Remarkable Food For Your Freezer
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Stuffed Crown of Turkey
English Rose turkey crown wrapped in sweet-cure bacon with a handmade stuffing of sausagemeat, cranberries and hazelnuts. Full details >
Beef Fillet & Bearnaise
A prime fillet of beef, coated with creamed horseradish and wrapped in Iberico ham, served with a Béarnaise-inspired sauce with a hint of tarragon. Full details >
Slow-Cooked Beef & Caramelised Onion Pie
Shredded beef in a caramelised onion and white wine sauce, topped with melted Gruyère toasts with a hint of mustard and red onion sautéed in red wine vinegar, all wrapped in handmade shortcrust pastry. Full details >
Pork, Chestnut & Cranberry Wreath
Speldhurst sausagemeat and pork from Dingley Dell farm, mixed with cranberries, bacon, chestnuts and winter spices, wrapped in puff pastry. Full details >
Cranberry, Kale & Pecan Nut Roast
A sensational savoury tart of pecans, walnuts, hazelnuts and cranberries coated in mulled wine syrup, on a layer of kale with a base of mushroom and herb stuffing. Full details >
Celebration Crown of Turkey & Duck
A generous English Rose turkey crown, with six duck breasts rolled inside, filled with our own sausagemeat, chestnut, orange and cranberry stuffing. Full details >
Chicken, Ham and Leek Pie
Chicken breast pieces, ham and buttery leeks in a creamy parsley sauce enclosed in all butter shortcrust pastry. Full details >
Steak, Mushroom & Merlot Pie
Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and wrapped in all-butter, shortcrust pastry. Full details >
Turkey, Ham & Cranberry Pie
In a creamy white wine sauce topped with a chestnut, sage and onion stuffing. Full details >
Champagne Chicken
Tender, higher-welfare chicken breast, slow-cooked in a delicate cream and Champagne sauce, with shallots and thyme. Full details >
Venison Casserole
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries. Full details >
Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine. Full details >
The Grand Roasted Vegetable Lasagne
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta sheets with a light, crème fraiche and mascarpone sauce. Full details >
The Grand Fish Pie
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. Full details >
The Grand Lasagne al Forno
A slow-cooked ragu of beef and pork layered between sheets of free range egg pasta, with béchamel sauce and a West Country Cheddar topping. Full details >
The Grand Cottage Pie
Our own minced beef with tender vegetables, sweetened with redcurrant jelly and a dash of port, topped with fluffy, buttery mash and a mustard seed crumb. Full details >
Moroccan Spiced Lamb Tagine
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes. Full details >
A good sit-down meal starts with a bang. After months of development and tastings at the COOK Kitchen, may we present this year’s festive openers. (They go perfectly with our mains, too!)
"Your guests will be suitably impressed."- Homes & Gardens
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