The art of hosting a Christmas dinner party with Tart London

The date is set, the guest list has been signed off and now its time to consider the mood, setting and most importantly, the food. With a successful London restaurant Wild by Tart and in-demand catering company Tart London, founders Jemima Jones and Lucy Carr-Ellison know exactly what it takes to create an unforgettable dining experience. From thoughtful touches to using seasonal ingredients full of festive flavours, Jemima and Lucy create an idyllic setting for a merry feast that celebrates exceptional food and plenty of fun. Below, they take us through their approach to setting the table, creating an elegant ambience, while cooking up an array of seasonal sharing dishes.

###### **On the menu** * Cured trout with horseradish crème fraiche, pickled shallot and chives * Roast baby beetroot with whipped feta, garlic chips & crispy sage * Salad of blood orange, fennel, pickled red chilli and hazelnuts * Gratin of potato, onion and anchovy * Winter salad of endive and radicchio with a while balsamic dressing

###### **Top 5 hosting tips** **1\. Allow prep time** Jemima: “Always prepare in advance”, says Jemima. “Even down to the playlist.” **2\. The Drink** Lucy: “Prepare a really good cocktail in advance. We love the Fenwick Cocktail mixes!” **3\. Bring nature in** Jemima: “Go out into nature and forage beautiful foliage to out down the table”. **4\. Create an ambiance** Lucy: “Have lots of candles down the table at different heights for that enchanting feeling.” **5\. Make it personal** Jemima: “Do place cards in a fun way as it adds character to your festive table.”

###### **The recipe**

###### **Cured trout with horseradish crème Fraiche, pickled shallot and chives** * 1 trout, single side, approx. 500g * 1 packet of Fenwick Mulled wine spice mix * 2 lemons, zest only * 1 shallot * 100ml cider vinegar * 100ml water * 1 tbsp caster sugar * 1 tbsp coriander seeds, crushed * 1 tsp salt * 100g crème Fraiche * 1 tbsp Fenwick horseradish * 1 lemon, zest and juice * 1 small bunch of chives, chopped * Olive oil

1. Cure the trout. Mix the packet of Fenwick mulled wine spice mix with the lemon zest and spread half of the mix onto a tray. Place the trout on top and sprinkle with the remaining spice mix. Cover with clingfilm and refrigerate for 12 hours. The fish should be firm to the touch. 2. Wash the spice mix off the trout and dry on kitchen paper, then thinly slice and keep in the fridge till ready to serve. 3. Next pickle the shallot – whisk together the vinegar, water, sugar, coriander seeds and salt. Add the shallot and leave till ready to serve 4. Mix together the crème Fraiche, horseradish and lemon zest, season and leave to one side. 5. When ready to serve choose your serving platter and place over the sliced trout, scatter over the pickled shallot and dot over the crème Fraiche mixture. Drizzle with olive oil and a little lemon dress, season and scatter with chopped chives.

Happy Christmas!

**Jemima Wears** * [Begg & Co](https://www.fenwick.co.uk/brands/begg-and-co) jumper * [Arch 4](https://www.fenwick.co.uk/brands/arch4/women/clothing) knitted skirt via Concierge Service * [Preen by Thornton](https://www.fenwick.co.uk/brands/preen-by-thornton-bregazzi) Bregazzi Rose Dress velvet dress **Lucy Wears** * [Magali Pascal](https://www.fenwick.co.uk/brands/magali-pascal) Joslin Dress * [Roksanda](https://www.fenwick.co.uk/brands/roksanda/women/clothing) Naomina Dress