Christmas dinner with Dave Coulson.
Christmas can be tough on chefs – it’s one of the busiest times of the year and often they’ll be spending Christmas in their restaurants rather than at home with their families. That was life for Peace & Loaf’s Dave Coulson before he became his own boss, a little more than two years ago, and chose to close the restaurant on Christmas Day.
“I worked 10 Christmases in a row before moving to Peace & Loaf so I’m really looking forward to spending some time with my girlfriend Laura, who’s expecting our first child, and my mam and dad,” explains Dave after cooking us a huge Christmas feast.
“I’ll be spending Christmas day at my mam and dad’s house in Wingate, and I’m really looking forward to having the chance to spend time with my family and take a little break for a couple of days.” However, there’s one thing Dave’s not looking forward to. “I’d love to be able to cook a goose for Christmas at home but I would never be allowed. I’m from a council estate in Wingate…we have turkey.
“I’ll be having a rib of beef or a bit of belly pork too though – I can’t just have my mam’s dry turkey. Don’t tell her I said
that, mind!”
Dave’s festive feast, which he says will feed “six people from Wingate,” is a long way from the precisely constructed fine dining which has made Peace & Loaf i Jesmond, Newcastle a must-visit destination for locals and those from further afield. Top food critic Jay Rayner made a special trip to North East earlier this year to find, “there is a lightness of touch here, not so much in the flavours, which are big and serious, but in the ideas. They’re like a bunch of dockers in steel toe-capped boots dancing a skilful ballet.” High praise indeed!
“This is exactly what I want to see on a Christmas table – plenty of really good food. I chose goose because it’s something a little bit different, and it’s a lot easier to cook in a home oven than a turkey,” says Dave.
Recipe: Boozy Christmas Pud
Recipe: Festive Feast
