Admiral Christmas

Christmas by numbers

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Ever wondered how many spuds a restaurant gets through over Christmas or how many mince pies are lovingly made (and then eaten!)?

We asked Executive Chef Martyn Watkins to fill us in on the numbers behind our festive season…

“With Christmas just around the corner, planning is well underway to prepare for the busiest time of year for us chefs. We’ll be checking our equipment, sharpening the carving knives and getting our peelers ready: there’s an eye-watering 700kg of spuds to peel, 175kg carrots and parsnips to prep, and of course everyone’s ‘favourite’: 70kg of sprouts to cook properly (there’ll be no over-boiled sprouts in my kitchen!).

As always, the star of the show will be roast turkey with all the trimmings – I’m not sure why we only eat sausages wrapped in bacon at Christmas as there so good! Of course, there’ll be lashings of good old-fashioned homemade gravy packed full of flavour from the roasting juices.

It’s also a busy time of year for our Bake Off: The Professionals chefs, Michael and Rebekah – they’ll be making thousands of desserts, and my favourite is the Welsh cream whiskey and dark chocolate delice (which tastes as good as it sounds). They also add a little twist on a classic mince pie with homemade frangipane, for me it’s the best mince pie I’ve tasted – I wish Christmas was every month so I could have one with cuppa! I’m also very excited about their Christmas afternoon tea

Come down and see us at The Admiral St David this festive season – there’s plenty of tasty treats to be had and they’re all the better when you’re overlooking the stunning Cardiff Bay.”

Fancy joining us for Christmas? Take a look at our festive menus, then call 029 2045 4045 or or book online.

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