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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.
Venison Casserole
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
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.
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.
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.
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.
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.
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.
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.
Shoulder of Lamb with Cranberry & Pistachio Stuffing
Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry jus.
Roasted Confit of Duck with Juniper
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
Moroccan Lamb Filo Pie
Slow-cooked lamb with chickpeas, spinach and sweet potato, dressed in North African spices, wrapped in golden filo pastry and topped with feta and cranberries.
Roasted Confit of Duck with Juniper
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
The Grand Fish Pie
Cod and smoked haddock in a classic, white roux sauce with lemon, parsley and chives. Topped with fluffy, buttery and parsley mash and finished with a crispy crumb and lemon zest.
The Grand Lasagne al Forno
A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.
Slow-Cooked Lamb Shanks
Slow-cooked lamb shanks with a red wine and rosemary jus
Nut Loaf
An amazing blend of flavours and textures with toasted nuts, apricots, mushrooms and herbs, and a layer of red onion marmalade on top.
Venison en Croute
Wild British venison fillets with red wine, spinach and chestnut mushrooms, individually wrapped in golden puff pastry.
Roasted Chicken Breasts in a Port & Merlot Jus
Two higher-welfare British chicken breasts in a classic Port and Merlot wine jus with roasted shallots and chestnut mushrooms.
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