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Roast Duck with Apple & Wild Boar Stuffing
Boneless higher-welfare duck with a handmade stuffing of wild boar, smoked bacon, Bramley apples and pistachios, finished with orange slices.
Cornish Monkfish Wrapped in Dry-cured Ham
Responsibly-caught monkfish fillets rolled in dry-cured ham from Dingley Dell Farm, with a tarragon, lemon and chilli butter sauce.
Maple & Thyme Roast Parsnips
Parsnips ready for roasting, tossed with pure Canadian maple syrup, orange juice and thyme.
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.
Lobster Thermidor Fondant Souffles
Light and airy souffles with a melt-in-the-middle lobster thermidor sauce, topped with lobster and a dill crumb.
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.
Chocolate & Raspberry Bombe
Layers of rich chocolate mousse, whipped cream and handmade raspberry compote inside a chocolate sponge, finished with cream and dark chocolate shavings.
Chocolate Yule Log
A classic dark chocolate sponge covered with chocolate buttercream, with a snowy, sugary dusting.
Traditional Gravy
A rich, slow-cooked turkey gravy gently simmered with bay, rosemary and thyme.
Venison Casserole
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
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.
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.
Shredded Brussels Sprouts & Buttered Leeks
Brussels sprouts and sliced leeks, sautéed in butter and parsley.
Yellow Vegetable Curry
A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!
Basil & Mascarpone Chicken
Higher-welfare British diced chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with semi-dried cherry tomatoes.
Chicken, Ham and Leek Pie
Higher-welfare British chicken and ham with sliced leeks in a cream and white wine sauce, topped with melt-in-the-mouth shortcrust pastry.
Portobello Mushroom Risotto
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
Mini Salmon Frittatas
Free-range egg frittatas with kiln-roasted salmon, semi-dried tomato, mature Cheddar cheese, dill and horseradish.
Chocolate Roulade
A rich chocolate roll generously filled with whipped cream.
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.