From Our Kitchen/News/Other

Quiches and Tarts

Summer Quiches and Tarts A full range of Quiches and Tarts made in our kitchen Caramelised Red Onion and Goats Cheese, Onion and Gruyere, Roasted Vegetables and Cheese, Quiche Lorraine, Asparagus and Parmesan, Salmon and Dill Tart Au Citron.


The Wests 1st BBQ of 2018

1st BBQ of 2018 Making the most of the fabulous weather that we have had today, the West family decided that it was time to brush the cobwebs off of the BBQ.


New Hand Pressed Burgers

Introducing Our New Hand Pressed Burger Range Introducing 2 of our New hand pressed burger range. Smokehouse Beef and Chicken with Sundried Tomatoes.

News/Offers in the shop

Special offers

This week’s special offers This weeks news and special offers email has now been sent. If you would like to join our mailing list please let us know.


Lamb Roasting Guide

Roasting Lamb Bring the lamb back to room temperature if necessary. Preheat the oven to 230c/450f/Gas 8. Weigh the joint, season it well all over with salt and pepper and place it into a roasting tin. If you wish, at this stage you can make some small, 2.5cm deep cuts all over the joint into which you can push a…


Beef Roasting Guide

Roasting a Joint of Beef Preheat the oven to 240c/475f/Gas 9 or as high as your oven will go. Rub the outside of the beef with soft beef dripping or olive oil and season with salt and pepper. Place the beef in a roasting tin and roast for 15 minutes until nicely browned all over. Then reduce the oven temperature…


Pork Roasting Guide

Roasting a Joint of Pork For good crackling, make sure the skin is very dry. Leave it overnight in the fridge to help it dry out. Then score the skin at 1cm or 1/2 inch intervals with a very sharp knife, or ideally, a Stanley knife, taking care not to cut too deep and into the flesh. Leave the pork…


Chicken Roasting Guide

Roasting a Chicken Calculate the cooking time, allowing 15 minutes per 450g plus an extra 15 minutes. Preheat the oven to 220c/425f/ Gas 7. Season the gut cavity of the chicken with salt and pepper, and stuff a handful of herbs, lemon or garlic if you wish.  Keep the bird in a compact shape by pulling the legs close in…