It was in lockdown, though, that Posie’s star truly entered the ascendant. Her delivery-food service, defined by its dedication to local and seasonal ingredients, quickly propelled her into London’s catering spotlight and today she is in demand for all the chicest parties. Here, she shares her secrets to hosting a successful Christmas celebration.
Image: © Posie Hall
How do you approach designing a Christmas party menu?
I often plan my menus around ease, seasonality and what’s going to be a crowd-pleaser. Sometimes it’s a big hunk of Comté, lovely homemade pickle with salty butter and sourdough. Or I’ll make a sardine butter with beautiful blushing pink radishes that not only taste good but look great on the table.
What are your go-to Christmas canapés?
Little bits of smoked trout, crème fraîche and diced pickle shallot on a crostini is a winner, or parmesan shortbread for the deep savoury salty hit that pairs so nicely with a fizzy glass of something
Can you share your tips for making dishes ahead of time?
Plan accordingly so you can actually be a present host – roasting nuts with your own herby spice mix is a great one; beautiful marinated olives with lemon; rosemary and confit garlic that you can place around the room in little bowls. It doesn't have to be labour intensive in order for your party to be successful!
Conversely, are there some things that should always be left until the last minute?
No one likes a soggy canapé, so anything that could fall into that category should be left until 10 minutes before your guests arrive. Like seasoned crab on toast.
You focus strongly on locality and seasonality – what are your favourite seasonal ingredients to showcase at a Christmas party?
Roasted delica pumpkin is so beautiful at this time of year. I will cut it down into little pieces and roast with lots of sage and bay leaf and have it on a little piece of sourdough with lemony whipped ricotta. Also, a big bowl of leafy clementines looks wonderful and people always end up helping themselves to one near the end of the night.
How do you accommodate dietary restrictions at a party?
I will always make sure there is something purely veg centric and if I know one of my friends is gluten-free, I’ll cater for alternatives.
Do you have tips for making food look festive and elegant without spending too much time on styling?
Bring the outside in – crisp up some sage, and do use the quinces and apples from the trees as decoration.
What’s your strategy for planning the cooking schedule so the host isn’t stuck in the kitchen all evening?
You mustn't underestimate how much getting ahead helps. Make a big beef shin ragu and celeriac gratin. Everything is done before and you just have to gently warm it through. It’s warming, decadent and low stress.
Do you have a signature festive dish that you think every host should try at least once?
Making your own mince pies. Jarred mincemeat is, for me, just as good (and easier) than making your own. People are thrilled by the effort of you making your own pastry and they are so much better than the ones you buy in the shop. They also freeze really well.
How do you manage last-minute party stress (unexpected guests, running out of food etc)?
Don’t let it bother you! As long as everyone has had one bite and a cold glass of something, it’s a success. It’s not really about the abundance of food and drink – it’s about being convivial and bringing close friends and family together in a cosy, jolly environment.
What are your favourite drink pairings or serving ideas that work beautifully for a Christmas gathering?
Either a good Cremant or Campari sodas. Make sure everything is really cold, and that the Campari sodas have a good wedge of orange in them.
Are there any simple but impactful decorating or serving hacks that elevate a Christmas tablescape?
Little pots of paperwhites with mossy tops or bud vases of hellebores always look effortlessly chic and festive.
