While Christmas may still feel a little way off for our guests, behind the scenes at St Pancras Bar & Brasserie, festive planning is already well underway. We recently took a look inside our Head Chef, Clifton’s notebook to see what’s inspiring this year’s Winter Menu. While the final dishes are still being refined, these are some of the ideas currently shaping the season ahead.
For Chef Clifton, Christmas doesn’t begin with a dish. It begins with a feeling.
This year’s inspiration comes from everything that makes the festive season memorable: cold winter days, the aroma of roasting meats, warming spices and dishes designed to be shared and enjoyed together.
There’s also a strong influence from both British and French winter cooking. Rather than reinventing Christmas dining, the focus is on celebrating the flavours people already know and love, with a refined touch.
“Christmas food should still feel like Christmas. We want it to feel warm, generous and familiar, but with a little refinement.”
If there are three words that capture the personality of this year’s menu, they’re those.
The team is building a menu that takes guests on a journey through the season, beginning with lighter starters before moving into richer, more indulgent flavours.
In Clifton’s notebook, these phrases appears circled several times:
“Light → Rich → Indulgent.”
By the time guests reach dessert, the menu should feel unmistakably festive.
Winter offers some of the year’s most exciting produce, and several ingredients already feature heavily in Chef Clifton’s notes.
One ingredient receiving particular attention is Jerusalem artichoke, prized for its earthy, nutty flavour and its ability to pair beautifully with mushrooms, roasted meats and truffle.
Speaking of truffle, Chef Clifton is also exploring ways to use it thoughtfully throughout the menu.
And if there’s one ingredient that instantly says Christmas? Chestnuts.
Though still debating whether it will be an ingredient for a savoury or sweet dish, chestnuts are Clifton’s definitive festive ingredient.
“For me, the smell and flavour instantly feel like winter and Christmas.”
For Chef Clifton, some of the most important conversations happen with suppliers months before the festive season begins. Understanding what produce will be at its best, what ingredients will be performing consistently, and where opportunities exist to showcase great seasonal products all help shape the menu.
He thinks good seasonal cooking starts with good produce. If the ingredient is excellent, his job in the kitchen is not to overcomplicate it.
A key partner when exploring the best of British seasonal vegetables, helping the team source ingredients such as celeriac, squash, brassicas and other winter favourites.
Valued for provenance, welfare standards and high-quality British meat, helping bring depth and flavour to winter-inspired dishes.
Planning Your Festive Celebration?
Whether you’re organising a Christmas lunch, office party, or a seasonal gathering, St Pancras Bar & Brasserie offers a delicious winter menu, festive tipples, and a beautiful setting for every occasion.
