Wellingtons

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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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 beetroot duxelle and a dill & horseradish cream, wrapped in all-butter 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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Roasted cauliflower florets in a rich cheese sauce made with vintage and mature Cheddar, topped with roasted cauliflower stem, and a cheese and parsley crumb.

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Layers of thinly sliced potatoes baked in a cream and garlic sauce topped with mature Cheddar cheese.

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Red cabbage and Bramley apples slowly braised in red wine with juniper berries and a little white wine vinegar.

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Cavolo nero, green beans and Savoy cabbage sautéed with garlic, parsley and chives.

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Mashed potato, cream, butter, sea salt and cracked black pepper.

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Comforting creamy spinach with garlic and a pinch of nutmeg.

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Sauteed leeks and plump peas with lemon, basil and parsley butter.

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Crisp and fluffy British potatoes roasted in rapeseed oil with a touch of salt.

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