TURKEY REARER TOM COPAS, COPAS TURKEYS
Our eat-athon starts with a brunch of boiled eggs, ham, smoked salmon and bubbles while everyone helps with the canapés or veg or lighting the fires. There’s much chat about which flock the turkey was from before it’s carved. After lunch it’s a race to the sofa. On Collection Day at the farm (23 December), 5,000 people visit, so we’re all exhausted.I have a snooze before making a sandwich: turkey, cranberry sauce, potatoes, stuffing, salad, mayonnaise and black pepper.
Order free-range, slow-grown turkeys from copasturkeys.co.uk until 17 December
STILTON MAKER BILLY KEVAN, COLSTON BASSETT DAIRY
Christmas is the one day where I give all the staff a day off. I live on site, so it feels very quiet. After presents, we’ll head…
