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Barn Reared White Turkey

From: £50.00

A more cost effective alternative to the bronze free range turkeys – The Barn reared white turkeys offers a traditional whole bird for Christmas without the price tag. These turkeys are as the name suggests ‘Barn Reared’ and are not free range, they are supplied by Grove Smith Turkeys which is a family-run turkey farm …
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Mini Stuffed Turkey Roast

From: £5.45

A perfect solution to those looking for a stuffed Christmas roast just for one or two people Boneless turkey breast, stuffed with sage & onion stuffing mixed with pork sausagemeat and wrapped in smoked streaky bacon. These are made as an individual roast and are priced per kg. Ideally they feed one person, but you …
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Stuffed Turkey Butterfly

Guide Price: £52.70

A great pairing of no waste and easy carving. A boneless turkey breast holds our Sage & onion stuffing & pork sausagemeat mix neatly through the centre of the joint, topped with smoked streaky bacon. The result is a perfect parcel of stuffing surrounded by succulent turkey thats absorbed all those yummy bacon juices. Available …
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Three Bird Roast

From: £47.00

A fabulous addition to your Christmas table offerings – this joint is a combination of Free range Duck, Boneless Turkey breast and Boneless chicken breast, all wrapped together with a centre of our own make Pork sausagement and sage & onion stuffing mix. Lovingly topped with rindless smoked streaky bacon. No waste, and no hassle, …
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Rolled/Boneless Turkey Breast

From: £15.50

Simple, yet tasty. You may know this as a turkey crown (that’s what the supermarkets call it anyway) but in our world it’s a Boneless turkey breast joint. Available in a number of sizes to suit your catering needs. COOKING GUIDE: Cook in a roasting, sat in foil that sits high up and nice ands …
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Rolled Rump of Beef

From: £22.98

Our wonderfully succulent and fully trimmed Rump Steak is rolled into a delicious roasting joint that will melt in the mouth COOKING INSTRUCTIONS: Preheat your oven to 200 degrees Lay foil in a roasting tin, sit the joint in the foil, and pull the foil up so that the joint sits tight in the foil, …
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Topside of Beef

From: £14.48

Nice & lean and trimmed of all the nasties, our topside roasting joint is a great tasting, classic beef joint ideal for those Sunday roasts. For the ultimate Beef joint this Christmas, try our Rolled Rump of beef joint for a premium alternative to the Topside. COOKING INSTRUCTIONS: Preheat your oven to 200 degrees Lay …
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Beef Wellington

From: £56.00

Handmade Beef Wellingtons… Something a bit special for Christmas. Let us do the hard work and make a top quality Beef wellington for you to feed the masses! We take our perfectly trimmed fillet steak, encase it in light puff pastry, along with fried mushrooms & onions and add only the best Pate – patchwork …
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Individual Beef Wellington

Guide Price: £10.50

Handmade Individual Beef Wellingtons… Something a bit special for Christmas. Let us do the hard work and make a top quality Beef wellington for you to cater for individuals or to feed the masses! We take our perfectly trimmed fillet steak, encase it in light puff pastry, along with fried mushrooms & onions and add …
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Rib On The Bone

From: £30.00

A delicious and impressive roast to serve this Christmas our Rib on the bone (also know as Côte de boeuf) is the rib eye steak, on the bone. These cuts of meat can vary massively in size, so we will do our best to get as close to the weight you have selected. Because of …
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Unsmoked Gammon

From: £13.98

Unsmoked gammon that’s super tasty. Great served with a roast, but even better leftovers for those amazing Christmas sarnies and cold meat platters on Boxing Day and beyond. COOKING GUIDE: This is a real personal choice, but we like to boil our gammon and then finish it off in the oven with a glaze. Weigh …
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Smoked Gammon

From: £14.48

Smoked gammon – have it as a roasting joint or leave to cool for tasty ham. Being smoked, the salt content is higher, so make sure you have plenty of refreshments to enjoy whilst tucking in! COOKING GUIDE: This is a real personal choice, but we like to boil our gammon and then finish it …
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