What’s on Jaan’s menu this year-end?

We reopen our doors with a festive winter menu that is seasonal, hearty, and elevated with white truffles, caviar and champagne — as it should be with the holidays. The Christmas Eve dinner menu will feature my modern British take on the classic Christmas poultry. The Roasted Guinea Fowl & Cranberry dish consists of a confit of guinea fowl breast served with organic sausage meat, accompanied by a rich sauce made from trimmings, and finished with a fragrant shower of black truffles.

Cheese lovers will be delighted to learn that we will be expanding and refining our unique selection of British cheeses to align more closely with Devon. A special edition Baron Bigod laced with black truffle will be available. Considered a delicacy in the UK, Baron Bigod comes from a beautiful part of England where it rains a lot, so the grass is wet and fat, resulting in a clean and delicious milk. Our guests who visit us in December will be served this wonderful cheese mixed with black truffles and hazelnuts that are now ageing in the rind for a bit longer before it is served to them.

Related: Treat your loved ones to a delightful Christmas feast with Orange Clove’s catering menu

Which traditional Christmas foods did you eat as a child?

Growing up, vegetables were central in our meals. Mum either picked them fresh from our gardens or got them from local farms. To this day, I still enjoy a plate full of organic vegetables. Our Christmas table would be filled with vegetable-forward dishes and a vegetarian Yorkshire pudding, but my absolute favourite traditional Christmas meal is my mum’s elevated nut roast, with oats, almonds, hazelnuts, and a delicious cranberry sauce made from porridge oats and ground nuts.

What are your fondest festive food memories from the UK?

I’ve been away from the UK for quite a long time. My last festive experience there was 12 years ago, but my fondest memories are about being with friends and family. It is always nice to reconnect and decompress over gifts, games, and food.

How do you typically celebrate the festive season these days?

I’m extremely fortunate that one of my closest friends, Steven Mason, who is the General Manager of Odette. Every year, we gather at either his place or mine with some of our sommelier friends for a day of cooking, games, and great wine. We typically have oysters, caviar, roast beef, and my signature Yorkshire pudding, all paired with big, impressive bottles of wine.

What’s your favourite wine to ring in the festivities with?

The holiday season is a great time to bring out premium bottles you’ve tucked away for special occasions. One of my favourites is the Krug Rosé 20th Edition magnum, which pairs brilliantly with white meat, red meat, and even dishes with spices.

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