If you’re the executive chef at a five-star hotel, golf resort and spa, chances are that every day is busy. But the run-up to Christmas sees Martin Hollis and his brigade of 35 chefs in overdrive.
“We have festive party nights throughout December, festive lunches and then Christmas lunch in two restaurants,” Martin reveals, adding: “The week after, this is followed by a Hogmanay black tie gala ball.
As well as functions Martin and his staff cater for the guests staying at the resort over the festive season, but whatever the occasion, showcasing Scottish produce is his top priority.
“The menu offers St Brides free-range bronze turkey, and luxury items, such as lobster, smoked salmon and Black Isle beef fillet in all our festive menus,” says Martin, who has worked at the Old Course since 2012, after working at Gleneagles and the prestigious Lochgreen Hotel in Troon.
Believe it or not, planning for Christmas menus begins the February before, although final ordering is only a few days prior to the event.
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“It’s based on final numbers and the local ingredients available, as well as taking the complexity of the dishes into consideration,” he explains.
Ask Martin for his top tips on taking the stress out of preparing festive meals at home and he quips: “Let someone else do it!” before adding: “Seriously, do as much preparation beforehand as you can, and use the best quality ingredients you can afford – the better quality, the less you need to do to it.”
A staunch advocate of the sprout, Martin recommends going easy when cooking them. “I love them, but they must be crunchy and not overcooked,” he says.
The chef confesses to a bit of a sweet tooth, especially at Christmas when he tucks into stollen (a traditional densely-fruited German cake) and “anything with sweet mincemeat. You can’t beat a mince pie,” he smiles.
As Martin will be working on Christmas Day, he won’t want to cook a full Christmas dinner again at home, so will tuck into “something quick and tasty”, like a simple roast chicken salad.
“Our family Christmas dinner usually turns into a traditional roast dinner either before or after the festive season – when things are a bit calmer,” he reveals.
The Courier’s Menu Food and Drink Awards 2019 will be taking place at the Old Course on March 28 and Martin, who cooked a superb main course at the inaugural awards back in March, is already looking forward to it.
“The Menu Awards are a great event for the industry to showcase the skills and talent Courier Country has to offer,” he says, before urging businesses across the food and drink industry in the region to enter before the closing date in mid-January.
“In the meantime,” he adds, “have a wonderful Christmas and remember, don’t overcook those sprouts!”
