Mains

Beef Wellington (6)

with Port & Red Wine Jus

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. Full details >

Stuffed Crown of Turkey

English Rose turkey crown wrapped in sweet-cure bacon with a handmade stuffing of sausagemeat, cranberries and hazelnuts. Full details >

Venison Casserole

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

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 >

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 >

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 >

Stuffed Turkey Breast For Two

English Rose turkey breast wrapped in sweet-cure streaky bacon with a handmade cranberry and sausagemeat stuffing. Full details >

Beef Bourguignon

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

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 >

Champagne Chicken

Tender, higher-welfare chicken breast, slow-cooked in a delicate cream and Champagne sauce, with shallots and thyme. 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 >