THE DELICATESSEN

Braised Beef With Roasted White Onions

A dish straight from our restaurant menu that is absolutely to die for. Beef skirt is full of flavour and meltingly tender when cooked just so. We...

Cannon of Salt Marsh Lamb

Fabulous, full-flavoured Welsh salt marsh lamb from the Rhug Estate. A cannon is the eye of the loin, so pretty much the best bit, incredibly tender...

Horseradish & Chive Mash

Our mash is becoming quite a signature dish, it’s just so darned creamy. This new recipe was made for beef dishes but it’s just as good with smoked...

Minted Pea & Ham Soup

The key to this dish is the quality of the stock of course. We use English ham bones and gently simmer out their goodness before blending with peas,...

Shepherd's Pie

A truly classic recipe given just a gentle nip and tuck to make it presentable enough for a smart dinner or simple enough for a lazy supper. We layer...

Spiced Tomato Gazpacho

Chef Lloyd’s team in our kitchens make this gazpacho to a traditional recipe but with the addition of cherry tomatoes and a touch of chilli to really...

Beef Wellington

Our fillet of beef comes wrapped in Savoy cabbage and chopped chestnut mushrooms, and encased in a light puff pastry ready for you to bake. Serve...

Cooked & Sliced Three Bird Roast

We were enjoying the finger-lickingly fantastic leftovers from one of Claire Symington’s Three Bird Roasts when one bright spark said: “Why don’t we...

Chicken with Wild Mushrooms in White Wine Sauce

A delicious and economical restaurant style dish from our in-house chef Lloyd Hardwick. deeply comforting yet smart enough for a dinner party.

Steak Ale & Kidney Pie Filling

The food of Gods, prepared on our premises with a gravy made from ale and rich beef stock. Simply cover with pastry or mash, or serve as a stew....

Coq au Vin

A classic from the Forman & Field kitchen, made with free range British chicken to a traditional oo-la-la recipe. All you have to do is heat, serve...

Irish Stew with Dumplings

A classic, soothing Irish Stew made to order for you by Chef Lloyd. The lamb is tender and melt-in-the-mouth, the sauce thick and rich. It comes...

Plaice Parcels with Lobster, Salmon Mousse & Spinach

This is quite fancy pants. It’s inspired by a Roux brothers recipe – our chef Lloyd Hardwick learned his trade with them – involving a fillet of...

Sea Bass Saltimbocca

Another cracker from Chef Lloyd Hardwick. In his version of this Italian classic two fillets of prime, fresh sea bass are wrapped in sage leaves and...

Creamed Potato with Black Truffle Shavings

This wonderful mash is great with bangers , stews, fish pies, virtually anything!

Fricassee of Monkfish with Saffron & Cepes

Some dishes surprise us when they become best sellers others, we know, are a winner from the outset. This is sautéed chunks of wonderful fresh...

Herb Mash

Mash is becoming something of an institution around these here parts. The new kid in town is buttery, creamy and laced with wonderful green herbs....

Pork Fillet En Croute

Seared pork fillet wrapped in puff pastry with layers of chicken, wild mushroom mousse and chicory braised in a cep stock. Serves 3-4 and makes a...

Romy Cuisine Gourmet Ready Meals

These dishes are prepared in small batches by hand by Guy Simon, in the classical French tradition but using locally sourced, superior ingredients....

Forman & Field Homemade Quiches

Reconstructed man's favourite dish, as prepared in our funky new kitchens. Free range egg yolks, lots of them, make the filling particularly rich and...

Forman & Field Gourmet Soups

Throughout the past year we’ve been plying you with our homegrown soups and these are your favourites. Ours too, for that matter. All are made from...