Entertaining

Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.

Loading...

Roasted confit duck leg served with baby spinach, red wine-braised lentils and higher-welfare lardons, finished with lemon and parsley.

Loading...

Higher-welfare British chicken and ham with sliced leeks in a cream and parsley sauce, encased in handmade shortcrust pastry.

Loading...

A boneless, rolled belly of pork from Dingley Dell Farm in Suffolk with a garlic, rosemary, sage and fennel stuffing and golden crackling.

Loading...

Slow-cooked beef with higher-welfare bacon lardons, chestnut mushrooms and caramelised pearl onions in a rich merlot sauce, encased in all-butter shortcrust pastry.

Loading...

Salmon fillets filled with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.

Loading...

Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

Loading...

Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.

Loading...

Boned British lamb shoulder rolled with a classic herb stuffing and served with a white wine and rosemary jus.

Loading...

Slow-cooked lamb shanks with a red wine and rosemary jus

Loading...

Generous flakes of kiln-roasted sustainable salmon in an egg and mascarpone quiche with baby spinach leaves, horseradish and dill.

Loading...

A lovely deep quiche made with egg and mascarpone cheese and packed with gammon, sundried tomatoes and onion.

Loading...

Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.

Loading...

Semi-dried tomatoes, pesto, feta cheese, red onion and pine nuts wrapped in crisp puff pastry with basil and oregano.

Loading...

Caramelised onions in shortcrust pastry, topped with Swiss cheese and thyme.

Loading...

Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices

Loading...

Handmade stacks of blended spinach and ricotta, with a layer of chargrilled aubergines and red peppers, topped with halloumi slices dressed with sesame and dill.

Loading...

A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.

Loading...

Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.

Loading...

Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.

Loading...

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.

Loading...