The Experts’ Guide to Hosting at Christmas

’Twas the night before Christmas, when all through the house…the festive chaos was brewing, ready to cause a merry rouse. The prospect of hosting the in-laws (or out-laws) this Christmas may have you reaching early for the mulled wine. But as ever, it’s SPHERE to the rescue. To help make the whole ordeal less of an ordeal, we’ve asked the experts for their ultimate hosting tips. Spanning everything from how a Michelin-starred chef preps a roast and what Sessions Arts Club’s Head of Wine serves her guests, to curating the perfect Christmas scent and tablescape, we’ve got you covered.

Prep Like a Pro Before the Big Day

There’s truly nothing worse than running around like a headless chicken, or turkey for that matter, on Christmas day. Scrambling to chop, peel, stuff, and baste, all the while your loved ones settle in for Champagne and games. For Joshua Overington, Chef at Mysé, the restaurant with rooms in the picturesque village of Hovingham amongst the rolling Howardian hills of North Yorkshire, it’s all about prepping the day before. “In order for the day to go smoothly, I make things like potato dauphinoise, braised red cabbage and my gravy the day before”, he counsels.

This chef’s hack isn’t unique to Joshua. Abi Hill, chef at one of London’s trendiest restaurants, Sessions Arts Club, proclaims that “the most elegant hosts look unhurried”. To give the impression of a swan above calm waters, aim to have at least 80% of the work done before anyone arrives. “Sauces, dressings, and garnishes should always be prepared ahead where possible. And never underestimate the luxury of a clean, calm kitchen — reset it fully before your first guest walks through the door.”

KISS – Keep it Simple Stupid

There’s undoubtedly an expectation for theatrics and fanfare that comes with the big day. And while it’s nice to attempt a showstopper for your guests, it makes everything that much more stressful. For Bocca di Lupo owner and chef, Jacob Kennedy, it’s about “cooking something with confidence” and a “table that isn’t too overloaded”.  The age-old adage rings true: less is more. “For lunch, serve fewer things in any one course, and always family-style if you can — it brings everyone together around the table. I’m still learning this myself, but simplicity always makes for a happier Christmas.” It’s always better to master the basics than attempt a ten-bird roast and then burn the potatoes.

Nailing the Festive Centrepiece

For some, the turkey is the pièce de resistance of the Christmas meal. For others, it’s the one day a year they endure a piece of meat they’d never otherwise eat. Either way, it’s essential to get it right. We wouldn’t want you serving a slice of thin, grey-ish meat that conjures memories of meals endured in a school cafeteria. According to Richard Corrigan, one of the country’s most established and well-known Irish chefs, a common mistake is “blasting the poor thing at high heat and drying it out until it’s begging for mercy”. Remember, turkey is lean, so “start hot, then bring the temperature down, baste it often, and don’t overcook it”. He also suggests taking the legs off and cooking them separately, as the legs need longer and the breast requires a gentler touch — “they have no business being cooked the same way”.

Thinking slightly out of the box, as all good chefs do, Ben Tish of London’s Cubitt House recommends to brine the turkey overnight in the stock that you cooked your ham in. “Not only does it make the turkey super juicy and succulent, but it adds bags of umami flavour to it”, he tells us.

Turkey, however, doesn’t always have to be the centrepiece. Hill likes to serve the usual suspects — roasted vegetables, potatoes, and meat — family style and then bring something new to the table like Scallops, truffle and chestnut. Be wary of overdoing it, though, she warns: "Use wide platters, avoid overcrowding, and leave plenty of negative space."

Curating the Canapés

Christmas isn’t Christmas without the canapés. Be it a festive soiree or filling the gaps between meals for your family, they’re a fun, and at times, fiddly, little labour of love that disappears in seconds.  Chef, food writer and influencer, Alexandra Dudley’s go-to this year is brie cranberry filo tartlets. She’s shared with SPHERE readers the recipe, so you can easily replicate these at home:

1. Snip three small squares of filo with scissors
2. Paint them with melted butter and stack them in a mini muffin tray
3. Top each one with a small bit of brie and a couple of fresh cranberries (or even a spoonful of cranberry sauce)
4. Keep them in the fridge until you’re ready to host, then pop them in the oven for 10 minutes until golden

Apparently, “they’re excellent alongside a glass of Champagne”, or as Dudley loves, “serve them with rosemary negronis”.

A Fresh Take on Festive Décor

Tradition at Christmas can be incredibly important. It’s the little annual rituals, unique to each family, that make it such a special time of year. In my house, it’s being woken up, without fail, to Feliz Navidad blaring on the speakers at an ungodly hour in the morning. You can keep these quirks alive for generations, but when it comes to décor, you don’t have to follow the traditional playbook. Colour schemes, for example, need not be restricted to green and red. Queen of cool and founder of curated online homeware and lifestyle platform, Glassette, Laura Jackson, this year is leaning towards “brown and burgundy with lace ribbons and crochet accents”.

Many think of tablescaping as a practice reserved for the Instagram-savvy or stewardesses on Below Deck. Creating the effortlessly cool but entirely thought-out setting requires a little creative flair, but it’s not impossible to achieve. Jackson proposes “starting with the tablecloth as your foundation, then layer in colour through napkins”. There’s endless inspiration online for “folding ideas, floral arrangements, or even leafy clementines at each place setting for a warm pop of orange”. Portia Fox adds personal touches to her table through “a handwritten place card, even handmade crackers or a tiny ornament at each setting”. It’s the small gestures that “create a sense of care and thoughtfulness, which is what real luxury is about”.

Luxury interior designer, Katherine Pooley, turns to nature and forages for her décor. Involving her sons, they wander on a crisp winter’s day along the beach, “inspecting the treasures that have washed up from the rough seas overnight”. In her house, you’ll find scattered greenery and garlands, nestling them among candles and pinecones for a table setting. “It’s a way of bringing the outside in, of celebrating the natural rhythms and seasons of life and appreciating that around you.”

Creating Atmosphere with a Flicker and a Fragrance

Where New Year’s is all glitter, bright lights, and big energy, Christmas is cosy glasses of Champagne by the fire.  Marcelina Janiszewska, Senior Interior Designer at Project London, “always starts with lighting and scent; the soft glow of candles instantly feels welcoming, and fragrances like spiced clementine or gingerbread fill the room with nostalgia”.

Curating the perfect scent, according to Harmi Sekna, Founder of TESORO, is both an art and a science. She begins by imagining how she wants a space to feel, then blends notes to bring that mood to life. “The right scent can instantly transform a room, and for me, the best ones are comforting, intentional, and just a little addictive.”

Getting the Glassware Right

As a sophisticated SPHERE reader, you’ll know your coup from your flute and tumbler from your highball. As Sophie Liverman, Head of Wines at Sessions Art Club, acutely puts it: “You don't want to be serving your vintage Leclerc Briant Champagne in a Keith Brymer Jones mug, saying 'Cappuccino' when you have run out of glasses when the late guest arrives.”

While it may be tempting to put your best flute forward, they’re not always right for what you're serving. Liverman reminds us that firstly, they are a nightmare to clean, and secondly, not always right for Champagnes that need to breathe. Enter the “mega classy” crystal coupe, we hear you say. Unfortunately, not. Christmas is often teeming with drunk neighbours, clumsy children, and overly gesticulating uncles who could well break your most cherished glassware. Instead, opt for the Gabriel Glas, seen at white cloth tables all over London. “They’re a true winner for me - perfect for all wines, durable, machine washable and affordable”, Liverman adds. “We serve anything from our house wine to a 2007 Chinon in them.”

Selecting What to Serve

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People can be incredibly precious about what they are served at Christmas. There’s an expectation that it’s the one time of year your inner sommelier should make an appearance. Minas Kotoulas, Group Head of Bars at The Wolseley Hospitality Group — who certainly knows a thing or two — says you need nothing more than to visit a good wine shop and ask the specialists to impress your guests. “I would explain the Christmas menu, the guests’ tastes and the flavour profile I am aiming for. This will help provide the perfect match for each dish and every palate”, he explains. Take a notepad and pen and jot down what they suggest so you can show off your knowledge when pouring glasses on the day.

If you’re instead looking for an all-rounder, Giles Burke-Gaffney, Fine Wine Director for Justerini & Brooks, the UK’s oldest and most prestigious wine and spirits merchants, emphasises that there’s nothing quite like a good Burgundy. A great pick for Christmas thanks to its seasonal fare and versatility: “From roast turkey to mushroom vol-au-vents and everything in between, its bright and velvety red cherry fruit will liven up most yuletide offerings.”

We couldn’t, of course, not mention a Christmas cocktail. For something a tad more exciting than a glass of Bucks Fizz, Ori Geller, Co-Founder and Chef at Nela, opts for a pre-Christmas lunch Manhattan with cherries in Kirsch. “We use Daylesford cherries in Kirsch, and I like mine made with Ardbeg whisky, which gives a lovely peaty depth to the Manhattan”. A fantastic way to bring warmth and a whole lot of joy to your guests. Cheers to that.