Easter Specials Available Now!

NEW EASTER SPECIALS

Our Easter Lunch Hamper is an Easter extravaganza packed with goodies created by our in-house chef Lloyd Hardwick. Our lamb is wonderfully rich in flavour, with a gorgeous succulence retained by the herby crust. The accompaniments are just the sort of thing you’d expect on a top restaurant menu, Forman’s to name but one! Top notch tucker and a superb gift.

L’Artisan celebrate 10 years of leading the way in gourmet British chocolate this year and their irreverent, ground breaking chocs are as good as ever. Creme de la Creme chocolate eggs enrobe centres of vanilla ‘white’ with orange or passion fruit ‘yolk’. Quaint eggs contain very fine praline, salted caramel and ganache fillings in hand decorated mini eggs.

It goes without saying that Mrs Gill’s Simnel Cake , with an unctuous layer of marzipan through the middle and toasted marzipan glazed with apricot jam on top, is made with the very finest ingredients. It’s wonderfully moist, if you like Mrs Gill’s almond cake you’ll love it.

NEW DELICATESSEN & BUTCHERS

Rhug Estate Organic Pies have been approved by top Michelin star chefs. Only prime, tender, slow cooked, organic Aberdeen Angus Beef Steak is used for the steak pie, which is encased in rich, all butter shortcrust pastry.

Simon Gaskell’s salamis are served in some of the finest restaurants in the land, The Fat Duck and The Waterside to name drop but two. His new Game Salami recipe contains boar, Badminton Estate venison and local wild pheasant.It’s lean and tender but packs a full bodied flavour with a snort of port.

Emmett’s is famous for its Suffolk black ham but we thought we’d go slightly off piste and introduce you to some of the other delights, like the uncooked Collar joint with Ginger , which is made with collar rather than leg so is slightly fattier, and has been marinated in a delicately spiced marinade of fresh root ginger, black pepper, cinnamon, star anise, nutmeg, sugar and molasses.

NEW PATISSERIE & CHEESEMONGERS

A new sweet temptation is this Simply Delicous Tipsy Cherry Cake . It’s made with no less than 19% Morello cherries soaked in just the right slurp of London Gin encased in a buttery, almondy, deeply delicious cake batter.

We love hot cross buns – who doesn’t? – so this adaptation of a classic British pudding was always going to be one of our favourites. Smother, and we mean smother, our Hot Cross Bun & butter Pudding in as much creme anglais as you like because Easter only comes once a year.

We know many of you cheddary types stay loyal to your favourite dairy. Fair enough, but we think you should try this organic Haffod Cheddar . It’s a cheddar in style, made by the Holden family at Bwlchwernen Fawr in West Wales with Ayrshire milk rich in butterfat and protein. You’ll enjoy fabulous rich, nutty, buttery flavours.

Paul Wayne Gregory’s becoming a firm favourite chocolatier amongst our regular customers. If you’re yet to try his perfectly tempered creations, Easter is your perfect excuse. We still can't decide between his Real Champagne Truffles or Salted Caramel Truffles , the Chocolate and Hazelnut Spread we just put on everything!