CELEBRATE THE SPECIAL OCCASION WITH OUR RANGE OF PARTY FOOD AND DRINK, INCLUDING READY TO POUR COCKTAILS AND NO AND LOW ALCOHOL ALTERNATIVES. TOAST TO NEW BEGINNINGS WITH OUR ONE-OF-A-KIND GLASSWARE, MADE FOR A MEMORABLE EVENING.
LAST ORDER DATE MIDNIGHT ON 29TH DECEMBER FOR DELIVERY BY 31ST DECEMBER.
From fizz to our favourite gin, keep glasses topped up all evening with our selection of drinks, including no and low alcohol alternatives and ready to pour cocktails to keep the party going.
This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème fraiche and dressing complement the omega-3 rich salmon beautifully and you can impress your guests by carving slices from the whole side of salmon to serve at the table.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.
A delicious, hydrating and nourishing non-alcoholic drink created by our resident nutritionist Rhaya Jordan. Originally a way to preserve ripe fruit, the traditional recipe simply muddles together equal parts of fruit, sugar and vinegar (choose a live vinegar for gut-friendly probiotics) to create a thick syrup that can be diluted with still or sparkling water. Shrubs are also a wonderful way of avoiding waste and using up scraps such as citrus peels and overripe fruit.
This is a really indulgent recipe, perfect for Christmas Day and warming suppers on cold winter evenings. It’s also great for entertaining because you can prepare it in advance and simply popping in the oven to finish when your guests arrive.
This creamy tart balances sweet, mellow leeks with the punch of our semi-soft Adlestrop cheese and the decadence of truffles.
This recipe is inspired by a dish served in our cafés.
A recipe from our tutors at the Cookery School to celebrate the seasons throughout the year.
The scone-like topping works just as well with stewed cinnamon pears in winter or ripe stone fruit in summer. In the autumn months, chopped apples and blackberries are lovely and you could even swap the almonds for seasonal cobnuts.
This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy penyston.
This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal.
There is no better way to celebrate Christmas leftovers than with a creamy pie with a thick, crumbly pastry. We like to serve this with jars of wholegrain mustard.
The abundance of the festive period can lead to unnecessary waste, so mastering the art of making leftovers sing is a worthwhile skill.
With a thick, lightly salted date caramel and a textured nutty base of almonds and ginger biscuits, this is the perfect festive treat.
