THE C atch FESTIVE The easiest way to make your Christmas menu feel like an occasion Festive service brings higher covers and busier kitchens. Seafood shouldn’t be the hard part. A note from Ben Purton - Head of Culinary I get asked a lot why seafood belongs on a Christmas menu. Honest answer: everyone does turkey. Not everyone brings something to the table that guests are still talking about in January. That’s the gap seafood fills, and it starts with the right supplier, not just the right dish. This range is built the way I’d want it if I were running the kitchen through the festive season. Premium, accredited, sourced properly and simple enough that a good upgrade doesn’t mean harder service. A better cut here, a different finish there, even one proper centrepiece in place of a standard one, none of it needs extra hands, but it changes what lands on the plate. Half of that comes down to who you’re ordering from. A supplier who knows what they’re doing, people who’ve spent their careers in the industry and bring their expertise to every conversation, does as much of the hard work as a good recipe. This guide basically walks you through building a festive seafood menu from the ground up: starters that open strong, platters that set the scene, centrepieces that are worth bringing to the table. Alongside that, simple ways to premiumise, with a versatile range designed to adapt to your needs and budget. The festive season is the longest stretch on your calendar, not just the 25 th . Parties, year- end dos, New Year’s, it all adds up. Have a good look through, see what fits your kitchen, and build something worth the extra spend, with no extra effort. Everything in here is what I’d put on my own menu. Seasonal, sourced and ready to go. Wishing you all a prosperous festive season. Ben Purton 2
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