It starts with an acrylic structure and 12 dedicated pastry chefs baking and assembling 5,000 gingerbread cookies. The Corinthia Hotel London will debut its 10-foot high edible Christmas tree on the day after Thanksgiving. The tree will eventually consume over 150 pounds of flour, 40 pounds of sugar, 6 pounds of cinnamon, and 180 egg yolks in addition to other ingredients. “We are spicing the biscuits really heavily to make the whole lobby smell deliciously Christmassy,” said head pastry chef Kimberly Lin-McCartney .
The tree will be decorated with shortbread stars, gingerbread men, chocolate bonbons, and edible holly leaves sprinkled in shimmer powder. The tree is part of the hotel’s Christmas lobby treats for guests, which will also include complimentary mini mince pies and mulled wine alongside chestnuts roasted in the hotel’s Courtyard.
The hotel is also hosting a special Christmas Eve feast at the Massimo Restaurant and Oyster Bar. The meal is a nod to the Italian feast of the seven fishes with items including Monkfish Terrine Marinated with Citronella and Pomegranate Vinaigrette Red Prawn, Chive and Lemon Zest in a Cold Broth, Sea Scallop with Black Venere Rice, Sea Urchin Risotto, and Hake baked In Rice Paper with Mushroom Pan-Fried Spiced Monkfish, Green Apple, and Crayfish.
The Christmas Day lunch menu at Massimo includes Buccleuch Beef Carpaccio, Poached Egg, and Parmesan Dressing, Salted Cauliflower, Free Range Bronze Turkey, Middle White Pork and Chestnut Stuffing, Roast Potatoes and Seasonal Winter Vegetables, Fresh Cranberry Sauce and a Christmas Pudding with Frosted Red Currants, and Brandy Anglaise among other options. There are also Boxing Day, New Year’s Eve, and New Year’s Day feasts planned. Find the full details on the Hotel Corinthia website.
