Christmas at Booths will be for the meat lovers in 2021.

The retailer is rolling out a host of dishes with high-quality British meat and fish as the hero ingredient in comtemporary iterations of traditional festive centrepieces.

It has also partnered with bakeries Lathams and Studio Bakery to up its game when it comes to desserts


Starters and sharers

Trout & Cave Aged Cheddar Roulade



Scottish rainbow trout fillets stuffed with a British cave-aged cheddar cheese and white wine filling, wrapped in Scottish smoked salmon and topped with parsley. The 240g dish is designed to serve two. It will be available to order from 15 October and arrives in stores from 8 December.


French Baking Camembert with Spanish Chorizo



“Soft and creamy” French camembert with smoky Spanish chorizo, says Booths. It serves four people and can be ordered from 15 October and found in-store from 8 December.


Mini Cheddar & Onion Filled Jackets



Mini potato skins loaded with mild cheddar cheese, onion and sprinkle of chives. They come in packs of 12, available to order from 15 October and in store from 8 December.


Beef & Horseradish Yorkshire Puddings



Crisp and golden miniature Yorkshire puddings, filled with a horseradish and crème fraîche sauce, topped with minced British beef and onion, finished with a sprinkle of fresh parsley. Available to order from 15 October and rolling out in stores from 17 December.


Seafood & Eat Dressed Crab



Cornish dressed crab, a combination of delicate white flakes and full-flavoured brown meat dressed back into its shell, says Booths. The 120g dish serves two and will be available to order and buy in store from 15 October. 


Christmas dinner

2 Metre Swirly Pig in Blanket



A mega 1kg pig in a blanket. The sausage wheel is prepared with prime cuts of British pork and a touch of seasoning, hand-wrapped in a streaky British bacon. Available to order from 15 October.


Taste Tradition Tomahawk Steak



Hand prepared and cut to 1kg per steak, these tomahawk steaks really are spectacular. Tomahawk steaks are thick cut rib-eye steaks with the rib bone left in. Dry aged for a minimum of 28 days. Available to order from 15 October.


Spiced Marmalade Glazed British Gammon Joint



British outdoor bred gammon joint with a spiced marmalade glaze, decorated with candied orange slices and a bay leaf. The joints are at least 1.3kg and serve eight. They can be ordered from 15 October.



Morecambe Bay Sea Bass & Potted Shrimps with Seaweed Butter



Sea bass fillets topped with traditional potted shrimps, all caught from Morecambe Bay in Lancashire, finished with a British seaweed butter. The 400g dish serves two and will be available to order from 15 October.


Venison Rack with Herb Crust



Furness Fish and Game Lakeland rack of venison with a cranberry crumb. The 1kg rack serves four. Available to order from 15 October.



Sleigh Team



Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donner, Blitzen and Rudolph each have a place on the table this year. These tiffin reindeer are hand-decorated with Belgian milk chocolate and are made in Lancashire by Studio Bakery. Available to order or collect in store from 15 October.


Mini Christmas Cake Selection



Rich, mixed spice sponge packed with vine fruit, mixed peel, drizzled with sherry and rum and hand decorated. These cakes come with icing and marzipan, with Belgian dark chocolate or with jewelled fruits, and are handmade in Lancashire by Studio Bakery. The packs of six will be available to order from 15 October and will land on shelves from 1 December.


Lathams Baked Alaska

Lathams-Baked-Alaska-Chocolate-S (1)


Golden syrup ice cream wrapped in almond sponge and a layer of Swiss meringue. The 550g dessert comes ready to bake. 


Charlotte’s Chocolate & Raspberry Bombe



Belgian chocolate mousse with a hidden centre of raspberry compote on a chewy chocolate brownie, hand-decorated with chocolate ganache and chocolate shards. The 800g chocolate extravaganza serves eight people and can be ordered from 15 October, available in stores from 17 December.