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The Dublin ButcherA Cut Above The Rest

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Issue 1 · December 2026 · Coming soon

The Christmas Issue

Christmas, planned

How much to buy, what goes in the oven first, and a day that runs to time.

Coming soon

This issue arrives in December 2026. Subscribe free and it will come straight to your inbox.

Coming soon

In this issue

Features

Christmas, plannedChoosing the centrepiece and working back from lunch.
How much for how manyA planner for the main meats and the prawns.
The Christmas Day countdownTwo roasts, the vegetables and one oven.
The seafood side of ChristmasPrawns, oysters and keeping it all cold.
Carving the turkeyA calm, step by step way to a full platter.
Boxing Day and beyondLooking after the leftovers, and enjoying them.

Recipes

Marmalade and mustard glazed ham
Turkey breast roll with lemon and thyme butter
Rolled pork loin with crackling and roast apples
Duck fat potatoes and honey thyme carrots
Ham and pea soup, and turkey, brie and cranberry rolls

Every month

Cut of the month: standing rib roast
In season in December
Your Christmas questionsThe ones we are asked most at the counter.
From the counterCome in and tell us what you are cooking.
Ten tips for a calm Christmas kitchen

General cooking guidance. Always cook poultry, mince and sausages to 75°C in the centre.

Every issue, free

See this month's issue and every back issue on the magazine page.

Christmas and everyday favourites

Illustration