Products

Please note Large Pies (4 - 16 portions) have a dish deposit of £20 included in the price, which is refundable when the dish is returned to the sto...

Chicken breast, filled with our new recipe garlic butter blend, and covered in breadcrumbs. Please note this product is sold uncooked Approxi...

Please note Large Pies (4 - 16 portions) have a dish deposit of £20 included in the price, which is refundable when the dish is returned to the sto...

Winner of 3 Stars at Smithfield Star Awards 2022. Made with fresh chicken thigh meat. Gently seasoned with just a hint of harissa and marjora...

Please note Large Pies (4 - 16 portions) have a dish deposit of £20 included in the price, which is refundable when the dish is returned to the st...

Made from the famous native breed grown free-range in the Colne Valley woodland . Noted for its flavour, this is a succulent blend of free-range Gl...

Made with minced beef, parsley, chives & garlic. We also add special external fat from the sirloin, this fat releases powerful steak flavours i...

A Guinea Fowl supreme stuffed with our homemade garlic butter. Lightly blanched and ready to cook for approx. 30 minutes at 180º (guide only as ...

Made with free range British pork and cured with Richmond Park Honey.   Great Taste Awards 2024 - 2 Star Award Winner: "This is incredibly tender,...

Boned saddle of lamb trimmed and stuffed with a basil, garlic and anchovy filling, rolled in its own fat and delicately brushed with a mint and ros...

A lamb & beef sausage containing olive oil and chilli. Very hot & spicy with a peppery fire.

Our lamb is sourced from trusted farms and estates to ensure the best quality meat.  Free-range grass fed french trimmed rack of lamb, either as a ...

Please note Large Pies (4 - 16 portions) have a dish deposit of £20 included in the price, which is refundable when the dish is returned to the sto...

A succulent pork and veal recipe from south west France, light, fresh and herby.

Great Taste and Smithfield's Award Winner - here's what judges had to say: "This rump of lamb has a very inviting herb topping and once we dived in...