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Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
The Grand Cottage Pie
Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.
Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Vegetable and Chickpea Tagine
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
Steak, Mushroom & Merlot Pie
Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and wrapped in all-butter, shortcrust pastry.
Scottish Salmon with Crab & Lemon
A fillet of higher-welfare Scottish salmon topped with an indulgent crab, lemon and tarragon cream cheese, finished with a white crabmeat crumb.
Slow-Cooked Lamb Shanks
Slow-cooked lamb shanks with a red wine and rosemary jus
Vegetable and Chickpea Tagine
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
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.
Portobello Mushroom Risotto
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
Salmon en Croute
Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.
Coq au Vin
Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.
Slow-cooked Rump Beef with Brandy
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Portobello Mushroom Wellington
Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.
Moroccan Spiced Lamb Tagine
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Beef Wellington
Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.
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.
Moroccan Spiced Lamb Tagine
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Slow-cooked Rump Beef with Brandy
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.