Inside A Top Chef’s Christmas Food Shop
Images: @Kirk_Haworth; PEXELS/COTTON BRO; KEVIN MALIK
Food & Drink
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Inside A Top Chef’s Christmas Food Shop

Kirk Haworth is the co-founder and chef behind Hoxton’s Plates – which this year became the first vegan restaurant in the country to win a Michelin star. To find out how he’s planning to celebrate his banner year, we asked him what’s in his online basket for Christmas…
Images: @Kirk_Haworth; PEXELS/COTTON BRO; KEVIN MALIK

All products on this page have been selected by our editorial team, however we may make commission on some products.
@Plates_London

FRUIT & VEG

Golden kiwis: Refreshing, acidic and underrated – these are so delicious and easy to eat because you can eat the skin like an apple. I love to have these in the house over Christmas. 

Jerusalem artichokes: I like to roast these with plenty of olive oil and salt until crisp, then de-glaze with apple balsamic vinegar for nutty depth. 

Papaya: I chop it up, squeeze over lime juice and dip into coconut yoghurt, then top with granola. I like to serve this as a bright breakfast when the days feel heavy and long.

Butternut squash: This is great chopped in half, de-seeded and wrapped in parchment with chilli, garlic and olive oil. Roast until soft and steamy, then serve with rice and sauce for a warming winter meal. 

Green mandarins: Sour and juicy, they’re brilliant for Christmassy drinks, salad dressings or desserts.

FRIDGE STAPLES

Thai chilli oil: A spoonful instantly lifts soups, salads or rice. I reach for it when I’m tired and want something quick but full of flavour.

Dijon mustard: My Sunday sandwiches wouldn’t be the same without it – sharp, creamy and the perfect condiment. 

Sea moss gel: I stir this into morning smoothies. It’s packed with minerals and gives me the energy I need to get through the festive rush.

Coriander: My favourite herb. I scatter it over curries, salads and rice dishes – it brings freshness to everything.

Yuzu juice: A splash in sparkling water is my shortcut to a refreshing, citrusy drink. It feels celebratory without being heavy.

Spiced hibiscus tea: My alternative to mulled wine. Fragrant, warming and perfect for cosy evenings.
@Plates_London

CUPBOARD ESSENTIALS

Almond nut butter: Always on hand for quick snacks. I spread it on sourdough, dip vegetables into it or spoon it over bananas.

Apple cider vinegar: I start the day with a splash in hot water, and use it to sharpen sauces or dressings.

Miso paste: My secret weapon for instant depth. I add it to broths, sauces and even cookies – the savoury edge balances sweetness beautifully.

Hojicha tea powder: My favourite latte. Earthy, chocolatey and comforting, it’s the drink I turn to when I want something restorative.

Chaga mushroom powder: A winter staple. I whisk it into hot milk or water for a soothing drink that supports my immune system.
@Plates_London; @Kirk_Haworth

SNACKS & TREATS

Homemade mince pies: I warm them and add a dollop of coconut ice cream. It’s one of my favourite puddings.

Dark chocolate: Hu’s salted almond butter centre is my go-to. I always store chocolate in the fridge – it tastes better cold.

Chocolate orange almonds: Almonds dipped in dark Ombar chocolate with orange essence are delicious, indulgent and festive.

Salt & Black Pepper Kettle Crisps: I store them in the fridge once opened, which keeps them fresh and crunchy.

Medjool dates: I stuff them with almond butter and dip them in chocolate. One of my favourite festive snacks.

Charcoal sourdough crackers: A Christmas crowd-pleaser. I serve them with cheese or dips, and they never disappoint.

Granola clusters: Great with yoghurt or straight from the jar when I need a quick bite. 

Salted & roasted pistachios: Bowls of these always appear when guests come round – they’re irresistible. 

Nori & sesame snack: A savoury nibble I reach for when I want something light but flavourful.

Dried mango & apricots: I keep these in the cupboard for busy days. They’re healthy, chewy and satisfy a sweet craving.
@Kirk_Haworth

FREEZER ITEMS

Little Moons Passionfruit Mochi Balls: They keep everyone happy over Christmas, and are great to have in the freezer.

Gluten-Free Sourdough Bread: I keep a loaf ready for toasting – it’s a lifesaver when the cupboards are bare.

Sweet Potato Chips: A quick side dish I bake when I want something comforting.

Mixed Frozen Fruits: Perfect for smoothies or homemade jams. I like having them ready for breakfast or baking.

Finger Limes: Tiny bursts of flavour I sprinkle over dishes to make them feel alive.

Frozen Peas: High in protein and endlessly versatile, they can be tossed into soups, sauces or pies, or served with lemon and chilli.

DRINKS

Coconut Water: Hydrating and refreshing – I sip it after long days in the kitchen.

Pomegranate juice: Served chilled with sparkling water, it’s a festive non-alcoholic option.

Turmeric & ginger milk: Warming and soothing, I make this in the evenings.

Sparkling coconut & passion fruit: A celebratory drink I pour when friends come round.

Cacao milk: Rich and indulgent, it feels like a treat at Christmas.

Almond milk: My everyday choice for coffee and smoothies.

Kombucha & sparkling tea: I keep bottles chilled for guests – light, refreshing and good for the gut.

Sparkling apple juice: A family-friendly option that always goes down well.

Follow @Kirk_Haworth on Instagram & visit Plates-London.com

SHOP THE EDIT

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