The 12 Days of Craftsmas

1 – THE SETTING

Kim of The Pink Pumpkin shares her secrets for laying the perfect festive spread:

Coverings: A bare wooden table looks magical set with foraged foliage and silverware. Use a sequin-studded cloth for a glam party, while crisp white linen works with all colour schemes.

Focal points: Try jars of single snow-white flowers or festive greenery on rectangular tables, a tall candelabrum within a floral wreath or a vase with bright baubles or fairy lights. 

Accessories: Layer crockery for impact, decorate pressed linen napkins with natural adornments such as berries and write everyone a place name. 

2 – THE WREATH

Visitors will love the personal welcome of a handmade wreath. Create your own by arranging tree ivy, holly, sage, berries and pine cones around an oasis ring, or join a workshop, such as at Petersham Nurseries on December 8-9, or at nearby Osterley Park using greenery cut fresh from the estate.

Or join Hannah Berry’s workshop on December 8 at the Kalm Kitchen Cafe, Guildford, for expert advice. The Farnham-based florist will be demonstrating wiring techniques, as well as providing tips on how to make your foliage last. All the materials – including roses, orchids, hydrangea, fruits and pheasant feathers – are provided, ensuring you leave with a gorgeous garland your guests will never forget (£95).

3 –THE FESTIVE DRINKS

Get inspiration for your drinks party from the 1930s-themed celebrations at Polesden Lacey, near Dorking (Dec 4-23). Enjoy displays of tinsel, feathers and pearls (all new to the 30s); sip mulled wine on the terrace, with views to Ranmore; admire the 16ft tree in a hall designed by the architects of The Ritz. Carriage rides also available.

4 – THE TRADITION

Light a candle in your window and show someone you care. Choose from The White Company’s Surrey-made collection of festive fragrances. Winter, Fir & Snowberry, Mulled Wine and Sloe Gin are all perfect for the season, while – with 75 hours of burning time – the Large Winter Botanical Candle is sure to set dark December aglow. 

5 – THE GIFT

Invest in presents that will last a lifetime and celebrate heritage British crafts. Take the rocking horses made by Ockley mum Debbie Hinton. Each one is hand-cut and -carved from American poplar and ash, then painted to order. Select from a variety of sizes – some suitable for adults – or choose from Debbie’s lovely range of hobby horses. A festive donkey rocker is available too. 

6 – THE TREE

Ensure the perfect arboreal support for your decorations by choosing from the homegrown selection at Oxenford Farm, Elstead. For more than 50 years, the farm has specialised in such varieties as the Norway spruce, Nordmann fir and Fraser fir, in sizes from 3ft upwards. It also sells 4ft pot-grown alternatives, which can be brought out year after year. Given its film-featured, 12th century setting and the added draw of reindeer and farm animals, a trip here could prove to be quite the day out.

7 – THE DECORATIONS

Adam Aaronson has worked with glass for more than 40 years. Treat your tree to his unique free-blown baubles from his studio in West Horsley – or even create your own. Adam is running bauble-making workshops throughout December (£35). For fused glass table decorations, including candle holders and festive coasters, try Jo Downs’s range at her Ripley store.

8 – THE TURKEY (AND TRIMMINGS)

Best meat In addition to rare breed British pigs, Little Ellis Farm, Chobham, also rears Kelly Bronze, Bourbon Red and Norfolk Black turkeys – all slow grown on natural fodder such as lush grass, apples and corn. The result? Sublime sausages, bacon and birds.

Best sauce Liven up your leftovers with the range of condiments from Patrick Le Mesurier in Abinger Hammer. From Chilli Jam Relish to a twist on the traditional with Cranberry, Claret and Red Onion Chutney, these Great Taste Award favourites are a must.

Best pudding Buy your festive sweet treats at the aptly named Christmas Bakery in Worplesdon. Here, the likes of chocolate Yule log and spiced gingerbread have brought delight for decades. For a pudding with a secret family recipe visit Bocketts Farm, Fetcham. 

9 – THE WALK

Work up an appetite for your festive repast with a brisk stomp around the Surrey countryside. Starting at the William IV pub in Albury, you can take a seven-mile circular walk through the Tillingbourne Valley, passing Postford Mill Pond and Admiralty Cordite Works. Alternatively, visit Hindhead Commons and the Devil’s Punch Bowl on Dec 19-20. In addition to a variety of festive walking trails, you can enjoy Christmas craft activities, donkey cart rides and the opportunity to cut your own tree. 

Take your cue from West Byfleet photographer Justin Cliffe and try capturing the landscape in all its winter glory. When not on the North Downs Way, Justin is generally pursuing his twin passion of street photography instead. 

10 – THE MARKET

Head for The Medicine Garden, Cobham. Here you can browse artisan jewellery, ceramics and textiles at The Art Shed; discover antiques at Artefacts; or revel in handmade cushions, bags and bunting at Eyles & Boo. Dec 19 brings four hours of evening shopping – music, mulled wine and a variety of 10% discounts.

11 – THE EVENTS

Carols, theatre, crafts: Farnham Maltings has it all. Enjoy a performance of It’s a Wonderful Life (Dec 10-12); admire the grace of The Royal Ballet in a live screening of The Nutcracker (Dec 16); or join the Farnham Youth Choir in renditions of popular carols (Dec 20). There’ll also be Christmas readings (Dec 10), screenings of The Muppet Christmas Carol (Dec 23) and workshops on making wreaths and more.

12 – THE CAKE 

Make sure your Christmas cake stands out, with handmade sugar craft decorations like these sweet-tasting Brussels sprouts. Victoria Gadsdon of Victoria’s Kitchen, a cake decorating school in Woking, reveals how…

•  Create modelling paste by mixing 250g sugar paste with 1tsp CMC – this makes a firmer substance that is easier to sculpt. Divide your mixture into four and colour each one a different shade of green with gel paste.
• To make the centre of the sprout, roll an appropriately sized ball from the palest green batch of icing. Next, create the leaves: flatten pea-sized balls into circular discs and layer these around the central sprout. Make sure the darker shaded leaves are on the outside.
• When you have completed 2-3 layers, tease open the leaves to create a genuine looking vegetable. You can use the same method to create chocolate truffles: swap the central ball of icing for ganache before covering.