NEW McDonald’s menu in NI launched for Christmas - ‘after a difficult year, Christmas could not come at a better time’ - menu includes includes ‘Celebrations McFlurry’, ‘cheese melt dippers’ and ‘Double Big Mac Meal’

In a statement McDonalds’s say that after a difficult year, Christmas could not come at a better time, and McDonald’s is excited to announce the launch of its NEW Christmas menu to help customers get #ReindeerReady.

Launching in restaurants, on UberEATS and Just Eat from Wednesday 18th November, for a limited time only.

Just when you thought the iconic Big Mac couldn’t get any better, McDonald’s have answered your Christmas prayers and doubled the magic this year. ‘Introducing the Double Big Mac Meal (£5.69). Four 100% beef patties, a slice of cheese, lettuce, onion and pickles and of course not forgetting the unbeatable, tasty Big Mac sauce. A must have for Big Mac fans,’ says McDonald’s.

They add that a new addition this winter is McDonald’s Jamaican Jerk Chicken Sandwich Meal (£5.69) - two pieces of succulent crispy chicken with a spicy jerk sauce, Beechwood smoked bacon, Pepper Jack cheese, slivered onion and lettuce in a sourdough bun. What’s not to love?

Also on the menu are McDonald’s Cheese Melt Dippers (£1.79) - four breaded cheese dippers made with indulgent camembert, served with a tangy tomato Dip. Christmas is a time for sharing so why not enjoy these cheesy, festive favourites with friends or family with the Cheese Melt Dippers Sharebox (£4.79)

Meanwhile another new option to try is a McDonald’s Celebrations McFlurry (£1.39) or go mini for (£0.99) - soft dairy ice cream, swirled with (only the best) Maltesers clusters, Galaxy chocolate drops, Caramel pieces, Mars Nuggets and Twix biscuits, topped with a milk chocolate sauce.

The statement adds: “In line with Government guidance, social distancing and safety measures at restaurants remain in place.

“This includes hand sanitiser at every entrance for delivery couriers and dine-in and takeaway customers, table-service and contact tracing for customers who dine-in, and carefully managing the number of customers and crew inside each restaurant.”