Alexandra Dudley Shares Her Christmas Hosting Tips

Christmas is one of my favourite times to host. Spirits are high and after what always feels like a long year, most of us are ready to kick off our heels and celebrate. It can often feel like there’s pressure to do everything perfectly as a host but I believe things don’t have to be glossy or polished to be memorable – it’s usually the small touches that leave a lasting impression. While I love to host, I want to enjoy the party too, so rather than fiddle with canapés or cocktails on demand, I rely on a few hosting rules to keep things both calm and fun. Here are just a few ideas to try at home…

Create A DIY Cocktail Station

Rather than taking on the role of mixologist for the evening, I like to create a DIY cocktail station where guests can make their own drinks. It could be a cocktail trolley (if you have one) or even a tray perched on the corner of your kitchen table. Display the spirits, mixers and glasses alongside different garnishes: lemons, oranges and limes. I like to arrange them in little bowls and at this time of year I love to include something with a nod to Christmas too – it could be cocktail sticks with crystalised ginger to add a bit of spice to negronis. Don’t forget to offer a couple of non‑alcoholic options too. I love the Taste the Difference 0.0% Alcohol Free Blackcurrant Spritz, which is served ready to drink. I like this over ice, garnished with a fresh blackberry or two and a sprig of mint. For guests who prefer something alcoholic, the Taste the Difference Blanc De Blancs Brut is excellent value and has lovely, subtle notes of apple and tropical fruits.

Have Snacks Ready To Go

Even if you’re planning an extravagant supper later on, it’s crucial to have at least one thing ready to go. Plus, having a few treats in the fridge or freezer is always a good idea, especially if you have unexpected guests dropping by, which inevitably happens over the Christmas period. And it doesn’t need to be complicated. Good crisps and olives will do, but when it’s frosty outside I like to offer my guests something warm. My go-to is the Taste the Difference Truffle Honey Pigs in Blankets which are perfectly bite-sized. They’re wrapped in smoked streaky bacon already, meaning there’s no fiddly work to do. I’ll cook them about 20 minutes before arrival time and keep them warm in the oven, bringing them out in little bowls as people arrive. The smell is sensational – a delicious way to welcome guests.

Plus, Christmas is always a time for smoked salmon, so I like to have a pack or two of the Taste the Difference Whisky & Ginger Scottish Smoked Salmon in the fridge, which I like to arrange on a platter with dollops of creme fraiche, a good zest of lemon and lots of dill. Guests can help themselves to this with a hunk of crusty bread for a quick and easy snack. 

Think About Serveware Ahead Of Time

The morning of, I make a list of what I plan to cook – but also what I plan to serve it on. I have cupboards full of beautiful platters and bowls I’ve collected over the years and like to make the effort to use them. I’ll give anything dusty a quick clean and make sure it’s within reach and ready to go in the kitchen. I always think about height when plating food and love to bring a bit of drama wherever I can. Last week, I made a DIY cake stand with a plate on an upturned bowl and built a tower of dim sum. The Taste the Difference Vegetable Dim Sum Money Bags are brilliant and a great vegetarian option, too. The pack includes a colourful selection of dumplings including mushroom‑filled, green vegetable and herb, and coconut and lemongrass. You can pop them in the microwave, drizzle over some soy sauce or chilli oil and you have a delicious bite in just a few minutes – perfect for last-minute guests.

Be Bold With Flavours

There’s a temptation to stick to the classic flavours when hosting at Christmas but I find I can get a bit of cinnamon fatigue by mid‑December. Instead, I like to mix things up with something zestier. One of my favourite easy canapé recipes uses a bag of frozen king prawns, fried with plenty of garlic and chilli, then finished with chopped coriander and fresh lime wedges. I’ll pair them with one or two other bites and usually lean on at least one pre‑prepped option to keep things easy for myself. The Taste the Difference Crispy Chicken Bao Buns bring the street‑food trend home – they deliver crisp chicken and punchy flavour in a soft, steamed bun.