Jump into Christmas

JUMPIN’ JACK FLASH

The ultimate one-piece wonder and there’s one for everyone. Here with a round-up of the seasons best from Mellisa Murrall

p22 L-R: Karolina metallic jersey all-in-one £650, GOAT goatfashion.com • Joan velvet high neck jumpsuit £185, REISS reiss.com • Strapless embellished wool jumpsuit £2,580 ALEXANDRE VAUTHIER net-a-porter.com • Carter wrapeffect leopard-print silk-blend jumpsuit £735, JONATHAN SIMKHAI net-a-porter.com • Navy velvet kernel jumpsuit £110, PEACHY DEN peachyden.co.uk • Italian compact stretch tailoring jumpsuit £299, KAREN MILLAN karenmillen.com

p23 L-R: Long knit jumpsuit £59.99, MANGO shopmango.com Star pattern jumpsuit £465, PERFECT MOMENT farfetch.com Blue twill jumpsuit £110, YUKA PARIS cleverlywrapped.com Zip front jersey jumpsuit £99, MINT VELVET mintvelvet.co.uk Knit jumpsuit with pockets details £59.99, ZARA zara.com Casual utility jumpsuit £250, ME+EM meandem.com

Melissa has over 15 years’ experience of styling real women with real lives. Known for creating maximum style with the minimum of effort.

mmpersonalstyling.co.uk

A partridge in a pear tree

Eating well, naturally and locally is at the heart of the menu at Holland & Holland’s Shooting Grounds. We speak to Head Chef Josh Hunter about his passion for game meat and interest in contemporary food

Do you remember the moment when you decided on becoming a chef? Yes - I was two months into a politics degree at Exeter University and was really questioning whether it was what I wanted to do. I was wandering around the campus and it sort of came to me in an instant. I had always been massively into food and wanted to find something that I could really engage with as a career and be passionate about. How did you pursue your career and who inspired you along the way? After completing a diploma at Leiths School of Food and Wine I spent the next 10 years working at La Trompette in Chiswick, Murano in Mayfair, and Kitchen W8 in Kensington. I also worked as a private chef for the Beckhams and Tom Cruise.

Meeting Nicolas Ollivier, the Director of Holland & Holland Shooting Grounds was a pivotal moment for me to take up my first head chef position. We have a similar idea of what good food and hospitality entails.

What’s your style of cuisine? Modern European with a focus on British produce. The provenance of the ingredients that we use is paramount to me. We have

The Bordeaux Wine Room

Set in 60 acres of open countryside, the Holland & Holland Shooting Grounds have provided world-class tuition since 1932. Whether you are seeking peace and quiet or a place to spend time with your family, the grounds and their restaurant offer the perfect escape from the city without venturing outside London.

Fillet of stone bass, parsley purée and chanterelle mushrooms

The Lodge

From top left: The Terrace, private tuition in The Shooting Grounds, Partridge Tortellini, Rice Pudding Soufflé, The Lodge

some amazing suppliers who give me access to the very best the British Isles have to offer.

Do you have a signature dish? We’ve recently had on: braised leg of roast pheasant, stuffed onion and bacon with delica pumpkin purée and parsnip crisps.

What’s your favourite item on the H&H menu? I’m very fond of the rice pudding soufflé with banana ice cream and rum soaked raisins.

What ingredient could you not live without? Butter!

And one you would happily never use again? I once tried something soy-based called tempeh. Healthy but pretty gross! If you could choose three dining guests, who would they be? Marco Pierre White - I read his autobiography ‘The Devil in the Kitchen’ and found his cooking journey fascinating. Jonny Wilkinson - My childhood sporting idol. Sandi Toksvig- I think she’s very entertaining.

What’s new on the H&H menu for 2021? The menu changes frequently and is always seasonal. I’ll continue with our ‘wild food’ ethos. We’ve got a special Christmas menu for December and then the last proper month of the game season in January. From March onwards some of my favourite ingredients such as forced rhubarb and wild garlic come into season and I can’t wait to experiment with new dishes.

Children dine with our compliments*

Quoting ‘School Notices’

*This offer is applicable for up to two children’s meals from our children’s menu at the Shooting Grounds when accompanied with an adult booking.