Happy New Year

Happy new year, we hope this finds you safe and well in these trying times. I find myself typing away with a sense of deja vu as we start the 3rd national lockdown. Simon and I thought we would touch base to let you know we are open and delivering as normal. Thank you for your wonderful comments on the New Years Feast @ Home, and we hope you all enjoyed it as much as those who have been in touch.

Coming up we will be offering a Feast @ Home, priced at £37.00 for two people and delivered on Friday 22nd January. Let us do the hard work for you with only minimal effort on your part, see menu below.


Warm Parmesan Biscuits


Luxury Shepherds Pie, Peas, Beans and Cabbage Sautéed in Garlic and Shallot Butter.


Bread and Butter Pudding made with Rum soaked Sultanas, Vanilla and Chocolate Drops.

At the moment we are working on new products for the website. As I write this the smell of Duck Confit is emanating from the kitchen and a Baked Mushroom, Leek & Parmesan Risotto is on the go. A range of sauces are planed to include, Red Wine, Peppercorn, Onion Gravy and a White Wine Cream Sauce for fish. Our first vegan dish will be a Dahl with roast butternut squash, sautéed spinach and crispy curried shallots. After great feedback from our November Feast we are going to produce the French Onion Soup as a stock item, along with perhaps two more delicious soups. Dessert wise - a Chocolate Fondant and Fruit Crumble are being developed.

Looking forward to February we will be offering a Valentines Feast @ Home delivered on Friday 12th with a menu to be published in two weeks time.

On the home front I had the most wonderful Christmas reunited as a family on Christmas Eve after Sarah and the kids isolated for 10 days pre Christmas. New Years Eve was a very quiet affair, we stayed up to see in the new year with a glass of something special from our friends at Michael Sutton's Cellar. The kids have all started another half term of home schooling and there is a glimmer of hope I will be offered a vaccine before the end of February.

Keep safe and well, stay in touch and bon appetit x

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