Pork Chipolatas

A buffet classic. We’ve taken our best-selling Pork Sausages, loved by restaurants and luxury hotels, to make these bite-sized treats with all the same delicious flavour.  
Serve them with bamboo skewers as they are, or with one of our Chef’s glazes.

For an added piece of festive flair, try wrapping them in streaky bacon before tossing them in the glaze for next-level Pigs in Blankets. 

Wild Queen Scallops

Serve these plump, locally sourced queen scallops in their shells with a drizzle of garlic butter. Try crumbling some Scottish black pudding or a drizzle of pea purée.

Take a look at Chef Eddie’s recipe for Queen Scallops with Garlic Butter.

Giant Sausage Roll

We’re pretty sure it would be against the law to call it a buffet without sausage rolls. These pastry-encased bundles of deliciousness are ubiquitous – and with good reason. For something different, we’ve put together a Giant Sausage Roll. Weighing in at over 10 times more than our award-winning Mini Artisan Sausage Rolls, it’s a supersized version of a classic.

Slice and serve as part of your buffet – but don’t expect any of it to be around for long! 

Scottish Langoustine Tails

A true taste of the best seafood Scotland has to offer. Sustainably fished and locally landed, these naturally juicy Langoustine Tails are neatly trimmed by hand with the shell on for added flavour and a striking presentation. They’re low in fat, high in protein and, easy to cook.

Try our Chef’s recipe for Langoustine Tails with Fresh Cucumber Salad. 

British Slow-Cooked Bronze Turkey Crown 
When it comes to food, Christmas means one thing – turkey. Our British Slow-cooked Bronze Turkey Crown is satisfying juicy and full of flavour. With just the tasty white meat, you can serve this as a centrepiece to your buffet with zero waste.

Slice thinly to serve, and don’t forget the cranberry sauce. 

Duck with Spiced Apple & Cranberry Stuffing 
With a delicate balance of big, rich, festive flavours, our fully-prepared duck is an excellent choice for a centrepiece to your Christmas buffet. Premium British duck with a warming spiced apple and cranberry stuffing.

Your guests will love the natural succulence that comes with this traditional roast. 

Slow-Cooked Pork Shoulder 
This naturally succulent pork joint has been slow cooked for hours to give meat that is so tender it’s ready to just fall apart. In fact, you can take two forks and shred it for unbelievably tasty pulled pork.

We’ve done all the hard work with this one, so all you need to do at home is reheat it (you can even do this from frozen) and serve it to your inevitably impressed guests. 

Carvery Rib Roast 
A classic British roast served up and down the country. Hand prepared from grass-fed British beef; it has a depth of flavour that you can only find in the finest beef.

Generously marbled for an impressive flavour, it makes a striking visual centrepiece to your Christmas buffet that instantly says, “this isn’t just any buffet.” 

Pork, Sage & Onion Stuffing 
A classic stuffing for your Christmas turkey. Why not enjoy it on its own to inject a taste of Christmas into your buffet? Roll into balls before cooking in the oven and let your guests help themselves with bamboo skewers or cocktail sticks.

Their unmistakeably festive flavour will get all your guests in the party mood. 

Creamy Brussels Sprouts & Leek Gratin 
Brussels sprouts. Love them. Hate them. We all have strong feelings about them. We reckon Eddie’s new take on this traditional veg is going to win over the haters.

We’ve taken tender Brussels sprouts, gently cooked them with finely chopped leak and combined them in a thick, creamy cheese sauce with juicy chunks of pancetta for an extra burst of flavour. 

Cranberry & Port Sauce 
Another festive flavour staple. Cranberry sauce is as Christmassy as they come. We’ve added port for an even rounder, deeper flavour. It is delicious with everything from turkey and Pigs in Blankets to roast beef and potatoes.

A dollop of cranberry sauce will transform the plate from a selection of tasty treats to a festive flavour explosion.  

Apple & Mincemeat Cinnamon Butter Crumble 
Combining two of the nation’s favourites – apple crumble and mince pies. What’s not to like? We love how the richness of the traditionally made mincemeat brings out the best in the sweet Bramley apple.

With a tasty golden crumble on top, it’s a delicious dessert that’s full of winter flavour. We feel cosy just writing about it. 

Cheesecake Selection 
When we have guests coming to visit us at Donald Russell, these are what we bring out for a quick sweet treat. They come in individual servings already, but for a buffet, we cut them into quarters for a delicious bite-size dessert.

Top tip – cut them with a sharp knife while they’re still partially frozen, you’ll get a nice clean cut for extra presentation points. 

Extra Boozy Luxury Mince Pies 
What could possibly make the classic mince pie any better? We’ve an added extra splash of dark spiced rum to really take the flavour to the next level. Generously filled in crisp, sweet shortcrust pastry.

Enjoy them as they are or warm them up and serve with some homemade brandy butter. Try our Chef’s recipe here.