‘Tis the season to be jolly, and with superchef John Clark’s quick-and-easy Christmas lunch, much of which can be prepared in advance, we’ll make sure you’re pulling crackers and enjoying time with the family, not finding yourself chained to the Aga this season…

Christmas is always a happy time at The Queen’s Head and begins very early for us. Our Christmas starts at the end of November and carries on right through to the New Year. It’s an exhausting time indeed for my team and myself, but the festive atmosphere, jubilant and cheerful customers and hundreds of smiling faces seem to make a very heavy workload seem comfortable.

Celebrate all that’s wonderful about Christmas, most importantly get together with family & friends and moreover enjoying that special time.

Make your Christmas Day in the kitchen as easy as possible for yourself, and try to prepare as much as possible well in advance. Nobody wants to spend all day in the kitchen followed by a mountain of pots and dishes to wash, and believe me I know from experience!
Tradition seems to have us believe that it is obligatory to serve roast turkey, Christmas pudding & mince pies at our Christmas table, so why not take a break from convention this Christmas and try something a little different and refreshing which your guests will welcome? By the time we reach Christmas most of us have lunched and dined at numerous ‘Christmas do’s’ serving the more time-honoured fayre, so why not go for a change on Christmas Day?

The menu I have chosen is straightforward, and much of the preparation can be done the day before, leaving less than an hour in the kitchen on Christmas Day! A beautifully rich and creamy cheese soufflé to start, a striking venison dish with a lovely sauce & wonderful winter vegetables and a traditional Christmas pudding with a twist. All that remains is to enjoy!

Roquefort Soufflés, Twice Baked

Serves 8
300ml Milk
50g Butter
50g Plain flour
Half small onion
Pinch nutmeg grated