Beef is slow-cooked in Merlot wine until tender, before being added to our rich sauce made with softened onions, garlic, redcurrant jelly and beef stock and a lot more Merlot. Shallots are braised, shredded and mixed with the sauce, and portobello mushrooms are sliced and oven-roasted with some thyme to deepen their flavour. The pie is fully wrapped in all-butter shortcrust pastry & glazed with free-range egg yolk, finished with hand-crafted pastry leaves and a touch of cracked black pepper.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).