Learn how those-in-know do a Christmas feast
CHEF’S TIPS AND ALL THE TRIMMINGS Go behind-the-scenes on the yuletide feast with the pros
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hat are Bath’s top chefs eating this Christmas? How do they step up the traditional Crimbo meal a notch? And what the heck are we supposed to make of our leftovers, anyway? Read and learn… David Campbell, Executive head chef , Royal Crescent Hotel & Spa
What are your top tips for the best quality turkey?
Make sure the turkey is brined for a good 12 hours beforehand – this helps it stay moist and tender, and the brine breaks down proteins. Later, allow it to rest for 20 minutes after cooking before carving it.
How do you like your leftovers?
The best meal of the year is Boxing Day lunch, and it has to be a buffet of the Christmas leftovers: cold turkey, chipolatas, reheated roast potatoes and parsnips, plus left over puddings, cheese, and some sandwiches made from the turkey – the hack here is to do no additional cooking. What’s the best Christmas dinner experience you’ve ever had?
The best Christmas meal I can remember was a family one at my uncle’s hotel in Sutton Coldfield when I was about 14. The hotel was five-star, set next to a lake and we had it to ourselves with just a skeleton staff to look after us. It snowed a couple of days beforehand, then frosted up by
26 I BATH LIFE I www.mediaclash.co.uk
Christmas day – there were magical, clear blue skies and a foot of snow on a frozen lake. About 16 of us were there and we had a feast of food and wine all prepared and served to us by the hotel’s brilliant staff over three days – it was perfect. www.royalcrescent.co.uk Helen Lawrence, Co-owner and head chef, Demuths
What are you eating for Christmas dinner this year?
The centrepiece of Christmas dinner in my house this year will be Demuths’ tofu wreath – we’ve had a more traditional nut roast the last few years, so I want to revisit this – it takes a little bit more work but it’s worth it! Is there anything you add to the Christmas dinner to give it your own spin?
Being vegan, it is all about making vegetables the star of the show and giving them the love and attention they deserve. Stuffed cabbage leaves are a go-to in my house. What are your tips and hacks for leftovers?
I’m possibly more excited about having a tofu wreath sandwich on Boxing Day than I am about having it on Christmas Day! Chilled, sliced thinly and in a sandwich with some chilli jam or cranberry relish – delicious. www.demuths.co.uk
