Stocking up for Christmas: Game for a festive feast

At Christmas more than any other time it is essential to make sure you are offering customers a point of difference to get them through the doors. Almost all pub menus look the same, so unless you can do that menu slicker and better than everywhere else, you need to be innovative. It's a good idea to plan the Christmas menu well in advance and take into consideration what ingredients will be available at the time.

You want to try and offer customers a menu of dishes that they want to eat but would not necessarily make themselves at home - now more so than ever it's about providing customers with reasons to eat out, rather than cook at home. Old fashioned food served in a new and interesting manner goes down well.

Customers also want an experience when they eat out. For example when you eat at my pubs I hope customers will learn more about provenance and experience different cooking techniques. Front of house staff need to be well briefed to add to this to add to the experience.

I would always advise cooking with what is in season and daring to be different. You won't find turkey on my menu, this Christmas I'll be serving Roast Pheasant and Smoked Ham Hock with crispy roast potatoes and winter vegetables roasted in goose fat for a lovely savoury flavour.