What’s New?

Parmesan-crusted, higher-welfare British chicken breast with roasted new potatoes and tomatoes in a creamy spinach and red pepper sauce.

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Roasted new potatoes and higher-welfare British chicken in a zesty lemon and tarragon sauce, topped with golden filo pastry.

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A Spanish-inspired cassoulet of king prawns, chargrilled artichoke hearts, green olives and cannellini beans in a chorizo, tomato and chilli sauce.

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Spiced beef tossed with stir-fried choi sum and Jasmine rice in a tamari, chilli and ginger sauce, topped with pickled red onions.

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Bronze-die Italian pappardelle, shredded British chicken thigh and baby spinach, tossed in basil and garlic, Italian cheese and chopped pistachios.

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Handmade rosemary focaccia filled with Taleggio cheese and bacon topped with cherry tomatoes and olives.

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Cellentani pasta with a red pepper pesto, topped with mozzarella pearls, sunflower seeds and roasted red pepper, finished with a drizzle of basil oil.

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A handmade sponge, layered with a deliciously tangy rhubarb compote and vanilla custard, topped with roasted flaked almonds.

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Italian linguine in a crème fraiche and lemon sauce, with balsamic roasted vegetables, semi-dried tomatoes, oregano and feta.

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Roasted mushrooms, aubergine and broccoli in a teriyaki sauce with jasmine rice and pickled cabbage slaw.

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Spiced cauliflower and aubergine in a creamy tarka dhal, with lemon-soaked sultanas and pickled red onions.

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Kimchi and basmati rice with shredded carrots, peas, sesame seeds and crispy onions.

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Spiced turmeric rice with higher-welfare British chicken, sweet potatoes, green beans and pickled red onions.

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King prawns, coconut and mango noodles with green beans, finished with chilli and a squeeze of lime.

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Jerk-spiced, higher-welfare chicken thigh in a ‘rundown’ coconut sauce with rice, peas and pineapple salsa.

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