Eat & Drink
Originally published on Tuesday, 4th December 2012
XMAS PARTY FAVOURS
Glitter Ham, HoH crackers and Seafood on Acid
You know the drill – long, boozy lunches, Christmas jumper-themed dinners and Secret Santa – ‘tis the Christmas party season. If you’re struggling to reserve tables or are fed up of being chief organiser, we say do it at home with a little help from the experts…
Old-school party planners – get your heads down. Take inspiration from Bompas and Parr’s latest book, Feasting with Bompas and Parr, a guide to how to throw a feast, their way. Skip the parts on spontaneous combustion and go straight for the glitter ham, surely the centrepiece of all centrepieces. Or get serious and book a class. If you missed Claridge’s host of Christmas master classes, not to worry. The Wright Brothers have just started an oyster shucking class – learn to shuck ‘n’ dress – while L’Atelier des Chefs offer (a very du jour) cooking with game lesson. Alternatively, head to Raymond Blanc’s cookery school at Le Manoir, which offer seasonal dinner party courses. For party favours this year, it has to be House of Holland crackers, containing glow-in-the-dark underwear.
Otherwise, ignore the above and let the professionals handle it. Drinks-wise, WineChap can deliver and stock your cellars (let him supply for Xmas too, with turkey-matching wines). Order a case of house champagne Prudhomme, or take bespoke recommendations for food pairings. If you want simple, chic catering from top-tier chefs, go for Housebites Plus who can tailor make cuisine for any party size and provide waiting staff should you need them.
For a Christmas party blowout, however, it has to be Randall & Aubin. Their recently launched Wickedly Seductive Party Food catering service offers the whole, decadently wrapped-up package. Go for the Seafood Stall, which presents a sumptuous seafood-on-ice display and is dressed with peonies, thistles and ferns by acclaimed florist Rob Van Helden. They also offer a choice of 15 different crustacean platters (including seafood ceviches and tartar), bowl dishes (think Louisiana southern fried lobster, jerk chicken beignets and Philadelphia steak and truffle chips on a stick) and famed rotisserie meats (mini Wagyu beef burgers). You can also hire waiting staff to shuck and serve fresh rock and native oysters. Alternatively, downgrade and order a box of canapés (from £24) prepared by in-house chefs. Obviously, taking complete credit for all the above is optional.
Info
Feasting with Bompas and Parr, £25
The Wright Bros Oyster Shucking Classes, 13 Kingly Street W1B 5PW, 6pm on Mondays to Thursdays, £20 per person To reserve call 020 7434 3611
WineChap, case of Brut Cuvee Originale NV E Prudhomme £288 To enquire email
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or call 020 7720 2024
Randall & Aubin’s Wickedly Seductive Party Food, to enquire email
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or call 0207 478 0507
