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Braised Short Rib and Onion Cottage Pie with Bone Marrow
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
Roasted Breast and Confit Leg of Spiced Anjou Squab
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Roasted Duck Breast with Red Cabbage and Homemade Mustard Fruits
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Eton Mess
A quintessential British dessert featuring mashed strawberries, sugar, port, broken meringues, and softly whipped cream folded together quickly.
Fruity Beef Casserole with Parsley Dumplings
A slow-cooked beef stew featuring dried fruits, chestnuts, and red wine, topped with homemade herbed dumplings.
Individual Strawberry Shortcakes
Shortbread biscuits made with semolina, topped with a swirled strawberry cream salsa and fresh whole strawberries.
Baked Chicken Liver Pâté
Chicken livers blended with cream and eggs, then oven-baked in a bain-marie until smooth and perfectly cooked.
Quail Salad with Celery, Grapes and Shallot Purée
Tender poached and pan-fried quail served with chicken liver parfait, sweet raisin purée, shallots, and crisp sourdough toast.
Warm Cherry Soup
A versatile Eastern European cherry soup traditionally served as a starter or dessert, simmered with wine, port, and spices.
Rhubarb and Goats’ Cheese Salad
A simple salad featuring buttery sautéed rhubarb, tangy crumbled goats' cheese, and a port glaze over fresh baby leaves.
Calves' Liver with Port-Flavoured Pan Juices
Pan-fried calves' liver served over buttery sage pasta with a rich port wine and crème fraîche reduction sauce.
Cumberland Sausage Ring with Cumberland Sauce, Mash and Fresh Watercress
Hearty Cumberland sausages served with creamy mashed potatoes, a port and citrus sauce, and a dressed watercress salad.
Pan-Fried Calf's Liver with Port and Sage
Pan-fried calf's liver served over sage-tossed ribbon pasta with a rich port and stock reduction sauce.
Pheasant with Mushroom, Kale and Figs
Succulent poached and fried pheasant crowns served with sweet fig purée, caramelized fig tarts, blanched kale, and wild mushrooms.
Pot-Roasted Quail with Muscat and Grape Risotto
Succulent oven-roasted quail served with baby vegetables, a rich port reduction sauce, and creamy Muscat-infused grape risotto.
Roast Grouse with Pear Tatin and Kale
An impressive seasonal game dish featuring roasted grouse, individual pear tartlets, celeriac, wilted kale, and a port wine reduction.
Roasted Breast Duck with Baby Vegetables and Cherries
A restaurant-style duck dish featuring a port and cherry jus, fondant potatoes, spiced duck breast, and blanched baby vegetables.
Roasted Shoulder of Pork with Parisienne Potatoes, Glazed Carrots and Oxford Sauce
A classic Sunday roast featuring tender pulled pork, crispy skin, buttery scooped potatoes, glazed carrots, and a rich citrus sauce.
Roasted Venison and Shallots with Mustard and Butternut Squash Mash and Port Sauce
Roasted venison loin served with creamy mustard butternut squash mash, roasted shallots, and a rich balsamic port wine reduction.
Wrapped Figs with Camembert
Figs stuffed with creamy Camembert, wrapped in crispy pancetta, baked, and finished with a port and balsamic glaze.
Chargrilled Pears with Herb Salad and Stilton Port Dressing
Pan-seared pear slices served with a rich port and blue cheese dressing, topped with fresh coriander and chervil salad.
Barbary Duck with Cherries and Chocolate Ganache
Succulent roast duck served with a glossy cherry sauce, crispy skin, and a unique vinegar-infused chocolate ganache quenelle.
Braised Ox Cheeks with Roasted Bone Marrow, Horseradish Pomme Purée and Roasted Carrots
Slow cooked tender ox cheeks served with rich sauce, creamy horseradish mash, roasted bone marrow, and butter-glazed carrots.
Pork Loin with Red Wine-Spiced Red Cabbage and Caramelised Shallots
Slow-cooked spiced red cabbage puree served with oven-roasted pork tenderloin and tender, sweet glazed banana shallots.
Fresh Oysters with Sauce Pauvre Homme
Fresh oysters served in shells with a reduced red wine, port, and shallot sauce, accompanied by lemon and brown bread.
Goats Cheese Rolled on Breadcrumbs and Ground Almonds
Crispy fried goat's cheese served with spiced poached pear cubes, fresh salad leaves, and a nutty walnut oil dressing.
Grilled Fillet of South Devon Beef with a Shallot and Tomato Sauce
Pan-seared beef fillets served with a rich shallot-tomato reduction, creamy herb butter sauce, mushrooms, and seasonal blanched vegetables.
Braised Shin of Beef with Parsnip Purée
Slow-cooked beef shin in aromatic red wine and stout sauce, served with a silky, creamy parsnip and shallot purée.
Pigeon Wellington with Glazed Shallots
Seared pigeon breasts stuffed with sausage meat and pistachios, wrapped in puff pastry, and served with a rich port sauce.
Smoked Quail with Port Dressing and Cauliflower Salad
Home-smoked quail served with a rich port reduction, crisp cauliflower salad, walnuts, and fresh oak leaf lettuce.
Chicken Liver Parfait with Pickled Beetroot and Toasted Sourdough
Rich chicken liver parfait topped with beetroot jelly, served with quick-pickled minted beetroot and toasted sourdough bread.
Chicken Liver Pâté with Beetroot Jelly
Rich chicken liver pâté flavored with brandy and port, topped with earthy beetroot jelly and crispy chicken skin garnish.
Stilton Bread with Pear and Port Chutney
Knead a quick Stilton dough into wedges, bake until golden, and serve with a syrupy pear and port chutney.
Turkey Koftas with Glazed Red Cabbage
Spiced turkey mince skewers served over a rich balsamic and port glazed red cabbage with apples.
Lamb Stew with Port, Porcini and Herby Dumplings
A rich and sweet lamb stew with butternut squash, sweet potato, and herby suet dumplings cooked in the oven.
Roasted Breast of Gringham Duck with Baby Vegetables and Griottine Cherries
Specialty duck breast served with sautéed baby vegetables, fondant potatoes, and a rich cherry-infused port wine jus.
Stuffed Shoulder of Lamb
A classic roast lamb shoulder stuffed with savory pork sausage and liver, served with a rich port-infused gravy.
Turkey Crown with Orange
A delicious turkey crown flavored with orange and thyme, roasted until golden and served with a rich port gravy.
Glazed Ham with Redcurrant and Citrus Jelly
A succulent cooked ham glazed with honey and mustard, served with a homemade spiced redcurrant and citrus jelly.
Wild Duck with Blackcurrant and Cassis Sauce
Roasted wild duck served with a rich reduction of port, red wine, cassis, and fresh blackcurrants.
Baby Bruschettas with Poached Pears, Gorgonzola and Port Syrup
Grilled baguette slices topped with creamy gorgonzola and pears poached in a rich honey, port, and red wine reduction.
Stilton and Toasted Walnut Balls
Easy vegetarian Stilton and toasted walnut balls make perfect savory Christmas nibbles or appetizer bites.
Venison Salad with Fig Purée and Wild Mushrooms
Flavorful venison served with a light salad, rich fig purée, and a savory wild mushroom sauce.
Braised Beef Cheeks with Pear and Bitter Chocolate Sauce
Slow cooked beef cheeks paired with a savory bitter chocolate sauce, butter-fried pears, and a silky white bean purée.
Blue Cheese and Potato Cakes
Mix mashed potato, Stilton, and flour into patties, fry until golden, and serve with dressed watercress and crispy bacon.
Christmas Broth with Cheesy Croûtons
A festive lamb and sweet potato broth served with grilled Stilton-topped bread cubes.
Crusted Lamb with Honey and Lemon-Roasted Parsnips
Pan-seared lamb fillet with a mustard herb crust, served alongside honey-glazed roasted parsnips and a rich port wine sauce.
Medallions of Lamb with Creamy Leeks and Port Sauce
Lamb medallions topped with herb breadcrumbs, served over creamy Stilton leeks and a rich butter-mounted port wine reduction sauce.
Port and Stilton Soufflé
A light, fluffy vegetarian soufflé made with melted Stilton cheese, port, and cream, baked until golden and well risen.
Stilton and Port Soufflé
A light and airy vegetarian soufflé featuring melted Stilton cheese, double cream, and a splash of port wine.
Mulled Lamb
A festive dish of spiced lamb neck fillet braised in port and stock with prunes, shallots, and aromatic spices.
Roast Figs with Honey and Marsala
Fresh figs are cross-cut, drizzled with honey and Marsala wine, then baked until juicy and served with vanilla ice cream.
Port and Stilton Rarebit
A rich vegetarian rarebit featuring port-infused shallots, Stilton, and Cheddar cheese served on toasted walnut and raisin bread.
Pâté en Waffle
Crispy homemade buttermilk waffles topped with sautéed chicken livers, served with a sweet golden raisin purée and pickled red onions.
Honey Mousse with Port Jelly and Fresh Raspberries
An elegant honey-infused custard mousse topped with port jelly, served with fresh figs and raspberries.
Spatchcock Chicken with Celeriac Remoulade
Flavorful marinated spatchcock chicken slow-cooked then finished on the barbecue, served with a fresh, creamy celeriac remoulade.
Wild Scottish Venison with Port, Figs and Potato Wedges
Pan-seared venison steaks with a balsamic port reduction, served alongside crispy oven-baked potato wedges and a fresh watercress salad.
Venison Cooked in a Spiced Salt Crust with Caramelized Chicory
Succulent venison loin encased in a spiced aromatic dough, served with sweet caramelized chicory and a rich red wine sauce.
Pork Wellingtons with Savoy Cabbage and Port and Red Wine Jus
Individually wrapped pork fillets with mushroom cream, served alongside buttery savoy cabbage and a rich port wine reduction.
Filo Savoury Strudels with Port Wine Sauce
Vegetarian filo pastry parcels filled with creamy mushrooms and leeks, served with a rich, reduced port wine and mushroom sauce.
Filo Strudel with Port Wine Sauce
Savoury vegetarian strudels filled with mushrooms, leeks, and cheese, served with a rich, glossy port wine and red wine sauce.
Mulled Wine Trifle
An impressive Christmas dessert featuring spiced mulled wine jelly, mixed summer fruits, creamy custard, and toasted almonds.
Peppered Goats' Cheese with Cumberland Sauce and Pickled Walnuts
Grilled peppery goats' cheese on toast served with a rich port and redcurrant sauce topped with pickled walnuts.
Roast Goose with Chestnut Stuffing
A festive roast goose featuring chestnut, prune, and cranberry stuffing, served with crispy potatoes and homemade giblet gravy.
Venison Wellington
Seared venison loin wrapped in mushroom duxelles, pâté, and prosciutto, then encased in puff pastry and baked until golden.
Beetroot Tart with Salt and Vinegar Caramel Goats’ Curd
A crisp puff pastry tart topped with red onion purée, roasted beetroot slices, salt-vinegar caramel, and creamy goats' curd.
Bubble and Squeak and Candied Shallots
A delicious way to use leftover mashed potatoes and greens, served with rich, glazed candied shallots.
Festive Duck Breast with Pancetta, Savoy Cabbage and Mash
Pan-seared duck breast served with creamy mashed potatoes, maple-glazed pancetta cabbage, black pudding, and a spiced port wine reduction.
Fillet Steaks Stuffed With Goats Cheese
Thick fillet steaks stuffed with herbed goat cheese, wrapped in bacon, and served with a rich, sweet candied shallot glaze.
Pheasant, Wild Mushroom and Bacon 'Pie'
Pan-fried pheasant breasts and wild mushrooms in a rich port sauce, topped with creamy mashed potatoes and grilled until golden.
Slow-Roasted Lamb, Racks and Spiced Meatballs with Rich Wine Gravy
An indulgent trio of lamb featuring slow-roasted shoulder, spiced meatballs, and herb-crusted racks served with a rich port wine gravy.
Port and Stilton Pâté
A delicious vegetarian make-ahead starter featuring rich Stilton and port, blended with spring onions and lemon zest.
Haggis, Pickled Neeps and Tatties
Elevate traditional Scottish haggis with pickled turnips, braised pork skin wrap, and crispy mandoline-sliced potato circles.
Venison Shank Casserole with Pears and Parsnips
A rich winter venison casserole marinated in red wine and port, served with roasted squash, beetroot, and buttery pears.
Stuffed Goose with Port and Madeira Gravy
Roast goose stuffed with sweet and spicy pearl barley, served with a rich Madeira and port gravy for Christmas.