The Irish food and drink set share tips for a stress-free Christmas
Is such a thing even possible? Alex O’Neill is channelling her seasonal stress into procuring some gems of wisdom of the Irish food and drink industry elite — so consider this essential pre-Christmas reading.
Christmas in Ireland isn’t just a day; it’s a carefully constructed house of cards with relatives, relationships, and deeply polarising debates about what qualifies as gravy. It’s a time for family, friends and magic; a great time to catch up and take a break from daily toils for a seasonal celebration of the year passed, and the new one coming. It really can be the most wonderful time of the year, but it can all be a bit much at times.
I don’t know about you, but Christmas has me stressed. Every year, I tell myself I wont let it get to me, but every year it does. Thundering at me like a sleigh filled with deadlines, goal posts, lists of people I need to get back to, people I need to meet up with, emails to ‘close off before the Christmas break’, expenses, lists, and endless household tasks, all piled on top of a giant list of presents still to be bought, the costs and numbers of which seem to go up and up every single year.
It’s a mad rush to get everything done before the New Year purge, and we’re all in a race against ourselves, the ticking countdown to the big day made louder with words of “are you all set” bombarding our, until hearing that phrase, previously subdued internal panic attacks that have been brewing from the second last week in November. I’ve managed to escape seasonal depression the last few years, but this year I wonder whether I might have just skipped straight to the year-round variety. I’ll come back to that one in my own time…
Humans are fanatics by nature, and it’s never as obvious as is at Christmas. We take on too much, refuse to say no to anything, and want to give everything our all.
That’s not all you’ve to contend with. Family drama, friend drama, the will I/won’t I gift considerations. The Santa lists, the Christmas market anxiety, the annual ‘what the hell am I going to wear to my work Christmas party’ debacle, the random Kris Kringle gifts, the endless charity appeals. Everybody else is going through it too, and because we all love to deflect, instead of dealing with their own lists, many decide that it’s time to offload some tasks onto yours. And you don’t blame them either, because you’ve done the same, and worse.
Humans are fanatics by nature, and it’s never as obvious as is at Christmas. We take on too much, refuse to say no to anything, and want to give everything our all. It can all get a bit too much sometimes, especially at this time of year, which is why you may find that you or somebody you love, who is usually patient, kind, understanding, and totally reasonable, can become a Santa hat wearing dementor on overdrive with a to do list as long as the list of unreasonable expectations we put on ourselves, our families, anybody around us, and the holiday season itself. The most ridiculous of these expectations being making sure you and all those you love, have the ‘Perfect Christmas’.
The season pushes everybody who allows it into sheer panic. Perfectly reasonable people 11 months of the year become nutcases from December 1 until January 2, with a little bit of food coma induced rest in between. Laid back individuals lose the run of themselves, in a plethora of different ways. Some decide their poison of choice is to go insane at the work Christmas party, others spend until their bank decides to flag their account for fraud, many queue in the cold for hours for this year’s social media-crowned must-have. I’ve known people to buy multiple boxes of the best bakery’s mince pies, when they don’t even like them — but Instagram told them they were the best, and it was the last day to collect. Reader, all of these examples are me. But I know I am not alone!
The Christmas chef— with the best of intentions and an unrealistic understanding of the role—has a huge amount of pressure on their shoulders.
We are all our own little Christmas menace, harmless to all but waistbands and wallets. However, I am here to warn you about a certain type of Christmas lunatic you need to be careful of, look out for, and potentially stop before it gets out of hand. The Christmas ghost I fear the most, and who you should too, is the self-imposed, self-designated Christmas chef.
You know the type; the person who takes on the huge responsibility of managing the entire Christmas dinner. They mean well, but realistically, unless you’re a professional chef or incredible home cook, and even then, it is a huge undertaking and can very often go very, very wrong.
You’ve promised your kids to bring them in to see the nativity at the village, before swinging by to visit Aunty Maura, to then pop in to Nana, followed by Granny, all before coming home to cook a three-course dinner with five different types of potatoes.
Let’s look at it with some perspective. For many, it’s an early morning after one of the year’s heaviest sessions, Christmas Eve. You get to sleep in, if you’re lucky, until about 9am. You’ve promised three different people you’ll see them out for a morning swim. You’ve told your cousin you’ll be at their house “no later than noon”, you’ve promised your kids to bring them in to see the nativity at the village, before swinging by to visit Aunty Maura, to then pop in to Nana, followed by Granny, all before coming home to cook a three-course dinner with five different types of potatoes. I think there’s meant to be a fry, some selection boxes, and a few Baileys, brandies and Irish coffees in between.
People who don’t even know what a candied carrot is start making them in between stuffing a giant bird they don’t like, cook, or eat anytime other than December 25, with whatever citrus, spice and herbs they have, following a crinkled print off recipe from BBC Good Food. Coca Cola ham bubbles, while bacon Brussels sprouts burn.
The Christmas chef— with the best of intentions and an unrealistic understanding of the role—has a huge amount of pressure on their shoulders. And while we must say thanks that they have decided, for the greater good, to forgo any enjoyment of the day in order to be the chef of the family, we also need to be realistic in our expectations.
Many Christmas chefs step into the role blind, and after a year of sticking with the same seven day rotation of Hello Fresh meals, sporadically interrupted by Deliveroos and TikTok recipes, they insist now to become their very own Mary Berry. They refuse any shortcuts, and turn up their nose at the very idea of store-bought breadcrumbs, pastry or gravy. They are making it all, from scratch, and you’re the idiot for asking why. It doesn’t need to be this hard, and I am here with some advice from some of the country’s very best in food and drinks.
Majken Bech-Bailey
Internationally renowned sommelier and a pioneer in non-alcoholic pairings, creator and founder of BÆK, a range of non-alcoholic wine alternatives.
There’s no such thing as being over prepared!
In Denmark, Christmas is celebrated on December 24, but I celebrate on the 25 now too, as is the tradition of my husband and, of course, from living in Ireland. This means I am set up ready to go, by nature, by the 24.
For Christmas Eve celebrations, we keep things very simple. We will either go out and eat, or else do a very simple cheeseboard in the front room, so we can sit on the couch and chill. It allows us to prepare for the next day. I will have the table set the day before, so that it’s ready to go on the day of the dinner. Give yourself time to prepare for the next morning or day. Prepare the night or days before.
Get extra!
Buy extra drinks. Make sure the fridge is stocked, I always make sure I have extra drinks in the fridge. Stock your fridge with white wine, champagne, soft drinks, whatever your guests and loved ones would like.
Don’t be afraid of “buying too much”, because remember it’s not just one day, it’s the whole Christmas season. You’ll be happy to be over prepared.
Same with ice! Have lots of ice, making sure the freezer is stocked the week before. Have your glassware ready the days before too. It sets you up for a great start. Same with food prep. Do as much prep as you can the day before. Potatoes, Brussels sprouts, carrots — they can all be prepared the evening before.
Remember, it’s a time to be together — let that guide you!
I always bring the party into the kitchen. Jordan, my husband, will be cooking, and rather than him being there himself, bring people into the kitchen. When people arrive, make sure they have a drink, and welcome them all into the kitchen. This means you can all be together. It’s more communal, and also means some of your guests can step in to help too! And that’s what it’s all about.
While alcohol often plays a central role in how we celebrate moments, enjoy meals and connect, many of us are looking for alternatives for many different reasons. For alcohol-free drink options to impress this year, BÆK delivers the length, depth, and complexity of wine, without the alcohol. Pairing food with wine is about elevating both — the right match doesn’t just complement, but transforms the experience, bringing out the nuances in each and creating something greater than the sum of its parts. BÆK was designed to offer the same dynamic, multi-dimensional experience — without the alcohol.
Erica Drum
TV Chef, cookery tutor, food stylist, content creator and supper club host from Dublin, Erica’s worked in the hospitality industry for over 20 years, and is currently hosting her very own Christmas Tips series on her social channels, Erica’s Christmas Crackers.
Get in the right headspace
Remember, Christmas is about family and friends coming together. It’s a celebration, and it’s supposed to be fun! Don’t sweat the small stuff—it’s only food, after all. Focus on the joy of the day, and try not to let the pressure of hosting overshadow the spirit of togetherness.
Be as organised as possible
There’s a saying: “Anxiety ends where planning begins.” While it’s not a cure-all, good organisation can make a world of difference. Write out everything that needs to be done as far in advance as possible. Plan your menu, but also think about what you can prepare ahead of time and freeze—this can be a lifesaver. When it comes to shopping, aim to go early or during quieter times to avoid crowds and stress.
Accept offers of help
When someone asks, “Can I bring anything?” or “Need a hand in the kitchen?” say yes! Delegate jobs, drinks, or food items to those willing to help. Most people are more than happy to pitch in, and it’s a great way to keep the mood light and sociable. Be prepared with a list of tasks that need doing, and hand them out along with a drink and some cheesy nibbles to keep it festive.
Hilary Quinn
Senior pastry chef at Ballymaloe House, Hilary is the creator of The Mince Pie Project, which is a charity fundraising project to bring the best mince pies to people around Ireland.
Christmas — most of us look forward to the festive season but dread the stress that can
come with it. Here’s my practical tips to help you make the most of the frolics without
the added anxiety.
Be like Santa – make a list and check it twice
I love making lists, it helps me to stay focused on the goal and feels very satisfying to tick items off one by one. I make lists for everything, not just Christmas. It really helps to stay on track in a busy supermarket or when you have multiple stores and markets to visit. Do a run through in your head of exactly how you want the day you’re celebrating to go and jot down anything you can think of in the categories of “To Do”, “To Buy” and “To Get” etc.
Lists work best if they’re kept in one place, that could be in a notebook, the Notes app on your phone or even an email to yourself. But don’t chop and change your medium – pick one and stick with it.
Do a recce – Assess the cupboards!
Do a recce of what you already have at home. It may come as a surprise that you already
have certain ingredients in the kitchen cupboard that are needed for particular recipes
which will be one less trip into town – hurrah.
Outsource – Santa has helpers for a reason!
No one ever thanks you for being a martyr, especially at Christmas. Ask your guests to bring something along that will help you, perhaps a signature dish of theirs instead of another bottle of wine.
Does your Auntie Mary always make the best stuffing? I’m sure she would love to contribute hers to the Christmas dinner table. It’s one less thing for you to do and she’ll be delighted being able to help out.
Cheesemongers will have all the crackers and chutneys you’ll need to go with your cheese – no one will bat an eyelid that you didn’t make the quince paste yourself. Let the experts do the leg work on this. This can apply to desserts, starters, sides, even the turkey!
Stick to what you know
While it’s nice to change things and freshen up dishes, at Christmas it’s inviting trouble. Make your life easy and follow along with what you’ve done before, you know you’ll be good at it. Classics are crowdpleasers and when you’re left in the aftermath of it all you’ll be delighted you didn’t stray. And if you fancy a change, the New Year is around the corner when you can try something new for next Christmas.
Pick your battles
It’s easy to get wrapped up in trying to please everyone’s tastes and preferences but realistically it’s never going to happen, unless you want to make 7 different potato dishes, several sauces and umpteen side dishes. My suggestion is keep it simple and make it delicious. Everyone should be happy with that.
Image by Melanie Mullen
Andrea Bustos
Co-creator of Garnacha Salsa, an authentic Mexican cooking business specializing in different salsas based in Dublin, Andrea is originally from Mexico.
Don’t complicate it – Little things can have big impacts!
Hosting at Christmas doesn’t have to be complicated. The simplest things often leave the biggest impression. Think about how you can make a big impression, without too much work. I love having a table full of snacks and tasty bits for people to graze on while catching up, and is something you can pull off without too much hassle by buying some great products to enjoy at home. Get some good quality crackers, crisp bread, breadsticks, or even just toast some slices of baguette for dipping, pick up some cheese in the supermarket or cheesemonger stand, a bunch of grapes, a chutney, and your table will be perfect.
Let snacks be your savour
Imagine this: your guests walk in, and the table is adorned with snacks that aren’t just delicious but radiate warmth, care, and a story of flavours that you’ve lovingly crafted. You can create a creamy dip in less than five minutes, by taking a tub of cream cheese or sour cream and mixing with your favourite salsa, or chipotle sauce. Sprinkle on some cranberries and walnuts for crunch, and there you have it.
It’s all about flavour
Get a few tubs of hummus in the shop, and jazz it up and give it a second life with a spoonful or two of chilli oil, or even our Garnacha Peanut Salsa, to make it rich, smoky, and irresistible.
And guacamole? Not just any guac. Mash ripe avocados, stir in Garnacha Habanero Salsa, or a hot sauce of your choice, and you’ve got yourself a smooth, velvety dip that says, “I made this for you”, but takes only a few short minutes.
From scratch
If you want to really impress, you can make your own tortilla chips by cutting up tortilla wraps into triangles, and cooking in the oven, frying or even crisping in the air fryer.
This is the season of giving, and nothing says you care quite like taking the time to add a little magic to the table—a little spice, a little twist, and a whole lot of flavour!
Melissa McCabe
Chef and owner of Feast Restaurant, Melissa was also a contestant on Great British Menu 2024.
Take her handy – and set yourself up for success with the essentials!
Don’t over complicate it. What do you want to eat? While you’re thinking , gut the kitchen out, go through cupboards and make space in the freezer. Create space for the magic to happen and make a list of what you need. Do you have tin foil, baking parchment and cling film? Shop local, go to a butcher and get plenty of Irish cheese and you’ll not go wrong.
Successful setup continued…
Sharp knives save life’s. Time travel through veg prep, safely with efficient tools. A sharp knife and peeler will save so much time. Anything that can be done in advance, peeling, parboiling veg and spuds get it done and into the freezer. Leave Christmas morning for fun stuff like sausage rolls, Irish coffees and mimosas.
Cheffy tips to elevate the basics…
Get your turkey into a brine. I don’t bother with whole turkeys, the crown does the job and takes less cooking time. I brine my turkey in buttermilk , pickle juice (yes from a jar) and a good pinch of salt for 24 hours.
Make your stuffing top of the pops with smoked bacon and roasted garlic. When making stuffing I cook down smoked bacon lardons in a large cast iron, slow and low. When all that fat/flavour is coming out I go in with diced onion and lots of garlic and keep cooking until everything caramelises together. This is the start of something beautiful, add whatever herbs you like.
Have lots of condiments in the fridge. Think of the leftover sandwiches on St Stephen’s Day. Blitz up some cranberry with mayo, pickle some red onions and add a few Tayto to a turkey sammich!
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