For chefs Ravneet Gill and Mattie Taiano, the festive season is all about generous, crowd-pleasing food shared around a packed table. The husband-and-wife team, who run east London restaurant Gina, have distilled their philosophy of hospitality into a perfect 'Friendmas' menu designed for relaxed, joyful entertaining.
A Culinary Heritage of Hospitality
The couple's approach to feeding people is deeply rooted in their family backgrounds. Ravneet Gill, a judge on Junior Bake Off and former pastry chef at St John, grew up in a nearby Indian household where food was a constant presence. Mattie Taiano, with his half-Italian, half-Jewish heritage, recalls an open-door policy at his mother's house with vast bowls of pasta and roast meats.
This ethos now defines their neighbourhood restaurant, Gina, in Chingford, which opened earlier this year and is named after Taiano's late mother. The menu is an extension of how they love to eat, featuring dishes like Gina's pasta, Sunday roast chicken to share, and slabs of chocolate cake.
The Art of Effortless Entertaining
When hosting friends at their flat, the chefs favour a relaxed, impromptu style. Gatherings often happen by accident rather than design, sparked by conversations throughout the day. Guests are instructed to take their shoes off, bring a bottle (the couple don't drink), and are welcomed with a set table and a curated playlist.
The food, however, is taken seriously. "Don't be late because I will have made sure the food is ready for your arrival," warns Gill. The focus is on generous, shareable centrepieces. Crisps might start things off, but the main event is typically a slow-cooked joint of meat or a well-executed pasta, served with sides like dauphinoise potatoes.
At home, Taiano generally takes charge of the savoury courses, while Gill, the pastry expert, always handles dessert. Her advice is to avoid experimenting with new recipes at the last minute and instead opt for a big, shareable crowd-pleaser like a choux tower, sticky toffee pudding, or a self-saucing toffee apple pudding.
From Home Kitchen to Restaurant Reality
Hosting in their one-bed flat became challenging, especially after the birth of their son, Donnie, two years ago, and given Gill's self-confessed obsession with cleaning. "Mattie cooks these incredible feasts, but the kitchen is then turned upside-down," she laughs, recalling a Thai meal that left fish sauce in unexpected places.
Opening a restaurant seemed like the logical, if not easier, solution to scratch their entertaining itch. Their natural generosity, however, has impacted the bottom line. "We did get into trouble last month, because our comp bill was just too large," admits Gill. "But it is in our nature to be hospitable." The trade-off is a home fridge that currently holds little more than chocolates, jam, and a sourdough starter.
Braised Lamb Shoulder Recipe
Prep: 10 min | Cook: 2 hr 30 min + Rest | Serves: 4-5
This dish is a quintessential centrepiece. Brown a seasoned 1.8kg lamb shoulder in duck fat, then set aside. Soften diced onion, carrot, celery, garlic, and herbs in the same pan. Add crushed tinned tomatoes, cook briefly, then deglaze with 250ml white wine. Pour in 500ml fresh chicken stock and 200ml water, bring to a boil, and return the lamb. Cover with parchment and a lid, then braise in a 180C (160C fan) oven for 2-3 hours until tender. Rest for 30 minutes, skim the fat from the braising liquid, and serve the lamb with the juices.
Dauphinoise Potatoes Recipe
Prep: 15 min | Cook: 1 hr 15 min | Serves: 4-5
The perfect creamy accompaniment. Thinly slice 1kg of peeled King Edward potatoes. Gently heat 300ml each of double cream and whole milk with chopped rosemary, thyme, and 3 garlic cloves. Add the potato slices, bring to a gentle boil, then transfer to a gratin dish. Cover with parchment (touching the potatoes) and bake at 200C (180C fan) for 45 minutes to 1 hour until tender. Remove the parchment and bake for a further 10 minutes to golden the top.
Brown Sugar Meringues with Coffee Cream & Cherries
Prep: 25 min | Cook: 2 hr | Makes: 6-8
Gill's show-stopping dessert. Whisk 5 egg whites and ¼ tsp cream of tartar until frothy. Gradually add 230g soft dark brown sugar, whisking to a thick meringue, then fold in 2 tbsp cornflour. Dollop onto trays and bake at 120C (100C fan) for 1.5-2 hours until crisp and light. For the coffee cream, mix 200g mascarpone with 60g caster sugar, a pinch of salt, and 1 tbsp dissolved instant coffee. Whisk in 400ml double cream to stiff peaks. To serve, top meringues with cream, 200g drained tinned cherries, and grated chocolate.
