Christmas 2025 at Baldwin Bistro

Christmas 2025 was another special one for us at Baldwin Bistro, and once again we were delighted to see the restaurant full of familiar faces. Both the ground floor and our VIP first floor were fully booked for lunch and dinner, with a great mix of locals and expats coming together to celebrate Christmas around the table.

As always, the focus was on doing things properly, starting well before Christmas Day itself.

Our turkeys were brined for three full days, a process that keeps the meat juicy and full of flavour right through to the last serving. Alongside this, we prepared a roast beef topside cooked sous vide for 48 hours, giving us beautifully tender beef that still held its shape and richness.

The roast was completed with 13 marinated vegetables, each prepared separately to bring out its own flavour. Put together, it made the kind of wholesome, comforting Christmas dinner we all look forward to once a year.

4 Turkeys in Brine

The gravy deserves a special mention. This is a family recipe I’ve been making since I was a kid. My nan taught me how to do it properly, and it’s something I’ve carried with me ever since. We start our stock completely from scratch, using bones first and then building it up with vegetables. It takes time, but the result is a deep, rich gravy that pulls the whole meal together.

To drink, we served a rosé sparkling wine from France, which our guests thoroughly enjoyed and which added a festive touch to the day.

Old Photo - My Nan and I cooking gravy together.

At the end of the meal, everyone received homemade chocolates and cookies as a small gift from us — a simple way to say thank you for spending Christmas with us.

Christmas at Baldwin Bistro is about good food, familiar faces, and sharing traditions. If you joined us this year, thank you for being part of it. And if you didn’t, we’d love to welcome you next Christmas — just make sure you book early.