It’s the most wonderful time of the year- we love Christmas at Hambledon Wine Estate. It’s a chance to gather with friends and family, step away from everyday routines, and indulge in delicious food and wine. Yet amid full social calendars and festive shopping, preparing the ‘big meal’ can feel overwhelming, even for keen cooks. Our Head Chef, Rob McLeary- formerly of Clerkenwell’s The Modern Pantry and The Boatyard in Chichester- is a true fountain of knowledge when it comes to cooking a standout lunch- and still enjoying the day.
His most important tip? Be prepared
“Keep it simple and prep plenty in advance- it’s so easy to make things such as red cabbage in advance and freeze them until they’re needed.
I like to parboil my potatoes the day before also- not only does it take a step out of the process on the day but allowing them to dry overnight in the fridge does wonders to make them crispier the next day!
Once again, gravy can be made way in advance and frozen: if you have the space, you can do it in big batches too, which really makes it a gift that keeps on giving for all the winter Sunday roasts after Christmas! (Top Tip: use chicken legs and drumsticks for your gravy and use the meat for pie or similar- it reduces food waste and increases the amount of meals you make from one cooking session!).
Ultimately, do everything you can before the day itself. The meal is important of course, but the point for me is to bring loved ones together around a table and to be present and enjoy time with them!”
The Centrepiece
Traditionally, the Christmas Day centrepiece is both the most anticipated and (sometimes) least exciting part of the meal.
But, it doesn't have to be that way! Turkey is a beautiful meat when prepared well, however many are overwhelmed by the prospect of perfectly preparing a 4kg bird. So, Head Chef Rob has shared his advice for the perfect centrepiece- championing good preparation with a simple brining method, for a tender, flavourful turkey every time.
- 3 litres water
- 300g course salt
- 100ml whiskey
- 100ml maple syrup
- 1 cinnamon stick
- Pinch of whole cloves
- Pinch of whole alspice
- Fresh thyme
- Bay leaves
- 2 cloves of garlic - smashed
- Toast your spices in a large pot until aromatic (being careful not to burn them).
- Then, add all other ingredients and 1 litre of water and stir until salt and maple is dissolved.
- Remove from the heat and add the remaining water.
- Allow to cool fully and then add your turkey.
The Drinks
Make sure you have a good selection of drinks in the house. For us, the sparkling wine is the main event- and it’s not just for apéritif! A glass of Classic Cuvée is of course a brilliant way to start the celebrations: with its crisp acidity and lees-aged complexity, it wakes up the palate before what is usually a rich and heavy meal.
However, the real showstopper, however- recommended by Caron Fanshawe, our Tours and Education Manager- is Première Cuvée with turkey. While tradition often leans toward a Burgundian Pinot Noir for the main event, sparkling wine offers a refreshing and inspired alternative. A Chardonnay-based, aged sparkling wine has a medium weight that naturally complements turkey, allowing neither to overpower the other. Its bright acidity helps counter any dryness in the meat, while the rich, developed flavours from long lees ageing echo the roasted notes of the dish. Even better, Chardonnay beautifully complements herbs, gravy, and creamy sides. It’s a perfect pairing in every way.
Of course, everyone has different taste and different festive favourites: whether that’s an Irish cream, Sherry, or a decadent glass of port. Our Cellar Door shop team have curated a range of outstanding wines from our family at Berry Bros. & Rudd, Symington Family Estates and beyond. Only available to purchase in the Shop, it’s the perfect excuse to visit the Birthplace of English Wine this Christmas.