Christmas lunch is one of the most joyful and celebrated meals of the year… but it can also be one of the most ambitious. This year at Thurlestone, we’ll be serving a full festive feast with all the trimmings to over 200 guests in our Trevilder Restaurant, so it’s safe to say, we’ve learned a thing or two over the years.
As Head Chef (and proud holder of two AA rosettes), here are my five top tips for pulling off a Christmas lunch that’s memorable for all the right reasons.
- Preparation Is the Real Secret Ingredient
The magic of Christmas lunch doesn’t happen on Christmas Day, it happens weeks before.
Menus are tested, timings are mapped, turkeys are planned with military precision, commis are busy peeling sprouts and every vegetable has a job to do. At home, this means:
- Prepare what you can the day before
- Write yourself a cooking timetable
- Don’t leave the gravy until the last minute
- Respect the Classics (But Don’t Be Afraid of a Twist)
Turkey, roast potatoes, pigs in blankets, they’re non-negotiable. Christmas lunch is built on tradition.
But the difference between good and great is in the details:
- Properly seasoned vegetables
- Crisp potatoes with fluffy centers
- A little something extra in the stuffing or gravy
In my kitchen, we keep the favourites exactly as guests expect , just cooked with a bit of Thurlestone-level finesse.
- Timing Beats Talent Every Time
You can be the best cook in the world, but if everything hits the table at different temperatures… game over.
Whether you’re feeding four or two hundred:
- Work backwards from serving time
- Rest your meat (it matters!)
- Keep dishes warm, not overcooked
- Don’t Forget the Trimmings (They’re the Stars Too)
Let’s be honest, many of us are really here for the trimmings.
Perfect roast potatoes, glossy carrots, crunchy sprouts, braised red cabbage, rich gravy and stuffing that actually deserves its place on the plate. These are the bits people talk about afterwards.
At Thurlestone, we treat every trimming with as much care as the main event because Christmas lunch without great sides is just a roast dinner in a paper crown.
- Enjoy It - That’s the Point
The most important tip of all: enjoy the day.
Food tastes better when it’s cooked with joy. Whether you’re hosting family at home or joining us in the Trevilder Restaurant, Christmas lunch should feel generous, warm and a little bit indulgent. So pop open a good champagne, rich Viognier or Pinot noir and share the day with friends and family.
From all of us at Thurlestone - we wish happy Christmas, and may your gravy always be lump-free.
