Free Christmas menu templates for UK pubs and restaurants

Copy a free Christmas menu template from this page, add your festive dishes and £ prices, then print it or put it online. Every template is on the page itself, free, with no email needed. Paste the wording into Word or Google Docs, or into our free menu maker to download a print-ready PDF. Each one is built for a UK set menu: a two- or three-course price, room for allergen and service-charge wording, and a line for deposits and final numbers. There's a blank Christmas menu template and a party pre-order form too.

Make a print-ready Christmas menu in the free menu makerCreate your free ordering page

Choose your free Christmas menu template

A4 is 210 × 297 mm. A5 is half that, and suits a table card.

How to turn a template into a printed menu

• In the free menu maker: open the printable menu maker and paste your dishes, one per line with the price at the end. A line with no price starts a new section, such as "To start". Pick a design and colour, then download one PDF to print on A4.
• In Word or Google Docs: copy the template wording, set the page to A4 or A5, overtype the dishes and prices, then save or export it as a PDF.
• Straight from this page: print it from your browser (Ctrl+P, or Cmd+P on a Mac) and fill in the blank template or pre-order form by hand.

Blank Christmas menu template

Course headings, a price line and a footer are in place, but the dishes are blank. Use it if your dishes change each year. Copy it, then replace each line.

Christmas set menu template (two or three courses)

This is the template most pubs need. It puts one price at the top, such as "2 courses £29.95 · 3 courses £35.95", then three or four choices per course. A set menu like this is what the trade calls a table d'hôte menu. Our guide to menu terms explains the difference from à la carte.

Christmas Day menu template

Christmas Day is usually one sitting at a higher price, often with extra courses: a canapé or amuse-bouche, a cheese course, and coffee with mince pies. Copy this layout and fill in your dishes.

What to put on a Christmas menu

Guests expect the classics. Give them choice on every course, and make sure at least one full route works for vegetarian, vegan and gluten-free guests.

Example wording you can copy

The prices are an example only. Set yours from your own costs (see below).

How to price a Christmas set menu

Work out the food cost per head for the dearest route through the menu. Then set a price that hits your target gross profit (GP) and add VAT.

Worked example:

Turkey, beef and seasonal veg often cost more in December, so re-check supplier prices before you print. Our free GP calculator does this sum for each dish.

UK rules to check before you print

A Christmas menu follows the same rules as your normal menu. But festive dishes change your ingredients, so check these again.

• Allergens. Festive food is full of the 14 regulated allergens. Stuffing can contain celery, gluten and nuts. Christmas pudding and mince pies often have nuts, gluten and sulphites. Bread sauce has milk. Mulled wine has sulphites. Update your allergen matrix and your online menu from the new recipes, not last year's. More in our 14 allergens guide.
• Prices include VAT. Show the price the guest pays, such as "£35.95", not "+ VAT".
• Service charge. Large parties often carry one. Say whether it's discretionary and give the percentage, as clearly as your prices. By law, all tips and service charges must go to staff in full. See our tipping law guide.
• Calories (England, 250+ staff only). The calorie rules exempt dishes on the menu for fewer than 30 consecutive days and 30 days in total in a year. A festive menu that runs all of December lasts 31 days, so it would not be exempt. Check your dates. Smaller businesses don't need to show calories.
• Show prices before guests sit down. Under the Price Marking (Food and Drink Services) Order 2003, menu prices must be visible at or near the entrance to the dining area. A set menu needs its price shown; the dishes inside it don't need separate prices. Any extra charge, such as a service charge, must be shown at least as clearly as the food prices.
• Deposits and cancellation. Put your deposit, final-numbers date and cancellation terms in writing at booking. Keep them fair and clear. CMA guidance on the Consumer Rights Act 2015 says a genuine deposit can be kept if the guest cancels, as long as you made clear at booking when it won't be refunded. But it should normally be a small percentage of the price. A larger non-refundable prepayment may be unfair.
• Late opening. Want to stay open past your licensed hours on New Year's Eve in England or Wales? You can give a Temporary Event Notice (TEN). It costs £21 and should go in at least 10 clear working days before the event.

Christmas party pre-order form

Office parties order in advance, so the kitchen knows how many turkeys to cook. Copy this form into an email or document, or print this page and hand it over.

Booking name: ____________ Phone: ____________ Email: ____________ Date: ____________ Time: ________ Party size: ________

Deposit paid: £________ on ____________ Final numbers and this form back by: ____________ (for example, 7 days before your booking) Our cancellation terms: ________________________________ Service charge: ________________________________

Send it with the booking confirmation. Ask for it back two weeks before the party. Add more rows for bigger groups.

Festive takeaway and collection menu

When to publish your Christmas menu

Ideas to fill those quiet dates are in our Christmas marketing ideas for restaurants.

Put your Christmas menu online

A printed festive menu goes out of date as soon as a dish sells out. Put the same menu online too.

1. Upload your finished template to Menuthere. Sign up free, then upload the PDF or a photo. AI reads your dishes and prices. Check them before you save.
2. Add the details paper can't hold. Photos, sizes and add-ons, and a sold-out switch. Tag each festive dish with any of the 14 UK allergens, its calories and a halal mark, on every plan including Free. Guests see them when they open the dish, so the stuffing and pudding questions are answered before they order. Keep your allergen matrix up to date too; it can load your dishes from your Menuthere menu.
3. Print the free QR code on your table cards and booking confirmations.
4. Take festive orders. Takeaways and delis can take Christmas Eve collection orders in advance with scheduled orders (Lite plan and above). There's 0% commission on every order.

Table booking, and letting guests pre-order their festive dishes with the booking, start on Lite (US$17 a month, billed in US dollars, with a 7-day free trial; a card is needed to start, and nothing is charged until the trial ends). Menuthere doesn't take deposits at checkout, so many venues send a Stripe payment link with the booking instead.

Want to remind regulars about your festive menu on their phones? With your own branded restaurant app you can send, schedule or repeat a push notification, such as "Christmas menu now booking".

Free plan: QR codes, unlimited items, 50 orders a month, 0% commission. For table booking and festive pre-orders,.

Create your free ordering pagetry Lite free for 7 days