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Cranberry and Cumberland Sauce
A classic citrus-infused cranberry sauce featuring ruby port, almonds, and sultanas, perfect for serving with Christmas turkey.
Roasted Duck Breast with Cranberry Chutney and Celeriac Mash
Pan-seared then roasted duck breasts served with a fruit-based chutney, buttery winter greens, and a smooth celeriac-potato purée.
Roasted Grouse with Red Cabbage Purée, Celeriac, Kale and Blackberry Sauce
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.
Roasted Partridge with Fondant Potatoes, Blackberry Sauce, Wilted Kale and Red-Cabbage Purée
An autumnal feast featuring pan-roasted partridges, buttery fondant potatoes, sweet red cabbage purée, and a rich blackberry port sauce.
Venison with Kale, Red Cabbage Purée, Celeriac, Baby Beetroots, Potato Galette and Blackberry Sauce
Pan-seared venison fillets served with a smooth red cabbage purée, spiralized potato galette, earthy baby vegetables, and rich blackberry sauce.
Posh Duck Pie
An indulgent duck ballotine stuffed with savory mince and chicken livers, wrapped in flaky pastry and served with blackberry sauce.
Red Mullet with Hazelnut Crust, Leek and Potato ‘Risotto’, and Red Wine Jus
Hazelnut-crusted red mullet served atop a creamy leek and potato 'risotto' with a rich red wine and port reduction.
Roast Grouse with Pâté and Bread Sauce
Roast bacon-wrapped grouse served on pâté-topped croutons with a traditional creamy spiced bread sauce and a rich wine reduction.
Lamb, Red Wine and Rosemary Casserole
A hearty lamb casserole slow-cooked with red wine and rosemary, served with crispy potato stacks and braised red cabbage.
Cranberry-Studded Mincemeat
A vegetarian mincemeat packed with port, brandy, spices, and dried fruit, simmered into a rich, flavorful paste.
Chicken Liver Parfait
A rich, silky brasserie classic made by blending soaked chicken livers with reduced alcohol, herbs, eggs, and melted butter.
Pheasant Pithiviers
Exquisite puff pastry pies filled with confit pheasant leg and pan-seared breast, served with a rich Madeira and port sauce.
Roast Pheasant and Bread Sauce
Golden-brown roasted pheasant served with a rich port wine jus and a creamy, herb-infused bacon bread sauce.
Roast Wild Duck with Blackberry Sauce and Celeriac Purée
Roasted wild duck served with a creamy celeriac purée and a rich, strained blackberry, port, and red wine sauce.
Winter Vegetable Salad
A sophisticated vegetarian starter featuring velvet pumpkin purée, roasted garden vegetables, a rich red wine reduction, and mushroom fricassee.
Sausage, Cranberry and Port Stuffing
A flavorful stuffing featuring sausage, soaked cranberries, port, and chestnuts, perfect for stuffing turkey or chicken during festive meals.
Lamb with Dauphinoise Potatoes and Sticky Port Sauce
Elegant rack of lamb served with creamy gratin potatoes, tender baby leeks, broad beans, and a glossy ruby port sauce.
Barnsley Chops With Cumberland Sauce
Tender double-sided lamb chops coated in herbs, pan-seared and oven-finished, served with a sweet and tangy port-based Cumberland sauce.
Mince Port Cocktail
A festive cocktail featuring cognac, rum, and ruby port shaken with mincemeat and fresh clementine juice.