St George's Day Suggestions

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...

  Real old world roast beef trimmed in the continental style for easy carving. Self-basting and cooked on the bone to sustain that very special suc...

The eye of the sirloin is trimmed, boned, rolled and garnished with a thin covering of natural buttery fat for basting. This famous cut is lean an...

The classic rib eye steak with the bone left in for additional flavour. Minimum 28 days dry aged for maximum tenderness and flavour. (Minimum Pac...

Lean and very economical. Very easy to carve and excellent for a buffet. 1kg joint (will feed 3-4 people) 2kg joint (will feed 6-8 people)   COOKIN...

Scotch Fillet is the steak for the very special dinner party. Our Scotch Fillet steak is renowned for its extra tenderness and subtle flavour. (Min...

Made using grass-fed, 100% organic British beef bones, 24-hour slow broth is densely packed with 40% bones, guaranteeing a deeply rich umami hit in...

Graham's Horseradish Sauce is something that we are very happy about. Starting out we wanted to bring the sauces we loved to market in their purest...

Our Dijon mustard won a silver medal at the World Mustard Awards. A potent Dijon mustard, it was commended for its kick and subtlety of flavour in ...

Graham’s Steak Mustard is a first-class accompaniment to steak. With 10% tarragon, it is a distinctive yet subtle addition to an already tasty must...

Our Wholegrain Mustard is made from a combination of brown and yellow mustard seeds. All ingredients are carefully selected for their different qua...

A classic sauce to serve with steak. Great in a pork casserole. Brown sliced pork fillet, transfer to a casserole dish and pour the sauce over. Als...

Mix with pancetta and serve over pasta for a deliciously easy supper. A great base sauce for a chicken or pork casserole. Serve with steak for a ch...

A superb base sauce for a beef casserole with chunky root vegetables. Simply add the juices of your roast lamb or beef and warm through for a delic...

There's nothing better on bangers and mash. Thin the sauce out by adding a little water during cooking if you prefer a less concentrated flavour. A...