HOW TO BE A GREAT HOST THIS CHRISTMAS – Expert tips from The Club House, West Bexington

Christmas lunch is one of the most anticipated meals of the year, but it can also be one of the most stressful. To help, Head Chef Will Hickton and Mixologist Amelie Farnham from The Club House in West Bexington share their best advice for serving up a festive feast to remember, from turkey with all the trimmings to canapés, cocktails and desserts.

Will Hickton, Head Chef

Christmas Turkey
Cook the turkey in parts if you can. Roast the crown separately from the legs. The crown stays moist, and the legs can be braised slowly with stock, wine and aromatics for deeper flavour. Always rest the turkey for at least 30 minutes before carving. Cover it loosely with foil and a tea towel, and use that time to finish your vegetables and roasties.

Roast Potatoes
Parboil your potatoes on Christmas Eve, then rough them up and chill them overnight in the fridge. This dries out the surface and means they’ll roast extra crispy the next day. Goose fat gives richness, but rapeseed oil is a lighter option.

Vegetables & Trimmings
Do all the prep the day before. Peel and chop carrots, parsnips and sprouts. Make your stuffing mix and keep it in the fridge ready to bake. Braised red cabbage can actually be cooked two or three days ahead, the flavour improves as it sits. On the day, you’re simply reheating instead of juggling everything at once.

Canapés
You don’t need dozens of options. Choose two or three you can prep in advance. Smoked salmon on blinis, pigs in blankets with mustard mayo, or whipped ricotta on toasted sourdough with a spoon of cranberry relish all work well. They’re easy to plate and keep guests happy with a drink in hand.

Desserts
Christmas pudding isn’t for everyone. I always suggest offering something lighter alongside it, a lemon posset or a chocolate orange mousse (recipe below). It gives people a choice and makes the table feel more generous. If you do serve a Christmas pudding, pour warmed brandy over and light it at the table. The theatre of it is as important as the taste.

Chef’s Hosting Tip
Make use of your oven space. While the turkey rests, get all your side dishes in to reheat or crisp up. Keep your gravy piping hot in a thermos flask, it frees up the hob and means you’re never rushing.

Amelie Farnham, Mixologist

Welcome Drinks
Set the tone with a festive welcome drink as soon as guests arrive. A Christmas spritz made with prosecco, orange liqueur, cranberry juice and a sprig of rosemary looks and feels celebratory. For a non-alcoholic version, swap prosecco for sparkling elderflower. Try a Christmas Spirit Sour to get you in a festive mood (recipe below).

Mocktail Idea
A spiced apple fizz works brilliantly at Christmas. Shake cloudy apple juice with cinnamon syrup and a squeeze of lemon, then top with soda water. Serve it in a highball glass with an apple slice and a cinnamon stick, it looks and feels as festive as any cocktail.

Batch Cocktails
Don’t spend Christmas Day behind the bar. Make big-batch cocktails ahead, mulled wine, spiced apple punch or a negroni-style mix. Serve them in jugs or keep warm in a slow cooker so guests can help themselves. It’s sociable and frees you up.

Wine Pairing
For the main event, turkey pairs beautifully with a crisp chardonnay or an English sparkling wine. If you’ve got gammon or goose, a light pinot noir works well. Keep red and white on the table so people can choose.

After Dinner Drinks
Don’t overcomplicate it, a tray of good-quality port, sherry or Irish cream is enough. Serve with the Christmas pudding or mince pies so the flavours work together. For non-drinkers, spiced chai or hot chocolate feels just as indulgent.

Mixologist’s Hosting Tip
Glassware makes a difference. Serve cocktails in proper glasses with garnishes like cranberries, cinnamon sticks or rosemary sprigs. It looks considered, even if the drink itself is simple.

Christmas lunch doesn’t need to be overwhelming. With smart prep the day before, a couple of well-chosen canapés, a mix of classic and lighter desserts, and a few thoughtful cocktails or mocktails, you can spend more time with your guests and less time in the kitchen. As Will and Amelie agree: keep it simple, prepare ahead, and add just enough theatre to make it feel special.

Christmas Spirit Sour

Serves 4 | Prep time: 15 minutes

Ingredients

• 35ml Christmas Vodka*
• 35ml Cointreau
• 25ml lime juice
• 1 large egg white
• 50ml cinnamon sugar syrup**

To mimic Christmas vodka* flavours, add to the shaker:

• ½ tsp brown sugar (or 10ml brown sugar syrup)
• A small pinch of cinnamon or mixed spice
• A few drops of vanilla extract
• A small piece of orange zest (or 1 tsp orange juice)

Cinnamon sugar syrup**

• 300g caster sugar
• 150ml water
• 1 cinnamon stick

Method

1. Chill four martini glasses in the fridge.
2. Make the cinnamon sugar syrup: put the caster sugar, cinnamon stick and water into a saucepan. Simmer gently until the mixture thickens into a syrup. Remove from the heat and discard the cinnamon stick.
3. Fill a cocktail shaker with ice. Add the vodka, Cointreau, lime juice, egg white, 50ml cinnamon syrup and the festive additions (sugar, spice, vanilla, orange).
4. Shake hard for 30 seconds to create a thick foam.
5. Fine strain into the chilled martini glasses.
6. Garnish with a sprinkle of ground cinnamon.

Chocolate Orange Mousse

Serves 6 | Prep time: 20 minutes

Ingredients

• 320g dark chocolate buttons (broken up)
• 100g water
• 25g Grand Marnier
• 6 tbsp sugar
• 1 orange, finely zested
• 420g double cream

Method

1. Put the water, Grand Marnier and sugar in a saucepan and bring to a simmer until the sugar has dissolved.
2. Place the chocolate in a bowl and pour the hot sugar syrup over it. Whisk vigorously until the chocolate is melted and smooth. Set aside to cool.
3. Whip the double cream and orange zest until just starting to thicken.
4. Fold one third of the cream into the chocolate mixture at a time. Mix gently until just combined, taking care not to over-mix.
5. Spoon into dessert glasses, leaving a small gap at the top. Smooth the surface and wipe the edges clean.
6. Decorate with a swirl of melted dark chocolate.