Christmas dinner is the one meal that demands a bit of pageantry, a touch of theatre, and a lot of “oohs” and “aahs” as you carry the long-awaited centrepiece to the table. Whether you’re going classic with turkey or stepping out with something bold and beefy, we have had all the premium cuts to ensure your feast is the stuff of legend. Plus, we’ve thrown in some carving tips because serving your masterpiece with flair is half the battle. Free Range Bronze Turkey A proper turkey is the backbone of tradition. It is the OG of Christmas dinners. Our free-range Bronze Turkey, reared on the open pastures of Worcestershire and Sussex, delivers rich, succulent flavour and the kind of tenderness that makes everyone ask for seconds… so keep that in mind when choosing your size! Key Carving Tip: Take off the breast whole and slice it into neat, even pieces à la chef. This looks impressive and gets the most out of the meat while keeping it super juicy. A sharp knife and a steady hand will make all the difference here. Keep it classic with your traditional trimmings for sides, but swap your standard spuds for something special. Roast them Iberico pork fat for an extra layer of indulgence—crispy, golden, and slightly nutty. Pair with honey-glazed carrots, parsnips, and the ultimate Christmas side: homemade bread sauce. Simmer milk with onions, cloves, and bay leaves, stir in fresh breadcrumbs, and finish with a knob of butter and a dash of cream. It’s comfort in a bowl. Check out our ultimate gravy recipe that’s a total winner. Rib of Beef Our Rib of Beef steps up to the table with drama and flair when turkey feels a little too predictable. Dry-aged for four weeks, this cut delivers bold, beefy flavour and a tenderness that makes it the centrepiece of a truly unforgettable Christmas feast. Key Carving Tip: After resting, carefully slice the joint off the bone before carving into clean, even slices. This makes serving easier and guarantees impressive presentation with the slices served nestled amongst the rib bones on a lovely big platter. For sides, start with potatoes roasted until golden and crispy in our award-wining dry-Aged beef dripping for the ultimate indulgence – trust us, there’s no turning back from here. Add Yorkshire puddings to soak up the juices, a creamy horseradish sauce for a fiery kick, and buttered greens for freshness. Add our Red Wine Jus to your beef’s pan juices for a rich, luxurious finish. Beef Wellington A dish that combines luxury and showmanship, HG Walter’s Handmade Beef Wellington is a true celebratory feast, boasting an impressive three Great Taste stars. This centre-cut aged beef fillet is wrapped in mushroom duxelles, Parma ham, and a golden puff pastry lattice. It’s indulgence at its finest and already paired with our Red Wine Jus, making it a complete dish that guarantees to wow your guests. For sides, keep it elegant but festive. Creamy mashed potatoes provide a soft, comforting base, while garlic-roasted Brussels sprouts bring texture and earthy flavour. Then, all you need to do is pop the welly in the oven, and you are good to go! Rolled Venison Haunch For a sophisticated twist, our Rolled Venison Haunch offers lean, tender meat with a gamey richness that feels just right for the season. This cut delivers both flavour and elegance, perfect for impressing your guests. Key Cooking Tip: Keep venison slightly pink in the middle to maintain its tenderness and avoid overcooking. Rest the joint well before slicing to let the juices redistribute evenly. Pair it with dauphinoise potatoes—thin layers of potato baked in cream and garlic for ultimate indulgence. Venison holds up beautifully to the sweet nutty flavours of celeriac and Jerusalem artichoke, which would sing layered in with your potatoes. Try our recipe for braised red cabbage with festive spices for a sweet-tangy contrast. Porchetta A centrepiece for those who crave bold, hearty flavours, our Porchetta is made from free-range pork belly rolled with aromatic herbs and roasted until the crackling is perfectly crisp. It’s the kind of roast that makes the room fall silent at first bite… and then rip into applause. Key Cooking Tip: Before roasting, leave your porchetta uncovered in the fridge for 6 hours or overnight to draw out any moisture and then rub generously with salt and a little oil to ensure maximum crunch on the crackling. After cooking, rest the joint to allow the juices to redistribute and keep the meat succulent. The butcher tie lines will give you the perfect purchase for lovely, even slices. Pair the Porchetta with creamy Parmesan and garlic polenta for a luxurious base that complements the rich, herby pork. Or give our own buttery potatoes recipe a go. Either way, we all know who the real star will be… And there you have it – the crème de la crème of Christmas feasting. Whether you're going traditional with turkey, upping the drama with a rib of beef, or embracing your inner showman with a Wellington, your table is bound to be the talk of the season. So, pour yourself a festive tipple, don your most outrageous Christmas jumper, and let the feasting commence. After all, Christmas only comes once a year – you might as well make it unforgettable. Cheers to a season of indulgence and seconds (maybe thirds)!