After the presents were exchanged on Christmas Eve, the table would be laid for a feast on Christmas Day.

This centrepiece was designed by Prince Albert and the court silversmiths Garrards. It shows Prince Albert's interest in Renaissance design, and also features Albert's greyhound Eos, and Queen Victoria's terriers Islay and Cairnach, and the dachshund Waldmann.

The central dish of the Victorian Christmas feast was always a joint of roast beef.  This would be supplemented by many other courses which included roast turkey and a boar’s head, as well as more exotic dishes such as turbot, carp, woodcock, capercaillie with chipolatas or roast swan, followed by mince pies, jellies, blancmange and chocolate soufflé.