This year, make sure your Christmas is centred around great food. From intimate dinners to family feasts, classic or untraditional, discover effortless menus from the UK’s best chefs – plus festive gifts for food-loving friends and family.

<p>This year, make sure your Christmas is centred around great food. From intimate dinners to family feasts, classic or untraditional, discover effortless menus from the UK’s best chefs – plus festive gifts for food-loving friends and family.</p>

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The newest addition to the Waitrose family, Dishpatch partners with the UK's best chefs to bring their creations to food lovers across the country. Sign up to our mailing list to receive news and offers about our ever-changing seasonal menus.

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24th December 2026

<p>A Spanish festive feast inspired by José's own family Christmas. A seafood starter of finely sliced octopus carpaccio is finished with green and red pepper salpicón and lime. “The colours are just Christmas on a plate,” José says. Enjoy with toasted sourdough to swipe through the dressing. For the main, a traditional Catalan centrepiece: chicken stuffed with brandy-soaked prunes, apricot and sausage meat, served with a delicate chicken jus. On the side, roast potatoes and festive red cabbage cooked in Cava with a hit of red chilli – “just to add some extra happiness to the dish!” Finish with 'mousse de turrón' – a traditional dessert reserved for special occasions – made from soft almond nougat whipped with cream and egg whites until fluffy, then topped with crunchy almonds.</p>

A Catalan-inspired Christmas feast featuring octopus carpaccio and a celebratory stuffed chicken with festive sides.

Catalana Christmas Chicken

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<p>A fine-dining feast for two to get into the festive swing. Michel's double-duck feast starts with 'mousse de canard': an incredibly rich and smooth pâté made from free-range duck liver, cured rare-breed back fat and infused milk. Swipe it over warm sourdough baguette with sweet port jelly and cornichons. Next, elegantly plated pan-fried duck breasts, and confit duck leg pie made to share between two, with glazed parsnips and celeriac purée. There's a decadent sauce gastrique and festive cranberries with orange that perfectly complements the duck. Finish with molten chocolate fondants served with crème fraîche and boozy brandied prunes.</p>

Duck mousse with port jelly is followed by pan-fried duck breast and confit duck leg pie, with rich chocolate fondant for dessert.

Duck à la Roux

<p>A reflection of a Roux family Christmas, this five-course menu for two begins with chicken liver parfait and caramelised onions to enjoy with buttery brioche. Next comes a luxurious Champagne and saffron fish soup, served with a grilled scallop. For the main event, a handmade beef Wellington features grass-fed fillet and mushroom duxelles wrapped in all-butter latticed puff pastry. Slice at the table and serve with confit garlic and brown butter carrots, potato and celeriac dauphinoise, and red wine jus. Finish with molten chocolate fondants served with brandied prunes and crème fraîche, followed by pâte de fruits petit fours for later.</p>

A five course feast for two including Champagne and scallop soup, beef fillet Wellington, and chocolate fondant dessert.

Beef Wellington Banquet

<p>Snack on spiced fenugreek crackers followed by juicy king prawns in a fragrant coconut sauce flavoured with turmeric and curry leaves. Atul’s signature chicken tikka pie is served with zingy berry chutney, while Kashmiri-style lamb shank is slow-braised with fried onions and saffron, accompanied by finely sliced beans in chilli, fresh coconut, and mustard seeds, with cooling confit garlic raita on the side. For dessert, yoghurt and cream are swirled with blueberry purée then baked until set.</p>

A celebratory five course Indian banquet for two featuring Keralan coconut prawn cocktail followed by tender lamb shank rogan josh and sharing sides.

Atul's Indian Banquet

<p>Exclusively for Christmas, enjoy a Middle Eastern festive feast of veg-led sharing plates, perfect for balancing out an overdose of Christmas flavours. Small plates include baked halloumi with sweet and spicy harissa honey, garlic-and-chilli mashed butternut squash drizzled with tahini, a festive date, orange and walnut salad tossed in cinnamon vinaigrette, and warm flatbread. At the centre is Sabrina’s celebratory North African bastilla: layers of chickpeas, feta and root vegetables, spiced with coriander, sumac, and cinnamon, encased in a crisp, golden filo pie.</p>

A veg-led feast including baked halloumi, spiced squash, and Sabrina’s golden North African chickpea, feta and root vegetable bastilla.

Middle Eastern Festive Feast

<p>A fine dining seafood feast at home, starting with seared scallops on crispy potato hash with a dollop of mayonnaise spiked with citrussy Japanese ponzu. Next, fresh Cornish dayboat monkfish is paired with saffron potatoes, fine beans with toasted almond flakes, and a luxurious Champagne sauce with clams and samphire. Dessert is a decadent chocolate ganache tart, given a festive hit with Cointreau orange liqueur and topped with crystalised pecans and crème fraîche.</p>

A luxurious seafood feast with seared scallops, Cornish monkfish in Champagne sauce, and a festive Cointreau chocolate ganache tart.

Champagne Monkfish Celebration

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<p>Start with a classic starter that's been on The Seafood Restaurant's menu since day one: fish soup richly flavoured with tomato, fennel and saffron, served with rouille-topped croutons. For the main event, tender salmon fillet is layered with mascarpone, chestnut and button mushroom duxelles, then wrapped in latticed puff pastry. Baked until golden, the Wellington is served with a creamy white wine sauce finished with chives and parsley, alongside new potatoes and green beans with samphire, peas and herb dressing. Finish with Rick's rich dark chocolate pavé with a cocoa nib crumb topping, served with Cornish clotted cream.</p>
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Provençal fish soup with rouille croutons is followed by a salmon Wellington to share, then dark chocolate pavé for dessert.

Stein's Salmon Wellington for Two

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Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

Luxurious Lobster Thermidor

Feasts for Two

<p>Celebrate Christmas or New Year's, the Italian way. Angela Hartnett's family feast begins with rosemary focaccia and truffle and mushroom arancini, followed by creamy ricotta with orange and beetroot, finished with a Moscatel dressing. For the main event, a traditional festive feast said to bring wealth and good fortune for the coming year. Braised pancetta and Umbrian lentils – which symbolise coins – are topped with crispy sliced pork belly. On the side, there's wilted cavolo nero with fennel seed &amp; chilli. Finish with a decadent chocolate and olive oil cake topped with crème fraîche and pistachios.</p>

An Italian family feast featuring arancini, ricotta with beetroot, traditional pork belly with lentils, and chocolate olive oil cake for dessert. 

Italian Festive Feast for Four

<p>A reflection of a Roux family Christmas, this five-course menu for four begins with chicken liver parfait and caramelised onions to enjoy with buttery brioche. Next comes a luxurious Champagne and saffron fish soup, served with a grilled scallop. For the main event, a handmade beef Wellington features grass-fed fillet and mushroom duxelles wrapped in all-butter latticed puff pastry. Slice at the table and serve with confit garlic and brown butter carrots, potato and celeriac dauphinoise, and red wine jus. Finish with molten chocolate fondants served with brandied prunes and crème fraîche, followed by pâte de fruits petit fours for later.</p>

A five course feast for four including Champagne and scallop soup, beef fillet Wellington, and chocolate fondant dessert.

Beef Wellington Family Banquet

<p>Start with methi mathri, a popular Indian fenugreek-spiced snack, then move onto succulent king prawns in a delicate coconut sauce, balanced by cucumber salsa. Atul’s famous smoky chicken tikka pie blends his Indian roots with a British favourite. Tender lamb shank rogan josh is garnished with zingy red onions, accompanied by finely sliced beans with chilli, fresh coconut, curry leaves and mustard seeds. For dessert, yoghurt and cream are swirled with blueberry purée then baked until set.</p>

Gather family for a five course Indian banquet featuring Keralan coconut prawn cocktail followed by tender lamb shank rogan josh and sharing sides.

Atul's Family Banquet

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<div class="p-rich_text_section">A hearty seafood feast for four, starting with scallops grilled in their half-shell with hazelnut and coriander butter, served with house-made sourdough. For the main event, Rick’s pie for four is generously filled with meaty lobster tail, king prawns and cod in a silky velouté made with shellfish reduction, cream and cognac, brightened with parsley and tarragon. “The secret of a good fish pie is really packing it with whatever’s in there,” Rick says. Baked in a reusable enamel dish, the filling is topped with buttery, latticed puff pastry, with overhanging corners for dipping and an unmissable lobster head proudly poked through the centre. Serve with buttery spring onion mash and a fresh watercress salad with lemon vinaigrette.</div>
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A generous seafood feast for four, centred around Rick Stein’s showstopping lobster and king prawn velouté pie.

Luxurious Lobster Pie

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<p>A veg-led feast for four that's effortless to prepare. “There's an art to well-balanced spicing,” explains Sabrina. Her bastilla layers coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas and tangy feta, all wrapped in crisp filo pastry. Persian-inspired sides include baked halloumi with harissa and honey; a date, orange and toasted almond salad with cinnamon vinaigrette; and a refreshing yoghurt layered with cucumber and fresh mint, then finished with golden raisins, rose petals and walnuts. </p>

An effortless vegetarian feast for four, centred around Moroccan spiced feta & chickpea bastilla and Persian-inspired nibbles.

Moroccan Bastilla for Four

Group Dining