Twelve Months of Christmas

FOR NIBBLES
"We've got so many different types of crackling snacks it's ridiculous," says Sophie as we immediately place the triple-cooked duck in our basket for the trip home. "We're also the most northerly supplier of Wolff Evans scotch eggs, which retain their runny yolk despite being served cold — you still get the amazing texture of the egg without having to actually go to the trouble of cooking it yourself."

FOR DRINKIES
"Cocktails and everything related to cocktails have been extremely popular already this year. Longflint's collaborated with mixologists to create individual, handcrafted cocktails like their Rhubarb & Vodka Seltzer." Webbs has four to choose from, and we've re-arranged our fridge accordingly. "Also, we've got Bursting Bubbles, which you just add to your obligatory Christmas Prosecco for proper festiveness."

THE MAIN EVENT
"All the meat from our butchers, Buxtons, is from small farms with excellent provenance, and orders for Christmas are open." And on the all-important turkey debate? "I'll be ordering a rib of beef this year — they've got one of Europe's largest Himalayan salt-ageing rooms and you can specify how many days you want your order aged for. After much discussion with the butchers, I'm going for 32-days." 

TO TOP AND TAIL
"To bookend the feasting: Macneil's smoked salmon is local, award-winning and absolutely fantastic. For their cured version, they even use Hereford cider. I've had a lot of salmon and this is the most delicious. Then there's our cheese counter— we've got over 100 cheeses including a truffled brie. And my absolute favourite, Vacheron Mont d'or, which unusually we stock as a full wheel — great for sharing." 

STOCKING FILLER
And on the serious subject of honey: "We've got a full range — including foodie gifting nirvana — a gorgeous local borage honey. We also stock two that we make — we've got actual beekeepers looking after hives here that have been going for four years now, producing honey from the flowers in our Riverside Gardens. It's made from the nectar of blackberry, clover, lime, willow herb and balsam." Fancy!

FOR PUD
"We've been working with a local producer to develop our own Christmas puddings since April. It took four rounds of taste tests to settle on the eventual range. All the puddings are made with proper suet and use a different local beer or cider to plump up the fruit." And the pick? "I love the chocolate and cherry pudding which contains a porter made by Lake House Brewery just down the road in Malvern. We've collaborated on everything from flavours to packaging — I'm so pleased customers really like them."