New research from premium cider brand Orchard Pig reveals that over a third of Brits (36%), and more than half (51%) of Londoners have ‘butchered’ their Christmas dinner – either by overcooking it until it’s burnt or dry or undercooking it and having to put it back in the oven.
Despite three quarters (76%) of Brits describing themselves as confident when cooking meat for big occasions such as Christmas, the data shows that festive confidence doesn’t always translate into success at the table. Younger generations in particular are feeling the heat in the kitchen: more than a third of Gen Z (36%) and Millennials (34%) admit to not feeling confident when cooking meat for Christmas, compared to 24% of those aged 55 years and older.
Yet, instead of playing it safe, many Brits will be taking their festive feasts in new directions this Christmas. The data shows that many are turning away from traditional turkey to experiment with alternative centrepieces, with 32% opting for sausages, 23% opting for glazed ham and 18% planning to cook roast pork. Meanwhile, 17% are steering clear of meat and serving seafood (including prawns, lobster and salmon) and 11% will be serving vegetarian-based dishes at the Christmas dinner table.
While plenty will remain committed to their usual eating habits during the holidays, the research from Orchard Pig also reveals that 35% of non-meat-eaters in the UK – and 52% of Londoners – say they (or a non-meat eater they know) will be eating meat at Christmas, suggesting the festive table might see some surprising converts this season.
When it comes to a tipple, the research found that alongside festive drinks like sparkling wine or champagne (19%) and beer (15%), cider including mulled cider is a Christmas classic for 9% of Brits.
Michael McAdam, Brand Manager at Orchard Pig, said: “Christmas dinner should be about joy, not panic. With so many Brits admitting they’ve overcooked or undercooked the big roast, we want to help them feel confident carving up a proper feast, allowing them to focus on enjoying the celebrations with loved ones. With more apples and less bubbles, Orchard Pig pairs really well with food, but it also makes a great ingredient in both sweet and savoury dishes. We hope our free masterclasses help inspire people to get creative in the kitchen with their newfound confidence. We’ll be raising a glass to everyone who turns festive fear into flavour this year.”
To help the nation serve up a Christmas roast worth celebrating, Orchard Pig is inviting foodies to a festive workshop, on Saturday 6th and Sunday 7th December, designed to help people literally butcher their Christmas dinner, in the best possible way.
Perry Burns of Perry’s Butchers comments: “Christmas is the perfect time to branch out from the traditional turkey – there’s a whole world of delicious meats to explore. A juicy glazed ham, a well-seasoned pork roast, or even a rolled porchetta can make for an impressive (and often easier) festive centrepiece. The key is to choose a cut you’re comfortable cooking and give yourself plenty of time to prepare.”
“If you’re planning ahead, I recommend ordering your meat at least four weeks before Christmas. That way, you’ll secure the best quality, get the exact cut you want, and avoid any last-minute disappointment. When it comes to quantity, a good rule of thumb is around 250g of meat per person – or more than this if you want those all-important Boxing Day leftovers. Your butcher can help you size up and suggest cuts that suit the occasion.
“My top tip for the big day? Take the meat out of the fridge an hour before cooking so it comes up to room temperature, as this helps the meat cook more evenly. Once it’s out of the oven, let it rest properly (at least 20–30 minutes, covered loosely with foil) before carving. It makes all the difference between dry slices and juicy perfection.”