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Roast Rib of British Beef with a Handmade Stuffing and Cumberland Sauce
English mustard and herb crusted two-bone fore rib, aged for 21 days, with a smoked bacon, chestnut and shallot stuffing on the side, and a port and redcurrant sauce.
Stuffed Crown of Turkey for Eight
A higher-welfare English turkey crown wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.
Caramelised Shallot, Celeriac & Stilton Tarte Tatin
Puff pastry topped with red onion marmalade, roasted celeriac, with a ring of shallots, and a Stilton and Somerset Cheddar fondant centre.
British Sirloin Topped with Bacon, Chestnut & Shallot Stuffing
Beef sirloin, aged for 21 days, with a herby smoked back bacon stuffing and a porcini-infused red wine jus.
Venison Casserole
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
Roasted Butternut Squash, Leek & Pearl Barley Filo Parcels
Speckled lentils slow cooked with lightly spiced leeks and pearl barley, topped with red onion chutney, thyme-roasted squash and sunflower seeds.
Beef Wellington (6)
Seared fillet of beef topped with a porcini and Portobello mushroom duxelle and chicken liver paté, wrapped in crisp puff pastry, and served with a velvety port and red wine jus.
Shoulder of Lamb with Cranberry & Pistachio Stuffing
Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry jus.
Venison Casserole
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
Venison Casserole
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
Butternut Squash & Red Onion Galette
Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.
Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Moroccan Spiced Lamb Tagine
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Coq au Vin
Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.
Moroccan Spiced Lamb Tagine
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Coq au Vin
Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.
Portobello Mushroom Risotto
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
The Grand Roasted Vegetable Lasagne
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.
Chicken, Ham and Leek Pie
Higher-welfare British chicken and ham with sliced leeks in a cream and parsley sauce, encased in handmade shortcrust pastry.
Slow-Roasted Belly of Pork
Two succulent pieces of pork belly from Dingley Dell Farm with Bramley apples and roasted new potatoes, topped with a sage and parsley crumb.
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