Christmas desserts are the crowning glory of the meal, with Christmas pudding and mince pies taking centre stage. Chef Ainsley Harriott advises getting ahead of the game by baking mince pies early and freezing them, ready to defrost the night before Christmas. This not only saves time on the day but ensures you can enjoy the festivities without rushing.
For the Christmas pudding, Harriott suggests prepping in advance as well, leaving it to gently steam while you finish the main course. His focus on planning and preparation allows you to enjoy your Christmas meal without the usual stress.
Bringing It All Together
At Prime Performers, we are proud to feature esteemed celebrity after dinner speakers like Phil Vickery, Jean-Christophe Novelli, Matt Tebbutt, John Torode & Lisa Faulkner, Rachel Allen, and Ainsley Harriott. Their culinary expertise provides both inspiration and practical guidance, making them perfect choices for after dinner speakers at your event.
Contact us today to book these top chefs for your next event.
Primary Source Used Throughout:
For more detailed guidance and continuous inspiration throughout this blog, information has been referenced from A very traditional Christmas: The Origins Of Our Favourite Foods.