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Christmas Unwrapped Festive Food & Drink Parties, perfected


Expert tips from chefs, bartenders and event pros to help you stay merry while everyone else mingles. Words: Jack Slater


to be, well, wonderful — including that party you’ve just agreed to host. T e pressure of (ho ho) hosting can feel like the straw that breaks the reindeer’s back, but it needn’t be. T ese experts might not have glowing-red noses, but they’re ready to help you pull off a celebration that’s smooth, joyful and properly festive.


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Plan ahead like a chef Adam Degg, host and chef at Fifty Two at Rudding Park — the triple AA rosette-winning Harrogate restaurant — says preparation is key. “At Fifty Two, no dish ever hits


the pass without a prep list. Apply that same discipline at home,” he says. “Write down your menu, note what can be done two days ahead — brining, chopping, sauces — and work backwards from when you want to serve your dinner or canapes.” A well-planned menu means you


can spend less time in the kitchen and more time clinking glasses.


Pour perfection Emilio Giovanazzi, head bartender at the American Bar at Gleneagles,


hen it comes to the most wonderful time of the year, we tend to expect everything


knows a great party starts with great drinks. His advice is to always include one signature classic, noting that they’re called classics for a reason. “At the American Bar, we serve a


couple of drinks at sub-zero, from Martinis to Old Fashioneds,” he says. His personal favourite? T e Bitter Shrub — a refi ned twist on the White Negroni, featuring Roku gin, Buck and Birch quince liqueur, Gentian liqueur and a pinch of salt. “It’s elegant, with a bittersweet depth.” Emilio swears by a party-saving


hack: freezer-door cocktails. “T ey streamline everything and


ensure each pour is perfectly chilled,” he says. “Served straight from the freezer, these drinks have a smooth texture that’s hard to achieve by shaking or stirring.” To make them, follow your cocktail


recipe, add 30% water and don’t fi ll the bottle to the brim — leave a quarter empty so it doesn’t crack if it freezes.


Set the mood Once the menu and drinks are sorted, focus on the atmosphere. Laura Prentice, head of events at T e Dorchester in London, knows how to turn any setting into something special.


YOUR GUIDE TO HO HO HOSTING/GETTY “Whether at home or at T e


Dorchester, a memorable Christmas party feels eff ortless — even when it’s been carefully planned,” she says. “It’s about adding warmth and thoughtful festive touches.” Lighting, scent and music are her


secret weapons. “We use layers of soft, warm lighting and seasonal fl orals to create instant magic. At home, candles and dimmed lamps work wonders to set the mood. Add a few sprigs of greenery or a scented candle


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near the entrance so guests feel the vibe from the moment they arrive.” And don’t forget the playlist: start


with smooth festive classics, then move to something livelier as the evening unfolds and the drinks continue to fl ow.


Effortless elegance Tempting as it is to go overboard, the best parties feel festive, not fussy. “A linen cloth, a few sprigs of


greenery and candlelight is all you


need,” says Laura. A simple fl ourish — a cutting of rosemary or a fl ower tied with ribbon on each napkin — adds charm without clutter. “You don’t need scale,” she adds.


“It’s about creating a mood.” One of her favourite examples: a private dinner at T e Dorchester’s Park Suite transformed into a winter garden, with snow-dusted trees and lights woven through greenery — proof that even small touches can make an environment feel truly magical.


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