Nicholsons Butchers’ Christmas menu is here – it’s time to get your order in

If you’re hunting for a Christmas butcher in Whitley Bay, Nicholsons Butchers has just released its Christmas 2026 menu, and it’s already taking orders.

The award-winning family-run shop on Park View has been trading since 1914 and is now in its fourth generation. This year’s line-up runs from dry-plucked Bronze turkeys reared in Monmouthshire to handmade Beef Wellingtons and a Marmalade Ham finished with orange slices.

The beef comes from Northumbrian farms, the lamb’s hand-selected by Mr Nicholson himself, and the pies, quiches and sausage rolls are made from scratch in the in-house bakery.

Fourth-generation owner Kathryn Nicholson already knows what’ll be on her plate: “For me, it has to be a whole turkey, slowly cooked overnight and ready to carve on Christmas Day.”

Orders close on Tuesday 15th December, but some items are in limited stock, so it’s worth getting in early.

Here’s what we’d be ordering.

TURKEYS FOR THE CENTRE OF THE TABLE

Nicholsons’ turkey farmer rears his birds to high welfare standards before they’re traditionally dry-plucked. The Bronze turkeys graze Monmouthshire pastures and come in five sizes, feeding anywhere from six to 16. Prefer white meat and an easy carve? The boneless Butterfly has virtually no waste and frees up oven space for the trimmings.

HAMPERS THAT DO THE HARD WORK FOR YOU

Don’t fancy building Christmas dinner piece by piece? The Ultimate Celebration Hamper feeds 10 and packs in a turkey butterfly, beef roasting joint, half gammon, 24 pigs in blankets, goose fat roasties and two sticky toffee puddings, all presented in a wicker basket. Cooking for four to six? The Cosy Christmas Hamper keeps it simple with a turkey butterfly, pigs in blankets and stuffing.

ALL THE TRIMMINGS YOU’LL FIGHT OVER

There are three stuffings to choose from alongside the pigs in blankets (previously frozen) and chipolatas, plus versions of the stuffing, sausage meat and chipolatas made without wheat too.

Mark, grandson of Charlie Nicholson, can’t pick a favourite: “It’s impossible to choose just one, so my plate gets a bit of everything.”

DRY-AGED BEEF FROM NORTHUMBRIAN FARMS

Every cut’s sourced from trusted Northumbrian farms and butchered in store. The sirloin’s dry-aged for at least 21 days, so it’s beautifully marbled with a layer of fat that keeps it succulent as it roasts.

Beef butcher Kevin saves his for Boxing Day: “I cook it carefully, so it stays beautifully tender and pink, then serve with all the trimmings.”

PORK WITH PROPER CRACKLING

All the pork is high welfare from County Durham farms and butchered on site. The porchetta’s the showstopper here, seasoned generously with garlic, rosemary, parsley, sea salt and black pepper, then rolled with the rind left on so the crackling roasts golden and crisp.

POULTRY FOR WHEN TURKEY ISN’T YOUR THING

The 3 Bird Roast is boneless chicken filled with duck and pheasant, finished with cranberry, pork and apple stuffing and handmade in store (it’s been previously frozen). For a smaller table, the Stuffed Chicken Crown comes wrapped in streaky bacon.

Butcher Alan reckons it’s “perfect for a smaller Christmas table or anyone who fancies something different from turkey.”

LAMB AND GAME FOR SOMETHING DIFFERENT

Every leg of lamb is hand-selected by Mr Nicholson from local Northumbrian farms, and it’s made for a slow roast with garlic and rosemary. If you’re after a festive treat for one, the Venison Wellington wraps tender venison and chutney in buttery puff pastry.

OVEN-READY SIDES AND A VEGGIE MAIN

The homemade sides arrive seasoned in a foil tray, so all you’ve got to do is slide them into the oven. Each one serves three to four. Got a vegetarian at the table? The Mushroom Wellingtons wrap mushrooms and red onions in a creamy garlic sauce in puff pastry and come two to a pack.

GAMMON AND HAM FOR BOXING DAY

The hams are roasted in Nicholsons’ own bakery above the shop, and the Marmalade Roast Ham’s glazed and finished with orange slices, so it’s ready to serve.

Butcher Brad’s all about the leftovers: “Piled into a Boxing Day sandwich with turkey, stuffing and lashings of cranberry sauce, it’s Christmas leftovers at their best.”

CHRISTMAS EVE NIBBLES FROM THE BAKERY

Everything here’s made from scratch with handmade pastry in the in-house bakery, and the Festive Large Pork Pie comes in a gift box. Bakery manager Ali has Christmas Eve planned: “Christmas Eve is all about pork pies, Scotch eggs and sausage rolls cut into little nibbles for everyone to share.”

A CHRISTMAS MORNING BACON SARNIE SORTED

New for this year, there’s a Christmas Ketchup to go with the dry-cure bacon. Butcher James is already looking forward to it: “Nothing beats a Christmas Day bacon sarnie before the festivities begin.”

PUDDINGS TO FINISH

The apple and berry crumble’s made in-house with a real butter topping that bakes golden and crisp over soft fruit. Add a tub of custard and you’re done.