Christmas Main Courses

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

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A succulent, higher-welfare English turkey thigh rolled with a spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

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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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Our famous cashew and almond nut roast, spiced red onion chutney and roasted butternut squash, layered and topped with pistachios and cranberries.

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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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Wild British venison fillets with red wine, spinach and chestnut mushrooms, individually wrapped in golden puff pastry.

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A prime beef fillet, coated with creamed horseradish and wrapped in Dingley Dell higher-welfare, air-dried ham, served with a Béarnaise-style sauce with a hint of tarragon.

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

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A generous fillet of salmon with a rarebit-style topping of kiln-roasted salmon, mature Cheddar, semi-dried tomatoes and chives.

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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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Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and wrapped in all-butter, shortcrust pastry.

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

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Seared fillet of beef topped with a porcini and Portobello mushroom duxelle and chicken liver paté, wrapped in crisp puff pastry, and served with a velvety port and red wine jus.

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A higher-welfare British chicken crown with a handmade stuffing of Speldhurst sausagemeat, bacon and herbs, with an indulgent sauce made with English sparkling wine, shallots and orange.

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A blended loaf of toasted nuts, Madeira-soaked apricots, mushrooms and herbs, topped with a red onion marmalade.

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A generous salmon fillet topped with beetroot duxelle and a dill & horseradish cream, wrapped in all-butter puff pastry.

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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 crustless quiche of kiln-roasted salmon and baby spinach, with dill, horseradish, mascarpone and West Country Cheddar.

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Roasted butternut squash slices on pickled red onions, pearl barley and red quinoa, wrapped in puff pastry and garnished with pomegranate seeds and nibbed pistachios.

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Puff pastry topped with red onion marmalade, roasted celeriac, with a ring of shallots, and a Stilton and Somerset Cheddar fondant centre.

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Two rostis of julienned parsnip and carrot with speckled lentils and a garlic and mushroom cream centre, topped with a parsnip and Cheddar cream, finished with parsnip ribbons.

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

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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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A haunch of British venison, boned and rolled in a sweet and smoky crumb, with a handmade sloe gin and blackberry jus.

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

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Confit duck leg in a juniper berry and orange zest sauce with cranberries.

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Boneless higher-welfare duck with a handmade stuffing of wild boar, smoked bacon, Bramley apples and pistachios, finished with orange slices.

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Two whole racks of lamb from British farms with a mustard, garlic, rosemary, chive and parsley crust.

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

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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.

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Two succulent pieces of pork belly from Dingley Dell Farm with Bramley apples and roasted new potatoes, topped with a sage and parsley crumb.

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A fillet of higher-welfare Scottish salmon topped with an indulgent crab, lemon and tarragon cream cheese, finished with a white crabmeat crumb.

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

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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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Succulent higher-welfare turkey breast with lemon and parsley, topped with a cranberry, apricot and pork stuffing, wrapped in streaky bacon.

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