Town & Country (UK) - - TASTE -

Din­ing out on Christ­mas Day must be the ul­ti­mate lux­ury, re­plac­ing the stress of stand­ing over a hot oven with the plea­sure of hav­ing the fes­tiv­i­ties or­gan­ised for you. David Stevens, the head chef at the Wolse­ley, de­scribes the res­tau­rant’s at­mos­phere on 25 December as ‘re­laxed, warm and fa­mil­ial – we want our guests to feel at home’. The em­pha­sis is on clas­sic cook­ing, with a menu fea­tur­ing scal­lops, turkey and Stevens’ fa­mous Christ­mas pud­ding – a labour of love that is a long time in the mak­ing. ‘We start mar­i­nat­ing the fruit in the sum­mer, so it has been close to four months be­fore it goes into the pud­dings, which are then left for a fur­ther eight weeks,’ he ex­plains. For a taste of the Wolse­ley at home, make your own us­ing the recipe (right). En­joy with a glass of Lus­tau San Emilio Pe­dro Ximénez sherry, fol­lowed by an es­presso served with the Wolse­ley’s rich Cognac choco­late truf­fles. (www.the­wolse­

cognac choco­late truf­fles, £29.50, the wolse­ley shop

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