Main Courses

Winner of a Gold Great Taste Award! Marinated chicken breast pieces in a Harissa sauce of cumin, cinnamon and honey. Finished with dates and toasted almonds. Details >

Chicken marinated in thyme, olive oil and wholegrain mustard, in a white wine sauce with caramelised red onions and chives. Details >

Whole chicken breasts stuffed with mushroom paté , wrapped in smoked bacon and served in a rich red wine sauce with button onions and oyster mushrooms. Details >

Green Thai Chicken Curry with bamboo shoots, peppers and a garnish of red birdseye chilli and lime leaf Details >

Pieces of silverside beef, in a brandy and paprika sauce with chopped gherkins and roasted mushrooms. Details >

A taste of rural France made in the heart of Kent. Pieces of silverside beef are slow-cooked for three hours in red wine and port before adding dry-cured bacon and mushrooms. Details >

Strips of silverside beef are pan-fried then slow cooked for three hours in beef stock and white wine, before thyme, mushrooms and a good slug of brandy are added. Details >

Our Steak and Red Wine Pie is now even better, with 10-day aged, top rump steak braised in wine and encased in golden all-butter pastry. Can be eaten hot or cold. Details >

Whole legs of lamb are minced at the Kitchen and the meat braised until tender with onions, garlic, rosemary, chopped tomatoes and mint, then layered with sliced potatoes, roasted aubergines and a bechamel sauce. Details >

We braise lamb in a red wine and port sauce and add smoked bacon and caramelised button onions to finish. Details >

Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas. A Gold Taste Award Winner. Details >

Strips of pork are pan-fried then braised with white wine and mustard and finished with sliced mushrooms and cream. Details >

Pork strips are braised until tender then added to a sherry, brandy and paprika sauce with mushrooms. Details >

Naturally smoked haddock, bacon, broccoli and sweetcorn in a Creole-style white wine sauce with a hint of chilli, topped with sweet potato. Details >

Naturally-smoked haddock, cod and salmon, poached lightly and served in a white wine and tomato sauce, layered with fresh spinach and topped with creamy mashed potato. Details >

Salmon fillet and asparagus in a creamy white wine and herb sauce, topped with buttered, sliced potatoes and a regato cheese crumb topping. Details >

Oven-roasted Porcini and cup mushrooms with baby spinach, layered between white pasta, topped with Cheddar and nutmeg sauce and a Feta and butternut crumb. Details >

Roasted Mediterranean vegetables in a rich tomato sauce layered with spinach lasagne, creamy Cheddar cheese sauce and topped with tomatoes and fresh Cheddar cheese. Details >

Layers of chicken and mushroom between pasta with a sauce packed with Italian flavours - sun-dried tomatoes, basil and garlic - beneath a crisp topping of cheddar cheese and red pesto. Details >

Roast-at-home side of Scottish salmon with a Mediterranean dressing of sun-dried tomatoes, red pesto and pine nuts. Details >

A classic game casserole of tender Scottish Venison braised in red wine with juniper berries, shallots, mushrooms and smoked bacon. Details >

Confit duck leg in a juniper berry and orange zest sauce, with cranberries and fondant potatoes. Details >

As above, but fully encased in our all-butter shortcrust pastry. Can be eaten hot or cold. Details >