12 Chefs of Christmas, day 11 - Stu Deeley
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 eggs Benedict and bucks’ fizz to pig-in-blanket hotdogs and an overflowing house full of family, Stu Deeley’s Christmas is the perfect blend of humour, honesty and heart - exactly what the season’s all about.
For Stu, Christmas service begins with fuel, fun and a bit of self-awareness.
He explained: “Fingers crossed it will be full of festive cheer. A quick brunch of eggs benny and bucks’ fizz for the team. Then regroup, serve 70 happy guests, race to clean down as quick as possible to go home and microwave our own Christmas dinners - ha ha.”
Bringing the festive spirit into the menu
Winter produce does most of the heavy lifting for Stu.
He said: “I think the produce available in winter always makes me think of Christmas, turkey, sprouts, venison, red cabbage, chestnuts.”
And at The Warwick at Mallory Court, there’s one unmistakable festive favourite, 'The pig-in-blanket hotdog served on the festive afternoon tea.'
How the team celebrates
After the final service?
He added: “Like all good teams, we know when we have spent enough time together. So we race to get home as quick as possible. But we’ll definitely go out as a team in January for a nice meal and a few beers.”
Christmas at home
Christmas in the Deeley household is summed up in one word.
He said: “I have three kids and this year all of our wider family are coming to our house. So CHAOS is probably the best answer.”
Highlights of the year - and looking ahead to 2026
On the work front, his proudest achievement is clear.
Stu explained: “Career-wise my highlight has been launching the restaurant, The Warwick at Mallory Court, in July. Mallory Court is a stunning property with a mature garden and bucket loads of character.”
But nothing beats the personal milestone:
“My little one being born in February - Esme Deeley, a feisty little redhead.”
Quick-fire festive questions
Sprouts – yes or no?
“Yes. Very versatile. They’re delicious raw in a salad or sliced finely and cooked over the coals with smoked butter and Maldon salt, then finished with a good vinaigrette - my personal favourite.”
What dish or ingredient defines the season for you?
“Pigs in blankets. They’re available all year round, but they taste much better at Christmas.”
What’s the one ingredient you couldn’t run Christmas without?
“If I’m at work, Turkey - we’re a country full of traditionalists. If I’m at home, it would be wine… lots of it!”
Favourite festive drink?
“Mulled wine or a hot toddy.”
Dream Christmas dinner guest to cook for?
“Will Ferrell dressed as Elf.”
Best (or worst) Christmas kitchen story?
“Luckily I’m fairly unscathed. Other than the bucks’ fizz and elevenses, all the Christmases I’ve worked have been tame - hopefully this one is too.”
Three words that sum up Christmas for you?
“Family. Food. Booze.”
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