From turkeys to smoked salmon, little-known farm shops to the best quality chocolate, chefs spill the beans on where they’ll be shopping for food this Christmas…

“I highly recommend Goosnargh ducks from Johnson and Swarbrick in Lancashire [below with company director Reg Johnson]. The flavour is phenomenal. I serve them roasted with Griottine cherries, sprout tops and ruby port jus. Or, for smoked salmon, I use London supplier Forman & Field. In the restaurant I serve it in a traditional style with creme fraiche, caviar and rye bread – this would make a delicious canapé or starter for Christmas Day.”

Mark Block, head chef, Bluebird

“Freedown Food is very good for game and the quality is spot on.”

Balaji Balachander, executive chef, Carom at Meza

“Kelly Bronze turkeys, [as recommended by Delia Smith in her 1990 Christmas Cookery Book] I think are some of the best cared-for turkeys you can find and you can tell in the quality and taste. I buy porchetta medallions from Pugh’s Piglets. It’s beautiful pork. They also have an amazing suckling pig stuffed with Christmas fruits.”

Richard Sawyer, executive chef, Floridita

“Old Hall Farm Rare Breeds can be found at Ealing, Marylebone, Parliament Hill, Queens Park and South Kensington Farmers’ Markets. The meat comes from Todd Cameron Clarke’s rare breed farm on Romney Marsh. At Christmas this is where all my meat comes from at home.”

Bruce Wilson, head chef, Paternoster Chop House

“As a rule, at home we only buy local meat from farm shops. I know not everyone can afford to do this week in week out, but I think at Christmas you should buy your Christmas ham, turkey etc from a local butcher or farm shop. The difference is well worth it. I go to Barry the Butcher in Stratford-Upon-Avon or Hillers Farm Shop in Alcester, which sells Ragley Hall Estate meat as well as local fruit and vegetables.”

Darron Bun, executive head chef, Quaglino’s

“I buy turkey from Blackwells Farm Produce [below] and have recently fallen for the Original Beans chocolate range (available from King’s Fine Food or Chocolate and Love). It’s a small, unique range of chocolate but as time goes on, I’m sure it will get much bigger. The chocolate has a vibrant flavour that complements a lot of desserts and also works well with a little cube worked into a venison sauce.”   

Allan Pickett, head chef, Plateau

“Geese from the Rhug Estate and chocolates from William Curley. His chocolate is really amazing – better than anyone else’s.”

Tom Cook, executive head chef, Le Pont de la Tour

“My top tip is Secretts farm vegetables. I use their produce to make interesting tasty vegetable dishes over Christmas. They sell veg boxes online, have a farm shop in Milford, Surrey, and sell wholesale to restaurants, but in London they also sell seasonal produce at Wallace & Co. in Putney. I recommend stopping for a cup of tea and slice of cake before stocking up on that day’s delivery of veg.”

Robin Tarver, head chef, Royal Exchange Grand Café

“I recommend Amedei chocolate, which comes from Tuscany and can be found at King’s Fine Food.”

Lukas Pfaff, head chef, Sartoria

“I love the free range bronze turkey from Allens of Mayfair. I always buy the smallest I can get because it simply is the tastiest and juiciest. From Severn & Wye Smokery I order salmon from the Faroes to cure our classic Gravalax for Christmas Eve. The Var salmon from there is simply the best-farmed salmon on the market at the moment; the flesh is firm and lean and the closest you can get to wild salmon. For sweets, I can’t resist Macaroons from Laduree – rich chocolate, pistachio and very Finnish liquorice are the flavours for Christmas.”

Helena Puolakka, head chef, Skylon