Top Devon chef reveals optimum start time for prepping Christmas dinner

One of Devon’s top chefs who has previously cooked for the Royal Family has unveiled the perfect time to start preparing a Christmas dinner that will keep heads cool, food elevated, and guests impressed.

Mark Budd, Executive Head Chef at five-star Dartmoor resort Bovey Castle, has revealed that 2pm on December 23 is the ideal time to start by peeling and cooking vegetables.

Then, according to Mark, on Christmas Eve attention should turn to cooking the signature meats, pigs in blankets and stuffing so as to leave as little as possible to do on Christmas Day itself.

Mark, who has led Bovey Castle’s Great Western Restaurant to three AA Rosettes, said: “My motto is ‘start early, stress less’ – so try to start two days out from the time you are planning to dine on Christmas Day.

“Many people, including myself, love to be sat watching the King’s Speech with a full stomach or a piece of Christmas cake, so 2pm is a good time to be tucking into your food.

“One of the biggest challenges is ensuring all of the food arrives piping hot and tasting fresh.

“Have all the vegetable elements blanched and cooked and then run under cold water. That way, on Christmas Day, you’re just reheating them in boiling water rather than starting from scratch.”

Having earned his stripes at five-star establishments such as The Stafford, The Ritz and The Dorchester in London, Mark also shared some tips on how hosts can bring a dose of Bovey Castle’s fine festive dining into their own home and get their guests’ taste buds wagging.

He added: “You can take your roasties to the next level by adding a bit of a crunch. Do this by letting them steam dry before roasting, and add further flavour by seasoning with garlic salt and dried thyme.

“Gravy can make or break Christmas dinner for some, too. You can nail this by boiling any bones or trimmings to make a stock, and add a splash of red wine for depth.

“If you really want to wow your guests, try your hand at homemade cranberry sauce with mulled wine, or homemade stuffing from sausage meat, onion, sage and clementine - these little extras are simple to create and guaranteed to impress.”

For more information about festive dining at Bovey Castle, visit www.boveycastle.com/festive-private-dining