There are several ways to do it. You could spend the week before Christmas agonising over your menu choices, braving the chaos at Waitrose to source groceries, and losing sleep over exactly how to ensure the turkey doesn’t come out as bone-dry as last year. Alternatively, you could join us on Christmas Day at Simpson’s and consider the entire matter sorted. (We’ll have your favourite cocktail ready and waiting.) Chef David has devised a menu that would please even Scrooge. At both Romano’s and the Grand Divan, our specials include a truffled celeriac tart, terrine of Wimbledon Smokehouse smoked salmon, roast Norfolk Bronze turkey, a fillet of wild sea bass, beef Wellington, and layered vegetable chartreuse. At the Grand Divan, we will also offer a roast breast and confit leg of goose, accompanied by bakers’ potatoes, honey-and-thyme-glazed root vegetables, redcurrant jelly, and red wine gravy. Finish off a thoroughly enjoyable meal with Colston Bassett Stilton, traditional Christmas pudding or bread and butter pudding. We hope to see you there, in all your Christmas finery.
