Q&A: Paul Wedgwood – Wedgwood The Restaurant
- The List
- 28 October 2014
Head Chef talks festive food as Christmas approaches
How does your restaurant change in look and atmosphere in December? What effect are you hoping for?
We have minimal yet stylish decorations, all carefully chosen for a more winter theme rather then Christmas.
What are the challenges in catering for larger groups and parties? What works? What doesn't work?
Whilst designing the menu, not only do I think about the flavours and tastes on the plate, I think about the speed of service, as I know some guests have to back at work within a certain time.
Anything new and exciting likely to be on your December menu this year?
I love game and we have a very exciting partridge dish on this year's menu.
Any top tips for cooking for a big group at home?
Keep it simple and do as much as possible beforehand. Above all don't stress as the most important thing is families and friends being together.
OK, a stalk of fresh brussels sprouts has just arrived in the kitchen. What do you do next?
Finely shred them, stir fry them with Chinese five spice and noodles. Serve with a sesame and soy glazed sea trout.
What's your favourite day of the Christmas season? What are you likely to be eating?
Christmas day as we close the restaurant so all the team can spend time with their family. This year we will be having goose.