Festive feast

Daunted by Christmas entertaining? Leslie Bliss gleans top tips — and secret recipes — from some of the equestrian world’s fi nest hostesses

HORSE owners have the obvious excuse for not laying on a feast at Christmas. There are still stables to muck out, horses to be ridden and there’s less daylight than at any other time of year. But some riders have perfected the juggling act, and have become renowned for their entertaining prowess. Eventing legend Ginny Elliot, hunting cookbook author Katie Dashwood and showing turned dressage supremo Louise Bell know just how to keep both the hosting and horsey shows on the road over the festive season.

This feat takes culinary know-how, supreme organizational and delegation skills, a bit of cheating and plenty of alcohol. And in some cases, a bit of professional help.

Ginny is honest yet reassuring: “My first Christmas was a horrible, nerve-wracking experience; I nearly needed counseling. You just have to remember that everyone else is feeling the same — and that it becomes easier.”

Katie, author of Dishes with Dashers, confirms it takes practice.

“I didn’t cook until I left home at 21. I learnt by trial and error and had a few disasters along the way,” says Katie, who honed her skills by blagging her way into professional kitchens to watch and learn.

Louise has had the advantage of having grown up with a mother who worked as a professional caterer and puts what is a daunting prospect for many into perspective.

“Don’t put too much pressure on yourself. People come to be with you. Who cares if the meal is late if there are plenty of nibbles?”

Ginny’s key to success is preparation. Her Christmas gatherings amount to around 10 to 16 people, some of whom come to stay for four days, which she and husband Mikey have to fit around looking after four hunters, walking dogs and a Boxing Day meet, while Sue, who helps with the horses, is away for Christmas.