New Year's Eve Mains

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.

Loading...

Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

Loading...

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

Loading...

Wild British venison fillets with red wine, spinach and chestnut mushrooms, individually wrapped in golden puff pastry.

Loading...

A crustless quiche of kiln-roasted salmon and baby spinach, with dill, horseradish, mascarpone and West Country Cheddar.

Loading...

Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.

Loading...

A generous salmon fillet topped with beetroot duxelle and a dill & horseradish cream, wrapped in all-butter puff pastry.

Loading...

A boneless, rolled belly of pork from Dingley Dell Farm in Suffolk with a garlic, rosemary, sage and fennel stuffing and golden crackling.

Loading...

A generous fillet of salmon with a rarebit-style topping of kiln-roasted salmon, mature Cheddar, semi-dried tomatoes and chives.

Loading...

A fillet of higher-welfare Scottish salmon topped with an indulgent crab, lemon and tarragon cream cheese, finished with a white crabmeat crumb.

Loading...

Higher-welfare British chicken and ham with sliced leeks in a cream and parsley sauce, encased in handmade shortcrust pastry.

Loading...

Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and wrapped in all-butter, shortcrust pastry.

Loading...

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

Loading...

A higher-welfare British chicken crown with a handmade sausagemeat, bacon and herb stuffing, and an English sparkling wine and orange sauce.

Loading...

An amazing blend of flavours and textures with toasted nuts, apricots, mushrooms and herbs, and a layer of red onion marmalade on top.

Loading...

Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.

Loading...

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.

Loading...

A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.

Loading...

Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.

Loading...

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

Loading...

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

Loading...