You’ll never go wrong with food gifts

With Christmas just around the corner, it’s never too early to start preparing presents and make sure you’ll have something for everybody in your life you’d like to show love, care and appreciation.

There’s also the Monito-Monita or Secret Santa gift exchange in your workplace or anywhere else.

You may also find yourself going to random get-togethers and instant parties, or you merely want to spread holiday cheers, so having a Yuletide offering always comes in handy.

Of course, you’ll never go wrong with food gifts because, well, Pinoys love to eat and bond over meals or snacks. But you also need to choose the right product, brand and packaging not only to impress but make the recipients feel important.

This point became even more apparent at a food event put up by Marks & Spencer Philippines last Friday, 17 November, at its own M&S Café at Central Square in Bonifacio Global City.

There were nearly 50 varieties of goodies on display under the Christmas 2023 food line of the multinational retailer that originated in London, England, back in 1884. Eye-catching items included the gingerbread musical house, snowy pretzels, Christmas tortilla stars, milk chocolate cars, hand-cooked potato crisps and a selection of milk chocolate-coated salted peanuts, popcorn, pretzels collectively called Verry Merry Munch.

Likewise worth checking out were the classic shortbreads, biscuits and teas, as well as specialty dishes, such as the all-butter mince pies and six-month matured Christmas pudding that’s also available in an alcohol-free variant.

Speaking of spirits, the long list had the rich and dark winter ale brewed with English malts, along with the fruity Southworld Christmas ale and Winter Spiced Porter. (Check out for the entire catalog of foods and drinks.)

Aside from putting on view M&S’s Christmas food line for gift-giving, the event also showcased how it can be used for whipping a holiday spread with extra flair and creativity.

Guest chef Eugene Raymundo, for instance, used the brand’s truffled mascarpone sauce as spread on the cheddar chips in his demo of making a festive feast. Then came the attendees’ turn to create their own using items from the banquet table.

Another guest chef, Anton Amoncio, did a demo in preparing an M&S recipe called Christmas Coffee, Cherry and Pistachio Tiramisu, using the brand Christmas ground coffee blend. Everyone at the venue was convinced the dessert could be a nice addition to the usual Noche Buena fare.