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Christmas Pudding
Handmade to a 40 year-old family recipe, a classic Christmas pudding made with vine fruits and citrus peel soaked in Sussex Stout, with a delicate warmth from winter spices and a dash of brandy.
Christmas Pudding
Handmade to a 40 year-old family recipe, a classic Christmas pudding made with vine fruits and citrus peel soaked in Sussex Stout, with a delicate warmth from winter spices and a dash of brandy.
Carrots with Orange & Thyme
Hand-cut carrots glazed with marmalade, orange and thyme.
COOK Veggie Taster Pack
Give us a try! We've put seven of our favourite vegetarian meals in this Taster Pack so that you can give us a try.
Smoked Haddock & Prawn Risotto
Smoked haddock, king prawns, spinach and peas in a creamy risotto with white wine and mature Cheddar.
Mediterranean Lamb Stew
Slow-cooked leg of lamb in a rich tomato sauce with kale, cannellini beans, roasted red onions, cherry tomatoes and finely chopped preserved lemon.
COOK Veggie Taster Pack
Give us a try! We've put seven of our favourite vegetarian meals in this Taster Pack so that you can give us a try.
Luxury Valentines Dinner for Two
Our Luxury Valentines Dinner for two can help offer couples with an exciting Valentines dinner without spending hours in the kitchen.
Winter Vegetable Gravy
A rich, slow-cooked roasted vegetable gravy gently simmered with bay, rosemary and thyme.
Venison Casserole
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
Aloo Gobi
Roasted cauliflower and potatoes in a mild chilli and cumin tomato sauce.
Blanco Nino - Chilli & Lime Authentic Tortilla Chips
Chilli & Lime Authentic Tortilla Chips.
Slow-cooked Beef Ragu Pasta
Italian Chiferri pasta with a beef & red wine ragu, finished with Parmesan, Barber’s mature Cheddar and cherry tomatoes.
Stuffed Turkey Breast for Two
A higher-welfare English turkey breast wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.
Beef Madras
Tender beef in an intense Madras curry sauce made with garam masala, turmeric and coriander cooked slowly with sliced onions, ginger and ground almonds.
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.
Mediterranean Lamb Stew
Slow-cooked leg of lamb in a rich tomato sauce with kale, cannellini beans, roasted red onions, cherry tomatoes and finely chopped preserved lemon.
Mince Pie Crumble Tarts
Our own special mincemeat, made with Bramley apple, citrus zest and spiced rum, in a sweet pastry case, all topped with a cinnamon crumble.
Ham Hock, Broccoli & Cheddar Frittata
Free-range egg frittata with shredded ham hock from Dingley Dell Farm, longstem broccoli, Dijon mustard and West Country mature Cheddar.
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.