Cooking around the Christmas Tree

It’s Christmasssssssss! Yippee, that time of the year when we all eat a little too much, drink a little too much and be merry a lotta too much. Quite rightly so. It’s been a busy year and we all deserve to let our hair down (or in my case, take my hat off!) and embrace the yuletide festivities. But before we pack up our pots and pans,  hang our stockings and find out whose been naughty or nice, we need to work our magic at a few festive weddings and events. Here’s a sneaky peaky into the Thomas Towers’ treat box to see what crackers we’ve been cooking up this December.

Chestnuts roasted on an open pie for Anna-Marie and Miles

As a starter

Honey parsnip and rosemary soup, apple Julienne

 Homemade focaccia and soft butter

As a main course

Individual Pies

Butternut Squash, Sweet Potato & Feta

Pulled Jackfruit and Apple/scrumpy Pie

           Vegan Mash, Roasted Chestnuts and sage Yorkshire puddings

Brussels, Red Cabbage, Broccoli, Glazed Carrot

Red Wine Gravy

Mint / Cranberry Sauce

As a dessert


Pear crumble & baileys Ice-cream

A Cracker of a menu for a corporate Christmas party


Chicken liver parfait fruit chutney and toasted raisin bread

Curried parsnip soup, homemade focaccia

Homemade fishcakes, tartare sauce mixed leaf salad


Roast turkey or rump steak pave and all the trimmings

Pan seared cod loin, kale, pomme anna, roasted root vegetables and red wine butter sauce.

Sage chestnut gnocchi, roasted butter nut squash, green beans & brussel sprouts.

Patisserie Boutique Mini desserts

Chocolate mousse and honeycomb

Salted caramel brownie

Meringues + macaroons

Sticky toffee pudding

It’s the most wonderful pie of the year for Georgie and Elliot


Tomato and Roast Garlic Soup served in soup bowls with a husk of bread

 The Main Event

Individual pies

Steak & Ale pie

Creamy mash, seasonal veggies & lashings of gravy served family sharing style


Mushroom, tarragon and butternut squash filo

Sweet potato mash, seasonal veggies & lashings of gravy

Le petit fromage

1 kg of brie, 800g old Sussex cheddar, Brilliat Savarin (Thomas favourite), 1kg Long Clawson Stilton, grapes, celery biscuits and a jar of homemade chutney.



Tis the Season for Sharing for Anna and David


Haggis croquettes, whiskey sauce.

Pigs in blankets in mini Yorkshire puddings mustard mayonnaise

Butternut squash, brussel sprout, chestnut and gruyere tartlets

Chicken liver parfait, spiced apple chutney

Bloody Mary Shot

As a starter to share

Prawns in Marie Rose sauce

Crispy whitebait, lemon and chive mayonnaise

Smoked mackerel pate and Melba toast

Marinated tomato salad with padron peppers

Pitta breads with pea and mint hummus and tzatziki dip

As a main course

Fillet of beef cooked medium, to carve at the tables

Dauphinoise potatoes, triple cooked chips red cabbage, honey & rosemary roast parsnip, chantenay carrots & lashings of red wine jus

As a finale

Deconstructed lemon meringue pie

Dry ice falls

Merry Christmas Everyone

PS: Santa all I want for Christmas is to make wedding catering even more awesome!