Perfect Pastry

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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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 squash and balsamic beetroot layered with garlic spinach, slow-cooked leeks, and chickpeas, wrapped in crisp puff pastry.

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A generous salmon fillet topped with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry.

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

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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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Slow-cooked beef with higher-welfare bacon lardons, chestnut mushrooms and caramelised pearl onions in a rich merlot sauce, encased in all-butter shortcrust pastry.

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King and queen scallops, langoustine tails, king prawns and salmon with buttered leeks and sliced potatoes in a rich thermidor sauce, topped with crisp puff pastry.

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

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Higher-welfare British chicken and ham with sliced leeks in a cream and white wine sauce, topped with melt-in-the-mouth shortcrust pastry.

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A lovely deep quiche made with egg and mascarpone cheese and packed with gammon, sundried tomatoes and onion.

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Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.

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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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Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.

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A whole French camembert wrapped in golden puff pastry and topped with garlic, rosemary and honey. Perfect for sharing with crusty bread.

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Light and airy souffles with a melt-in-the-middle lobster thermidor sauce, topped with lobster and a dill crumb.

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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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Creamy spinach and Somerset Cheddar in an all-butter pastry case, topped with roasted butternut squash, feta and a pumpkin and sunflower seed crumb.

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Roasted red peppers, tomatoes, aubergines and courgettes in an all-butter pastry case, topped with a Regato cheese, pine nut and basil crumb.

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Crisp puff pastry topped with a handmade red onion marmalade and thyme-roasted beetroot and butternut squash.

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Caramelised onions in shortcrust pastry, topped with Swiss cheese and thyme.

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Tender top rump beef, cooked slowly with vegetables and Merlot wine, topped with shortcrust pastry lid.

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Higher-welfare pork sausagemeat with honey & mustard, wrapped in puff pastry and sprinkled with poppy seeds.

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Spiced butternut, leeks and smashed chickpeas with sage, miso and a touch of chilli, wrapped in puff pastry.

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Chicken & Portobello Mushroom cooked with white wine, thyme and cream.

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Roasted Veg, Lentils & Kale with sweet potatoes and parsnips in a tomato and red wine sauce

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With tarragon and peas in a white wine sauce.

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Classic Steak & Ale with caramelised red onions

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Steak & Stilton with roasted parsnips and red wine

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With a rich ale sauce and suet pastry lid.

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with roasted red pepper, sun-blushed tomato, pine kernels and ricotta.

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Ham Hock & Leek in a cream sauce topped with wholegrain mustard mash

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

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