25/12/2025
Santa’s back in the kitchen 🎅
(Still definitely not , Executive Head Chef of The Royal Society.)
This dish is all about winter produce and a bit of festive fun — venison fillet, heritage carrots, a potato doughnut filled with rich venison gravy, and layers of flavour built with cresses grown in the Evogro.
Royal cress, thyme cress, cavolo nero used young as a cress, sprout tops (because it is Christmas), thyme oil, cranberry, and beetroot — all finished with precision and a very sharp knife. Naughty or nice list pending.
Festive theatre, serious cooking, and herbs snipped straight from the cabinet 🌱
