Baileys’ New Birthday Cake Truffles

Ever since Baileys dipped their toe into the world of chocolate truffles, it’s clear that people loved it because they’ve brought out more and more delicious twists on it. Strawberry & Cream, Salted Caramel, Espresso… and now the intriguing Birthday Cake.

The tantalising dance of rich Irish dairy cream, luscious chocolate, sweet vanilla and of course, seductive Irish whiskey seems to be a dreamy pairing with so many flavours, and with vanilla cake inspiring these latest truffles, it looks like a winner from the off.

They’ve teamed up with Dublin chocolatiers Lir who will be providing the indulgent white chocolate shell and vanilla truffle centre, which has been infused with the original Baileys Irish Cream Liqueur – nom.

It’s not the first collaboration between the pair, with the Nut Mix coated in Baileys flavoured chocolate released at the end of last year. Other collaborations with Cart D’Or, LiQ and the Finsbury Food Group show that we really are happy to buy Baileys with anything, and can we really be blamed.

The 135-gram packages will be available for £4 at a few different retailers like Card Factory, The Range, B&M and TK Maxx, so keep an eye as a sweet gift for Baileys lovers on their birthday.

If all this talk of Irish Cream has got you in the mood, then how about these cocktails that place it front and centre. And with this new truffle you’ve got the perfect garnish now too. It’s Christmas somewhere after all. Okay, so obviously it isn’t. But it’s nearly Easter, and that’s good enough. Treat yourself!

5 Boozy Pancake Day Recipes

Whether you’re one of those people who think Pancake Day is just for the kids, or you’re tired of the same old recipes and toppings every year, how about a grown-up twist - boozy pancakes.

Alcohol is massively underrated as a cooking ingredient and great for pushing the boat out this Pancake Day. These mouthwatering recipes range in simplicity, but use beer, Baileys, Chambord, coffee, vodka, and orange liqueur for indulgent boozy twists on classic pancakes.

Beer Pancakes

It won’t be one that you think of straight away, but beer actually adds a really lovely malty, yeasty flavour to the batter. And on top of that, the carbonation creates a lighter, fluffier pancake. Once it’s done, you can take it in a savoury or sweet direction and because the small amount of alcohol cooks away, the kids can try it too. A good place to start would be with a Belgian fruit beer like cherry, and then using the same fruit as your toppings… but all your usual toppings will pair up nicely. 

Ingredients (for 5):
3/4 tsp baking powder
1/2 tsp salt
1 egg (beaten)
250ml beer (light)
125g plain flour
50g caster sugar
30g butter

Method:
Mix together the dry ingredients first, so that’s sieved flour, sugar, baking powder and salt in a bowl. Next, whilst continuously whiskiberrng if possible, pour in egg, melted butter and your favourite beer, before stirring until smooth. Set this aside (ideally for an hour but it doesn’t matter too much) and get some medium heat into the pan with a little oil. For one pancake, use about 60ml of batter and cook for about 90 seconds on each side – or until it’s starting to turn a nice golden brown. The flip to show off is optional.

Baileys Pancakes

You just knew these would be included. The creamy profile of the country’s favourite liqueur is just begging to be used for Shrove Tuesday.  A splash of Bailey’s gives mouth-watering fluffy pancakes with added indulgent richness and creaminess. These will exceed your expectations, trust us. 

Ingredients (for 5):
3 tbsp unsalted butter
3/4 tsp salt
2 tbsp granulated sugar
1 large egg
150ml milk
125g self-raising flour
80ml Baileys Irish Cream

Method:
Nothing complicated here because you can just do as you would, except swapping some Baileys in for a portion of the milk. It’s best to mix the dry ingredients first, before whisking the liquids in until it forms a light and creamy batter. Fry in oil or butter for around 90 secs until golden. Toppings can be whatever you like but try white chocolate!

Chambord Pancakes

If you’re not familiar with Chambord, then you’ll probably recognise the glamorous royal bottle. It’s the original raspberry liqueur, a velvety smooth mix of not just raspberries, but blackberries, vanilla, citrus, honey, and a little cognac – now that sounds like pancake material to us. It’s a decadent, fruity twist that splits the Chambord into the batter mix, but also as an opulent drizzle. Nom. 

Ingredients (for 5):
50g plain flour
100ml Chambord
75ml whole milk
40g dark chocolate
50ml double cream

Method:
Okay, so first mix flour, milk and 50ml of Chambord until smooth (watch the gorgeous purple colouring come to life). Coat a pan with a little butter or oil and pour 60ml of batter in. Like usual, cook for 90 seconds. In the meantime, melt chocolate in a bowl of boiling water. Combine this with double cream, and then the other 50ml of Chambord until it thickens slightly. Pour this over your pancakes for berry heaven. Be aware that some alcohol will remain in this one though!

Espresso Martini Pancakes

It was only a matter of time before coffee showed up. For adding a kick to your breakfast pancakes, how about combining them with the UK’s favourite cocktail, the Espresso Martini? It has similarities with a Tiramisu, with spongey, rich coffee flavour, and soft mascarpone on top. This one requires a little more effort, but if you need motivation then just read the ingredient list – delish. 

Ingredients (for 5):
200g self-raising flour
1 tbsp coffee (optional dilution with 1 tbsp of water)
1 tsp baking powder
1 tbsp golden caster sugar
½ tsp vanilla extract
200ml milk
2 eggs
25g melted butter

For toppings:
100ml espresso
4 tbsp caster sugar
25ml coffee liqueur
130g mascarpone
70g zero fat Greek yoghurt
1 tbsp vodka
3 tbsp icing sugar
Chocolate shavings

Method:
First, the pancake. So, simmer your coffee with water (instant is fine) with the sugar and coffee liqueur in a pan until it thickens like syrup. Leave this to cool.  Whisk all the pancake ingredients together until completely smooth and pourable. Again, 60ml ish of batter per pancake into the pan (depending on pan size and preferred thickness). For the topping, beat the mascarpone with the yoghurt, a splash of vodka and icing sugar until nicely mixed and smooth. Dollop this on top, alongside the coffee syrup you made earlier, and shave some chocolate. What a creation.

Orange Pancakes

Another tasty route to go down is zesty citrus. You could experiment with gin and lemon, but we think it might get overpowered so how about orange liqueur. Using either Grand Marnier (richer) or Cointreau (sweeter), you get a succulent, sunny pancake full of delicious orange. It might be a little light on its own, so we’ve paired it with double cream but ice cream would be delish too. 

Ingredients (for 5):
5 regular plain pancakes
85g unsalted butter (softened)
25g golden caster sugar
3 tbsp Cointreau or Grand Marnier
½ orange (zested)

For toppings:
2 oranges (juiced)
1 lemon (zested)
175g golden caster sugar
3 tbsp Cointreau or Grand Marnier
200ml double cream (softly whipped)

Method:
Combine butter, sugar, liqueur, and orange zest in a bowl and spread over your plain pancakes. Heat in an ovenproof dish for 10 minutes on a medium heat. Meanwhile, make the sauce – add your zests, juice and sugar to a pan and heat through until syrupy. Add 2 tablespoons of liqueur and reduce the heat once it starts gently simmering. Let it cool. Then add a final tablespoon of orange liqueur, and drizzle over your heated pancakes with cream. Mouthwatering stuff.

If you’re planning a proper evening of pancakes and booze, then find out which drinks go best with pancakes here!

The Best Wine to Pair with Crisps

A packet of crisps and a glass of wine – these are two of the tastiest things we consume, but except the occasional overlap at a party, we don’t really think of them as a duo. But why not?

Well, wine is usually more associated with fine dining, but good flavour combos are good flavour combos, so there’s nothing to be snobby about with this dreamy pairing. We think of it as a more accessible and versatile alternative to cheese and wine pairings.

On the flipside, if you’re thinking that crisps and wine has the potential to go wrong, then yep, it does. There are some strong flavours and textures involved, but luxury hamper producers Baxters of Scotland and artisan sommelier Rory Anderson have been exploring the very best options.

White Wine

Riesling + Salt & Vinegar Crisps

The ever reliable and food-friendly Riesling is chosen to stand up to the pungent vinegar flavour here, with the razor acidity and fresh citrus softening it. The salty flavours help to emphasise the fruits in the wine, and the fat softens the acidity slightly, resulting in a well-balanced flavour experience.

Chardonnay + Sour Cream & Onion Crisps

Sour Cream & Onion are salty (like any crisp let’s be honest), so the sharp acidity of Chardonnay works nicely as a contrast, as do any tropical notes. The Sour Cream also helps to really emphasise the creamy, buttery notes you find in this style of wine, and the zing brought from both side works wonders.

Red Wine

Malbec + Smoky BBQ Crisps

For Smoky BBQ, you need something to handle the umami saltiness, and Malbec with its plentiful darker fruits, chocolatey spice and even, if you can find one, smoky notes, brings out the spice in the crisp seasoning and complements it greatly. As long as high tannins are avoided (salt amplifies tannins) and there’s decent acidity, this is a wonderfully indulgent combo.

Pinot Noir + Sweet Potato Crisps

A light and fruity Pinot with bright fruits stands up nicely to these moreish crisps. It appeases the sweetness of the potato but not enough to overpower them, and brings enough diverse earthy, fruity notes to add depth to the sweetness. Also, it’s usually lower tannins than most reds so you won’t run the risk of bitter tastes coming through.

Rosé

Provence Rosé + Prawn Cocktail Crisps

Prawn Cocktails’ notorious pong is love or hate for many, and there’s a lot going on to match up with. A light, dry and crisp Provence Rosé will work with the diverse sweetness, tang, and creamy flavours of the crisps. The understated sweetness will really come through with those berries and that florality.

Grenache Rosé + Thai Sweet Chilli Sensations Crisps

A more fruit-forward Grenache Rosé can contrast pleasantly with the warm spice of Thai Sweet Chilli. The extra sweetness of this style of Rosé also helps to balance the heat and should even out harmoniously. Ideally, a good acidic kick to bring some refreshment will cleanse the palate between crunches too.

Sparkling Wine

Champagne + Ready-Salted Crisps

A plain, super salty original crisp is pure carbs, fat and surprise surprise, salt. It’s a hell of a job to carve through all of that, so high acidity is required, and also something lovely and refreshing. There’s a simplicity to this combination that is so moreish, as the bubbles and elegance reset the palate before another crunch of crisp.

Wine is obviously incredible on its own, but if you’re yet to truly experience it alongside the right food companion, then you’re missing out big time. We’ve got loads of guides up now, like our Classic Cheese and Wine Matches for example!

What Should I Drink With Chinese Food?

It’s difficult to generalise when it comes to pairing drinks with Chinese food. There are ‘eight great’ culinary traditions across the country, and on top of that some like Cantonese have been heavily anglicised for British tastes.

Having said that, the same pairing rules apply, which is lighter liquids for lighter dishes, bigger and more robust drinks for equivalent dishes. There is plenty of sweetness, sourness, and spice at play so pairing drinks with Chinese food does have the potential to go badly wrong. However, we’re here to help! Chinese New Year is February 10th, so if you’re celebrating or just fancy a Chinese feast, then we’ve got some recommendations below.

White Wine

Riesling

There’s a reason Riesling is a stalwart of these guides. If we’re have to pick one drink to pair with Chinese food, then it’s Riesling. More specifically, Spätlese Riesling, which just means late harvest grapes, so you get extra sweetness driving through, as well as that hefty kick of acidity. There’s a richness there usually, but the sweetness isn’t cloying at all – think more fruity, less cloying. That fruity sweetness makes is one of the few white wines that works well with Peking duck, slicing through the fatty meat but complimenting plum sauce. Any sweet and sour dishes and noodle-based dishes with a little grease – Riesling work great. Sesame chicken too. And seafood. Riesling is just so adaptable.

Size: 750ml
ABV: 9%
Find here: £5.75 (usually more!)

Red Wine

Syrah/Shiraz

Syrah or Shiraz (they’re the same grape remember) can be great with some Chinese dishes. Find an Australian Shiraz (Clare Valley for example) with fine tannins, sweetness, and peppery, smoky, richness and you’re onto a winner. Jammy, red fruits alongside the above traits will work so well with Peking duck and spicier dishes like beef in black bean sauce. It might be wise to avoid very light dumplings and other starters with Shiraz though, because it may overpower.

Size: 750ml
ABV: 14.5%
Find here: £13.99

Grenache

Big, super fruity reds like Mourvèdre or Grenache come into play for hotter dishes, without the tannins to overdo the spice. Glazed ribs, black bean sauces, Szechuan beef – ripe reds can deal with it. Like the Shiraz, we would avoid these with lighter starters though. You could go down the Grenache Rosé route too for a well-rounded option – with a little acidity and fruity sweetness to play with.

Size: 750ml
ABV: 14%
Find here: £8.49

Sparkling Wine

Champagne

A crisp sparkler is always going to an option because of their world-beating palate-cleansing nature. Of course, Champagne is on the premium end of things, and Cava/Crémant, English Fizz and even Prosecco would work too, but as an all-rounder, this is a dreamy combo. A chilled glass eases the burn of spicier dishes and the fizz cleanses the grease. We want a Brut Champagne with some richness to cope with sweet and sour flavours too, and something like this can be the companion for spring rolls, dumplings, dim sum, shellfish, and spicier dishes.

Size: 750ml
ABV: 12%
Find here: £47.50

BEER

Wheat and White Beer

Light witbiers (wheat) and Bavarian weissbiers (white) work nicely with Chinese food, so long as it isn’t super intense. Lighter prawn starters, dumplings, spring rolls and some sweet and sour flavours – then beer is great. Witbier is typically filtered less and delivers a counterbalancing citrus with refreshing softness.

Size: 330ml
ABV: 4.9%
Find here: £6 (4 x 300ml)

We’ve got a number of food and drinks pairing guides up now, so search for what you need, and chances are we have it! How about Sushi? Or Thai?

The Top 10 UK Gastropubs of 2024

Once again, the Estrella Damm Top 50 Gastropubs of 2024 has been unveiled. Over 100 industry professionals have the (incredible) job of visiting the country’s finest gastropubs, judging the experience, and ranking them, looking out for charming décor, welcoming atmospheres, stunning views, great drinks lists and of course, mouth-watering dishes.

After much deliberation, they’ve narrowed it down to 50, and these 10 represent gastropub bliss. You can find the full list at the bottom of this page to see your nearest pub, but for now let’s dive into the Top 10 (starting at 10 of course because we have a penchant for suspense).

10. The Hand & Flowers, Buckinghamshire

Retaining its top ten spot, Tom Kerridge’s The Hand & Flowers is the only pub in the UK to achieve something totally unique- two Michelin stars. This rustic, whitewashed pub hosts traditional French cuisine (haute) such as duck liver parfait with orange chutney and their chocolate and ale cake which has become a spectacle in its own right. Luxurious cottages also owned by the pub are available, including a renowned breakfast.  

Phone number: 01628 482277
Address: 126 West St, Marlow SL7 2BP
Book here

9. Freemasons at Wiswell

Nestled into the picturesque Ribble Valley of Lancashire is Freemasons, a quaint and refined slice of country dining. Seasonal, local produce intertwines with world flavours creatively, like the roast loin and kofta of Nidderdale lamb with barbeque lettuce, mint yoghurt, and miso aubergine. Flavours can be experimental, with wild, sharp freshness, but their relentless Top 10 placing shows that with chef Steven Smith it’s in good hands. Summer BBQ, chippy teas and tasting evenings have cemented this pub as part of Wiswell.

Phone number: 01254 822218
Address: 9df, 8 Vicarage Fold, Wiswell, Clitheroe BB7 9DF
Book here

8. The Star Inn, York

By chance, another Stephen Smith heads up The Star Inn in York, and he’s also the 2023 Food & Drink Awards Chef of the Year. Close your eyes, imagine a country gastropub, and this is probably not far off what you’re seeing. Cosy, quaint and adorned with a Michelin star, a fire meant The Star was out of last year’s list, but its position on every list before is a testament to its quality. Their foie gras with black pudding and sticky scrumpy reduction is the flagship dish for their ‘rich man, poor man’ style.

Phone number: 01904 619208
Address: Lendal Engine House, Museum St, York YO1 7DR
Book here

7. Parkers Arms, Clitheroe

Last year’s winner (and 2nd the year before that), Parkers Arms, situated in an Area of Outstanding National Beauty, is no stranger to awards. Looking out over rolling hills, it’s isolated for sure, but why would you want to be anywhere else? Chef-patron Stosie Madi has created a true gastropub, starring locally foraged and sourced produce with two intentions – incredible flavours, and plates that fill you up. Dog-friendly, expansive drinks selections, this is a proper gastropub.

Phone number: 01200 446236
Address: Hall Gate Hill, Newton-In-Bowland, Nr Clitheroe BB7 3DY
Book here

6. The Red Lion and Sun, Highgate, London

Up from 10th place, this is a truly historic site, with a pub here in charming Highgate Village since the 1500s – though you can bet that the food wasn’t this good then. Whether in the sun-kissed garden, or by the cosy log burner, this gastropub delivers a rustic yet modern experience. Freshness is the order of the day, with new menus (sometimes every day), and the extensive wine list is exceptional.

Phone number: 020 8340 1780
Address: 25 North Rd, London N6 4BE
Book here

5. The Sportsman, Kent

A coastal dream, The Sportsman watches over the Kent coast, and has, for decades now, been one of the absolute top maritime pilgrimages for foodies. With such vivid surroundings, chef-patron Stephen Harris wears his inspirations on his chef whites, with homemade sea salt, Seasalter meat farms and local foraging. Take the slip sole grilled in seaweed butter for example, which uses seaweed from the beach that you can see from the restaurant.

Phone number: 01227 273370
Address: 1 Faversham Rd, Seasalter, Whitstable CT5 4BP
Book here

4. The Fordwich Arms

Fordwich in leafy Kent is England’s smallest town, but the Michelin-starred Fordwich Arms is proof that the best things arrive in small packages. On the banks of the River Stour, this stunning red brick building dressed in green ivy makes the most of local ingredients. This gastropub has been continuously rising through the ranks, praised for its relaxed style, tasteful décor and exceptional menus – the à la carte menu for example includes rock oysters, Orkney scallop with apple, kohlrabi and vadouvan spices and roast saddle of Chart Farm Sika venison with chestnut, celeriac and spiced fig. Yum.

Phone number: 01227 286690
Address: King St, Fordwich, Canterbury CT2 0DB
Book here

3. The Mariners, Cornwall

Onto the podium places now with the yellow paint of The Mariners. Headed up by Paul Ainsworth, it came 11th last year and has now shot up with six exceptional menus inclusive to vegans, vegetarians, gluten-free and children. Seaside specials like crisp pollock hot dogs are available of course, but the grill has quite the reputation too with 40-day 800g beef ribs blowing diners away.

Phone number: 01841 532093
Address: The Slipway, Rock, Wadebridge PL27 6LD
Book here

2. The Cornish Arms, Devon

What a rise! From 12th to 2nd, The Cornish Arms is the love child of husband-and-wife duo John and Emma Hooker, delivering unpretentious dishes brimming with simple, mouth-watering flavours. Their commitment to local, fresh produce is exceptional but they’ve also been praised for the affordable pricing of such quality dishes. For starter? Pheasant Scotch egg, blue cheese and beer pickled onions? For main? Poached and roasted lamb belly in lamb gravy? For dessert? Sticky toffee pudding with butterscotch sauce? There are plenty of options for every dish, but you’re guaranteed to get a proper gastropub experience whatever you pick.

Phone number: 01822 612145
Address: 15 West St, Tavistock PL19 8AN
Book here

1. The Unruly Pig, Woodbridge, Suffolk

Runner up last year, this year’s winner is The Unruly Pig, reclaiming its 2022 title. Inside this crooked 16th century inn you’ll find gastronomic magic, but always retaining that cosy pub feel with beams and burners for days. 60 wines and incredible craft beers join home-made cordials and local fruit juices on the drink’s menu. For food, the focus remains on ‘Britalian’ creativity. Think celeriac and mushroom lasagna. Halibut and avruga caviar sauce with seaweed potatoes. Perhaps the most famous dish is the unruly Tiramisu which sounds divine. Free-from menus are also thoughtful. It’s everything you want from a gastropub, and the numerous awards (not just this one) speak volumes.

Phone number: 01394 460310
Address: Orford Rd, Bromeswell, Woodbridge IP12 2PU
Book here

The Estrella Damm’s Top 50 Gastropubs 2024:

1. The Unruly Pig, Woodbridge

2. The Cornish Arms, Tavistock

3. The Mariners, Rock

4. The Fordwich Arms, Canterbury

5. The Sportsman, Seasalter

6. The Red Lion & Sun, Highgate, London

7. Parkers Arms, Newton-in-Bowland

8. The Star Inn, Harome

9. Freemasons at Wiswell, Wiswell

10. The Hand & Flowers, Marlow

11. Heft, High Newton

12. The Harwood Arms, Fulham, London

13. The Angel at Hetton, Hetton

14. The Rat Inn, Hexham

15. The Bridge Arms, Canterbury

16. The Dog at Wingham, Wingham

17. The Shibden Mill Inn, Halifax

18. The Gunton Arms, Thorpe Market

19. The Pack Horse, Hayfield

20. Pyne Arms, Barnstaple

21. The Coach, Marlow

22. The Beehive, White Waltham

23. The Broad Chare, Newcastle

24. The Edinburgh Castle, Manchester

25. The Three Horseshoes, Batcombe

26. The Baring, Islington, London

27. The Kentish Hare, Tunbridge Wells

28. The Pipe & Glass Inn, Beverley

29. The White Swan at Fence, Fence

30. The Longs Arms, Bath

31. The Bull & Last, Islington, London

32. The Black Bear, Usk

33. The Dog & Gun Inn, Skelton

34. The Woolpack, Stroud

35. The Barrington Boar, Barrington

36. The Parakeet, Kentish Town, London

37. The Masons Arms, Knowstone

38. The Abbey Inn, Byland

39. The Black Bull, Sedbergh

40. The Cadogan Arms, Chelsea, London

41. The Bulls Head, Craswell

42. The Loch and The Tyne, Windsor

43. The Guinea Grill, Mayfair, London

44. The Dew Drop Inn, Hurley

45. The Killingworth Castle, Wootton

46. The Canton Arms, Stockwell, London

47. The Double Red Duke, Clanfield

48. The Duncombe Arms, Ashbourne

49. The Scran & Scallie, Edinburgh

50. The Bull, Charlbury

What Should I Drink With Haggis?

Everyone knows haggis is synonymous with the Scots, but fewer could actually pinpoint what is and why it it’s a cultural icon. Well, one of the reasons is poet Robert Burns. He penned the poem Address To A Haggis, and five years after his death in 1801, his friends gathered and served haggis in his memory. Since then, it’s become quite the annual event.

Haggis itself is a crumbly sausage pudding with rich, dense, warming peppery flavour. Recipes vary, but generally sheep’s pluck (heart, lungs, and liver – nothing goes to waste), oatmeal, onion, suet, spiced and salt combine. Traditionally, the casing was made from animal stomach but that’s rarer these days. On the side, you’ll often find buttery mash, swede, turnips, and gravy, so that all needs to be considered for the pairing.

Any self-respecting Scot will pretty much always choose to pair whisky with haggis, as we’ll go into below. However, there are a few alternative routes to go down!

Whisky

Like haggis, Burns put his love for whisky to ink with the poem Scotch Drink. As a celebration of a famous Scot and an iconic Scottish dish, Scotch has to come along for the ride too. It’s not just traditional though, because it actually marries haggis fantastically well.

You can either pick a Scotch that contrasts the dish, or one that overlaps. We have a whole ‘Best Whisky for Burns Night’ guide here, but generally look for something a little sweet and spicy, with pepper, malt, and a little smoke – this will bring out the best in haggis. As long as you don’t go for anything too extreme in any direction, the Scotch should hold up against the dish and compliment it.

Shiraz

Red tends to match the spice and richness of haggis, and big jammy reds like Australian Shiraz work a treat. Try and find a bottle without high tannins so it doesn’t compete too much, enough acidity to cut through all that richness, and fruity sweetness to contrast with the peppery spice.

Size: 750ml
ABV: 14%
Find here: £12.99

Rhône Syrah

Fruity, spice-laden Rhône Syrah, perhaps with a little Grenache, also goes well with haggis. We’re after bright juicy fruits, pepper, soft tannins, and a good crunch of acidity, which should all cut through, contrast, and compliment your feast in the right areas. The Grenache will bring some ripe sweetness to offset the savoury, richness, so something like this bottle is top notch.

Size: 750ml
ABV: 13%
Find here: £10.25

Viognier

To provide something for everyone, a full and firm Viognier can fit the bill. Reds work better with the hearty, gamey flavour of haggis, but a full, firm Viognier will not disappoint. Ripe fruit lightens the peppery herbs in the dish, the viscosity suits the heft, but it doesn’t have the robust weight to crush the flavours either. It knows its place, essentially, offering a little support and a little something different.

Size: 750ml
ABV: 13%
Find here: £7.99

If you find a whisky that you love, and one doesn’t dominate haggis, then you will really ‘get’ why the combination is so magical, and whilst fully embracing the tradition. Take a look at our guide of the best options no matter your budget here. At the end of the day though, as always, drink whatever you like! Enjoy!

Christmas Leftovers Made Fun: Festive Afternoon Tea

Be it making too much or receiving loads of foody presents, you’re bound to have lots of leftovers and little bites in the days after Christmas.

It could be instead of the traditional Boxing Day cold buffet, or just as a replacement for weeks of turkey soup, but a Festive Afternoon Tea is a great way to get all those spare bits together and assemble them into something special.  We’ve got a handy guide below for ideas of what foods to include and the drinks that perfectly accompany them!

The Perfect Food for a Festive Afternoon Tea

First Course

First up, those festive finger sandwiches. Turkey and cranberry sauce are a must, but brie or camembert with cranberry would also be a lovely twist if you’re willing to include some toasted elements.  Smoked salmon, avocado and cream cheese is also a winner.

If you have any spare from the Christmas dinner (not likely as they’re many people’s favourite bit), then pigs in blankets are perfect bite sized foods for the savoury rung. The same goes for any mini sausage rolls, which is also great excuse to get any festive chutneys involved (spiced, cranberry, apple etc.)

A nice festive quiche with winter vegetables and thyme would make a great vegetarian option here, or a slice of the nut roast from Christmas Dinner if there’s leftovers.

Second Course

It’s not really an afternoon tea without scones, jam and cream occupying that middle rung, is it? For a festive twist, cranberry scones are delicious, especially with orange and cinnamon.

Chances are there will be a few preserves given as gifts, so it’s time to crack them open. If you didn’t get any, then any flavour will do, but focus on berries. Strawberry and champagne jam is perfect for the occasion. Keep the clotted cream simple.

Third Course

It goes without saying that there will probably be plenty of sweet treats to use up here.

Get those slices of leftover Christmas cake up on the top rung, and you have to include a few mince pies if they’re still going strong.

There’s no reason not to include traditional afternoon tea favourites like macarons, profiteroles, fruit tartes or Victoria sponges either.

We think some liquor chocolates are gorgeous peppered in and out of bigger sweet treats too, so it’s time to make a dent in those boxes if you haven’t already.

The Perfect Drinks for a Festive Afternoon Tea

Champagne

When Champagne is enjoyed alongside Afternoon Tea, it becomes a Royal Afternoon Tea, so I guess this would be a Royal Festive Afternoon Tea. Far from being just an extravagance, it is actually ideal for the bites above. A gorgeous Brut Champagne is a great all-rounder, because the gentle fizz and delicate fruitiness soothes throughout. Creamy, brioche and nutty notes pair well with the sweets as well as clotted cream and cheeses, and there’s enough acidity to cut through fatty oils in the pigs in blankets, sausage rolls and pastries. Every sip feels special too, which helps the festive celebrations along.

Moscato d’Asti

Moscato d’Asti isn’t the one if you’re looking for something to pair with every level of the Afternoon Tea, but it does absolutely shine with the sweeter bites. It’s so refreshing, with delicate bubbles, low alcohol and an ideal balance of acidity and sweetness. Cakes, sponges, and anything citrus – this is delightful.

Prosecco

Similar to Moscato d’Asti above, Prosecco is a companion that shines with the sweeter dishes. It’s light and fruity, and as long as you get one with a bit of intensity and complexity, it shouldn’t be overwhelmed by the flavours in the food. There’s enough fruity sweetness to avoid becoming horribly bitter and acidic, and the effervescence clears everything between bites nicely.

Riesling

Riesling has a fantastic food-friendly reputation, being armed to deal with all sorts of textures and flavours. Sharp acidity cuts through any fats and grease in meats, with residual sugar to deal with sweeter finishes. It’s fresh and lively to give a break from any overwhelming richness too.

Festive tea

We had to include tea of course. Why not fully embrace the season with a Christmas tea blend? There are lots out there, but you’ll usually find winter spices, citrus and orchard fruits – so expect cinnamon, clove, cardamom, orange and alike. It’ll throw up lots of complimentary flavours with other seasonal flavours in the food, and high heat is surprising in its ability to refresh the palate.

Sherry

A sure-fire way to put an Afternoon Tea through the Christmas transformation machine, we’re looking at sherry for those puddings. More precisely, Pedro Ximenez or Oloroso, with good sweetness and those delicious notes of dried fruits, nutsy and rich chocolates.

Pinot Noir

There’s no need for anything as heavy as a Barolo with light and varied bites like this, but a light Pinot Noir with tonnes of those soft red fruits is perfect. New Zealand Pinot is often the vibrant, fruity character we’re after, and they also happen to be rich and structured too, so can handle a little sweet spice. It’s absolutely delicious with cranberry sauce too. It’s a favourite for those Boxing Day cold spreads, so why not an Afternoon Tea twist?

If you’ve still got loads of Christmas Cake, Christmas Pudding and Mince Pies to chomp through, then we’ve got a detailed guide on drinks that marry them deliciously.

What Should I Drink With Christmas Dinner?

Christmas Dinner is usually most people’s biggest meal of the year, with a lot of flavours jostling for position, and if you’re hosting, lots of different tastes at the table. Food might be the main focus, but don’t let the drinks get lost under all those different dishes!

Everyone has different opinions and the perfect wine for all simply doesn’t exist, so alongside Christmas dinner, it’s best to seek out crowd-pleasers that will let the food shine. We know every Christmas dinner is different, so we’ll highlight particularly delicious pairings in bold so you can find the ideal wine for you. Let the feast commence.

WHITE WINE

Riesling

We’ve got a few food pairing guides now, and there is a good reason why we pretty much always return to Riesling. It can deal with so many flavours and textures and is a fantastic all-rounder. Bringing sharp acidity, it’s perfect for cutting through the fatty goodness of goose, duck, ham and roasties – pretty much anything with a bit of grease. Dry Riesling bring a touch of residual sugar and be less alcohol intensive, and therefore food-friendly with sweet glazes or honeyed meats.

Size: 750ml
ABV: 12.5%
Find here: £13

Chardonnay

Whites need to big and bold, particularly with the crispy skin of turkey, but also something to relieve the richness on the table, so we’re looking at lightly oaked Chardonnay. Make sure it still has fruity flavours, and it will be a versatile pairing for salty ham and gammon too, as well as the increasingly popular vegetarian or vegan nut roast, that needs its richness offset.

Size: 750ml
ABV: 9.8%
Find here: £8.99

SPARKLING WINE

Champagne

Bubbles are always great with heavy feasts like the Christmas dinner, and sparkling wine is of course, a food-friendly option. Rich, salty flavours will likely be present, so avoid sweet or rosé champagnes, and instead look to brut. Particularly after the meal, the gentle fizz and fragrant fruitiness is beautifully soothing. It also helps that is screams celebration. Also, if you’re on of the few people embracing seafood on the big day, then the saline mineral character of bubbly is a famous pairing. Of course, there’s no need to splash out (although there are great value Champagnes like this one), and affordable alternatives like Crémant and Cava would work just as well.

Size: 750ml
ABV: 12%
Find here: £48.50

RED WINE

Merlot

A serial crowd-pleaser, find a merlot in the smooth and velvety style, because some others can be heavily oaked. Chilean merlot is a great source of value in this area. Particularly with turkey, it’s more about sauce and stuffing than the meat, and as cranberry sauce is nailed on, we want bright, fruity wines to match. And if the turkey has ended up a bit dry, then the juicy feel doesn’t hurt either. Chilean bottles in particular bring that vibrance, as well as acidity to cut through any fats and refresh the palate. It’s a good option for Christmas ham too.

Size: 750ml
ABV: 14%
Find here: £11.60

Barolo

If you’re serving goose or even duck and red is a must, then an Italian number like Barolo could be the answer. The foods are very indulgent and fatty, so you need something like a well-structured Barolo to slice through. If you’ve scrapped the turkey and gone for any darker, more savoury meats like the above or beef, then big, punchy Barolo is the answer.

Size: 750ml
ABV: 14.5%
Find here: £24.99 (less with Mix Six)

Pinot Noir

Light-bodied and brimming with soft red fruits, Pinot Noir will sing with those cranberry sauce helpings alongside the turkey. Central Otago New Zealand Pinot tends to fit the bright and fruity profile we’re looking for, and they’re also some of the richest and structured, so work particularly well with any sweet glazes (usually ham), or spices. Make sure you don’t go for something too tannic, because it will seem harsh without the fat to soften the tannins. The great thing about leftover Christmas day Pinot is that it’s perfect for the Boxing Day leftovers, ideally light for cold meats.

Size: 750ml
ABV: 13.5%
Find here: £19.99

This is just a guide for the big meal itself, but we know as well as you do that Christmas grazing is an all day and all night affair. What should you drink with Christmas pudding or mince pies? Or perhaps you’re after some wine and cheese pairings in the evening? We’ve got recommended bottles for every occasion on the site, as well as tonnes of handy gift guides and recipes.