MENU
C
is s ue twe lv e
DORSET
hristmas is a time for sharing. We
recommend sharing this issue of Menu
with the present buyer in your life. Why risk
getting novelty socks when you could be opening
something delicious from Dorset or a piece of kitchen
kit that you lust after? Maybe leave your mag casually
open at page 25 where our gift guide for food lovers
kicks off. A similar strategy worked for me with an
Atari VCS and the Argos catalogue in Christmas ’79.
The festive season is also a time for cooking.
Perhaps too much cooking, if you’re the designated
chef in your household. The key is to reduce stove
stress so you can actually sit down with your family
3
and friends and enjoy the big day. We have some
alternatives to worrying about the turkey which will
impress anyone sat at your dining table (see p45),
plus the definitive guide to many’s Christmas dinner
nemesis – the Brussels sprout (p8).
Or relax instead with a tea mulled cider (p48),
much nicer than that mulled wine which gives you a
hangover even as you drink it. We also have a classy
red champagne cocktail for you (p62) and our new
Seasoned Drinkers continue the party on page 65.
Food, drinks, presents? It’s beginning
Robin Alway
Group Editor
to feel a lot like Christmas. Have a
delicious one from everyone here
at Menu!
Contributors
Nick Marshall
Nick helped put
together our gift
guide this issue,
tracking down
expert’s Christmas
lists without once
enquiring whether
they’d been naughty or nice.
Two Thirsty Gardeners Tom East
Meet Rich Hood
and Nick Moyle,
our new Seasoned
Drinkers. They’ve
arrived just in
time to spread
quality booze
and good will to all men.
A Brussels
sprout lover,
Tom goes all out
to persuade the
haters why it’s
up there with
pigs in blankets
as classic Christmas dinner fare.
www.menu-dorset.co.uk
Alison Smith
Alison has been
eating out across
the county and
picking her perfect
foodie gifts. The
way to her heart?
A day long fishing
trip and a box of chocolates!