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Twelve chefs of Christmas

PUBLISHED: 16:59 25 November 2013 | UPDATED: 13:01 26 November 2013

Upsatairs at Baileys chef David Rodriguez.

Upsatairs at Baileys chef David Rodriguez.

What does a professional chef cook for his or her own festive lunch? Charlotte Smith-Jarvis talked to 12 locally based chefs starting with David Rodriguez from Upstairs at Baileys in Beccles

“The highlight of the festive season back home in Catalonia is certainly Christmas Day lunch. All the family gathers around the dining table for a meal that could take a few hours to get through. For that very special day my favourite menu would be a starter of escudella de nadal, a superb clear soup made with lots of different vegetables, sausages and meats, which will be served with very large shell-like pasta. To follow I simply love sarsuela de marisc, an absolute feast of monk fish with all kinds of shellfish cooked on a well-seasoned and reduced fumet or fish stock made with fish bones and red prawns. If you are a meat lover then anec amb peras is a must. This is a very tasty recipe of duck slow cooked in a terracotta dish to which we add pears and chocolate during the last 15 minutes of cooking. To close we will enjoy turrons de nadal, a nougat-like dessert made with almonds and honey. Merry Christmas!”

Upstairs at Baileys is at 2 Hungate, Beccles, Suffolk NR34 9TL 01502 710609

You can find out about more chefs and their Christmas, plus a whole lot more seasonal news and features in the December issue of Suffolk Magazine now on sale.

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