Tips and menu for a New Year’s Eve party in Style!

Tips and menu for a New Year's Eve party in Style

New Year’s Eve is always better with friends and cosiest at home! Mary Kate Olsen said it best:

I like to go to parties where I know everyone. How are you going to have fun with people you don’t know?

Planning your party can be a delight and a challenge at the same time. I would love to share my secret tips and menu to help you plan a New Year’s Eve party in Style! –  a perfect “RUTSCH” into the New Year.


  • Candles and low lighting
  • The table: beautiful crockery , linen, and flowers
  • Music or a DJ if your budget stretches that far
  • Lots of glasses and lots of ice + drinks (see below)
  • Don’t forget the sparklers or fireworks if you are more daring!
  • Party Games for a bit of fun

Welcome your guests with a simple but impressive cocktail. Men and women both love Zacapa 23. Serve it with ginger beer and lime. This cocktail was shared with me by the very talented Erika from Tale Tails.

Double the amount of ginger beer to rum over ice, add a squeeze of fresh lime!


Serve your guests a festive and impressive meal which can in part be made in advance. It doesn’t need to be difficult, or too heavy but still be super festive, visually beautiful with lots of gorgeous flavours.

Steamed Lobster Tail with Lightly Spiced Mayonnaise, Steamed Rainbow Chard

  • Split the lobster down the back
  • Steam for 4 minutes and sliced rainbow chard for 1 minute
  • Make your own mayonnaise or buy a good quality one
  • Stir in Curry Dragon from Jelmoli, a squeeze of lemon and pinch salt. TASTE and adjust
  • Dress your plate with one tail each, mayo down the middle and chard on the side

Venison Wellington, Roasted Brussel Sprouts and Pink Grapefruit

  • 24 hours before your event, pat 700g venison loin (serves 6) all over, then sear each side in a pan, cool and refrigerate for 2 hours
  • Meanwhile fry a clove of chopped garlic, thyme and 400g finely chopped mushrooms. Cook them until all the liquid have been evaporated. Cool.
  • Lie 12 slices of Parma ham slightly overlapping on to clingfilm
  • Cover in the mushroom mixture
  • Place the venison in the middle and use the clingfilm to tightly envelop the Parma ham around the venison
  • Refrigerate for 30 minutes
  • Place a sheet of pre-rolled puff pastry onto a floured surface
  • Carefully unwrap the prosciutto parcel and lay in the middle of the pastry
  • Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg
  • Roll the whole thing around the meat to encase
  • Neatly fold under the shorter edges to create a parcel. Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped.
  • Brush the pastry all over with beaten egg yolk
  • Chill for at least 30 mins or up to 24 hrs
  • Then, using the back of a knife, mark the pastry as you wish with shallow slices or ‘glue’ on little flowers made from left over pastry
  • Be careful not to cut all the way through
  • Heat oven to 200C. Lightly oil a non-stick baking tray and heat until hot
  • Put the Wellington on the tray and bake for 30 mins (35 mins for well done)
  • Remove from oven, brush with extra egg and rest for 20 mins

Cheese BoardCashel Blue, Black Bomber, Robiolo, Gruyere

Various Crackers, Grapes, Fig Chutney and Walnut Dressed Green Leaves

Chocolate and Coffee Sorbet with Gold Dust and Sablé Biscuits

This is a very simple recipe.

  • Boil 650ml of water and 250g sugar
  • Then simmer for ca. 4 minutes until the sugar has dissolved and the liquid feels thicker. Cool.
  • Add 150ml strong coffee and 150g 100% dark cacao powder
  • Cook on low for 10 to 15 minutes until all the chocolate has amalgamated. Cool.
  • Churn in an ice-cream machine or shallow container stirring every 30 minutes or so

It is delicious!


What I like to drink most is wine that belongs to others – Diogenes

Of course, a lovely menu should have the right partner. Here are some suggestions.

Pair Sauvignon Blanc with Lobster

Pair Pomerol with Venison Wellington

Drink a Sauternes with Cheese

Enjoy a Demi Sec Champagne with Chocolate


Tom Dixon Martini Glasses

Staub Cocotte 

DOIY Cheeseboard

Spiced Butter – add any chopped herbs or spices to very soft butter, taste and season. Roll into a baton using clingfilm, refrigerate and voilà. Easy and personal!

Raspberry Gin – Take a good gin and add blackberries or raspberries a few weeks before gifting. Make sure you have a pretty little bottle which can be sealed well. Tag with instructions when to open and enjoy. Ready after 3 months. Use the berries in a boozy dessert.

Nutmeg Mill from Peugeot, masters in mills


There is no denying most of us suffer to varying degrees on New Year’s Day. There really are no quick fixes to a terrible hangover but focus on these!

Drink lots of fluids, warm water with ginger, honey and lemon, eat bananas and dried toast….sleep!Tips and menu for a New Year's Eve party in Style

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