THE DELICATESSEN

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 Fricasse with Morels and Baby Sweetcorn

A brand new arrival from the Forman & Field kitchen. It’s a classic fricassee with the addition of cepes and baby sweetcorn. The chicken is free...

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...

Cornish 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...

Duck Breast with Enoki Mushrooms,Spring Onion & Plum Sauce

An oriental classic made with Creedy Carver free range duck breasts. Divine, and so easy because it just needs heating through. Serve with boiled...

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...

Roasted Vine Tomato & Basil Soup

You can serve this chilled on a hot summer’s day, a la gazpacho, or warmed through when there’s a nip in the air. It’s entirely up to you. Add some...

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!

Dry Cured Ham & Leek Pie Filling

Chef Lloyd combines dry cured ham made from free range pork with softened, sweet leeks in a creamy tarragon sauce. Either top with pastry or one of...

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...

Roasted Red Pepper & Thyme Soup

Summertime and the slurping is easy. Our soup of the month is a classic, rich red pepper soup infused with fresh thyme.

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...