Christmas time in the kitchen

We’re all systems go for Christmas 2019 at Peace & Loaf. It’s going to be a busy few weeks, but we’re all well prepared, our new look is finished and we’re ready to smash it.

The new look for the restaurant has gone down a storm with our guests over the last few weeks. The spaces work together really well and people get a much better sense of the history of the place when they walk in the door. For me, I love how we’ve gotten closer to the original fabric of the building and its industrial past. It’s also a lot more modern, which is a nice change.

The festive menu is always a big one for the team in the kitchen, one where we can show a lot of flair and give people something really interesting they won’t see elsewhere in the city. This year, we’ve got some top quality partridge served with pears, and there’s goose on this year’s menu, which is one of my favourite meats at this time of year.

Just about every fish we work with is at its peak at this time of year. Salmon is an essential part of Christmas, so that’s front and centre on the menu. We’re also working on a new brill dish, which brings out the best of the fish along with some hearty winter flavours.

I’ve spent a lot of time with my little boy Thomas over the last few weeks, doing all the things little lads love doing like visiting York Railway Museum and going to see Dippy the dinosaur when it was at the Hancock Museum in Newcastle. Thomas is growing up a lot and our lads’ days are a perfect break from the kitchen.

Christmas is always a super busy time of year in the restaurant and the whole team, in the kitchen and front of house, put a huge amount of energy into it every year. Here’s to smashing another festive season, Merry Christmas!

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