Devon


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1400" height="1560" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/bovey-xmasdinner.png" alt="pouring gravy onto Christmas dinner at Bovey Castle Devon" class="wp-image-82937" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/bovey-xmasdinner.png 1400w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/bovey-xmasdinner-718x800.png 718w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/bovey-xmasdinner-897x1000.png 897w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/bovey-xmasdinner-768x856.png 768w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/bovey-xmasdinner-1378x1536.png 1378w" sizes="(max-width: 1400px) 100vw, 1400px" /><figcaption class="wp-element-caption">Credit Bovey Castle </figcaption></figure>



<h2 class="wp-block-heading" id="h-start-early-for-less-stress-mark-budd-bovey-castle">&#8220;Start early for less stress&#8221; Mark Budd, <a href="https://www.boveycastle.com/" target="_blank" rel="noreferrer noopener">Bovey Castle </a></h2>



<p>My motto is ‘start early, stress less’ – so try to start two days out from the time you are planning to dine on Christmas Day. Have all the vegetable elements blanched and cooked and then run under cold water. That way, on Christmas Day, you’re just reheating them in boiling water rather than starting from scratch. Take your roasties to the next level by adding a bit of a crunch. Let them steam dry before roasting, and add further flavour by seasoning with garlic salt and dried thyme.</p>



<h2 class="wp-block-heading" id="h-buy-a-devon-turkey-matt-mason-the-view-courtyard-by-marriott-exeter">&#8220;Buy a Devon turkey&#8221; Matt Mason, <a href="https://www.theviewexeter.co.uk/contact-location" target="_blank" rel="noreferrer noopener">The View</a>, Courtyard by Marriott, Exeter</h2>



<p>My &#8216;no-compromise&#8217; on Christmas dinner is the turkey. Here in Devon, we have the most beautiful turkeys, in fact we will often go and choose ours from a local farm prior to the big day itself and get photo updates on its progress! The flavour is unique and special, a true wild bird having lived its best life is no comparison to the supermarket equivalent. My absolute favorite is a free range bronze turkey from Rosamund Farm (Best Devon Turkeys) in Aylesbeare.&nbsp;</p>



<p>Secondly, if you haven&#8217;t already invested in a temperature probe &#8211; the Meater ones are very good, as they take all the guess-work out of cooking the bird. No point in investing in a heavenly bird, only to overcook it!&nbsp; </p>



<h2 class="wp-block-heading" id="h-choose-the-right-potato-variety-ollie-vernon-the-chagford-arms-chagford">&#8220;Choose the right potato variety&#8221; Ollie Vernon, <a href="https://www.thechagfordinn.co.uk/christmas" target="_blank" rel="noreferrer noopener">The Chagford Arms</a>, Chagford</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1400" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/07/Chagford-Inn10866.jpg" alt="Ollie and Jordan owners of The Chagford Inn Devon" class="wp-image-78242" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/07/Chagford-Inn10866.jpg 1000w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/07/Chagford-Inn10866-571x800.jpg 571w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/07/Chagford-Inn10866-714x1000.jpg 714w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2024/07/Chagford-Inn10866-768x1075.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>I’m&nbsp;a big fan&nbsp;of&nbsp;the&nbsp;parboil&nbsp;and fluff&nbsp;technique. Choosing a good old&nbsp;Maris&nbsp;Piper for the job is key as it&#8217;s robust enough but fluffs up lovely. You want to take them off before they break down, then drain in a colander and let them steam until cool enough to touch. Spoon duck fat into your&nbsp;roasting&nbsp;tray, then add a smashed bulb of garlic, a handful of thyme and put it in the oven to warm up before adding in your potatoes.&nbsp;This step really helps&nbsp;get&nbsp;the perfect crisp. A liberal sprinkling of Cornish sea salt and back into your hot oven, turn every 10 minutes&nbsp;or&nbsp;so, then once as crisp as you want, drain off the duck fat and serve.&nbsp;</p>



<h2 class="wp-block-heading" id="h-pour-seasoned-water-over-your-turkey-dan-morris-the-maltster-s-arms-tuckenhay">&#8220;Pour seasoned water over your turkey&#8221; Dan Morris, <a href="https://www.the-maltsters.co.uk/what-s-on" target="_blank" rel="noreferrer noopener">The Maltster&#8217;s Arms</a>, Tuckenhay</h2>



<p>Pour boiling, seasoned water over your turkey crown or breast (and legs) so the skin will tighten and create more of a crispy texture. Then make a lemon-garlic butter mix and rub into the flesh of the meat under the skin and spread the remaining mix over the top of the skin, season with salt and pepper and a drizzle of olive oil. You end up with a more flavoursome meat and a lovely crisp skin. My other tip is to plan ahead. If you organise yourself and prep well in advance it will make cooking Christmas dinner a much more enjoyable experience &#8211; and you can have a drink while doing it!</p>



<h2 class="wp-block-heading" id="h-let-your-meat-rest-sean-burbidge-the-ivy-collection-the-ivy-exeter">&#8220;Let your meat rest&#8221; Sean Burbidge, <a href="https://ivycollection.com/restaurants-near-me/the-ivy-south-west/the-ivy-exeter/" target="_blank" rel="noreferrer noopener">The Ivy Collection </a>/ The Ivy Exeter </h2>



<p>One of the easiest ways to stay in control is to let your meat rest. Whether it’s turkey, beef or lamb, resting allows the juices to reabsorb and the meat to tenderise, while also freeing up oven space for those all-important sides. Simply wrap in foil and a tea towel to keep it warm until serving. Elevate the occasion with a touch of luxury – a sprinkle of truffle, a hint of lobster or a spoon of caviar instantly brings celebration to the table.</p>



<h2 class="wp-block-heading" id="h-deglaze-your-pan-for-good-gravy-monique-meintjes-the-bucket-amp-spade-shaldon">&#8220;Deglaze your pan for good gravy&#8221; Monique&nbsp;Meintjes, <a href="https://thebucketandspade.com/" target="_blank" rel="noreferrer noopener">The Bucket &amp; Spade</a>, Shaldon </h2>



<p>To build a truly restaurant worthy Christmas gravy, deglaze the pan you roasted your veg and bones in with red wine whilst it’s still hot. It pulls up every bit of flavour and gives your stock incredible depth.</p>



<h2 class="wp-block-heading" id="h-get-the-wine-right">GET THE WINE RIGHT</h2>



<h2 class="wp-block-heading" id="h-claudio-sammartino-wine-educator-at-the-ivy-collection">Claudio Sammartino, Wine Educator at <a href="https://ivycollection.com/restaurants-near-me/the-ivy-south-west/the-ivy-exeter/" target="_blank" rel="noreferrer noopener">The Ivy Collection</a></h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1002" src="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/ivy-exeter.jpg" alt="Christmas festive menu at The Ivy Exeter " class="wp-image-82941" srcset="https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/ivy-exeter.jpg 1500w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/ivy-exeter-800x534.jpg 800w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/ivy-exeter-1000x668.jpg 1000w, https://dev.muddystilettos.co.uk/devon/wp-content/uploads/sites/14/2025/12/ivy-exeter-768x513.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>Start with a sparkling wine for welcome receptions or toasts – it instantly sets the tone for celebration. A demi sec, such as Nyetimber Cuvee Chérie, or The Ivy Cuvée with its notes of green apple, citrus and brioche, are beautifully balanced crowd-pleasers. If your guests prefer something drier, a classic Brut, Crémant de Loire or Champagne will do the trick.</p>



<p>When it comes to the main event, it’s always wise to have both a red and a white on hand. For turkey or lighter meats, a lightly bodied red like Cloudy Bay Pinot Noir from Marlborough or a bold white such as Quinta Da Lixa Vinho Verde are excellent choices. For richer meats, a wine with more depth, like the Quinta do Vallado Douro Tinto from Portugal, pairs perfectly.</p>



<p>Temperature is just as important as the wine itself. Whites should be chilled but not too cold, just half an hour to an hour in the fridge before serving is ideal. For light-bodied reds, aim for around 12 to 13 degrees; simply pop a room temperature bottle in the fridge for 20 to 30 minutes, especially if it’s been sitting in a warm kitchen.</p>



<h2 class="wp-block-heading" id="h-want-more-what-s-cooking-interviews-head-here">WANT MORE WHAT&#8217;S COOKING INTERVIEWS? HEAD HERE</h2>



<p><a href="https://muddystilettos.co.uk/life/people/interview-tv-chef-clodagh-mckenna-cookbook/" target="_blank" rel="noreferrer noopener">TV Chef Clodagh McKenna dishes up the kitchen goss</a></p>



<p><a href="https://devon.muddystilettos.co.uk/life-2/people/whats-cooking-at-le-vin-perdu-ashburton-tom-hill/" target="_blank" rel="noreferrer noopener">What&#8217;s cooking at Le Vin Perdu? Chef Tom Hill </a></p>



<p><a href="https://muddystilettos.co.uk/life/people/jay-rayner-shares-his-favourite-recipes-and-food-secrets/" target="_blank" rel="noreferrer noopener">Acid-tongued Jay Rayner shares his food secrets </a></p>


Ace your Christmas dinner with help from Devon’s pro chefs

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