Festive Feasts

It’s the most wonderful time of the year… but arguably the most predictable too. Over the next few weeks, chefs have the challenging task of designing festive menus that go beyond the classic turkey and trimmings. To help you get started, we’ve rounded up our top tips for creating the ultimate Christmas menu.

Festive Tipples

Drinks represent a huge opportunity for operators looking to maximise sales. With customers looking to treat themselves, what better way to cater to this demand than offering a new cocktail. Designing a new range of winter cocktails can seem like a daunting challenge, but it can be as simple as adopting festive names.

For example, instead of ‘Fire and Lime’, bartenders could dub this Jarritos-based cocktail ‘The Grinch’ thanks to its vibrant green colour. Simply shake muddled jalapeno, tequila, and lime juice, then top with Jarritos lime soda.

Garnishes are also a great way to instantly Christmas-ify a drink. Think crushed gingerbread crumb rims, red, white, and green sprinkles, or a mini candy cane hooked on the edge of a glass.

Incorporating seasonal flavours such as gingerbread, peppermint, and eggnog is a great way to build on drinks menus. To do this while tapping into ongoing trends – such as the rise in health-conscious dining – operators could utilise our vanilla Nurishment high-protein milk drink. Boil with cinnamon and nutmeg, then once cooled, stir in an egg-yolk and sugar mixture and your spirit of choice (rum, bourbon, or brandy works well), then refrigerate overnight or up to 3 days. Before serving, beat egg whites until stiff then gently fold in the eggnog mixture. Garnish with ground nutmeg. This indulgent classic can then be enjoyed by customers looking to maintain a semblance of healthy diet over the holidays.

The Main Event

Beyond turkey, roast potatoes and trimmings, operators could offer a series of other dishes, such as a Christmas burger. Mains are a great chance to offer premium upgrades for customers looking to really indulge, whilst also maximising profits.

Instead of a traditional beef patty, chefs could utilise pulled pork, layered with crispy bacon, melted brie, and cranberry mayo sauce. Our new Rio Pacific pulled pork has been smoked with hickory wood chips in an open smoker for up to 14 hours, resulting in a deep, natural smoke flavour, dark outer char, and moist, tender texture. Also available in halal-friendly chicken and beef, these pulled meats have been lightly seasoned, so they’re compatible with a range of sauces – meaning chefs can keep them on menus after the festive season is over and regularly update flavours to keep menus fresh and exciting. Arriving frozen to reduce food waste, these meats require a matter of hours to defrost before they’re ready to use – freeing up staff time to work on additional fillings, such as a mulled cider jus to soak into the tender pulled pork. For larger parties or events, the pulled meats also offer a convenient way to fill mini sliders.

Party Food

Speaking of parties… the festive period typically sees large functions as distant relatives and staff parties get merry. To cater to this, operators should ensure they are stocked up on typical party food. Think sharing board staples – jalapeno poppers, mac and cheese bites, mozzarella sticks – anything that can be grabbed and nibbled while mingling is sure to be a hit.

These dishes can be festive-fied with the right sauce, like apple, gravy, or cranberry. For something a little different, operators could ditch the cranberry for Rio Pacific Chilli Jam. It has the same sweet notes, with more of a kick, and works well drizzled on Yorkshire pudding or toad in the hole. For venues that offer a bar snacks menu of festive favourites, a pig-in-a-blanket stuffed yorkie, drizzled with the chilli jam hits the spot and leaves an impression.

On the flip side, operators could stock up on more unusual finger food to stand out from competition – like Funnybones’ taquitos! Translating into “small taco”, taquitos are miniature tortillas, rolled around a filling then fried to result in a crispy exterior. Typically made with corn tortillas, our version uses flour tortillas for a higher quality. Choose from medium-spiced Fajita chicken – diced chicken, bell peppers, and onion, coated in the vibrant zing of fajita spices – of vegetarian-friendly hot Jalapeño Cheese – featuring a blend of creamy, stretchy cheese and herbs, with punchy green jalapeño. Also in development and soon to join these two iconic flavours is Funnybones’ hot Spicy Beef taquito, filled with minced beef, peppers, and onions.

Top tip: Serve with sour cream, salsa, and guacamole to dip in pairs, or as a large portion to share!

Delicious Desserts

Finally, what would a bit of Christmas indulgence be without a sweet treat to finish on?

Continuing with the party theme, chefs could offer Funnybones’ mini cocoa cream-filled churros alongside a trio of dips (we recommend chocolate, dulce de leche, and maple syrup), for easy to share portions.

For guests on the fence about ordering dessert, operators could offer a sharing option or a coffee and sweet combo deal. Combo deals are also a great option for upselling a starter or dessert with many venues offer two or three course set menus.

How Can We Help?

Need more ideas? Get in touch with our friendly Funnybones customer service team!

Phone: 01707 321 234

Email: info@gkco.com