12 Chefs of Christmas, day 4 - Ben Murphy

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 dehydrated pine and mince pie ice cream to sherry-fuelled celebrations, Ben Murphy’s Christmas is equal parts festive flavour and fun.

Whether he’s leading the team at 74 Charlotte Street or heading to the pub for a well-earned break, it’s a season defined by teamwork and togetherness.

Located in the heart of Fitzrovia, the restaurant showcases the talent of the acclaimed London-born chef through a vibrant new concept that blends classical technique with modern creativity.

Read more: Fitzrovia to welcome 74 Charlotte Street by Ben Murphy

For Ben, Christmas service is a mix of creativity, warmth and a touch of chaos.

He said: “It's cosy, busy, and filled with the scent of pine – we even dehydrate it to really capture that festive feel. There are always mince pies for the staff, and this year we’ve got a mince pie ice cream in the works too.”

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Bringing the season to the menu

For Ben, festive cooking starts with seasonality and teamwork.

He explained: “It’s all about seasonality and working closely with our suppliers to make sure what we serve feels right for December. The team plays a big part too - we’ve got a very close-knit group, and that morale is really important.”

After the final service, things get a little more relaxed. “We head to the pub for drinks!” he said. “Then we’ll go out for a meal and have a proper get-together – we’ve worked together for years, so it’s always a great night.”

Christmas at home

This year, Ben’s Christmas will look a little different. “We’re closed on Christmas Day, so I’m planning to go out and eat rather than be the one cooking - probably somewhere local, like a good pub.”

The biggest milestone of 2025 was a major opening. “Opening 74 Charlotte Street has definitely been the highlight,” Ben said. “Next year is about building on what we’ve created, growing the brand, and continuing to inspire my team to keep improving… and maybe even getting married!”

Quick-fire festive questions

Sprouts – yes or no?
“No.”

What dish or ingredient defines the season for you?
“Pine.”

What’s the one ingredient you couldn’t run Christmas without?
“Stuffing.”

Favourite festive drink?
“Sherry.”

Dream Christmas dinner guest to cook for?
“David Beckham.”

What’s your best (or worst) Christmas kitchen story?
“We had a Christmas pudding soufflé on the menu and the flambé caught the tablecloth on fire!”

Three words that sum up Christmas for you?
“Family. Sleep. Chocolate.”