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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.
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.
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.
Shoulder of Lamb with Cranberry & Pistachio Stuffing
Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry 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.
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.
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.
Venison Casserole
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
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.
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.
Portobello Mushroom Risotto
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
Roasted Confit of Duck with Juniper
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
Vegetable and Chickpea Tagine
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
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.
Salmon Rarebit with a Lemon & Herb Crumb
A generous fillet of salmon with a rarebit-style topping of kiln-roasted salmon, mature Cheddar, semi-dried tomatoes and chives.
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.
Roasted Confit of Duck with Juniper
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
Beef Wellington
Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.
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