Beef

Minced beef braised in red wine layered with white pasta and bechamel sauce, with red pesto, basil and a hint of nutmeg. Details >

Braised beef with healthy helpings of sun-dried tomatoes, basil and garlic that give our Bolognaise an intensity of flavour it’s hard to match. With al dente spaghetti. Details >

Our Steak and Red Wine Pie is now even better, with10-day aged, top rump steak braised in wine and topped with golden all-butter pastry. 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 >

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 >

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

Our favourite winter warmer. A rich, meaty Chilli with tomato, oregano, red chillies and two types of beans. Spicy enough to make your mouth tingle rather than your eyes water. Details >

We've improved our recipe, with minced beef pan-fried to seal in the flavour, then braised in milk to make it fluffy and tender (a trick we picked up from Italy). A dash of red wine adds richness to the sauce (the alcohol is cooked off) and we've added parsley to the topping of mashed potato. 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 >