Christmas Mains

A higher-welfare English turkey breast wrapped in sweet-cure bacon, with our new stuffing of cranberry, apricot and sausagemeat from Speldhurst butchers.

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Succulent higher-welfare English turkey breast with lemon and parsley, topped with our new stuffing of cranberry, apricot and sausagemeat, and wrapped in sweet-cure bacon.

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A succulent, higher-welfare English turkey thigh rolled with our new stuffing of cranberry, apricot and sausagemeat from Speldhurst butchers.

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A higher-welfare English turkey crown wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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A generous higher-welfare English turkey crown, with six duck breasts rolled inside, with our new stuffing of cranberry, apricot and sausagemeat from Speldhurst butchers.

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

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

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

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Fillet of British beef rolled in a shallot, thyme and mushroom duxelles, wrapped in bresaola and encased in all-butter puff pastry. Served with a rich port and red wine jus.

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Beef sirloin, aged for 21 days, with a herby smoked back bacon stuffing and a porcini-infused red wine jus.

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Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry jus.

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

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Part-boned, higher-welfare duck from Silverhill Farm, with an orange, cranberry, prune and sausagemeat stuffing.

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A ready-to-roast, Wiltshire-cured gammon from Dingley Dell farm, with a pure honey, marmalade and Dijon mustard glaze.

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Sustainably-caught rainbow trout with a tarragon and lemon crumb, slow-cooked fennel, cherry tomatoes and roasted new potatoes.

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Two higher-welfare British chicken breasts in a classic Port and Merlot wine jus with roasted shallots and chestnut mushrooms.

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

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A generous salmon fillet topped with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry.

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Slow-cooked beef in a classic cream, brandy and shallot sauce, with chestnut mushrooms and a Gruyère crumb. Served with a buttery truffle mash.

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

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Two puff pastry Pithivier pies filled with salmon, lobster and prawns in a rich, creamy Thermidor sauce with Gruyère, layered with sliced new potatoes.

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Two slow-cooked duck and British venison puff-pastry pies, with caramelised lardons, celeriac, red wine and port.

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Slow-cooked shredded turkey thigh in a rich thyme and winter vegetable gravy, sheets of Italian pasta, sage and onion béchamel, and a crisp Cheddar crumb.

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Free-range egg frittata with shredded ham hock from Dingley Dell Farm, longstem broccoli, Dijon mustard and West Country mature Cheddar.

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Garlic and thyme sauteed wild and portobello mushrooms, kale, Brie and caramelised red onion chutney, wrapped in puff pastry.

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Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.

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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.

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

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Roasted squash and balsamic beetroot layered with garlic spinach, slow-cooked leeks, and chickpeas, wrapped in crisp puff pastry.

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

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Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.

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

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Made with Barber’s mature Cheddar, Camembert and kale, topped with a caramelised red onion chutney, slices of Brie and finished with a chestnut, sage and onion crumb.

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Roasted higher-welfare chicken leg cooked on the bone, in a classic Provençal sauce of shallots, white wine, tomatoes, olives and artichokes.

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In a creamy white wine sauce topped with a chestnut, sage and onion stuffing.

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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.

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

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