3 Delicious Christmas Roast Centrepieces

3rd November 2021

The table is set, your guests are arriving!  And you feel *quite* chuffed to have ordered a Christmas dinner centrepiece from one of our local farmers. Not only do these attention-grabbing roasts feed a crowd, they also look outrageously festive on your table, and you can taste all the free range, pasture-fed goodness in every bite.

We hope to inspire your celebration menu planning with three high-welfare, free range and exceptionally delicious ‘main events’ to your meal.

Read on for cooking tips, and wine pairings to go with each! 

Roast Rib of Beef

There are so many reasons your Christmas guests will say ‘wow’ when this Farm Wilder x The Story rib of beef is placed in front of them. But we can think of two very important ones:

Firstly, it’s an impressive cut of meat (that’s straight-forward to cook!)

Secondly, this beef was pasture-fed and raised in Somerset, on Luke Hasell’s farm. You might remember Luke from our Farm Wilder story earlier this year.  

Farm Wilder partner with livestock farmers to support the adoption of regenerative farming techniques.

These techniques support local biodiversity through re-wilding pasture land and rehabilitating soil health which, in turn, reduces the farm’s carbon footprint.

The end result is wonderfully flavourful beef, produced with proactive care for the planet’s future. 

If you select this Rib of Beef, you’re saying ‘yes’ to a whole load of organic, pasture-fed flavour AND knowing the local farm it comes from is farming in the most sustainable way.

Pair with

`Red Moon` Mangan Vineyard Merlot, Malbec, Petit Verdot


This certified biodynamic wine has a very attractive blend of plummy, cherry and spice flavours on the palate. Well balanced acidity, backed by fine grained tannins. A juicy and pure fruit-driven wine. The perfect partner to your cooked beef. 

Orange and Pomegranate Glazed Ham

A glazed gammon is as much a Christmas staple as your turkey (don’t worry, that’s next). Glaze yours with orange and pomegranates for a fresh twist on the traditional fare.

All of the gammons we stock are from smaller farms, where animal welfare is a core tenant of their production practices. Over at Park Farm in Kent, their Berkshire Pigs run free range.

Similarly, The Real Cure Co. source native breed, free range pork, “which produces beautifully dark marbled meat with just the right proportion of fat,” says Real Cure founder James Smart.

Pair with


L.A.S. Vino

(Chenin Blanc Dynamic Blend)

Complex aromas including peach blossom, honeysuckle and citrus are combined with subtle honey, almond and tropical fruit notes. It is full-bodied and almost creamy on the palate with touches of lemon, lime and honey. Perfect for your Christmas ham. 

Roast Turkey

When you buy a turkey from one of our suppliers this Christmas, you’re buying the highest quality British-sourced poultry. For you, Farmdrop Foodie, it means your bird will be succulent, grown to maturity (no gangly legs here!) and perfectly marbled with fat to keep it succulent through cooking.


We asked Frenchbeer Farm’s John Malseed for his best turkey cooking tip. And his technique might surprise you.

“The most common size is a five kilo [bird] and I would just say cook it for two hours.

That’s one hour breast side down so that the fat the fat deposits drain through the turkey, and then second hour turn the bird breast side up.”

Whether you want to try John’s method, or have your own way to cook your Turkey Christmas centrepiece, we think you’ll love the flavour of these free range birds.

Pair with

Yarra Valley Pinot Noir

Mac Forbes

An understated, elegant Pinot with fine ripe red fruit well balanced with freshness and hints of spicy oak. Subtle and long, hints of minerality with great purity. It’s a lighter red, suited to chicken and turkey roasts. 

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