Somewhere out there, someone is still clinging to the last of the summer menu. We get it. But as we said on our socials this week, for us Christmas started back in January. Every festive serving suggestion, every showstopping idea landing on menus this December has already been through months of development, tasting, tweaking and styling, and it’s now out on the road in front of the people bringing it to life for their own customers.
With 100 days to go, we wanted to share a first look at the ideas we’ve been presenting, and the products behind them. Whether you’re building a party season sharing menu, a range of small plates or starters, a Christmas Day set menu, or a New Year showstopper, here’s where we’d start.
Party Season: Sharing Plates and Canapés
- Salt and Pepper Squid Chunks. Piled high on a wooden board with a wedge of lime, a scattering of fresh herbs and cracked black pepper, these are built for the bar snack and sharing plate slot on any festive menu. Light, crisp squid with real bite works just as well as a pre-dinner nibble as it does alongside drinks on a party night, no cutlery required.
- Panko Coated Squid Rings. Served on a bed of peppery rocket with a warming dip on the side, whether that’s a spiced tartare, a garlic aioli or something with a festive kick of cranberry. The crumb holds its crunch through service, which makes this one a reliable addition to any sharing board.
- Noodle Prawns. These crispy, tangle-topped bites are made for the canapé tray. Served on crisp poppadom bases with pickled red onion, fresh pomegranate and a drizzle of a citrus-spiced dipping sauce, they bring genuine crunch and colour to a Christmas drinks reception without adding complexity to prep.
- Tempura Torpedo Prawns. Light, golden tempura batter served with a classic soy dip, pickled ginger and a touch of wasabi for those wanting something a little different from the traditional festive canapé line-up. Equally at home on a New Year’s Eve menu as a Christmas one.
Christmas Day and Celebration Mains
- Sliced Smoked Salmon. Rolled and served simply on ice with a sprig of rosemary, cracked peppercorns and a squeeze of lemon, this is the classic starter that never goes out of fashion. It plates beautifully, holds its quality through service, and gives operators a low-effort way to open a Christmas Day menu on a premium note. It’s the perfect back up product every range needs – 365 days of the year.
- Sea Bass. Pan-fried skin-side down until crisp, then plated on a bed of wilted spinach and finished with a rich champagne beurre blanc for a touch of festive indulgence. Thin lemon slices and a light scattering of cracked pepper round it off. An elegant fillet dish for a la carte or set Christmas menus, with a five-minute pan time that keeps service moving on a busy festive night.
- Salmon Portions. Glazed and served on a bed of winter leaves, red cabbage, blood orange and pomegranate seeds, this is the centrepiece plate for anyone wanting to make a statement. The colour alone does a lot of the work on the pass and on the table, and it photographs just as well for social media as it does on the plate.
Menu-Ready, Freezer to Fryer
Every suggestion here uses products built for consistency and speed of service, so scaling from a single Christmas Day booking to a full week of festive party bookings doesn’t mean reinventing prep. If you’re an operator, wholesaler or foodservice business still finalising your festive range, there’s still time to get Pacific West products into the mix. Talk to the team about case sizes, pack specifications and menu potential for the season ahead.
To find out more about our fish, prawn and squid ranges for the festive season, get in touch with the Pacific West team or visit pacificwestfoods.co.uk.
With just 100 days to go. Let’s make it a good one!
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