Old-school party planners – get your heads down. Take inspiration from Bompas and Parr's latest book, Feasting with Bompas and Parr, a guide to how to throw a feast, their way. Skip the parts on spontaneous combustion and go straight for the glitter ham, surely the centrepiece of all centrepieces. Or get serious and book a class. If you missed Claridge's host of Christmas master classes, not to worry. The Wright Brothers have just started an oyster shucking class – learn to shuck 'n' dress – while L'Atelier des Chefs offer (a very du jour) cooking with game lesson. Alternatively, head to Raymond Blanc's cookery school at Le Manoir, which offer seasonal dinner party courses. For party favours this year, it has to be House of Holland crackers, containing glow-in-the-dark underwear.

Otherwise, ignore the above and let the professionals handle it. Drinks-wise, WineChap can deliver and stock your cellars (let him supply for Xmas too, with turkey-matching wines). Order a case of house champagne Prudhomme, or take bespoke recommendations for food pairings. If you want simple, chic catering from top-tier chefs, go for Housebites plus who can tailor make cuisine for any party size and provide waiting staff should you need them.

For a Christmas party blowout, however, it has to be Randall & Aubin. Their recently launched Wickedly Seductive Party Food catering service offers the whole, decadently wrapped-up package. Go for the Seafood Stall, which presents a sumptuous seafood-on-ice display and is dressed with peonies, thistles and ferns by acclaimed florist Rob Van Helden. They also offer a choice of 15 different crustacean platters (including seafood ceviches and tartar), bowl dishes (pictured) – think Louisiana southern fried lobster, jerk chicken beignets and Philadelphia steak and truffle chips on a stick – and famed rotisserie meats (mini Wagyu beef burgers). You can also hire waiting staff to shuck and serve fresh rock and native oysters. Alternatively, downgrade and order a box of canapés (from £24) prepared by in-house chefs. Obviously, taking complete credit for all the above is optional.

Info
Feasting with Bompas and Parr, £25

The Wright Bros Oyster Shucking Classes
13 Kingly Street, W1B 5PW, 6pm on Mondays to Thursdays, £20 per person
To reserve call 020 7434 3611

WineChap, case of Brut Cuvee Originale NV E Prudhomme £288
To enquire email james@winechap.com or call 020 7720 2024

Randall & Aubin's Wickedly Seductive Party Food
To enquire email info@racateringltd.co.uk or call 020 7478 0507