Made with Barber’s mature Cheddar, Camembert and kale, topped with a caramelised red onion chutney, slices of Brie and finished with a chestnut, sage and onion crumb.
Slow-cooked shredded turkey thigh in a rich thyme and winter vegetable gravy, sheets of Italian pasta, sage and onion béchamel, and a crisp Cheddar crumb.
Two puff pastry Pithivier pies filled with salmon, lobster and prawns in a rich, creamy Thermidor sauce with Gruyère, layered with sliced new potatoes.
Higher-welfare British chicken marinated in yoghurt and spices, with a fragrant spiced rice, finished with caramelised spiced onions and lime-soaked sultanas and cranberries.
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.
Higher-welfare British chicken breast marinated with yoghurt, lemon and paprika, in a creamy tomato and coconut sauce, served with fragrant pilau rice.
