The Ultimate New Year's Eve Menu

The ultimate NYE menu with top chef Hugo Mauthner

It’s almost time to wave goodbye to the old and welcome in the new, and what better way to spend it than with good food and cherished friends? Here expert chef Hugo Mauthner shares his top tips for entertaining at home as well as his ultimate New Years Eve menu (and recipes!) exclusively with TOAST, perfect for delighting your guests before the clock strikes 12….

From the tropics of South America to the culinary home of cooking in Europe, Hugo’s interest in food developed into a passion after growing up in various countries around the world. His first baptism of fire in a commercial kitchen was whilst living and working in Japan, before going on to graduate from Westminster College with a two-year professional chef’s diploma. He then perfected his trade at several of London’s top restaurants, including gaining the role of Head Chef for renowned restaurateur Tom Conran for an impressive four years. 

In 2000 Hugo and school friend Alistair Shaw decided to combine their talents and hatch a plan together; the now hugely successful catering and events company Alistair Hugo. Despite a talented team of 35 and still growing, Hugo still very much oversees the kitchen, ensuring quality at every corner. 

Here, the man himself has created an impressive and delicious dinner party menu (and shared his recipes for each course!) exclusively with TOAST, perfect for wow-ing your guests this New Years Eve. 

Hugo Mauthner's Ultimate New Year's Eve Menu

To Drink 

Nyetimber Champagne

“Very apt for a NYE party and we are a huge fan of these fabulous English bubbles”

says Hugo.


Smoked Eel Blinis 

Beetroot relish, horseradish cream, crisp pancetta

A burst of favours and textures!”


Citrus Cured Salmon

Caviar, crab, shaved fennel, avocado cream & lemon dressing 

“Light and luxurious completed by a refreshing and crisp Sauvignon Blanc, one of my favourites is Greywake”



Slow Cooked Beef Short Ribs

Triple cooked chips, shallot puree, red wine sauce 

“Served with a good full-bodied Malbec, what's not to love?”


Tangerine Champagne Sorbet

Champagne jelly, pink grapefruit, tangerine & blood orange segments, champagne splash 

“Pouring the champagne at the table adds the right touch for the occasions”



Salted Butter Caramel Chocolate Mousse Petit-Pot

Served with almond thins 

One needs a little chocolate indulgence just to finish off...”

 Alistair Hugo NYE Menu Image Credit Jake Thomas

You can find the recipes for each course of Hugo’s mouth-watering New Years Eve Menu over on TheEdit now, but before you get started, here are Hugo’s top tips for entertaining at home;

Hugo's Expert Tips for Entertaining Like a Pro this NYE 

  • Get creative - On an occasion such as NYE, I would sit down with my wife and we would plan the menu together - it always helps to bounce ideas off each other.

  • Be inspired - One of my inspirations is my local farmers market at Twickenham, especially 'Gary's Fresh Fish'.  Gary lands his catch off the Essex coast one or two days before and the offerings never disappoint.

  • Keep it clean An essential part of the menu plan is to keep on top of the general order of the kitchen space - washing as you go will means you don't create a mound of mess. 

  • Preparation is key As with everything in life, preparation is key and a good mix of courses, which can be prepared before the actual day helps alleviate the 'in the moment' stress.

  • Enlist some help I'm lucky, my wife is an interior designer and loves nothing more than having friends and family round to dinner so I can leave everything else to her whilst I concentrate on the cooking.

  • Start early Another key is to try and start the evening earlier so you don't feel rushed, it also means you can leave a good time between courses.

For more information on Alistair Hugo check out TOAST’s recent Spotlight interview with co-founder Alistair Shaw over on The Edit now. You can also visit their listing in TOAST’s Little Black Book


Posted in Inspire Me

by Sophie Farrah
on on 24 December 2016

  menu, new year, new year's eve dinner party

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