All Free From Party Food

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

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

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

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Higher-welfare, part-boned duck from Silverhill Farm, filled with an orange, cranberry, prune and sausage meat 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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Roasted squash and balsamic beetroot layered with garlic spinach, slow-cooked leeks, and chickpeas, wrapped in crisp 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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Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

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Our signature nut loaf made with almonds, cashews and madeira-soaked apricots, topped with red onion marmalade and caramelised whole pecans, almonds and Brazil nuts.

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Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices

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Responsibly-caught monkfish fillets rolled in dry-cured ham from Dingley Dell Farm, with a tarragon, lemon and chilli butter sauce.

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Handmade stacks of blended spinach and ricotta, with a layer of chargrilled aubergines and red peppers, topped with halloumi slices dressed with sesame and dill.

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Flaked kiln-roasted salmon on a base of spinach, crème fraiche and cornichons, topped with a horseradish and mascarpone cream.

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Sixteen big, sweet prawns with a handmade lemon and parsley butter, ready to cook from frozen. A perfect starter for four.

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A vintage Cheddar and thyme souffle with a mature Cheddar and Italian-style hard cheese fondant centre.

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A smooth, rich handmade duck liver paté with lightly-spiced poached plums.

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Handmade paté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.

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A smooth, rich handmade paté made with roast Scottish salmon with a twist of citrus.

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Chinese five spice roasted duck from Silver Hill, with shredded carrot and spring onion in a ginger, plum and orange sauce.

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Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.

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Crisp puff pastry topped with a homemade tomato and red pepper jam, semi-dried tomatoes and pine nuts.

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12 x Individual mini mince pies – mincemeat encased in a shortcrust pastry.

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