Ivy’s Circus NYE

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See in the New Year with a three-course set menu, a night of circus fun, celebration and spectacular food

This New Year’s Eve, The Ivy Collection invites guests to step into the enchanting world of the circus for an unforgettable evening of exquisite dining, refreshing drinks, and dazzling entertainment. With a meticulously curated set menu featuring The Ivy’s signature dishes, diners can celebrate the arrival of 2025 in style with family, friends, and loved ones at their nearest Ivy restaurant.

Available to book now, the evening promises a festive atmosphere, with each restaurant offering bespoke entertainment, such as live music or a DJ, ensuring a lively and memorable celebration to round off the year.

From spectacular performances to indulgent cuisine, the menu showcases seasonal touches on The Ivy’s classic dishes. Starters include the festive Chilled Lobster and Prawn Cocktail, served with marinated avocado and Marie Rose sauce, and the Twice-baked Stilton and Walnut Cheese Soufflé, paired with a rich and creamy sauce.

For mains, guests can savour celebrated favourites like The Ivy’s Festive Shepherd’s Pie, a hearty combination of goose, turkey, duck, braised lamb, and beef, topped with mashed potato, cranberry chutney, and orange zest. Other options include the Lobster Linguine, featuring tender lobster in a roasted garlic and chilli sauce, and the Pan-Fried Sea Bass, served with creamed potato, samphire, tomato concasse, and saffron sauce.

For dessert, guests can choose from options like The Ivy Chocolate Bomb, a decadent melting dome with vanilla ice cream, honeycomb, and hot caramel sauce, or a creamy Crème Brûlée accompanied by winter berry cinnamon compote and shortbread.

As midnight approaches, diners can raise a glass to the New Year, celebrating with loved ones amidst circus-inspired cheer and the thrill of the countdown.

The festivities don’t end there; The Ivy Collection will also offer a flavour-packed New Year’s Day Brunch to help guests start 2025 on a high note. From a savoury Bloody Mary to hearty dishes like The Ivy Truffle Burger with thick-cut chips, Chicken Supreme Milanese with Truffle Sauce, or a comforting Lentil and Aubergine Bake, the brunch menu caters to all tastes and ensures a delicious recovery from the night before.

The New Year’s Eve set menu is available to book now at restaurants nationwide* starting from £87.50 per person, while the New Year’s Day Brunch is offered in select locations, starting at £34.95 per person.

*Terms & conditions apply. Prices vary by location.

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Top Christmas Wine Essentials

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Round & About Magazine’s resident wine columnist Giles Luckett recommends this year’s Christmas wine essentials.

‘Tis the season to be jolly, and while they say Christmas is all about the children, this is one big kid who’s looking forward to opening some adult Christmas crackers this year. Christmas offers so many opportunities for enjoying a glass of something special and to give you some inspiration – or vinspriation (I got that one out of a cracker, can you tell?) – here are my top 10 Christmas wine (and spirit) essentials.

First up, champagne – well it is Christmas. I’ve tasted a lot of champagnes this year, some of the finest of which I reviewed in my recent champagne article. One that’s stuck with me is the Laytons Brut Reserve (£33.95). I worked for Laytons in the late 1990s and Laytons was a firm favourite with customers and staff alike and it was great to taste it again after so many years. Chardonnay-based it has a lovely lightness of touch, offering a fresh bouquet of citrus and white blossoms with a creamy, yeasty undertow. The delicacy continues in the mouth, but the long bottle ageing shows towards the finish as notes of toasted brioche, apricots and honey come through. A lovely way to start the day, it has enough oomph to partner hors d’oeuvres or smoked fish starters.

If you’re looking for beauty on a budget, then make a beeline for the Graham Beck Pinot Noir Rosé 2017 (Majestic £19 on a mixed six). This is going to make my top ten wines of the year and I’ll be serving it at home. At under £20, this is a great buy. Salmon pink with tiny red gold bubbles lifting notes of raspberries, strawberries and cream, and limes into the air, this beautiful wine entrances from the off. The medium-bodied palate offers red berries, cherries, and blackberries with rather more exotic notes of limes, coconut and Asian spices. Lovely on its own, it also pairs well with food such as smoked fish or brown turkey meat.

Next up the first of two delicious, but very different, French wines. The first is the Gérard Bertrand Orange Gold 2022 (Majestic £12.99). Orange wines get their name from their distinctive colour, in this case, a mid-apricot orange, colour they get from the juice resting on the skins as you do with red wines. This delightful example is Chardonnay-led but has support from Grenache Blanc, Viognier, Marsanne, Mauzac and Muscat which give it fragrance and complexity. Medium-bodied but with noticeable texture, here you’ll find everything from apples and melon to apricots, to dried pears and lemon rind. It’s a fascinating wine that goes perfectly with all kinds of white meats.

Hugel is one of the greatest names in wine. This Alsace domaine was founded in Riquewhir in 1639 by Hans Ulrich Hugel and has been family-owned ever since. They produce some of the most profound dry Rieslings in the world and this Christmas I’ll be pairing the turkey with a bottle (or two!) of the Hugel Classic Riesling 2022 (London End Wines £19.50). I’m a huge fan of dry Riesling, but the intensity and depth of flavour in Hugel’s wines take the breath away. The nose is zesty, full of mineral-tinted citrus, and green apples while on the palate there are lemons, limes, white peach and grapefruit with touches of apricot and pistachio. Give this a couple of hours open and serve with white meats, seafood, or creamy cheese.

Red wines are always popular at Christmas, and while many wine lovers reach for a bottle of red Bordeaux to partner the turkey, goose or their rich vegetarian centrepiece, there are better, more interesting choice to be made. The key to partnering red wines with foods such as this is intensity and juiciness. Turkey, goose, and other game birds can be dry, and all have a richness of flavour that takes something with a persistence of flavour to cut through. The following wines have all proved great partners in the past.

Burgundy is perfect with all forms of poultry and game birds, but red Burgundy prices have risen so high even in recent years that unless you’re planning to spend Christmas on your yacht you may want to look elsewhere. A joyful exception to this distasteful rule is the Louis Jadot Bourgogne Cote d’Or 2021 (Majestic £29.99, £22.49 when you buy any six). This is an affordable taste of Burgundian luxury. Deeply coloured, the bouquet offers cherries, blackberries, mushrooms and a hint of seasonal cranberries. In the mouth, it’s clean and fresh with a delightfully silky texture and offers and abundance of fruits of the forest, cherries, plums and a mint and mineral finish. Gorgeous.

And so, to Rioja but with an even greater weight of mellow fruitiness, we have the Baron de Ley Gran Reserva 2017 (Vinissimus £20). Gran Reserva Riojas are only made in great years and by law must spend at least two years in oak and three years in bottle before release. This long ageing mellows the fruit, adds a spicy vanilla tone and creates some of the finest wines Rioja can offer. The Baron de Ley Gran Reserve is a mighty mellow mouthful. The nose contains aromas of fresh toast, ripe black fruits, red berries, spices and tobacco. The generously full-bodied palate is juicy and complex. Baked black berries and sun-warmed black cherries are coated with creamy vanilla before the firm, fresh finish adds life and intensity.

If you’re feeling adventurous this Christmas, try the Chateau Musar ‘Hochar’ 2019 (Vimum £12.85). Chateau Musar is Lebanon’s greatest wine estate, and this is their second wine, the younger brother if you will, to Chateau Musar (Waitrose £41.99) and shares much of it characteristics. Produced from an unusual blend of Cabernet Sauvignon, Carignan and Cinsault grapes (think Bordeaux meets Rhone meets Languedoc) it’s rich and full-bodied with flavours of plums, cherries, sloes, and blackberries. Ageing in oak gives it a spicy tone and having been grown at high altitude it has a delightful red berry freshness.

And speaking of adventurous wines, how about a red dessert wine? While they are relatively rare, I’ve had plenty of sweet red wines over the years. Many are fortified such as the brilliantly bonkers Zuccardi Malamado Fortified Malbec (N.D. John Wines £17.45) but the Masi Angleorum Recioto Classico (Hic! £28) takes a rather different route to sweetness. Healthy grapes (Corvina, Rondinella and Molinara) from Veneto hillsides are dried on bamboo racks over the winter months. This has the effect of concentrating the sugars while elevating the aromatics. These are pressed and the resulting wine is lusciously sweet and full-bodied but with sufficient natural acidity to keep the wine fresh and vibrant. Offering a beguiling combination of preserved cherries, prunes, and bitter chocolate, with a touch of mocha and raspberry liqueur, this is a stylish partner to gorgonzola cheese, sweet pastries and tarts or as an after-dinner sipper.

I’ll leave the wines on a high with a Port. I’m a subscriber to the adage that Port is for life, not just for Christmas, and after tasting a wine as good as the Warre 1985 (MWH Wines £87) I’m sure you’ll be one too. 1985 was a truly outstanding year for vintage Port and the best wines are now drinking superbly. The Warre 1985 has retained much of its youthful Victoria plum colour with just a hint of ruby visible at the rim. The bouquet is a showstopping mix of dried black fruits, Morello cherries, chocolate, dried herbs, almonds, and smoke. Massive and rich in the mouth, the sweetly toned black fruits are complimented by flavours of coffee, black treacle, crushed nuts, pomegranate, mint and cocoa. Wonderful on its own, open and decant this beauty and enjoy with cheeses or fruity puddings.

I’ll finish my Christmas essentials with a couple of winter-warming spirits. The first is the Adnams Sloe Gin (Adnams £29.95). I’ll be honest I find most sloe gins are just a waste of good gin, being either teeth-rottingly sweet or bone dry but with red berry tones simply acting as a distraction to the gin’s botanicals. This though is excellent. Cherry red, there’s a touch of perfume to the nose which helps lift the sweet cranberry fruit and dry herby notes of the base spirit. The palate is voluptuous and warming – the 26% alcohol makes its presence felt – but clean and tangy. Maybe it’s me, but this tastes like a great gin cocktail rather than a Sloe Gin. Whatever the case, neat or with a dash of tonic, it’s delicious.

Last but by no means least we have Adnams Rye Malt Whisky (Adnams £42.99). In my early trade days, I got quite into whisky but as I’ve got older, I drink it less and less. That said I do like an after-dinner snifter at Christmas, and this is the perfect choice. Produced in Suffolk using locally grown rye, it’s aged in new French oak for at least five years. This oak ageing is at the core of my love of this. It adds a creaminess and an apricot and honey sweetness, imparting a creamy mouthfeel, a ginger spiciness, and a raisin fudge tone. Add a drop of tepid water and you have a joyous sundowner.

Well, that’s it for me this year. I’ll be back next month to celebrate Australia Day with some cool climate Australian wine stunners.

Cheers, and Happy Christmas,
Giles

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Christmas Sparkling Wine Guide  

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Round & About Magazine’s resident wine columnist Giles Luckett recommends some fabulous festive fizz that will make your Christmas sparkle

With the holiday season now a cork’s throw away, I thought I’d share some recommendations for festive fizz that won’t break the bank. Champagne prices have risen sharply over the past few years. This has been partly a hangover from the pandemic, partly as a succession of great vintages has pushed up demand. As I said in my recent article on The Best Champagnes of The Year, many champagnes are seriously expensive, but great sparkling wine can still be affordable.

Once upon a time, sparkling wine was something best avoided. In my early trade days, it was often sold under that chilling euphemism, ‘party wine’. It was usually cheap, made from grapes as (ig)noble as Mauzac or Treabbiano using a tank and a giant bicycle pump and had all the joy of a wake. It took non-French winemakers, notably in Spain and the New World, to show that sparkling wine could be serious and great value for money. Today, the wine world is awash with cracking sparkling wines offering beauty on a budget and here are my recommendations for sparkling wines that will be the life and soul of the party.

First up, a Prosecco, the Terra Organica (Sainsbury’s £12). This is one of the best Prosecco I’ve had in a long time I’m mid-way down the second glass it’s become cloying and insipid. The Terra Organica avoids this, I suspect, through cool fermentation and by giving it time on its lees (yeast and other elements left over after fermentation), it certainly has a savoury, creamy edge to the pear and peach fruit. Great on its own, this has the intensity and weight to partner with salty appetisers or smoked fish.

Next, a Cava. I had to drink, sorry, think, long and hard about this one as there are so many excellent Cava’s out there. The Cune Cava (Majestic £10 on a mixed 6), the Roger Goulart Brut Reserva (N.D. John £15.95), and the Contevedo Cava Brut (Aldi £5.79) are all great wines. But the one that’s consistently stood out for me this year is the Vilarnau Brut Reserva Organic Cava (Ocado £11). Vilarnau takes Cava incredibly seriously, using organically framed grapes from their own vineyards to produce a dazzling wine that’s fruit-driven and characterful. The nose is a joyous mix of flowers, red and white berries, yeasty, and blackberries. In the mouth, it’s full, and creamy, and offers layers of white and yellow fruits interspersed with red berries, and a clean, lively finish. Enjoy this lightly chilled with olives, blinis, and other savoury party foods.

English sparling wine has been the toast of the trade of late, and while some have got the eye-poppingly pricey – the Nyetimber 1086 Rosé Prestige Cuvée will set you back £175, about the same as a bottle of Dom Perignon – many remain well priced. Take the Tesco English Sparkling Wine (£18.50 with a Clubcard). Made at the award-winning Balfour winery in Kent from a blend of Chardonnay, Pinot Noir and Pinot Meunier, it offers tangy green and red berry fruits, crisp green apple and pear tones and a lovely creamy yeastiness to the finish. A class act, a glass or two of this would be a fine way to toast the big day.

New Zealand has proved to be a whizz with fizz. This isn’t much of a surprise given the splendour of its still Pinot Noir and Chardonnay wines and the talented winemaking team at Villa Maria have built on their successes with these noble vines to produce the Villa Maria Sparkling Cuvee Brut (Sainsbury’s £14). This is a wine that’s easy to love. Everything about it, from its soft blossom and pear nose to its plump, textured body of peach, grape and honeydew melon, is easy drinking but complex and satisfying. It’s also one of those wines that makes you wonder if sparkling wine bottles are smaller, for no sooner have you opened it than it’s empty.

Riesling is arguably the greatest grape variety in the world. Few (if any) grapes can produce wines of such majesty in such an array of styles, from bone-dry stunners such as the Hugel Classic Riesling (Majestic £22.99) to luscious, sweet wines that can age for decades such as the Dr. Loosen Beerenauslese (Noble Green Wines £19.90). It can also produce exceptional sparkling wines as the Von Buhl Riesling Brut 2019 (Laithwaites £22 or £17.99 when you buy any 12) proves. This is a curious wine, that seems to meld two distinct styles. On the one hand, it’s a fresh, concentrated Riesling, green apples, nectarines, minerals and flowers, while on the other, it has an apricot, dried pear and honey richness from the extended bottle ageing. An intoxicating combination, like all good Rieslings this is a wine for the mind and the mouth.

Want to add a touch of bling to the season? Then pop open a bottle of the Bottega ‘Gold’ Prosecco (Majestic £19). There’s more to this wine than meets the eye, which is saying something. Produced at an estate that can trace its roots back to the 17th century, it’s made from grapes grown in Valdobbiadene – the finest Prosecco-producing area – with an attention to quality and detail that’s more commonly associated with champagne. The bouquet offers aromas of orchard fruits, citrus, pears and salty-creamy yeast tone. The palate is richer and weightier than most Prosecco’s and the fruit flavours go beyond the usual pears and nectarines to lemon and lime, raspberry and rhubarb. Impressive, this is a wine to enjoy chilled as an aperitif or with cold white meats.

I couldn’t write a fizz column and not mention the winery that provides our house fizz, but rather than recommend the Graham Beck Vintner’s Selection (Tesco £13.50), I’m going for something else from their improbably impressive range, the Graham Beck Rosé Brut NV (Waitrose £16.99). The main difference between the white and the rosé Beck, aside from the gorgeous pink colour, is that the rosé has just a bit more red berry fruit and is a touch riper. Now your eyes will deceive you when it comes to tasting wine and seeing a rosé wine the brain will leap to a load of conclusions as to what it thinks you should taste and these will show up on the palate. Practice, and a little blind tasting, can help you see what’s there and not what you think should be there. I’ve tasted these two against each other blind and there’s more raspberry and strawberry fruit to the rosé and a little less of the exotic coconut and Asian herbs you find in the white. A great wine that’s a steal at this price, I can see us needing a bigger recycling bin by New Year.

Next time out, Christmas wines.

Cheers!
Giles

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Gary Barlow to shine at Blenheim 

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The multi-million-selling British singer songwriter Gary Barlow is the latest act announced for next summer’s Nocturne Live concert series in June 

The Take That star will headline the series on Friday, 20th June, alongside a selection of soon-to-be-announced special guests. 

As a member and lead songwriter of Take That, one of the biggest British boy bands of all time, Gary Barlow has sold over 45 million records, over eight million concert tickets and won eight BRIT awards. Gary has also enjoyed a hugely successful solo career with three number one singles, six top-ten singles and three number one albums. He is one of the most successful British songwriters in history having written a total of 14 number one singles as well as being a six-time recipient of an Ivor Novello Award.

Gary joins the line-up for next summer’s Nocturne Live series alongside Verve frontman Richard Ashcroft, Lightning Seeds and The Zutons, who perform on Thursday June 19th 2025. More acts for the series will be announced in due course.

Nocturne Live transforms Blenheim Palace’s Great Court into a spectacular 10,000-capacity open-air concert venue and since its inception in 2015 has gone on to become one of the UK’s most popular stately home concert experiences. Over the years the series has presented shows from a host of huge international stars including the likes of Lionel Ritchie, Elton John, Kylie Minogue, Nile Rodgers, Lauryn Hill, Noel Gallagher, Gregory Porter, Van Morrison, Tears for Fears, Gladys Knight, Elvis Costello, Simple Minds and Ennio Morricone amongst many others. 

Nocturne Live 2025 runs from Wednesday 18th to Sunday June 22nd. Tickets for Gary Barlow start at £54 and go on sale at 9am on Friday November 29th. Pre-sale is available to those signed up to the Nocturne Live mailing list and begins at 9am on Tuesday, 26th November.

Tickets, along with a limited number of VIP packages – which provide an exclusive opportunity to dine in the State Rooms of Blenheim Palace – are available from  nocturnelive.com. 

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Wycombe Swan panto star Vernon Q&A

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Liz Nicholls chats to Radio 2 star & dad Vernon Kay who stars in Aladdin at Wycombe Swan, 13th December to 5th January

Watch the interview here – Spotlight • Round & About Magazine

Hi Vernon! What’s your first panto memory?
“I didn’t go as a kid, although I loved doing the Christmas play at school. But we made a point of taking our kids to the pantomime and we came here to see Shane Ritchie a few years back in Dick Whittington… Shane loves Dick! I didn’t need convincing to do panto, but Shane nudged me, he always said, ‘oh, you’ll love it, it’s hard work, but it’s the best’. And he’s right! When I did Cinderella two years ago, I had so much fun. It’s nerve-wracking at first, but then you get addicted to it. Panto is a pivotal part of people’s Christmas calendars.”

Q. How does it affect your Christmas plans?
“Well Christmas kind of goes on hold with pantomime because you only get Christmas Day off. Two years ago I spent all afternoon in bed because I was so tired. I love Christmas dinner, though, so I won’t be missing that! No, I won’t be getting a takeaway instead, we’ll just do the prep the night before. So, if we get a chance, I’ll be peeling spuds and carrots when I get back, to have it all ready for Christmas Day. But we do go all in: the whole shebang – we really enjoy Christmas, it’s good fun.”

Q. You’ve got two dogs?
“Yes: a Chihuahua and a Maltese Shih Tzu. They’re awesome! It’s strange if you lie on the sofa and a dog doesn’t come and nuzzle you, all snuggly.”

Q. Did you listen to the radio growing up?
“Yeah, my dad’s a lorry driver so the radio was always on! My dad was also in a band so he always learning songs too. I’ve got fun memories of listening to Steve Wright. And then from my late teenage years, it was always Chris Evans. I loved his rock and roll attitude of screw it, let’s do it. This is always at the forefront of my mind at work now!”

Q. Do you love life in Bucks? “Yeah, even if we’re out much less than when we first moved here 20 years ago. It’s less big nights out in the Crazy Bear now & more a lovely Sunday roast at the pub! So many good ones round here…” 

Q. Do you still love the Bolton Wanderers? “Yeah, big fan! There’s always a couple of jokes in the panto because we have the Wycombe Wanderers, too. Yeah, I do like my football.” 

Q. Who was your hero growing up? And now? “My dad’s always been pretty cool, and mum. In more recent years, maybe Tom Brady, the American footballer who used to play for the New England Patriots and the Tampa Bay Buccaneers. I think he’s got this perfect mindset. He’s the closest athlete that I’ve found who’s discovered the formula to winning, which I think is pretty special. It’s all about mindset and focus, which I admire.” 

Q. Do you feel good about 2025? “2025 is going to be a really good year, because of the Oasis reunion. The energy we had in the 1990s, with a bit of rock and roll thrown in there, I think there’s going to be that attitude among the young people of Great Britain. Hopefully we’ll get some of that rebellion back that we’re renowned for! It’s funny but the reunion of these two estranged brothers means a lot. The government have said there are tough times ahead. But I think 2025 socially will bring a good tide of change. And as for me personally, yes – just more of the same, please!” 

Q. If you could rub your magic Christmas lamp, what would you wish for? “More good news for everyone. We’re submerged in so much bad news, in negativity, and I think just people deserve more good news and hope, please, that’s all. More happy vibes.” 

Book Aladdin tickets | Wycombe Swan Theatre

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Recipes from The Golden Ball, Henley 

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Priya & Ben Watson of The Golden Ball in Lower Assendon share two special winter recipes which have the ‘wow’ factor! 

The Golden Ball – Henley-on-Thames

Roasted breast of English duck with carrots, Swiss chard and wild mushrooms 

Serves 4
Ingredients:
• Four duck breasts
• 10 large carrots
• One bunch of Swiss Chard
• 250g of wild mushrooms
• Two large potatoes
• 1 litre chicken stock
• 100g unsalted butter
To garnish (optional)
• One carrot shaved with a peeler
• Carrot tops

For the sauce:
• 1kg of chopped duck bones (ask your butcher to do this for you!)
• 1 large onion chopped
• 1 large carrot chopped
• 1 stick of celery chopped
• 1 cloves of garlic
• 10 sprigs of thyme
• 10 black peppercorns
• 1/2 bottle of red wine
• Two litres of fresh beef stock

Method
1. Start by making the duck sauce. Get a large pan on a high heat and when hot add some flavourless oil followed by the duck bones. Allow the bones to roast in the pan until golden brown then add the chopped vegetables, garlic, thyme and peppercorns. Stir until combined and allow to cook for a further 2 minutes. Next, add the wine and reduce by 3/4 then add the stock. Reduce the sauce on a medium heat for around 30-40 minutes or until it has thickened to a sauce consistency. Pass through a sieve and discard the solids. Retain the sauce in a pan until required.
2. Next, make the carrot puree. Add some flavourless oil to a medium sized pan and warm up on a low heat. Peel and finely slice six of the carrots, add them to the pan and add a pinch of salt. Give them a stir then cover with water and cover. Keep cooking on a low heat for 15-20 minutes or until cooked through. Once cooked, transfer to a blender and blitz until smooth. Allow to cool and set aside.
3. While the puree is cooking, prepare the fondant potatoes. Preheat the oven to 180oc. Peel the potatoes and slice them in half lengthways. Using a knife, trim the 4 halves so they resemble a circular shape then transfer to a deep baking tray. Divide the butter into four and place on each potato. Season with salt and pepper then add the stock to the tray and place in the oven for 40 mins or until cooked through. Use the tip of a sharp knife to check they are cooked through but be careful as they will be fragile. Allow to cool and set aside.
4. Next cook the Duck. Starting warming a large frying pan big enough for the duck breasts on a low heat. Season the duck breasts with salt and once warm, add 1 tbsp of flavourless oil to the pan. Add the duck skin side down and gently fry for around 12 minutes or until the skin is golden brown and crispy. Next flip the duck over and cook for a further 2 minutes. Remove from the pan and allow to rest for at least 10 minutes before serving.
5. Whilst the duck is resting, prepare the rest of the ingredients for finishing the dish. Warm up the potatoes in the oven and the puree & sauce in separate pans. Put a medium frying pan on a high heat and when hot add 1tbsp of oil. Once hot, add the mushrooms to the pan and quickly fry for 2-3 minutes. Remove from the pan and season with salt and pepper. Use the same pan to cook your Chard leaves letting them wilt for about 1 minute, then removing and seasoning with salt.
6. Finish the dish by placing 2 spoonfuls of the puree on each plate followed by a potato. Carve the duck in two lengthways and place both slices on the plate. Cover with the mushrooms and chard and pour some sauce over each plate.
7. Finish with the raw carrot slices and carrot tops.

Chocolate Macaron

Ingredients:
Chocolate Ganache Macaron Filling
• 120g semi-sweet chocolate or chocolate chips
• 20g unsalted butter
• 120g double cream

Chocolate Macarons
• 110g aged (separated 24 hours before making) egg whites – about 4 large eggs
• 110g granulated sugar
• 126g superfine almond flour
• 126g powdered sugar
• 14g unsweetened cocoa powder

Cherry ice cream
• 250ml Double cream
• 250ml milk
• 90g egg yolk
• 90g caster sugar

Recipe
Chocolate Ganache Macaron Filling
1. The chocolate ganache filling needs about 2 hours to set, so I recommend making it first.
2. Place 120g of semi-sweet chocolate and 20g of unsalted butter in a medium-sized bowl and set aside.
3. Pour 120g double cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble. Pour the cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
4. Use a hand blender or a spoon to mix the ganache until the mixture has come together and is smooth.
5. Press a piece of cling film flush against the ganache to prevent a skin from foaming.
6. Place the bowl in the fridge to chill for about 2 hours.

Chocolate Macarons
1. Line two large baking sheets with parchment paper or silicon mats. Set aside. 
2. Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Continue to mix until it reaches the soft peak stage where you can see the whisk leaving faint tracks in the egg whites. 
3. Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
4. Sift 126g superfine almond flour, 126g powdered sugar, and 14g of cocoa powder into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
5. Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8’s with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you’re able to this, you may need to stir it a bit more.
6. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 6 2 1/2 inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
7. Pipe one pan at a time and bang the pan firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
8. Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 157 C.
9. Bake  on the middle rack of your oven for 18-20 minutes and rotate the pan halfway through to help them bake evenly.
10. Remove the pan from the oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.
Assembling These Chocolate Macarons 
1. Place the chilled ganache in a small piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.
2. Pipe a thick dollop of chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich. 

Cherry Ice Cream
• 600ml single cream
• 200g whole milk
• 8 free-range medium egg yolks
• 140g caster sugar
• 1 tbsp vanilla bean paste
• 200ml double cream
• For the cherry sauce
• 400g ripe cherries, stoned and roughly chopped
• 60g caster sugar

Method
1. Put the single cream and milk in a pan and warm until steaming. Meanwhile, mix the egg yolks, sugar and a pinch of salt in a heatproof bowl and put it on top of a pan of barely simmering water (make sure the bowl doesn’t touch the water), then mix in the cream/milk with a balloon whisk.
2. Stir the custard regularly with a wooden spoon, heating it gently over the hot water until the custard thickens to a pouring consistency and coats the back of a spoon (10-15 minutes). Remove from the heat, then strain the mixture through a fine sieve into a jug and mix in the vanilla paste and double cream.
3. Pour the mixture into the ice cream machine and churn until thick and smooth (or see tips).
4. Meanwhile, to make the cherry sauce, put the cherries and sugar in a small saucepan and gently simmer for 5-8 minutes until they break down and are soft and juicy. Spoon into a mini food processor (or use a stick blender) and whizz until smooth, then push through a fine sieve with the back of a spoon, discarding any solids left in the sieve.
5. Once the ice cream has finished churning of after your last whizz in the food processor or mixer, swirl the cherry ripple sauce through the mixture, then carefully spoon the ice cream into a plastic lidded container and freeze for at least 4 hours or until solid.

You’ll get the smoothest results with an ice cream machine, but if you don’t have one, pour the custard, without the ripple, into a plastic container and freeze for 1 hour. Scrape into a food processor or electric mixer and whizz until smooth. Freeze for 30-60 minutes, then repeat the process 2-3 times. Ripple in the cherry, then freeze.

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Port of call: Christmas Port recommendations!

Round & About

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Round & About

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Giles Luckett recommends the best fortified wines to enjoy this Christmas 

“Deck the halls with boughs of holly, it’s Christmas, pass the Port and let’s get jolly.” OK, those lyrics didn’t make Thomas Oliphant’s final version, but its message of festive cheer still rings true.

Christmas and fortified wines go together like crackers and bad jokes, re-runs of Harry Potter films, and trips to the vet as the dog’s eaten another chocolate off the tree, or is that just us…? Anyway, if you’re considering indulging in some fortified wines this holiday season, the following are guaranteed to bring a warm smile to your lips.

I’ll start in the country which is widely regarded as the spiritual home of fortified wines… Argentina. Hmm, not sure that’s right, but I am sure that the Zuccardi Malamado Fortified Malbec NV (Taurus Wines £16.99) is a brilliant wine that will be on show at my house again this year. Inky purple, the nose is pure Malbec and offers plums, chocolate, a touch of peppermint and a lovely floral note. At first taste, you wouldn’t know the Malamado was fortified. There’s the rush of the blueberries, cherries, chocolate, and cassis you’d expect from a fine Malbec and it’s only as you get toward the warming finish that the delicate sweetness and power come through. I’ve had this on its own, with cheese, chocolate puddings, and roasted red meats and it’s worked splendidly with all of them.

Next, an example of the most underrated fine wine on Earth, a Madeira. Madeira has long had an image problem being seen as an old lady’s drink. Well, if that’s the case, call me Gertrude and take me to the day centre. This extraordinary wine ranges in style from bone to dry to sweet and offers complexity, versatility, and a wonderful moreishness as Blandy’s 5-Year-Old Reserva Madeira (Waitrose £15.99) shows. Packed with dried fruits bordered by citrus, caramel, and warm spices, with honeyed grapefruit to the smoky finish, it’s warming yet fresh, sweet but tangy, and goes wonderfully well either chilled as an aperitif or at room temperature with fruit, cheese or nuts.

Sherry is another massively underappreciated wine, especially when you get into the realms of fine wines like the Barbadillo Pastora Manzanilla Pasada (Flagship Wines £11.99). Crushed nuts, yellow fruits and savoury yeast on the nose are followed by a nutty, clean, dry palate offering hazelnut paste, camomile tea and creamy yeast flavours with red apples, pears, and apricots. Vibrant with a satisfying blend of fruitiness and savouriness, serve this chilled with pâte or salty hors d’oeuvres.

If you like your wines dark, rich, and heady, then try the Apostoles 30-Year-Old Palo Cortado from Gonzalez Byass (Majestic £29.99). This magnificent wine starts life as a pale, dry sherry, a Palo Cortado (think of a Fino sherry such as Tio Pepe but with a tan), but after three decades of ageing, it’s transformed into this unique, unctuous, and immensely complex delight. Christmas cake richness populates the nose with extra interest added by salted caramel and grapefruit. On the palate, it’s wonderfully soft and full, with dried brown fruits, spices, treacle and vintage marmalade all held to account by a dry finish and cleansing acidity. Savour this on its own or with fine white and blue cheeses.

I can’t talk about fortified wines and not mention a few Ports. For many, Port is the ultimate fortified wine, and with its range of styles from off-dry white Port to nutty oak-aged tawny Port, to the delightful bottle-aged vintage Ports, there’s a Port for every occasion.  I’m a signed-up member of the ‘Port is for life, not just for Christmas’ society, but if you are looking for some Port for Christmas try one or two of these sensational sippers.

First up, a wine that’s liquid Christmas, the Adnams Finest Reserve Port (£15.99).  This gloriously indulgent Port has a nose packed with dried black fruits, festive spices, and a herby/medicinal edge.  Deep purple with a mouthcoating, luscious body, you’ll find everything from prunes to cloves, blackcurrant jam to fresh mint on show.  As well as being delicious, this is also cracking value and makes for a fine aperitif or the perfect partner to puddings or the cheeseboard. 

The Kopke Colheita 2001 (Secret Bottle Shop £46.95) offers a different take on Port.  This wood Port was aged in barrel for many, many years, giving it a beautiful ruby robe and a bouquet combining cherries, almonds, raisins and coffee.  In the mouth, it’s noticeably drier than the Adnams, with a fresher feel that delivers strawberry, citrus, sweet and sour cherries and nuts before the warming spirit comes in at the end bringing notes of coffee and almonds.  Serve this stunner lightly chilled with roasted nuts, cheese or cold brown turkey. 

As it’s Christmas I’ll finish with a couple of rare treats, in the shape of vintage Ports.  Vintage Port – ones made from a single year’s harvest and aged in bottle rather than barrel – make up just 2% of Port production.  The finest examples balance power with generosity, intensity with delicacy, and immediacy with an almost endless lifespan.  This year, I’ll be decanting a couple of bottles of the Dow 1985 Vintage Port (MWH Wines £72).  1985 was an outstanding year for Port and the Dow 1985 is now drinking beautifully.  Inky purple with a hint of tawny to the rim, the bouquet is a decadent mix of figs, prunes, chocolate, spices and herbs, with notes of mint and charcoal.  Marvellously full-bodied and silkily textured, it offers black figs, damsons, blood oranges and cherries in a harmonious fashion.  The finish brings minerals, drying tannins and the promise of even more to come.  Pair this with berry-based puddings or full-flavoured cheeses. 

If you’re looking to push the boat out, right out, so far out that you’ll need to take a ferry to get it back, then I recommend the Taylor’s 1955 (MWH Wine £480).  Like ’85, ’55 was an exemplary year Port vintage and this being from Taylor’s, it’s had the power, extract, and fruit to age magnificently.  I drank this last year, and it was in show-stopping form.  Chocolate brown with just a hint of ruby at the rim, the bouquet was lively and intense, lifting notes of preserved figs, caramel, dark honey, cherries, raspberries, dried leaves, and mint to the rim of the glass.  While it may be nigh-on 70 years old, it’s wearing well.  Medium-bodied, it’s now a mosaic of dried fruits, candied peel, coffee, milk chocolate and apricots with a spicy, firm finish.  An absolute tour-de-force, it’s still got time on its side.  Savour this on its own for a memorable wine experience. 

A quick note on buying old wines.  Always buy from a specialist merchant that you can trust.  Old wines, even robust ones like vintage Port or Madeira, need careful storage and handling if they are to show their best.  MWH Wine, for example, is known in the trade as Port specialists and has been described by Jancis Robinson MW in the Financial Times as, ‘An excellent source of mature Ports’.  So, if you’re thinking of treating yourself this Christmas or are looking for an anniversary wine for 2025, these guys or one of the other big name online merchants are the place to look. 

Right, well I’ve got a fizz tasting to attend for my next column, so I’ll be away.  More soon…  

Giles 

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The gift of care

Karen Neville

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Karen Neville

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Your presence can mean just as much as a present for an older person this Christmas

“All I want for Christmas is you,” goes the song and for many older people, the only gift they crave is one of companionship.

The chance to get together with our loved ones is very special but for some, Christmas gatherings are about more than deciding where to spend Christmas Day or whose turn it is to do the cooking! If a loved one is receiving care, a harmonious festive period with the family altogether may not be without its challenges. Maintaining care routines over Christmas can be complicated and disrupting.

If you are the carer, juggling between your usual care responsibilities and get-together may seem impossible and having sole responsibility for caring for your relative may mean you are bound to your home making visiting other family and friends tough.

You may need some extra support at this hectic time of year. There are plenty of care companies and agencies who can provide a helping hand. Perhaps you just need someone to pay your relative a visit, as little or as often can be arranged? A live-in carer will help in the home, offering round-the-clock care for them and peace of mind for you. Respite care offers short-term support. Christmas has many demands on everyone’s time and if you’re going away this may be an option.

Choosing a care home for respite for your relative over Christmas can offer some much-needed respite time for you too to enjoy a break from the demands of caring. It can provide the perfect break to allow you to continue caring refreshed and ready to go again afterwards.

With the help of a respite carer, you can feel like you have everything under control, even during this hectic time. The person receiving care will certainly benefit from this as well. Thanks to their respite carer, they’ll be able to stick to their routine, and can enjoy your company more than if you were juggling caring responsibilities and stressful last-minute Christmas tasks.

You’ll be able to make home a peaceful, safe and quiet place to be, and your relative will be able to spend Christmas in the place they know best, well looked after and close to the people they love.

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Clean Bandit starring at Newbury Racecourse 

Liz Nicholls

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Liz Nicholls

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Newbury Racecourse’s much-anticipated Party In The Paddock race day music series returns for 2025 with the acclaimed electronic trio performing a headline set live after racing on Saturday, 16th August.

Clean Bandit have achieved remarkable success with four UK number-one hits and ten top 10 singles on the UK Singles Chart. The group features classically trained cellist Grace Chatto alongside brothers Jack and Luke Patterson, with Jack serving as the primary songwriter and earning two Ivor Novello Awards for hits including the triple platinum “Rather Be” featuring Jess Glynne.  

As of 2024, Clean Bandit is among a select few UK bands with over a billion Spotify streams on four songs, joining the likes of Queen, Coldplay, Arctic Monkeys and One Direction. The Grammy-winning group has captivated audiences with their groundbreaking blend of classical and electronic music, solidifying their reputation as one of the most innovative and influential forces in contemporary music. Hits including “Symphony”, “Solo”, “I Miss You” and “Rockabye” define their unique sound and legacy.  

Clean Bandit said: “Newbury! We’ve heard all about the Racecourse’s famous Party in the Paddock racedays and are so excited to be headlining on Saturday 16th August – we can’t wait to see you all there!”  

Harry Walklin, Marketing Director for Newbury Racecourse said: “This summer has seen us welcome Sigala, Dizzee Rascal and thousands of fans to the Racecourse across two bumper music racedays and we’re delighted to announce Clean Bandit as the headliner for next August’s Hungerford Day. With an afternoon’s racing and a live headline performance to look forward to it’s set to be an unmissable day. Both the racing and Clean Bandit’s show are included in one ticket and those fans registering for our exclusive priority sale will guarantee themselves the best deal.’’ 

Tickets go on general sale at 10am on Friday, 22nd November, but fans can access an exclusive pre-sale from 10am on Wednesday 20th November by registering for free at newburyracecourse.co.uk/cleanbandit.  

Tickets – which entitle admission to both the day’s racing and Clean Bandit’s headline set – start from just £34 for Adults and £16 for U18s. 

Hospitality packages – priced from £130 per person – for Clean Bandit live after racing at Newbury Racecourse are on sale now at newburyracecourse.co.uk.  

Newbury Racecourse plays host to year-round racing and offers free parking at all racedays while an on-site train station means getting to and from the Racecourse couldn’t be easier. 

For more details and tickets visit newburyracecourse.co.uk or call 01635 40015. 

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Stars’ traditions for Christmas Jumper Day!

Liz Nicholls

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Liz Nicholls

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Dom Joly, Alison Hammond, Olly Murs & more celebrities are urging us all to swap, buy second-hand or rewear a pre-loved jumper as they launch Save the Children’s annual festive fundraiser on 12th December.

“I’m an ex-goth so I can be quite grumpy around Christmas time,” says Dom Joly, “but some festive traditions have creeped in over the years. It doesn’t feel like Christmas unless I have a tube of my favourite biscuits, chocolate Bath Olivers, which are so rare these days that my wife has to drive halfway across the country to find them. I also take my two black Labradors on a walk around the park on Christmas Day – they both have special Christmas collars that flash and look very festive.

“I’ve been to see the incredible work that Save the Children is doing to support children and families on the ground in Ukraine. In areas of conflict all around the world, the charity is working tirelessly to ensure children still have access to food, education, and a modicum of structure in a world that has often been ripped apart. Christmas Jumper Day is such a simple way of supporting this vital work – I’d urge everyone, even Christmas grumps like me, to get involved if you can.”

Olly Murs said: “Christmas in the Murs household is always a laugh! Every year, I’m in charge of the games, including our tradition of pass the parcel which everybody loves. This year will be Madison’s first Christmas, so I’m really excited for that – it’ll be a special one for the whole family.

“Save the Children’s Christmas Jumper Day is such a fun way to raise money for a brilliant cause. As a new dad, I know how important it is for my daughter to have a safe and happy upbringing, but not every child in the world experiences this. All you need to do is wear a silly second-hand jumper, donate what you can and you’ll be helping to make sure children across the globe get the future they deserve.”


Alison Hammond said: “Normally at Christmas time I’m doing panto, so I only get one day off which is Christmas Day. Last year I went to my sister’s house, where I sat on the sofa and did absolutely nothing while she cooked the most spectacular roast dinner. I know that sounds terrible, but after working the whole festive season, putting my feet up for the day felt very deserved!

“I love how much fun Save the Children’s Christmas Jumper Day is and how easy it is for everyone to get involved! If you’re busy over the Christmas period like me, you can simply head to your local charity shop and pick up a pre-loved knit. Every penny raised helps children here in the UK and all around the world to stay safe, healthy and learning. So what are you waiting for babes?! Sign up now!”

Laura Whitmore said: “Most of us have a festive jumper somewhere in our wardrobe, and if not, why not borrow one from a friend? I’m always letting friends borrow my clothes, and they let me borrow theirs in return.

“I have a lot of things in my wardrobe that are there for life. Although it’s nice to follow trends, I think it’s really important to have those staple pieces that will last a lifetime – mine is definitely my go-to leather jacket. I also get quite nostalgic with clothes: I remember what I wore on my first date with my husband or what I wore when I auditioned for MTV – and my Christmas jumper always reminds me of all the festive fun I’ve had with friends and family over the years! There’s a story in every piece of clothing I own.”

Joe Swash said: “Christmas Day at my house is always chaos but most importantly, it’s full of love, laughter and excitement.

“I’m supporting Save the Children’s Christmas Jumper Day because, having kids myself, I know how important it is for children to feel safe, protected and supported. Anything we can do to help raise money so children all over the world can experience these basic rights is something I’m all for. You don’t even need a new jumper to get involved – grab any old thing from your cupboard and spruce it up with some tinsel or baubles. Jobs’ a good ‘un!!”

Nadia Sawalha said: “Christmas is an opportunity for us to reflect, think about all we have to be grateful for and how we can give back.

“This year has been tough for many people across the world, so it feels more important than ever to do what we can to spread joy and hope.

“One thing we can all do to help children stay safe, healthy and learning, is get involved in Save the Children’s Christmas Jumper Day. Wearing a jumper and donating a small amount really has the power to transform children’s lives for good.

“So whether you’re at work, in the classroom, on the sofa or down the pub, why don’t you get involved on the 1th December – or whenever suits you best.”

Sophie Morgan said: “Christmas Day has got to be about being comfortable. Wearing something really cosy and warm is key so I’m usually in an extra big jumper and a pair of leggings.

“I’m terrible at throwing things away so I have loads of jumper at home to pick from for Save the Children’s Christmas Jumper Day on 7th December. All you need to do to take part is theow on your favourite jumper and donate £2 to Save the Children.”

For more information and details on how to sign up, visit Christmas Jumper Day 2024 | Save the Children UK

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