12 Chefs of Christmas, day 2 - Emily Roux

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.

From caviar and truffles to Secret Santa and a shared staff table, Emily Roux's festive approach balances polish with warmth - a kitchen that celebrates together and a menu that feels unmistakably like Christmas.

For Emily, the final week of service is all about tradition, teamwork and a celebratory menu that nods to the classics while keeping things elegant.

She said: “We run special events in the last week before we close - this year from December 18 to 22.

“We call it a family Christmas. I get my father into the kitchen with us; we cook some classic abroad dishes and some new Christmassy, à la carte-style dishes. It’ll be the third year we’ve done it - a lovely ambience, set menu, music on in a jovial kitchen.”

Bringing the season to the menu

Emily leans into familiar flavours, dressed for the occasion.

She added: “We try to include the classics - Brussels sprouts or potato, something that reminds guests of Christmas - and then elevate it so it feels extra special. There’ll no doubt be some caviar and some truffles in there. It has to feel celebratory. And this year there’s also going to be turkey on the menu.”

How the team celebrates

Emily added: “We actually celebrate just before the last service, we do a proper Christmas lunch together - pigs in blankets, Brussels sprouts, roast potatoes, smoked salmon, some champagne - and we all sit down. It’s a really lovely lunch. Then we’ll have a glass of champagne before everyone heads off for a couple of weeks’ holiday. We do Secret Santa, swap gifts, put on fun music - that’s our special moment.”

Christmas at home is 'Really relaxed and simple.'

Emily added: “It's