Elevate Your Christmas Menu:

✨Festive Inspiration from Steve Shore✨

Looking for fresh ideas to elevate your Christmas menu?

Each week, our Development Chef Steve Shore will be sharing simple, high-impact festive dishes you can bring straight into your kitchen — from elegant appetisers to flavour-packed sides and seasonal twists on classics.

We’ll be adding new recipes regularly, with the most recent at the top.

Check back each week for more inspiration to help your festive menu shine.

Foie Royale with Quince Jelly & Balsamic Pearls

A refined, beautifully balanced bite that delivers festive luxury with minimal prep.

Foie Royale — made from ethically produced duck livers — brings a rich, buttery depth that pairs perfectly with the sweet sharpness of quince and the punch of balsamic.

How Steve builds it:

1. Cut the quince jelly into neat, equal-sized cubes.

2. Slice the Foie Royale into matching pieces and layer on top of the quince.

3. Finish with a few balsamic pearls for an instant burst of acidity.

Elegant, quick to assemble, and full of festive flavour — ideal for grazing boards, appetisers or canapé menus.

Chicken Liver Parfait Tartlets with Sticky Mushrooms & Pickled Shallots

A moreish Christmas canapé with layers of savoury richness, sweetness and acidity.

Steve’s method:

1. Spoon Chicken Liver Parfait into mini tart cases, keeping portions even.

2. Sauté mushrooms until soft, then glaze with mirin and soy for a sticky, umami-rich finish.

3. Add a small amount of the sticky mushrooms on top of each tartlet.

4. Finish with finely sliced pickled shallots for brightness and a festive pop of flavour.

The result? A perfectly balanced bite — creamy, earthy, sweet, sharp — that’s guaranteed to be a hit on festive menus.

More recipes to be added soon👀