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Remarkable Food For Your Freezer

A great party requires enough to eat and perhaps a little bit too much to drink...

One afternoon in August, we dusted off our festive glad rags and descended on our founder Edward’s house for a very unseasonal Christmas party. Here’s what we learned about holding a festive shin-dig...

Our new Mini Mac Cheese Canapés are amazing – a mouthful of cheesy, creamy bliss to soak up the booze.

Get yours here

Planning is essential! Download this postcard and take it into any of our stores and our staff will help you plan your perfect party.

A warm, soft, savoury mini-muffin, straight from the oven, is to die for. Wow your guests with Goat’s Cheese & Caramelised Onion or Fig & Stilton.
Check out our new Canape Range here


A good cocktail sausage is hard to find… but find them we have – little UK porkers with a pinch of paprika to give them a lovely smoky flavour.
Get yours here


New, Sensational Sausage Rolls. No party is complete without these

Get yours here

Fairy lights in a jar or large vase. So simple, so twinkly

Why sip when you can lick? Our Ice Kitchen cocktails on- a-stick are not to be missed: Irish Bourbon Cream; Peach Bellini; Cosmopolitan and Mojito.

Get yours here


As a vessel for imbibing there is much to recommend the humble jam jar. A bit of Prohibition-era chic crossed with Worzel Gummidge. (Modelled here by Barnaby, youngest son of COOK co founder Ed, enjoying a special peach mocktail).

As favoured by Jemima, Head of Digital.
For each cocktail you will need:
50ml Gin,
25 ml sweet red vermouth,
25ml dry vermouth,
6 raspberries
& a dash of sugar syrup.

Shake all the ingredients with a cocktail shaker and strain twice. Garnish with a fresh raspberry

You will need:
The juice of 1 lime
1 tsp granulated sugar
A small handful mint leaves, plus extra sprig to serve
60ml white rum
Soda water, to taste.

Combine the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go – you can use the end of a rolling pin for this. Pour into a tall glass and add a handful of ice. Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve. Recipe from BBC Good Food - see the original here

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