12 Chefs of Christmas, day 1 - Tom Booton
As part of The Staff Canteen’s 12 Chefs of Christmas, we’re unwrapping how chefs across the UK bring festive flavour and cheer to their kitchens.
For Tom Booton, Christmas service is about leadership, care and keeping spirits high.
He explained: “In seventeen years, I’ve only had two Christmases off - one was Covid. Once you become a manager and a head chef, it’s about looking after your team. I’ve had many young cooks who miss home - no one really wants to work Christmas Day, if you’re honest - so it’s about putting a smile on their faces. We’re all in it together.”
When the doors open, the goodwill tends to flow both ways.
Tom added: “Once you’re in it, everyone’s smiling. Customers know you’re working on Christmas Day, so it becomes a good day.”
Bringing the season to the menu
For Tom, the seasons lead the cooking - and a much-maligned classic gets its redemption arc.
He explained: “Seasons tell you what to cook. Like brussels sprouts - when I was a kid I wasn’t a massive fan. My nana and mum used to cut a cross in the bottom and boil them until they were like a purée, nowadays you roast them nicely - loads of bacon, loads of chestnuts.”
After service - and a rare Christmas at home
Post-service, the team raise a glass together.
He added: “A drink with nice customers around - everyone’s in a good mood on Christmas Day,” he said.
This year brings something different: time off at home.
Tom said: “It’ll be my first year, actually. I’m going back to Essex - getting a nice bit of turkey from HG Walter, then cooking for the family. Me, my partner, the dog, my parents, my brother and my niece - a proper family one for once. Have a few drinks and not be worried about service.”
A year of change - and what’s coming in 2026
Tom’s 2025 highlight was a decisive career move.
He said: “Leaving The Dorchester - that’s something
Next year, there’s more to come.
Tom added: “We’re working on something really exciting which we’ll shout and scream about soon - early next year for the launch. It’s the next chapter.”
Quick-fire festive questions 🎄
Sprouts – yes or no?
“Yeah, definitely.”
What dish or ingredient defines the season for you?
“An Irish coffee - it’s our little tradition. Adam Nevin, who worked with me for nearly ten years and now has a Michelin-starred restaurant in Ireland, would make the best Irish coffee every Christmas morning for the team. That always says Christmas to me.”
What’s one ingredient you couldn’t run Christmas without?
“Bread sauce. Some people don’t like it - I love it. It’s got that warm Christmas feel”
Favourite festive drink?
“Irish coffee - but also a bucks fizz. It’s the time of year you have one.”
Dream Christmas dinner guest to cook for?
“My family - have a nice day, loads of drinks, loads of smiles, loads of games.”
What are your best and worst Christmas kitchen stories?
“At my first restaurant, we had a tradition of going out on Christmas Eve. I was about eighteen, very hungover, minutes to go, and I dropped something super important, I managed to save the day - but yeah, lesson learned.”
“Best, a room full of lovely customers and a great service with the team - Irish coffee in the morning, a little drink later, still focused on the job. And Secret Santa - that brings the team together. There are always funny gifts… let’s just say some shaped pasta made an appearance."
Three words that sum up Christmas for you?
“Full. Generous. Smiling.”
Written by abi kinsella
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12 Chefs of Christmas, day 1 - Tom Booton
