contact details
Majestic Basingstoke
New Road
RG21 7PD
01256 842432
01256 842432
Opening Times
10am - 7pm
10am - 7pm
10am - 7pm
10am - 8pm
10am - 8pm
9am - 7pm
10am - 5pm
Bank Holidays
10am - 5pm
Kirsty Manager
Kirsty joined Majestic in 2015, fresh from working in an English vineyard and travelling to the main wine regions of the world. A traditionalist at heart you will always find her at her most happy with a large glass of Bordeaux in hand, although ever open to exploring and discovering new wines and styles. In addition she is a (self-proclaimed!) gin expert and very much looks forward to seeing you all at the Tasting Counter soon…
Josh Assistant Manager
"Josh has been working in the wine trade for the last three years, primarily in restaurants and has been your friend for many a year. Josh loves New World wines, especially Australian Shiraz and Californian Chardonnay and Cabernet Sauvignon. He has been known to ritualistically chant as he opens wines. If Josh had to pick a favourite wine in the shop, it would probably be the Mollydooker Boxer Shiraz. Do not believe his lies. "
Charlie Assistant Manager
When he's not deep in his man-cave creating experimental electronic music and visuals, Charlie can be found happily cooking away in the kitchen with a large glass of well-aged Rioja. Passing by the store? Don't hesitate to pop in for a chat over a glass of red!
Helen Sales Assistant
Helen has joined Majestic Wines after leaving a career teaching. While this means she is drinking much less, she is still passionate about wine. Ask her for a recommendation on a Rioja!
Ian Sales Assistant
Ian is a lifelong fan of a red, be it Liverpool or a Cabernet Sauvignon from South America. Dry, full bodied and great with cheese, Ian is also local to the Berkshire area. Among many other occupations, he has been a postman, bookseller and ping-pong player and he is looking forward to experiencing the delights that Basingstoke has to offer.
Adam Sales Assistant
Adam will be joining us soon...
24 December 00:00 - 23:00
Majestic Basingstoke

Christmas Recipes

As promised to the guests of our Christmas Food and Wine Showcase… The recipe for stuffing balls to serve this Christmas! Recipe makes 16 large stuffing balls to have with your roast or lots of small canape style balls to have with your pre-lunch Champagne! Ingredients: 50g pecan 2 tbsp olive oil 25g butter 3 shallots, chopped 2 garlic cloves, finely chopped 140g cooked chestnut 450g good-quality pork sausage meat 2 tbsp chopped parsley 2 tsp chopped fresh thyme 2 tsp finely chopped sage 1 egg, beaten Zest of 0.5 lemons To make the stuffing balls... Add 30g pecans to a food processor and blitz to roughly chop. Add the chestnuts and blitz until finely chopped (can leave them chunky but it will make the final balls harder to mould. Line the base of a baking tray or sheet (big enough to take 16 large stuffing balls) with baking parchment. Heat the oil and butter in a frying pan, tip in the shallots and garlic, and fry for a few mins until softened. Stir in the chestnuts and chopped pecans, then tip into a large bowl and cool. Add the sausage meat to the bowl with the nut mixture. Add the remaining stuffing ingredients, including the lemon zest, and season with salt and pepper. Dampen hands and shape the stuffing mixture into 16 balls. Break the remaining pecans into big pieces and press a piece into top of each ball. Arrange balls on the prepared tray and bake for 25 - 30 minutes at 200oC Cranberry & Port Dipping Sauce: 300ml port 175g light muscovado sugar 500g frozen cranberries Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 8-10 mins until tender, but holding their shape. Allow to cool then blitz in a food processor until desired consistency is reached (the sauce will thicken as it cools). Will keep in the fridge for 1 week.

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