Oven ready
Chef’s
Christmas Tip
“Preparation, planning
and timings - these are
the three essential things
you need for all great meals,
and it's especially true for
Christmas dinner as you'll
want to spend time with
family, not just in the
kitchen!”
Chestnuts are roasting in a charcoal oven
at Jenkins & Sons…
MENU
It's all about the
Josper charcoal oven at
Jenkins & Sons, for that
sweet, smokey flavour.
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This converted 1920s fishmongers and butchers
in Poole is still paying proper respect to all things
fishy and meaty by cooking them over charcoal in
their Josper oven. The high heat seals in flavour
and adds smoke which should make for a
sensational turkey that, quite excitingly, is only
available if you pre-order. Dinner will be served
with a fine selection of craft beers and cocktails
that should be fun to match to your food, making
for a festive feast that’s as tasty as it is hearty.
Talking
Turkey
Chef Dean
Starling's take
on Christmas...
Jenkins & Sons
7-8 Bankes Chambers, Penn Hill Avenue, BH14 9NB, Poole, Dorset
www.jenkinssons.com
01202 746604
Q. What’s your favourite dish on your
Christmas menu this year and why?
A. Sticky rib scotch egg It's taking
a classic Scotch egg and making it
Christmassy. Our sticky pork rib
meat for the filling, smoked in our
Josper oven and also making a
coleslaw all Christmassy using
Brussels sprouts so even the sprout
haters out there will eat it!
Q. What should we order if we want
something a bit different?
A. West Country sirloin as it's cooked
in a charcoal oven at 450°c or our
cheese cake as it’s a panna cotta and
cheese cake in one – double trouble.
Q. Which local producer’s food on
your menu makes Christmas for you?
A. Our butcher from Springfield’s in
Poole, Dave, works closely with us
to source all our meat from Dorset,
Hampshire and Wiltshire.
www.menu-dorset.co.uk
Q. How do you do your turkey?
A. Our turkey is slightly different
this year as it’s pre order only as we
want it to be as homely as possible,
a roast turkey even your mum would
be proud of! Then it's seared off in
our Josper oven (with a chimney even
Santa can fit through!) at 450°c over
coals to get a sweet smoke flavour
then roasted in a traditional oven with
butter, thyme, root veg and garlic.