We take three of our favourite Oxfordshire chefs and turn the tables to find out what they will be doing this Christmas, apart from cooking, obviously.

* Raymond Blanc OBE l When and where are you working over Christmas?

The run-up for Christmas is such an amazing time of year at Le Manoir, the Christmas carol concerts have been truly magical and the house itself is elegantly decorated with most beautiful Christmas decorations. I hope you enjoy the delightful programme I have been filming for BBC2 (aired on December 23) which highlights all that I adore about Christmas and, of course, reveals some of my favourite Christmas recipes.

lIs Christmas your busiest time of year?

Every season seems to be busy for us, there is always so much to do. We are delighted that so many of you choose Le Manoir to enjoy the festive celebration with family and friends. Behind the scenes, we continue the development of Le Manoir dishes and trial new varieties and producers. The gardeners are busy battling with the weather and preparing the garden for the season ahead and the team in The Raymond Blanc Cookery School is looking after 10 budding cooks each day.

lHow many covers are you expecting?

We look after 80 guests for lunch and dinner every day.

lWhat’s on the menu?

Warm oak-smoked salmon confit with horseradish and mouli; confit of duck liver with spiced apples and prune ketchup: roasted wild partridge and its juices, black pudding, redcurrant and juniper sauce, and the finest home-made croustade pastry with oven-baked apples, honey and ginger ice-cream.

lWhen you get some time off, what will you be doing?

For Christmas itself, I will be travelling for a short while in South East Asia, where, in my capacity as Vice President of Orient-Express, I will be looking at some of their operations in Laos and Cambodia. I do plan to have a couple of days in Goa with friends for a well needed chance to relax, recharge and plan the months ahead lWhat do you want for Christmas?

Anti-ageing cream (to stay forever young!), Bleu de Chanel, a cashmere scarf (extra long). And I really would like a BBQ for my new courses at The Raymond Blanc Cookery School.

TOM BIRKS OF THE RANDOLPH HOTEL l When and where are you working over Christmas?

I shall be working as Executive Head Chef at The Randolph Hotel for the entire festive period.

lHow many covers are you expecting?

We have filled our Christmas program with a full house of residential guests.

lWhat’s on the menu?

Christmas Day Lunch includes John Ross smoked salmon with cheddar cheese & dill scones, smoked trout salsa, potted smoked halibut and a lemon wrap, apple & parsnip soup, roast turkey, with sage roasted potatoes, roast root vegetables, sausage & bacon, cranberry & orange sauce, steamed Christmas pudding, Cognac custard, berry compote, coffee & petit fours lWhen will you get some time off, what will you be doing and what will you cook?

I shall be having a break after the residents depart from the hotel for a couple of days and then back to work for the New Year’s Eve Gala Dinner in our Ballroom with 180 expected. We will do an in-house traditional Christmas lunch with the staff on duty. At home I shall however be avoiding turkey with all the trimmings!

lWhat do you want for Christmas?

I am very keen cyclist and am hoping to receive some new equipment for the bike.

CHLOE HORNER RUNS OXFORK WITH DREW BRAMMER IN EAST OXFORD lWhen and where are you working over Christmas?

Oxfork on Magdalen Road. Drew and I are always stuck for places to go between Christmas and New Year so we decided to open for the entirety of that period and take a break in January. So we recommend the Boxing Day Brunch!

lWhat’s on the menu? Eggs benedict, eggs florentine, eggs royale, or a plate featuring all three. The Oxfork Breakfast and Oxfork vegetarian breakfast, great coffee, really nice Luscombe drinks, good music and fine company. Plus mince pies done in as many ways as we can imagine, lebkuchen and gingerbread Christmas decorations.

lWhen will you get some time off, what will you be doing and what will you cook?

We’re having Christmas Eve and Christmas Day off. Everyone cooks Chez Horner, so I don’t really get a look-in. It’ll be goose and all the trimmings and really great Christmas pudding made by my Mum.

lWhat do you want for Christmas?There’s a lovely piece of artwork by Lisa Curtis that’s hanging in the shop I’ve got my eye on, and hopefully Santa will bring me a few new cookbooks to add to the Oxfork library...