For Nerina Howell of Event and Catering Solutions Lanzarote, the approach of Christmas is always marked by food, memories and the question of what belongs on the festive table.
Once we get past the middle of September, Christmas food always starts creeping into the back of my mind. Perhaps a little more than usual this year.
I’m still recovering from surgery this summer, and being forced to slow down has given me rather more time than usual to think about food, although it doesn’t normally take much to get me thinking about food.
I’m Nerina from Event and Catering Solutions Lanzarote, and recently, as I’ve gently found my way back into the kitchen, I did something I’d never actually done before.
I baked pork pies.
If you love a good pork pie, you’ll understand. Crisp golden pastry, rich savoury pork and that unmistakable smell while they’re baking. The hardest part is leaving them alone until they’re properly cold.
Fresh pork pies aren’t always easy to find here in Lanzarote, and making my own immediately transported me to a Christmas buffet table – pork pies, ham, cheeses, chutneys and pickles, with everyone supposedly saving themselves for later while quietly cutting another slice.
And that was it. Christmas food had officially entered my head.
In my family, once we were past 15 September, we were allowed the first mince pie of the year. And it wasn’t simply a mince pie. You had to make a wish as you ate it. Then Christmas was put away again, with the mincemeat returning to the cupboard for another six or eight weeks.
My husband, Matt, and family had their own early warning system. Christmas cake day meant coming through the front door to the smell of brandy, sherry, dried fruit and spice. No announcement required.
Perhaps that’s why food is still what makes me think about Christmas first.
My traditional Christmas plate is about those few glorious mouthfuls – roast potatoes and gravy, stuffing and tender turkey. But living in Lanzarote has added another table to my imagination: Serrano ham, figs, Spanish cheese and quince, olives, prawns, seafood, good bread, dates, nuts and a bottle of cava.
Then there’s panettone. And turrón.
Christmas here can become a table people simply drift back to rather than one enormous meal.
Of course, you can still cook the turkey and all the trimmings. But would you actually cook one in a holiday kitchen? Will it fit in the oven? Is there a roasting tin? Enough fridge space? And how many appliances can you realistically have running at once?
Being married to an electrician means I have my own early-warning system. I see Christmas dinner. Matt sees electrical load!
For me, though, one of the biggest differences is when everyone gathers around the table. Christmas Eve (known as Nochebuena in Spain) is the great family evening, with food passed around, conversations continuing and dinner stretching across the night.
That’s something I’ve grown to love.
And perhaps it’s why, after more than 25 years cooking professionally, I still believe food is so closely tied to memories. From luxury estates in the UK to sailing boats around the Mediterranean, food has taken me many places, but my heart and kitchen are now firmly in Lanzarote.
Through Event and Catering Solutions Lanzarote, I get to create menus inspired by Mediterranean and Canarian flavours for people celebrating in their own homes, holiday villas and event venues.
Because when I look back at Christmases past, it’s rarely the grand things I remember.
It’s the smell of something cooking, a dish eaten only once a year, a particular day – and the people who were there.
The best ingredients are the people around your table.
Save The Date!
The diary is filling up fast with 2026 almost fully booked, and popular dates being taken in 2027 & even 2028. I always recommend booking early, especially for weekends and popular dates, as menus can be refined together afterwards and tailored to suit your guests, dietary requirements and budget.
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“Over on Facebook I share the stories that don’t always make it into print. The little moments from villa kitchens, recipes, chef’s tips and the occasional kitchen disaster!”
Follow along with Nerina’s adventures: Event & Catering Solutions Lanzarote
Looking Ahead To 2027…
My private-chef diary is already filling earlier than ever but there’s something else cooking too. Next year I’ll be launching Chef to Private Chef, drawing on my years in professional kitchens, events and private households to help experienced chefs make the move into private-chef work.
Contact Nerina
Email: nerinahowell@gmail.com
Phone: 0034 711 065 993
Website: www.eventandcateringsolutionslanzarote.com
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