Gin cured sea trout, cucumber, pickled fennel, buttermilk

Why not give our chef partner Ruth Hansom’s gin cured trout a go this Christmas? Served with cucumber, pickled fennel and buttermilk.
Plant-based Christmas Wellington

Sous chef Ruchira Kariyawasam shares the recipe for his plant-based Christmas Wellington.
Bah Humburger – spicy turkey burger

Culinary lead, Adrian Cousins is shaking things up this festive season with his Twistmas Bah Humburger – spicy turkey burger.
Mulled wine and poached pear trifle, eggnog custard and orange Chantilly cream

Head chef, Dan Miles shares the recipe for his boozy mulled wine and poached pear trifle, topped with eggnog custard and orange Chantilly cream.
Chris’ Six Tricks to the Perfect Roast Potato

BaxterStorey’s South East chef manager of the year, Chris Tanton shares his fool proof recipe and top tips for roasties that come out perfect every time.
Pistachio and orange sourdough stollen

Nothing says Christmas like stollen with marzipan. It takes time to make but is well worth the effort. Exec head chef Steve shares a step-by-step guide to making his favourite festive stollen recipe.
Gingerbread Pancakes

The ultimate Christmas breakfast treat. These American style gingerbread-spiced pancakes are a favourite of our head chef Shaun!
Festive Raspberry Cheesecake Brownie

Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake, dotted with fresh raspberries. BaxterStorey chefs Charlie and Stuart share their go-to festive brownie recipe.
Dark chocolate, orange and cranberry biscotti

Cranberry and dark chocolate biscotti biscuits with a hint of zesty orange make ideal Christmas gifts. Chef Caroline shares her Christmas biscotti recipe.