From a grand dinner, a relaxed supper with friends, drinks and canapes, or feeding a multitude with a rolling buffet … however you’re entertaining, let us COOK so you can enjoy the party.
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.
English mustard and herb crusted two-bone fore rib, aged for 21 days, with a smoked bacon, chestnut and shallot stuffing on the side, and a port and redcurrant sauce.
A higher-welfare English turkey crown wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.
A higher-welfare English turkey breast wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.
A succulent, higher-welfare English turkey thigh rolled with a spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.
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.
