Festive Plates: Chefs Share Holiday Favourites

Order the… Venison at Salisterra

‘This festive season, we’re featuring venison and pigeon. They’re both in season and taste amazing, although I’m mostly looking forward to the venison. It will be served with mushrooms and flavours that are inspired by a winter forest. It’s one of my favourites because for me, it signifies the beginning of Christmas and the winter season. It’s not gamey, and I think it will appeal to a broad range of palates. It has a rich flavour that reflects the holidays, especially since we marinate it in red wine and juniper. I really enjoy dishes like this!’

— Chef Ricardo Chaneton

Order the… Braised Beef Cheeks at Ask for Alonzo

‘I have a passion for cooking with beef, and I wanted to create a dish that showcases this red meat in a rich, traditional way — something comforting to enjoy during the cooler months of the festive season. I did this by preparing classic Italian beef cheeks braised in wine, served with creamy parmesan polenta. The beef cheeks are marinated for 24 hours in a blend of herbs, wine and a hint of vinegar, then tenderly braised for 12 hours with carrots and garlic. We finish the dish with freshly chopped parsley and a touch of extra virgin olive oil, making it a true celebration of flavour.’

— Chef Ruan

Order the… Truffle Tagliolini at Pici

‘Being from Piedmont, Italy, Truffle Tagliolini is a dish close to my heart. It brings a taste of home and Christmas to Pici’s tables, and it’s been a hit at our restaurants since the start. Just imagine the lovely smell of truffles mixing with the cosy, festive feel of my hometown in Piedmont. The thin tagliolini pasta, coated in a rich truffle sauce, capture the essence of the season and the best of Italian cooking. It’s not just a dish — it’s a way to honour tradition, quality and the joy of sharing great food with friends and family. So, when you try our Truffle Tagliolini, you’re not just eating — you're experiencing a bit of Piedmontese Christmas, right at your own table.’

— Chef Andrea Viglione

Order the… Tortellini in Bone Broth from Giando

‘Among my cherished festive dishes, Tortellini in Bone Broth holds a special place in my heart. This dish is simple yet profound in its genuine authenticity. Its comforting warmth invokes sweet memories of childhood and chilly winters in Italy, evoking the true spirit of the festive season.’

Order the…. Chestnut Pear Bûche de Noël at La Vache!

‘The Chestnut Pear Bûche de Noël is made from a lovely, soft vanilla sponge soaked in rum syrup and rolled with chestnut mousse and chestnut pieces. I never grew up eating chestnut dishes; they’re not so common where I come from. Eating this dessert brings me nostalgia for my years in New York during culinary school and my early career. It was during that time that I was introduced to chestnuts and grew to love using them in wintry dishes.’

— Chef Karys Plaxe

Order the… Ginger Molasses Cookie from Butter

‘My personal favourite cookie is what we’ve prepared for this festive season — the Ginger Molasses Cookie! This cookie is chewy and soft with a nice crisp sugar coating. The cookie is packed full of zingy, fresh ginger, paired with rich molasses. Perfect for a festive gathering, or just an everyday snack.’