The season of Christmas celebrations is almost upon us and decisions are being made as to what to do for the Office Christmas party this year. Do you share it with other people, organise a table at a restaurant or book your own party with private catering?

Each year, most people will go to at least two Christmas parties, and they are unlikely to want to eat turkey twice and then again on Christmas day. Christmas parties are often more about having a special meal than eating a Christmas dinner. Ascot Racecourse, HMS Belfast, The Montcalm Hotel and Bateaux London are just some of the venues where Sodexo Prestige is holding Christmas parties with private catering this year, each with their own themed nights and the chefs from each venues have tried to create Christmas menus offering alternatives to turkey, such as pheasant, and some are returning to the real traditional Christmas bird, goose.

Andrew Ives is the Executive Chef for Sodexo Prestige at the Montcalm hotel and has previously been the head chef at Knebworth House. Andy thinks the Christmas menu should offer a balance of tradition, variety and innovation so as not to discourage particular types of diners. This year, he is particularly excited about the new Christmas dish of Roast breast of Gressingham duck, pancetta sautéed winter greens, creamed potatoes and a cranberry and orange compote.

Tom Jolly, Head barman at The Montcalm, has had years of experience working under top chefs and as an international bar consultant. He likes to create new and exciting festive cocktails each year, though with guests tending to choose the traditional Hot Toddy,Tom likes to add a bit of a twist to this festive drink by adding a shot of Drambuie or Apple Juice to give it a bit of a kick! His Christmas cocktail for this year though is the adventurous warmed Gin and vanilla Eggnog – please see recipe below:

Warmed Eggnog

Ingredients (for one)

1 Egg Yolk (25ml pasteurised egg yolk)

½ a vanilla pod

2 tea spoons of white sugar

40ml of Bombay sapphire

150ml Steamed milk

Grated nutmeg

1 Grind of salt

Directions

Steam milk as you would for a latte

To steamed milk and egg yolk, grind of salt (to break down egg), white sugar and ½ a split vanilla pod. Then Whisk with a fork thoroughly.

Into a Latte Glass/Toddy glass pour your gin then top with Eggnog mix

Garnish with grated nutmeg and Xmas Wishes

Christmas is synonymous with buffets, and for such occasions Cable & Wireless Worldwide have chosen to host 700 of their Bracknell staff to join in the celebrations at Ascot Racecourse for their star studded Christmas party with entertainment from the soul band Motown Live. A bowl food menu has been created for their party by the in-house chefs from the racecourse with 4 main courses on offer and 3 puddings. Dishes include the Ascot Club Burger and Fish & Chips, followed by an Eton Mess and Chocolate Rolo pot. Having never held their annual party at the racecourse, they chose the venue due to its capacity to fit all their guests and the flexibility for changing the menu.

Each venue and event is unique and so are the demands of the companies booking their parties but what Sodexo Prestige pride themselves on is tailor making a Christmas party that suits the companies requirements and the guests needs with a menu to match the top entertainment, offering a great night out.

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