CHRISTMAS IDEAS FROM THE DODDINGTON TEAM!
With the thousands of trees, basket upon basket of twinkling baubles, delicious festive food and ‘green’ Christmas decorations in the Hall it’s no wonder that Doddington Hall feels very Christmassy at this time of the year and the staff have lots of good ideas!
Which is your favourite tip - or do you have your own to share?
Have a pannetone in your cupboard. With cream and sweet wine or fruit liqueur, you can produce an instant and posh trifle! Claire Birch, Hall's owner
Place a handful of fresh bay leaves into the cavity of your turkey or goose when roasting for extra subtle flavour and wonderful cooking aroma. Paul, butcher
Use fresh holly on your table for a stylish decoration that won’t cost anything if you gather it from your garden (or ask a neighbour!). Claire Hassall, café manager
Don’t forget to leave out locally grown Lincolnshire carrots for Santa’s reindeer on Christmas Eve so they know where the best carrots are grown! Sarah, all round star
Put all of your Christmas decorations away in reverse order. That way next Christmas they should come out in the right order! (Old egg boxes are great for smaller decorations and are a good way to recycle.) Triv, office manager
Combine steamed Lincolnshire Brussell sprouts with diced fried local bacon pieces and their oil for extra flavour. Amy Claridge, cooking demo lady
Buy lights from somewhere that keeps a full range of spares and tests them before they leave the shop. Jane, Bauble Barn manager
Make sure you choose a really fresh Christmas tree with bendy branches, a strong smell, and needles not falling off. Keep it watered. Geoff, woodsman
Add grated some crunchy seasonal apple that has been grown in the county into your Christmas cake for an extra dimension. Eileen, cake baker
Use goose-fat for your roast potatoes, it really makes a difference. Tom, head chef
Always taste your Christmas Stilton before you buy it as there is quite a variation in flavours even within the same dairy. And don’t forget that our region has delicious Stiltons so think local. Di, deli manager
A week or two to go, wrap Lincolnshire sausages tightly with local streaky bacon to make Pigs in Blankets and freeze. Take out Christmas Eve to defrost. Amy Claridge, cooking demo lady
Order your fruit and veg in advance, preferably from local producers as it will be fresher and last longer and you’ll be supporting the community. Jane, fruit and veg manager
If you haven’t already made your Christmas pud, it is too late so buy one that has been made in small batches like ours and pass it off as your own! Tom, head chef
Chicken-wire, twigs, seed heads, and a small bunch of holly are all you need to make a lovely wreath for your door from what you can gather from your garden or on your walks. Rachel Petherham, Christmas florist
ENDS
Back to news