What’s New?

Higher-welfare British chicken breast in a mild Thai green curry sauce made with green peppers, lemongrass and coriander, served with coconut and lime leaf rice.

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Higher-welfare British chicken breast marinated with yoghurt, lemon and paprika, in a creamy tomato and coconut sauce, served with fragrant pilau rice.

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Higher-welfare British chicken breast, free-range egg, long-grain rice, and veg in a sesame soy sauce.

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Speldhurst mini sausages on a potato, celeriac and apple mash, with carrots and broccoli.

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Shredded duck from Silver Hill farm and stir-fried veg, tossed with egg noodles in our hoisin sauce.

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Italian elbow pasta with handmade pea pesto and broccoli florets.

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Higher-welfare chicken breast in a creamy sauce with peas and sweetcorn, topped with a puff pastry dinosaur.

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A generous salmon fillet topped with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry.

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Roasted higher-welfare chicken leg cooked on the bone, in a classic Provençal sauce of shallots, white wine, tomatoes, olives and artichokes.

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Roasted confit duck leg served with baby spinach, red wine-braised lentils and higher-welfare lardons, finished with lemon and parsley.

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Sustainably-caught rainbow trout with a tarragon and lemon crumb, slow-cooked fennel, cherry tomatoes and roasted new potatoes.

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Caramelised bacon lardons and onions in a garlic, white wine and cream sauce with roasted sliced potatoes, topped with British Ogleshield cheese.

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An aromatic parfait made with Sicilian lemon juice, gin and cream, topped with Sicilian lemon curd and a sprinkle of lemon zest.

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Crisp puff pastry topped with British Bramley apples roasted in a caramel sauce.

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Two individual cinnamon and vanilla panna cottas, topped with a blackberry and sloe gin compote.

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