5 min read
Christmas is a day of generosity. A full spread, a full house and time to enjoy both. What's new in this year's Woop Christmas Box, plus five hosting tips.
A summer Christmas has its own rhythm. Cold drinks by the door, a long table under the trees, glaze catching in the oven and a story told a little too loudly at the far end. The host is usually the one who misses most of it.
The 2026 Woop Christmas Box is built to change that. You still host. You still cook, carve and pour. We take care of the hours before: the chopping, the marinating, the portioning and the sauces made from scratch in our kitchen. It's mise en place, which simply means all the preparation done before the cooking begins, applied to the biggest meal of the year.
What you get back is time. Time to set the table properly, to pour the first drink, and to sit down with everyone else.
Every box is a full Christmas spread, from the first canapé to the last spoonful of dessert. It feeds 4, 8 or 12, and it's a one-off order with no subscription needed.
Everything arrives hand-prepared, with house-made sauces and dressings and a step-by-step guide. From fridge to table, the whole feast comes together in under 4 hours. Boxes are delivered chilled on Tuesday 22 or Wednesday 23 December, depending on where you are.
If you've hosted with us before, this year's box will feel bigger and more generous. Here's what's changed since 2025.
It opens with canapés. Last year began with a shared mezze platter. This year there are two canapés to hand around while the oven does its work: halloumi filo finished with hot honey, and a chorizo bruschetta with fennel pesto.
Five sides, up from three. Two fresh salads, the Caesar, charred broccoli and buttered carrots mean the table stays full well past the first helping.
The flavours travel further. Our last two boxes leaned Mediterranean. This year borrows from further afield, with za'atar, fennel pesto and a fig and ginger glaze on the ham.
There's something to pour. For the first time, the box includes a drink: a Christmas spritz syrup made with Six Barrel Soda. Add ice, bubbles and something green from the garden.
More ways to make it yours. Add a pomegranate-glazed salmon, a golden nut roast for vegetarian guests, or a passionfruit and lime tart for a second dessert.
“I absolutely love to host and do so on the regular. In the days leading up to any entertaining I do, I'm usually in the kitchen prepping the various sauces and special finishing touches that I'll want to serve on the day. The Woop Christmas Box completely changed that. Everything came portioned and prepped, the sauces were house-made and I literally just had to assemble things together, pop things in the oven and add the finishing touches I love.
The flavours were fantastic and I was super impressed with the variation of dishes, the kind of internationally inspired food I really love to cook. There was an absolute abundance of food, with plenty left to throw into buns that evening, and we'll have ham and lamb to be shared for days. Oh, and the Eton mess inspired dessert was one of the most delicious things I've had in a long time and was a firm crowd favourite!
For the first time in years, I sat down at my own table and stayed there. Just perfect.”
Alisha, The Alpine Abode
Our producers · 16 August 2026
When we drop off your new box, we can pick up the old one and recycle all of the packaging. We call it Back to Base. Because if we can't take it back, we shouldn't hand it out. Our packaging goes to innovative recycling companies who turn them into something new - like fenceposts, used by vineyards.
Our producers · 11 May 2026
We love working with local suppliers to ensure the best quality produce for our Woop boxes. Read on to find out where our venison comes from.
Guest Foodies · 3 December 2025
Sid Sahrawat, the chef behind Cassia and The French Café, joins Woop for a four-week collaboration - sharing exclusive recipes inspired by his restaurants and the stories behind his career.