Christmas preparations first begin in autumn, as Martyn and his team turn their attention to the season’s centre-piece - the Claridge’s Christmas Pudding. Following the same century-old recipe, for you to enjoy at home, our puddings contain sultanas, grated carrot and apple and steeped in generous measures of Cognac and dark rum.

Drawing on traditions that date back generations, our petticoat tail biscuits are baked in the round with signature fork pricks. The pastry team finish each delicate fan with a light dusting of sugar – for the perfect accompaniment to a pot of Claridge’s Blend Tea.

Made to an exacting recipe, and a hallmark of the Claridge’s hampers each year, the champagne truffles are hand-rolled before being encased in a perfectly tempered, milk chocolate couverture shell.

Capturing the fragrance and flavour of summer fields and orchards, the season’s inaugural jar brings the hotel’s chef team together for the all-important first tasting. Martyn’s jam and marmalade recipes are followed exclusively for Claridge’s by an artisanal jam kitchen in France for our Christmas hampers.

From the day’s first glass of gently sparkling Laurent-Perrier Rosé to the rich Château Truquet accompanying the main event, our sommelier-selected wines and champagnes are perfectly matched for the season’s feastings. Bringing the world’s finest vineyards and most delicious vintages to the festive table.

An elegant evening at Claridge’s, bottled. Imbued with the hotel’s time-honoured traditions – and the bar team’s master mixology – two pre-mixed classics arrive ready to simply pour and enjoy. Choose from the Claridge’s Bar Old Fashioned or an Aged Negroni, straight from The Fumoir and served with a dash of festive cheer.