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Meatballs in a Rustic Tomato Sauce
Hand-rolled balls of minced beef and pork, seasoned with red pesto, chilli and garlic, served in a rich tomato sauce.
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.
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.
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.
Butter Chicken Curry
A Murgh Makhani with a bit of kick, made with traditional spices, tomatoes, cream, and marinated higher-welfare British chicken breast.
Crispy Roast Half Duck
With a rich Hoisin sauce and 10 pancakes.
Lamb Hotpot
Slow-cooked leg of lamb with vegetables topped with sliced potatoes and rosemary.
Parmigiana di Melanzane
A classic Italian dish of garlic-roasted aubergines layered with a creamy tomato sauce, finished with mozzarella, rosemary and pine nuts.
Kiln-Roasted Salmon Quiche
Generous flakes of kiln-roasted sustainable salmon in an egg and mascarpone quiche with baby spinach leaves, horseradish and dill.
Savoursmiths Desert Salt & Vinegar Crisps
Desert salt & vinegar crisps.
Kids Fish Pie
Salmon and Coley with sweetcorn, peas, and a potato, sweet potato and butternut mash.
Lime & Coconut Chicken
Higher-welfare British chicken breast marinated in lime and coriander in a fragrant and mild coconut, lemongrass and lime leaf sauce, finished with spring onions and cashew nut pieces.
Chicken Alexander
Marinated higher-welfare British chicken breast with mushrooms and peppers in a luxurious white wine and sherry sauce.
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!
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 Salmon Paté
A smooth, rich handmade paté made with roast Scottish salmon with a twist of citrus.
Roasted Confit of Duck with Juniper
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
Chicken, Ginger & Lemongrass Bites
Higher-welfare British chicken with the classic Thai flavours of lime leaves, lemongrass and ginger.