As the holiday crescendo approaches, we asked 32 tops chefs to unveil their secrets to pulling off a seamless and delectable Christmas celebration.
From Thomas Piat’s meticulous approach to sauce preparation for the perfect Christmas Davy gravy and Tommy Banks’ savvy advice on hassle-free dinners, to Peter Sanchez-Iglesias praising Heston Blumenthal’s shop-bought Christmas puddings and Joel Breakwell lifting the curtain on his speciality veggie stock, the expertise is as varied as the chefs themselves.
