image1 (2)Hollins Hall Marriott Hotel & Country Club’s executive head chef, Vipin Seth knows a thing or two about getting it right.

The chef has spent more than 15 years working in some of the UK’s best hotels and now heads up the expert team at the four star property.

This year, Vipin will be serving up turkey and all the trimmings for guests from across the region, but ahead of that he took time out from his festive prep to share some of the secrets of his success.

What is your favourite part of Christmas dinner?

It’s a controversial choice but it has to be the dessert! Most people don’t have room after turkey and all the trimmings, but I always make sure I save a bit of room.

 

How can you keep things stress-free on Christmas morning?

Preparation, preparation, preparation! Do as much as you can the night before so there isn’t too much to tackle in the morning, that way you can try and enjoy the experience. From chopping the vegetables to weighing out the ingredients and even laying the table will free up time on Christmas morning, which can be spent opening presents with the family.

How do you make sure the turkey is cooked perfectly?

Moisture is key to a achieving a turkey that is well-cooked and tastes great. One way of doing this is to baste your bird a few times and always leave some stock at the bottom of the roasting pan.

What’s the secret of perfect roast potatoes?

Part boil the potatoes then place them in a pre-heated tray, in hot oil or dripping, in a hot oven – a high heat is the key, you want them crispy!

What’s your ultimate Christmas dessert?

Dark chocolate and orange torte – it offers a brilliant combination of decadent chocolate and fresh fruit flavours.

About The Author

Yorkshire Food & Drink

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