Make the meal your centre piece
Big boards and impressive looking joints, roasted to juicy perfection, surrounded by various seasonal and tasty sides and salads.
Served either pre carved or for guests to carve.
Great with sharing or antipasti starters
Great for an Italian themed menu, big rolled pork joint slow roasted for 6 hours till super tender. We like it stuffed with fragrant rosemary, black pepper and fennel seed, or with a stilton and apricot sauce.
We joint the duck and slow confit the legs, and pan roast the breasts till blushing. Great with a pommegranate, orange and chicory salad.
Fall apart lamb
Lamb studded with garlic and rubbed with salt and thyme, and slow roasted for 5 hours so that is so tender your guests can use a spoon to serve it at the table.
Rib Roast of Derbyshire beef
The best cut of aged beef, simply seasoned and roasted, we like it served with horseradish sauce, seasonal vegetables and dauphinoise potatoes
Free range chicken basted in butter with garlic and thyme to give it that golden skin and juicy meat.
We are often asked for platters with chicken and another meat, to give people a selection, and this is no problem!
We think its best to have 3-4 side dishes with your mains
Rosemary and garlic roasted new potatoes; braised leeks, broad beans and anchovy crumb; peppers, aubergines and courgette; Yorkshire puddings; proper gravy; salsa verde; dauphinoise; braised red cabbage with pineapple; homemade apple sauce; beetroot, honey and feta;
roasted tenderstem broccoli; salt baked celeriac; proper roast potatoes; courgette, lemon and capers;
roasted brussel sprouts with lime; cauliflower cheese; baby gem and blue cheese; mushroom and stilton gratin;
peach, spinach, red pepper and balsamic; heirloom tomatoes and olives;
chipolatas;lemon and oregano roasted potatoes; roast squash and sage pesto;braised fennel and peas; mixed leaves and vinaigrette
We provide separate dishes for Vegetarians, Vegans and those with dietary requirements.