The General Tarleton, Ferrensby: How to host last minute Christmas dinner parties as suggested by chef and manager of Tommy Banks pub
A chef and manager at The General Tarleton have shared tips on how to host last minute and stress free Christmas parties.
The General Tarleton is a pub with rooms owned by Jeopardy Hospitality headed by restaurateur Tommy Banks and his partners Matthew Lockwood, James Banks and Neil Armstrong.
It is set in an 18th century coaching inn that serves a produce-led menu with seasonal dishes, pub classics and a grill menu.
Executive chef Aled Williams has shared his cooking tips for a last minute and stress-free Christmas dinner with The Yorkshire Post.
“Simplicity is a beautiful thing - it’s confidence,” he said.
“The final product is always better when you don’t try to show off. There’s no need for 94 textures on a plate - you’ve got to ask yourself, does it really need it?
“A lot of people overcomplicate Christmas and try to do 30 things that aren’t quite right, instead of doing 10 things really well.
“Then they stress so much about timings that they’re glued to the stove and miss the party altogether. When I cook Christmas dinner at home, I stay calm and focus on the basics.
“For me, that means a really nice piece of protein, the best roast potatoes you can make, beautifully seasoned veg and a banging gravy. Wherever you can, make things ahead.
“The gravy should always be done the day before - I always make my own at home, but TrueFood is also a brilliant shortcut.
“Peel veg the day before, wrap your pigs in blankets in advance, and get trays organised in the fridge if you’ve got the space. Even putting drinks outside in the shed can free up room.”
Buying the best produce you can and keeping it seasonal, suggests Mr Williams.
“Local veg just tastes better – you really can’t beat vegetables grown just down the road,” he said.
“The same goes for meat: good sourcing means better flavour and better fat content, and you don’t need to overcomplicate it beyond that.
“And finally, buy a food probe. People spend their whole lives worrying about whether the turkey is under- or overcooked. Science tells you the answer.
“Stick the probe into the thickest part of the breast or leg and you’ll know for sure - it takes so much stress out of the day.”
The general manager of Jeopardy Hospitality Group, Sam Orbaum, has shared his hosting tips for a Christmas party.
“For me, hosting overlaps massively with how we think in the kitchen - it’s all about timing and making life simple,” he said.
“It’s important to me to get a drink in people’s hands as soon as they arrive - it instantly puts everyone at ease.
“Pre-batching cocktails is a lifesaver at Christmas; a Negroni works perfectly and always feels festive, or a spritz for something lighter with bubbles.
“I’ll have wine and beers ready for people to help themselves, and if in doubt, a bowl of Twiglets on the table buys you a bit of time while everyone settles in.
“I also lean into platters and jugs. Laying the table with big, bountiful dishes makes it feel generous and relaxed, and takes away any anxiety around timing or how much people will get to eat.
“At The General Tarleton we train our team to know more than you say. Your guests don’t want to know every single step of your meal prep, or all your marvellous processes and techniques.”
Remember to be human and switch off, Mr Orbaum said.
“The food and drink should be a vehicle for a good time with friends and family, there to support the conversation, not dominate it,” he said.
“At The GT we’re also constantly thinking about the atmosphere - the temperature, the lighting, the music.
“All of those things matter just as much at home - there’s no fixed formula, but they’re definitely worth paying attention to.
“In general, I think it’s important to ask: does this add to everyone’s enjoyment, and does it add to mine? If not, don’t bother. Everything else is secondary.”