{"id":2772,"date":"2025-12-20T10:02:00","date_gmt":"2025-12-20T10:02:00","guid":{"rendered":"https:\/\/facesjournal.com\/?p=2772"},"modified":"2025-12-20T10:02:00","modified_gmt":"2025-12-20T10:02:00","slug":"what-to-cook-for-new-years-eve-as-recommended-by-the-worlds-top-chefs","status":"publish","type":"post","link":"https:\/\/facesjournal.com\/?p=2772","title":{"rendered":"What to Cook for New Year\u2019s Eve \u2013 As Recommended by the World\u2019s Top Chefs"},"content":{"rendered":"

The crucial dining tips and menu suggestions for ringing in the new year properly.\u00a0<\/p>\n

\"tray<\/div>\n

If you venture out into the wild world of pubs, clubs, and bars, that might well be true, but real NYE<\/a> connoisseurs will tell you that the secret to ringing in the new year well is a party at home.<\/p>\n

For the nominated New Year\u2019s Eve<\/a> party host, pre-planning is essential. Get prepped beforehand, don\u2019t overthink, and crucially, keep it simple \u2013 most people will be happy so long as a drink is in hand. And if anyone knows how to cater to the fussiest of guests, it\u2019s a chef. We asked some of the world\u2019s best to share their dream New Year\u2019s Eve menu, as well as their top hosting tips.<\/p>\n

What to cook for New Year\u2019s Eve, according to the world\u2019s leading chefs<\/strong><\/h2>\n

Jonathan Tam, Jatak<\/strong><\/p>\n

\"Chefs
Jonathan Tam (center left) at work in Copenhagen restaurant, Jatak \/ \u00a9Per-Anders J\u00f6rgensen<\/figcaption><\/figure>\n

Hosting New Year\u2019s Eve is truly an exercise in multitasking. You need to generate excitement at the start, keep food and drinks flowing, and build anticipation toward the midnight countdown. My strategy is to plan a menu that is deceptively simple, allowing the host to actually enjoy the party. I look to one of my favorite large-format meals: the Korean Bo Ssam, popularized by Momofuku Ssam Bar. It\u2019s ideal for a festive group because most of the preparation can be done ahead of time. The centerpiece is a slow-roasted pork shoulder, cured overnight in salt, sugar, and spices, then roasted slowly on the day of the party.<\/p>\n

Serve it family-style with lettuce leaves for wrapping, accompanied by a platter of fresh herbs, steamed rice, and various pickled vegetables. The highlight is the sauces \u2013 traditionally ginger scallion sauce, ssamjang, and chopped kimchi \u2013 but you can get creative with Char Siu sauce, tomatillo salsa, or nuoc cham. I love this dish because it invites guests to build their own perfect bites, taking the pressure off the host.<\/p>\n

Mario Carbone, Carbone<\/strong><\/p>\n

\"chef
Mario Carbone’s restaurant empire spans the US, the UK and the UAE \u00a9Sofia Adams<\/figcaption><\/figure>\n

You don\u2019t want to be too full on New Year\u2019s Eve \u2013 you need just enough in your stomach to not get too wasted. I\u2019d go for a crudo, some sushi, some Japanese stuff. The Italians serve round things on New Year\u2019s Eve for good luck \u2013 lentils, sausages, I\u2019ve interpreted that as a tin of caviar, and bagels are nice too. New Year\u2019s Eve is a party vibe for me \u2013 you can wear a tux and be formal, but food should be more relaxed.<\/p>\n

[See also: Carbone London: \u201cThere\u2019s Nothing Else Like This Here\u201d]<\/a><\/em><\/p>\n

Roberta Hall McCarron, The Little Chartroom<\/a><\/strong><\/p>\n

\"chef
Roberta Hall McCarron runs The Little Chartroom<\/a> in Leith \u00a9The Little Chartroom<\/figcaption><\/figure>\n

My favorite food and drink to serve on New Year\u2019s Eve would be oysters. I also like to serve lots of dips and p\u00e2t\u00e9s with different breads and crackers, fizz, and a big bowl of fruity, boozy punch.\u00a0<\/p>\n

Endo Kazutoshi, Endo at the Rotunda<\/strong><\/p>\n

\"chef
Enzo Kazutoshi runs several Japanese restaurant in London<\/figcaption><\/figure>\n

I usually work on New Year\u2019s Eve serving omakase to my guests, but in Japan, we traditionally would eat a type of buckwheat noodle, Toshikoshi Soba. It symbolizes crossing from one year into the next, letting go of the past and looking into the future. We eat it right before midnight.<\/p>\n

Matt Ab\u00e9, Bonheur<\/strong><\/p>\n

\"chef
Matt Ab\u00e9 opened Bonheur<\/a> in London earlier this year \u00a9Joe Howard<\/figcaption><\/figure>\n

I\u2019d start with chips and dip \u2013 potato crisps and a French onion dip, and luxe it up with a bit of caviar, and champagne obviously because it\u2019s New Year\u2019s Eve. Starters would be scallops or langoustine, and then, for me, it has to be beef for the main course. I\u2019m not too much of a chocolate fan, so dessert would be a tiramisu.<\/p>\n

[See also: Matt Abe is Going for Stars at Bonheur]<\/a><\/em><\/p>\n

Emma Bengtsson, Aquavit<\/strong><\/p>\n

\"chef
Emma Bengtsson calls on her Swedish roots for New Year’s Eve hosting<\/figcaption><\/figure>\n

If I were to host New Year\u2019s Eve at home \u2013 which is almost a fantasy, since I haven\u2019t had a NYE off since I was 17 \u2013 I would prepare as much as possible the day before, so I can spend the evening enjoying the company of the people I love. I\u2019d kick things off with what I like most: a Swedish-style raw seafood spread \u2013 a generous buffet of oysters, clams, ceviche, cured salmon, and some caviar. I\u2019d serve it with homemade savory waffles, kn\u00e4ckebr\u00f6d, and a few classic Scandinavian condiments \u2013 like a mustard-dill sauce, pickled vegetables, and a cr\u00e8me fraiche sauce with horseradish and trout roe. All of it can be prepared the day before.\u00a0<\/p>\n

For the main course, I\u2019d keep it elegant but light: Dover sole or turbot with a silky potato pur\u00e9e and a crisp herb salad with pickled winter apples. Let the fish temper, and when you are ready to eat, sear it in a pan with oil, add butter. Remove the fish and strain, add lemon juice, capers, and chopped dill to it, and pour it back over the fish. If you don\u2019t know how to prepare and clean a whole fish, ask your local fish butcher for help.<\/p>\n

For dessert, I like something fresh and frozen, perhaps a berry and yogurt sorbet, and a small buffet with chocolate truffles and sweets for nibbling while watching the fireworks.<\/p>\n

Rachel Morgan, Twelve Triangles<\/strong><\/p>\n

\"chefs
Rachel Morgan with business partner Emily Cuddleford \u00a9Laura Edwards<\/figcaption><\/figure>\n

A pie is great for hosting, especially if you’ve got lots of people to cater for. You can make it the day before and assemble it, then keep it in the fridge overnight, taking it straight out into a hot oven. This year I’ll be making a flaky pastry beef pie.\u00a0<\/p>\n

This is not a beautiful pie \u2013 it\u2019s rustic, chunky and very brown \u2013 but it is absolutely delicious. For non-meat eaters, a big sharing dauphinois pie is always a huge hit. It’s great at room temperature, too, and can be served as part of a dinner spread.<\/p>","protected":false},"excerpt":{"rendered":"

The crucial dining tips and menu suggestions for ringing in the new year properly.\u00a0 If you venture out into the wild world of pubs, clubs, and bars, that might well be true, but real NYE connoisseurs will tell you that the secret to ringing in the new year well is a party at home. For […]<\/p>\n","protected":false},"author":1,"featured_media":2773,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","beyondwords_generate_audio":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[1],"tags":[],"class_list":["post-2772","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/posts\/2772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/facesjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2772"}],"version-history":[{"count":0,"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/posts\/2772\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/facesjournal.com\/index.php?rest_route=\/wp\/v2\/media\/2773"}],"wp:attachment":[{"href":"https:\/\/facesjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/facesjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/facesjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}