Braised Pork Hock with Sticky Ginger Sauce

A mini joint of pork cooked ever so slowly and glazed with a flavour packed honey and citrus sauce with fresh ginger, red onion, jalapenos and red chillies.

Spicy Lamb Meatballs

Nine lovely, spicy meatballs cooked in a tomato and sweet pepper sauce finished with basil, tarragon and oregano.

Dhansak Lamb Curry

Slow cooked lamb pieces in an authentic sweet and sour ‘dhal’ style curry sauce infused with garlic, ginger and fennel seeds.

Lamb Rump in a Mint glaze

A mini joint of lamb rump marinated in a delicious mint glaze and cooked until beautifully tender.

Stuffed Chicken with Mushrooms

A tender chicken fillet stuffed with a mushroom and roasted garlic duxelle and cooked in a delicious mushroom cream sauce.

Hunters Chicken

Our first ‘ready to bake’ dish! A butterfly chicken breast in a classic American BBQ sauce layered with smoked bacon and topped with Monterey jack cheese. Just bake and glaze.

Chicken Jalfrezi

Fresh, diced chicken breast, marinated in garam masala and ground coriander, and then cooked in a traditional bhuna style sauce of tomatoes, garlic, peppers and red chilli.

Buttered Chicken Balti

Diced fresh chicken breast cooked with cumin, coriander and fenugreek leaves and ginger to create a fabulous buttery, aromatic balti sauce.

Salmon Fillet, white wine, tomato & basil cream sauce

A supreme of Scottish salmon in a light white wine and tomato concasse cream sauce flavoured with chopped basil leaves.

Beef Bordelaise with Pancetta

Large hand cut chunks of English beef, with whole roasted shallots and sautéed Pancetta pieces in a Smooth Merlot red wine and tarragon sauce.

Beef Chilli

A Mexican beef sauce of ground minced beef fried with cumin, chilli and garlic and cooked with tomatoes, sweet peppers, jalapenos and red kidney beans. Smooth but hot!

Duck Confit with Sherry & Ginger Sauce

We season our duck legs with cracked black pepper, lemon and orange zest and cook them slowly in their own juices until ‘confit’. Served with a caramelised ginger, shallot and sherry jus.

Duck Confit with a Cherry Sauce

We season our duck legs with cracked black pepper, lemon and orange zest and cook them slowly in their own juices until ‘confit’. Served with a black cherry, kirsch, brandy and port wine jus.

Lambs Liver and Onions

Slices of sautéed lambs liver cooked with sliced onions in a classic British gravy. Back due to popular demand.