My Christmas With Clodagh McKenna
Our family kicks off Christmas morning with a big traditional breakfast – the kind we only indulge in once a year – before dressing up in our Christmas finest to go to church, followed by a big walk. After that, we open presents in front of the fire with a glass of bubbles. For lunch, which starts around 3pm, we have Carlingford oysters from Ireland and a Baileys coffee at the end – it’s my Irish contribution.
We always get our turkey from Piper’s Farm, known for its beautiful 100% grass-fed and organic meat. It’s the best place to ensure your turkey is as delicious as possible. Other must-haves on the table include homemade cranberry sauce, crunchy fluffy roasties and irresistible, moreish stuffing. As for food trends this year, I’m sticking to traditional favourites. Christmas is all about nostalgia for me. Retro is back in style and I’m incorporating that into my tablescaping and menu.
For other Christmas essentials like smoked salmon and special vegetables, I love shopping at Daylesford, Partridges and Fortnum & Mason. When it comes to cheeses, La Fromagerie is my go-to. My dream Christmas cheeseboard includes Gubbeen cheese from Ireland, a strong Stilton, a ripe Brie, rye crackers, honey and slices of fresh apple.
I love to bake during the holidays. This year, I’ve baked gorgeous Christmas cakes, based on my grandmother’s recipe. After 14 test runs, we perfected the recipe and now they’re a staple at our Christmas celebrations. You can even order one from my online bakery.
For pudding, I always make my mascarpone and crème de cassis Christmas trifle. It’s a real showstopper, though quite simple to make. To make the trifle for eight, start by simmering 500g of frozen mixed berries with 70g of golden caster sugar in a saucepan over a low heat for two minutes. Add 50ml of crème de cassis and set the mixture aside to cool. Next, place a layer of sliced Madeira cake (around 200g) at the bottom of a large trifle bowl and spoon the berry mixture on top. In a separate bowl, gently whisk together 250ml of mascarpone cheese, 500ml of custard, and 1 tablespoon of vanilla extract until smooth but still slightly thick. Spoon this mixture over the berries and cake. Finish with 300ml of softly whipped double cream and chill the trifle in the fridge for a couple of hours. Just before serving, crumble two chocolate flakes on top for a final touch.
A good Chablis, Barolo, and Ruinart champagne will always be in my festive season wine selection. And for a festive cocktail that everyone loves, I always make The Smokey, a delicious whisky-based cocktail. To make two servings, combine 115ml of smoky Irish whiskey, four dashes of Angostura bitters, 70ml of sugar syrup, the juice of a lemon, the juice of half an orange and two egg whites in a cocktail shaker. Add ice cubes and shake vigorously for two minutes. Once well mixed, pour the cocktail into chilled coupe glasses and garnish with a slice of orange.
Between Christmas and New Year, there are lots of lunches. On Boxing Day, we always have a big meal at the pub. I love getting up in the morning and making the pastry and then taking apart all the leftover ham and turkey. I actually prefer Boxing Day lunch to Christmas Day, as it’s more relaxed – we’re all just in jeans and sweaters with lots of things to graze on. Then that night – like everyone else in the country – we’ll do a curry night and play games and watch lots of Christmas films.
On New Year’s Eve, I always serve lobster linguine. It’s become a bit of a tradition in our house – a simple yet decadent dish to ring in the new year.
I source my serveware from a variety of places – antique shops, holiday markets and high-street favourites like Zara Home who always have brilliant options for the festive season. And to elevate cocktails at home, I love using my beautiful Murano glasses. They add an extra touch of elegance and make drinks feel extra special.
One of my favourite Christmas decorations this year is a tray of red sugared pears I picked up at the Covent Garden flower market. They’re part of the table runner and adorn my mantlepieces.
This year, I’ve gone sustainable with my Christmas tree. I bought a sealed, white-painted silver birch tree from Peter Jones, which will last for years. Decorating it with nostalgic pieces from past Christmases makes the holiday season feel truly magical.
I go all out with my festive table settings, making the table look gorgeous with lots of candles and natural elements from the garden. Remember, it’s all about boldness and fun – not perfection!
My favourite festive candle is the Gardenia candle from Bamford. Its scent fills the home with a warm, inviting atmosphere during the holiday season.
STUART BAILEY PHOTOGRAPHY
For the perfect Christmas stocking, I’d include a good knife sharpener, concealer, a sparkly lip gloss and, of course, chocolate!
I love hosting holiday parties and I create a magical evening by weaving a theme throughout the event, from music to food and drinks. I make sure there’s something for everyone, whether it’s a non-alcoholic drink or a fun game to get everyone involved.
On Christmas Day, I’ll be wearing a red check blouse from Brora paired with high-waisted jeans from Donna Ida. For New Year’s Eve, I’ll be wearing a black velvet tailored suit and a cream blouse with black polka dots, both from ME+EM. It’s a classic yet chic outfit for ringing in the new year. One of my favourite festive accessories is a bow or scarf wrapped around my ponytail. It adds a fun and playful touch to any outfit during the holiday season.
For jewellery, my go-to is a pair of gold hoop earrings from Annoushka. I absolutely love them – they add just the right amount of sparkle to any festive look.
Currently, I’m working on hosting festive tablescaping masterclasses with Peroni Nastro Azzurro at their pop-up at Winter by the River’s ‘The Glasshouse’ venue, right by Tower Bridge. Every Tuesday, I’ll lead a group of around 20 people, walking them through all aspects of creating a stunning festive table, from choosing a theme to sourcing unique items. Alongside me is the lovely Portia Freeman, who teaches guests how to make her delicious Peroni Winter Infusion – a perfect cocktail for the season.
Collaborating with Portia Freeman and Peroni Nastro Azzurro has been so much fun! Working with such a premium and well-loved brand has given me the freedom to get creative with the tablescape designs. Portia’s cocktails are absolutely divine, and it’s a pleasure to share our festive ideas with guests and help them elevate their Christmas tables.
Clodagh McKenna has teamed up with Peroni Nastro Azzurro to host a series of festive table scaping and cocktail making classes. The next one takes place on Tuesday 10th December and you can buy tickets here.
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