A Christmas interview: With our Head Chef, James
An insight into this year’s Christmas menu at The Brush & Broom Restaurant
At The Brush and Broom, Christmas has always held a special place, a time of year when the restaurant feels its warmest, not just from the ovens working overtime but from the laughter and enjoyment of customers enjoying their meals here. This year, we sat down with our Head Chef, James, who has been at the helm of our kitchen for seven years.
Christmas Flavours
James talks about the familiar, nostalgic flavours, and of course, a little Brush and Broom flair added.
“Traditional Christmas flavours are warming, comforting and genuinely fun, and that's exactly what I love creating in the kitchen.”
A Menu Built on Craft and Comfort
One of the dishes James is especially proud of this year is the homemade turkey pie, a true infusion of comfort, made from locally sourced ingredients and handcrafted pastry. It is everything a festive pie should be: hearty, warming and full of slow-cooked flavour.
Chef’s Favourite: Spiced Pork Belly
When asked for his personal favourite dish from the menu, James didn't hesitate.
“The pork belly is probably my favourite. We infuse it with cinnamon and star anise to give it that wintry, warming character.”
It's rich, aromatic and thoughtfully balanced, the dish that with every bite truly encapsulates the warmth of Christmas.
A New Addition: The Wild Mushroom Linguine
Among the classics, James has introduced a slightly different dish this year: wild mushroom linguine.
“It’s simple, but elegant. The wild mushrooms, combined with a hint of truffle, give it a lovely, comforting feel.”
This dish has become quite a star on the menu, perfect for those who want something seasonal flavour with the traditional richness of Christmas spices.
A Nostalgic Dish to Plate:
For James, the prawn cocktail starter is a truly satisfying dish to plate. A timeless retro classic that evokes the nostalgic flavours of the ’80s, perfectly suited for a Christmas table.
“I love a classic prawn cocktail. It’s nostalgic for me. We’ve kept it traditional but used crayfish and shrimp to lift it a little.”
This starter, which never goes out of style, is fresh and truly festive.
The Mystery of the Vanishing Mince Pies
Every Christmas has its quirks, and this year's mystery comes with tiny footprints.
“Since the mince pies arrived, they’ve been disappearing regularly. I've spotted little elf footprints in the kitchen. If anyone sees Hully the Elf, let me know as I would like a word!”
I mean, who can blame an elf? They are freshly baked and buttery!
Life in the Kitchen: Festive Tunes & Full Ovens
For the kitchen team, December means two things: busyness and fun. Not only are the ovens busy, but they also
“play songs when the timer goes off. As soon as the Christmas menu starts, so do the festive tunes”
It’s small traditions like this that remind everyone that even in the busiest season, there’s always room for a little joy.
Join us this Christmas at The Brush & Broom.
Whether you're joining us for a festive family and friends catch-up, work celebration or a cosy December meal, Chef James and the whole Brush & Broom team are excited to welcome you. Our Christmas menu is crafted with warmth, care and lots of festive spirit, and we can't wait to share it with you.
Christmas bookings available up until 20th December.
Check out our Christmas interview reel with Chef James 🎄👨🍳
https://www.instagram.com/p/DRxLn6kDLhW/
https://www.facebook.com/reel/1551087532801765
