Search Results
15 products found
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Beef Wellington (6)
Fillet of British beef rolled in a shallot, thyme and mushroom duxelles, wrapped in bresaola and encased in all-butter puff pastry. Served with a rich port and red wine jus.
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Beef Wellington
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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Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
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Slow-cooked Rump Beef with Brandy
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
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Beef Madras
Tender beef in an intense Madras curry sauce made with garam masala, turmeric and coriander cooked slowly with sliced onions, ginger and ground almonds.
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Sticky Soy & Ginger Beef
Slow-cooked, shredded beef in a soy and ginger sauce with rice noodles, edamame beans and stem broccoli, topped with sesame seeds.
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Pulled Beef Rendang & Turmeric Rice
Slow-cooked spiced beef in a fragrant coconut sauce, finished with coriander, chilli and desiccated coconut, with a portion of turmeric rice.
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Beef & Red Wine Bolognese
British beef and red wine ragu with garlic, tomato, rosemary and thyme.
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Beef Massaman Curry
A mild dish with a sweet nutty flavour, gently braised beef with roasted sweet potato in a rich coconut and cashew curry sauce.
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Slow-cooked Beef Ragu Pasta
Italian Chiferri pasta with a beef & red wine ragu, finished with Parmesan, Barber’s mature Cheddar and cherry tomatoes.
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Savoursmiths - Wagyu Beef and Honey Mustard Flavoured crisps
Wagyu beef and honey mustard flavoured vegan potato crisps.
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Beef Bourguignon Pie
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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Pulled BBQ Beef with Mac & Cheese
Slow-cooked beef with beans in a sweet BBQ sauce, alongside a rich Barber’s mature Cheddar mac and cheese.
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Pulled Beef in Sauce Diane with Truffle Mash
Slow-cooked beef in a classic cream, brandy and shallot sauce, with chestnut mushrooms and a Gruyère crumb. Served with a buttery truffle mash.
