OPENINGTIMES
Serves2 15MinutesToPrepare 30MinutesToCook
Impressyourguests.withthis deliciousrecipe finished with acreamsauceofbacon,peas andleeks.
INGREDIENTS
FORTHESEABASS
1tbsp oliveoil 200g seabass fillet 1 lemon,juiceonly
Saltandfreshlyground blackpepper
FORTHECRUSHEDPOTATOES
200g newpotatoes,boileduntil cookedthrough
1tbsp oliveoil
50gunsalted butter Saltandfreshlyground black pepper
FORTHECREAMSAUCE
60gfrozenpeas
60gleek,finelysliced
120gstreakybacon,cutinto lardons
200mlfishstock
200mlfreshdoublecream
METHOD
1. Tomakethecrushedpotato, roughlymashthepotatoinabowl withtheoliveoilandbutter,season withsaltandfreshlygroundblack pepper.
2. Tomakethecreamsauce,fry thebaconinafryingpanwitha littlesplashofoil,untilitstartsto becomecrispy,addtheleeksand cookuntilsoft.
3. Addthefishstocktothebacon andleeksandreducebyhalf.
4. Addthecreamandcookuntil thesauceisaniceandthick consistency.
5. Addthepeastothesauce.
6. Tocooktheseabass,heatthe oliveoilinafryingpanovera mediumheat.Seasonthesea bassonbothsideswithsaltand freshlygroundblackpepperand addtothepanskin-sidedown. Cookforthreeminutes,thenturn thefilletoverandcontinueto cookfor2-3moreminutes,oruntil cookedthrough.
7.Squeezeoverthelemonjuice andremovefromtheheat.
Toserve,placethecrushed potatoesinthemiddleofawarm plate.Placetheseabassontop andspoonthesaucearound.
OURMEAT Makeitspecial…
WellingtonFarmShopofferstraceablemeatfromBritish breedsthatthriveontheirnativelandscape.Customers appreciatethequalityandsatisfactionofknowingtheorigin oftheirmeat.
TheWellingtonHerefordBeefisnaturallyfattenedonthe Estate’swatermeadowssurroundingtheFarmShop,witha fieldtoforkdistanceoflessthan1mile.Itisbutcheredand hungonsiteforaminimumof21daystoenhanceitsfull flavourandtenderness.
Ourgoosesupplierhasover75yearsofexperienceinrearing excellentflavouredfreerangebirds,presentedinaneasyto transportboxwithrosemaryandgiblets.
Duringgameseason,customerscanenjoyvenison,partridge andpheasantprovidedbytheWellingtonEstateinStratfield Saye.AllgameontheEstateiswildandroamsfreely amongstlushpasture,consuminganaturaldietofforage.
Ouraward-winningsausages,availableinavarietyof flavours,arefreshlymadebyourhighlyskilledbutchers.
Ourbutchersareknowledgeableexpertswhocanprovide cookingguidance,recipes,andpreppingsuggestions. Theyalsoofferamade-to-orderservice,includingour popularBeefWellingtons.Allareavailablefororder throughouronlineclickandcollectservice.
OUR TURKEYS Full of flavour
Lovingly R eared By Traditional F arms
About
OurBronzeFreeRangeTurkeys andOrganicTurkeysaredry pluckedandhandfinished.We sourceourturkeysfromfamily runbusinesses,wheretheyare freetoroaminthebeautiful countryside.Theyarepackedin aneasytotransportboxwitha sprigofrosemaryandvacuum packedgiblets,toensureyouget aperfectlycookedturkeyand deliciousgravy.
CookingTips&Times
WEIGHT IN KGS 3kg 4kg 5kg 6kg 7kg 8kg
OVEN180˚C 90minutes 120minutes 150minutes 180minutes 210minutes 240minutes
Iffoilisused,unwrap30 minutesbeforethecooking timeisfinished.Thisistoallow forbrowningoftheskinand bastingtime.
Firstly,stufftheturkeywithyour favouritestuffingandthen calculateyourcookingtime.As theturkeysarehunginthe traditionalmanner,theyarevery tenderandthereforeitisvery importantthattheyarenot overcooked.
Letthebirdstandforatleast10 to15minutesoutoftheovento letthejuicesinthemeatsettle beforecarving.
Click Here
Wonderful Organic BronzedTurkey reared ontheBerkshireDowns, abletofreeroaminthe beautifulcountryside foradeliciouslyrichand fullflavour.
Our VenisonHaunch is idealforextended,gentle roasting,offeringlean meatwiththerich, distinctivegameyflavour thatdefinesvenison.It’s adelightfulchoicefora seasonaldining experience.
Pre-OrderYourFestiveFeast
Getreadyforamemorable Christmasspreadthisyearwithour wonderfulonlineshop…
Our FestiveCooked Ham isslow-cookedonsiteatWellingtonFarm ShopbyourHeadChef. Glazedwithmaple syrup,studdedwith clovesandahintof winterspice.
Ourdelicious FreeRange BritishGoose areslow maturedand supplementedbya naturaldiet.This traditionalrearing methodensuresthat theirmeatwillberich andsucculent.
PrimeFore-Rib from ourHerefordherd grazedonthewater meadowshereat StratfieldSaye.Dryagedformorethan21 daysfortasteand texture.
Our pigsinblankets are homemade,handtied cocktailsausages wrappedinthinlycut streakybacon.Theyare madeinsmallbatchesby ourskilledbutchersto ensureaperfecttaste andfinish.
Weofferanonlineclickandcollectservicethatletsyouorderouraward-winningmeat, festivefood,drinks,andgiftsfromyourhome.SimplyaddallyourChristmasfavourites toyouronlineshoppingbasketandchooseyourpreferredcollectiondateandtime.
Ourhandy Roast TrimmingsBox contains alltheessentialfestive sides,vegetablesand saucesforaChristmas dinner.
Perfectforarelaxed Christmasmorningour ChristmasBreakfastBox containsblackpudding, bacon,sausages,eggs, tomatoesand mushrooms.Availablein twosizes.
The BoxingDayBox containsaPloughman's stylefestivefeastwithall theessentialsforrelaxed eatingonBoxingDay thatgoesperfectlywith Christmasleftovers
Enjoyallthe traditionaltreatsbut witha festivetwist withaglassof Proseccoandapotof EnglishBreakfastTea. Bookingmustbe made48hoursin advanceandthis speciallythemed AfternoonTearuns fromthe1st -23rd of December.
Dinewithusthis December
Click Here
Festive A La Carte
Starters
Carrot & Coriander Soup with Chive Oil
Chicken Liver Parfait with Fig Jam & Sourdough Toast
Spiced Crab Cake with Chive Hollandaise
Mains
Roasted Bronze Free Range Turkey and Festive Trimmings
Roasted Pumpkin & Mushroom Duxelle
Wellington with Roasted Vegetables & Mushroom Gravy
Pan Fried Salmon Fillet, Crushed New Potatoes & Wilted Greens served with Honey & Cumin Dressing
Desserts
Traditional Christmas Pudding with Brandy Sauce & Redcurrants
Chocolate Truffle Cake with Chantilly Cream
Local Cheeseboard with Pickles, Chutney & Crackers
2 Courses £26 |3 Courses £32
1st -23rd ofDecember
Available alongside our winter cafémenu
WELLINGTON WINDOW
TellusaboutyourroleonThe WellingtonEstate?
My role is very varied, working across different parts of the Estate. I joined WellingtonFarm Shoparound 7 yearsago. I lovethe rural element ofmy jobbecause it varies depending on theseason. In the summer, it’s all abouttending to plants thatI grow for WellingtonFarm Shop, watering them and managing the compostheaps.
During thewinter season, I assistin setting up special lunches for guests at the Stratfield SayeShoot, using foodprovided byWellington Farm Shop.Thistakes place from theend of September to theend of January.
In thesummer, you can find me helping out in thecafé at Stratfield Saye House’s Visitor Centre when the private home of theDukeand Duchessisopen fortours. WhatdoesatypicalShootdaylook
Theshoot days at the Old Museum,within the private grounds of Stratfield Saye House, are always fun. Over the years I have gotten to know familiar faces who are regulars on theshoots. I start a shoot dayby standing quietlybehind thedoor of the old joining workshop (nownamed the Old Museum) I have learned, from experience, toopen the doors very slowly dueto encounteringuninvited guests including squirrels bouncing off the walls andbirdsflying around!
I helpprepare thetable with seasonal foliage and take pride that it never looks the same. The ambience is set with candles and the fires are litto warm guests aftera morning out on the Estate. Wethen serve a lunch of Cumberland sausages, cheesy mash andbutter leeks, before dessert of lemon meringue and cream.
Canyoutellusmoreaboutthe gardeningelementofyourjob?
When I’m working, I take the old vegetables from theshopandputthem on one of5 compost heaps, which after6 months of turning over get used in our gardens I’ve had great success with potatoes and gourdsthis year, which I’ve passed on totheFarm Shop tobesold.
I’ve also grown lots of chardbecause it grows back easilywhen cut In addition, I’veputa varietyof seedsandbulbsinside theGardening Barn whichalsogetsold in theFarm Shop.
Typically,our hyacinths are frozen and set off in November to have them flowerby Christmas. Ittricksthem into thinking it’s growing season As for the unsoldbulbs, I collect them in apaperbag to dry and then storethem I’ve recentlyfound them all sprouting!
Didyouknow?
Ollie, the forester on The Wellington Estate, collected Willow cuttings and conkers I put them in thistime last yearand mostof theSaplings were6 inches high whenhecollected them to plant back on the Estate grounds. Top tip, don’t bury conkers in thesoil as theydon’tgrow,placethem ontop!
Tellusaboutthedifferentanimals atWellingtonFarmShop?
We have Poppy and Luna, ourresident cats. Poppy originally came from Battersea Dogs Home and was initially feral, butshe’s become quite friendly over the years Afterbeing adopted when she was2 years old, she’s now 12 years old. Now,when I’m pottingup,she’ll comeand siton mylap or neverbetoofar fromme.
Luna, on the other hand, wandered in from down the roadand gave birth toa litter of 6 kittens in ourbarn. Despite being collectedand taken back home with her kittens, she decided to come back and makeWellington Farm Shop her homewherewenowlook after her.
We also a lovely highland cow whichI have been tending to forabout 2 anda halfyears Becausesherecognisesme and myvoiceIcanhand-feed her to check up onher coat and general health I haveto keepabeady eye onherandreport back to the Farm Managerabout how they are getting on.
Noday isever thesame. It makes working on the Estate a special placeto work, that’sfor sure.
Fabulous SausageRolls
Fabulous SausageRolls
Didyouknow? Allofoursausagerollsare madeon-sitebyourkitchenat WellingtonFarmShopdaily?Theyare madewithouraward-winningsausage meatcraftedbyourButchery.
Ingredients Ingredients
1tbspoliveoil
15gunsaltedbutter 3largeonions,finelysliced 3clove’sgarlic,crushed 180gpouchcookedwholechestnuts, chopped
2x450gpacksofWellingtonFarmShoppork sausagemeat
½x20gpackofsage,leavesfinelyshredded Plainflour,fordusting 500gblockofpuffpastry 1egg,beaten
2tspNigellaseed(onionseed),forsprinkling (optional)
Method
1. Heattheoilandbutterinalargenonstick fryingpanandgentlycooktheonionswitha largepinchofsalt,stirring,untilsoftand caramelized(35-45minutes).Stirinthegarlic andchoppedchestnutsforthefinal2-3 minutes,thenscoopeverythingoutontoa plateandsetasidetocoolcompletely.
2. Putalargebakingtrayinthe ovenandpreheatto220°C,gas mark7.Putthesausagemeatand sageinalargebowl,thenaddthe cooledonionmixtureandmix wellwithyourhands.
3.Lightlyflourtheworksurface androlloutthepastrytoa30cmx 40cmrectangle.Liftontoasheet ofbakingparchment.Arrangethe sausagemeatlengthwaysina mounddownthecentrethirdof thepastry,leavingagapateither end.
4. Makecutsalongtheremaining exposedpastryatrightanglesto thesausagemeat,alltheway downandspaced3cmapart. Crossthestripsalternately(onthe diagonal)overthefillingtocreate alattice.Tucktheendsaround thesausagemeattoencloseit (trimawayanyexcesspastry,if needed).
5. Carefullylifttheroll,stillonits paper,ontothepreheatedbaking tray.Brushwiththebeatenegg, scatterwithNigellaseeds(if using),thenbakefor45-55 minutesuntilcrisp,goldenand cookedthrough,withnopink meatremaining(oruntilameat thermometerpushedintothe centrereads75°C).Allowtostand foratleast15minutes.Servehot oratroomtemperaturewithchilli jamorchutney.
THEULTIMATE BOXINGDAY BREAKFASTBAP
SERVES1
15MINUTESTOPREPARE
30MINUTESTOCOOK
PREHEATOVENTO180°c
Adeliciousbreakfastoptionfor thewholefamilyonBoxingDay.
INGREDIENTS
FORTHEHASHBROWNS
4medium flourypotatoes,peeled
1medium onion
1 egg,beaten
Saltand pepper
Vegetableoil,forfrying
FORTHEBAP
1WellingtonFarmShoppork sausagepatty
2rashersofthickcutbutchersbacon
1freerangeegg
15gIsleofMullCheddar
StokesTomatoKetchup
BriocheBun
METHOD
1. Coarselygratethepotatoesandonion intoacleanteatowelandthensqueeze outtheexcessliquidbytwistingthe towel.Placethemixinalargebowl.
2. Addtheegg,agoodcoupleof pinchesofsaltandfreshlygroundblack pepper(youneedtosaltthemixture wellotherwisethehashbrownscanbe quitebland).Mixtheingredientswell.
3. Heatvegetableoilinaheavybased fryingpanoveramediumtohighheat. Whentheoilishot(butnotsmoking), addspoonfulsofthepotatomixtureinto thepanandflattenintopattiesabout 1cm/½inthick.Flipoveroncebrowned andcrispy,about2–3minuteseachside.
4. Panfrythepattyuntilgoldenbrown onbothsides,transfertoatrayandput intheoven.
5. Addthebacontothepanandcook untilcrispy.
6. Toastthebunandfrytheegg.
7. Buildthebap,spreadagenerous amountofketchuponthebaseofthe bun,placethehashbrown,then sausagepatty,bacon,eggandfinish withcheese.
8. Meltthecheeseintheovenfor30 secondsandtopwiththeremaininghalf ofthebun.
Luxury Wreaths
Beautifully Made To
Order By Our Florist
Allofourwreathsare handmade&freshlymadeto orderbyourfloristfrom BlossomandWild.Pickfrom variouscoloursandstyles, eachdesignisuniquewitha spectaculararrayofseasonal foliage,adornmentsand accessories.
–
MadeToOrder
CHRISTMAS HAMPERS
Lookingforagreatwaytosurprise someonespecialwithavarietyof delightfultreats?Ourhampersare overflowingwiththefinestartisanal food,drinks,homeware,andgoodies. Ourluxurioushampersandgiftsetsare theperfectchoiceforanyoccasion.
SimplyscantheQRcode toaccessourhamper requestform.Amember ofourshopteamwillget intouchwithyouto createtheperfect hamperaccordingto yourpreferences.
Pleasenotethatallhampersrequirea minimumof48hours'advancenotice
UPCOMING Events
Thursday6pm|£5perticket|Bookonline
Christmas Shopping Evening
Step into the festive spirit and be the first to sample all of our delicacies at our much-loved Christmas Evening.
Friday7pm|Bookonline
Christmas Wreath Workshop
Make your own luxury Christmas wreath with the creative guidance from our expert florist. Guests will also enjoy a delicious festive evening tea.
Celebratetheseasonswithus!Ourfinal supperclubof2024mayhavesoldoutbut ourpopularintimateeveningswillbeback for2025.SignuptoourVIPclubtohear firstaboutfuturedatesandmenureleases.
Festive Afternoon Tea
Fresh Sandwiches
Turkey and Stuffing
Brie and Cranberry
Smoked Salmon and Pickled Cucumber
Sweet Treats
Christmas Pudding
Chocolate Yule Log
Mini Mousse
Mince Pie
Savoury Delights
Wellington Sausage Roll
Traditional Classics
Homemade Scones with Jam and Clotted Cream
£24 without Prosecco | £29 with Prosecco 1st -23rd of Decem ber
PRE-BOOKING AND DEPOSIT REQUIRED
FromFieldToWheel…
SmallCheeseboardBox:
VillageMaidMiniWaterloo,200g ColstonBassettStilton,200g CerneAbbasCheddar,Fine CheeseFlavouredCrackers,Toast forCheeseandFruitChutney.
£40.00
LargeCheeseboard:
VillageMaidBabyWaterloo,300g ColstonBassettStilton,250g VillageMaidSpenwood,300g CerneAbbasCheddar,300g SparkenhoeRedLeicester,200g VillageMaid,FineCheese FlavouredCrackers,Toastfor CheeseandFruitforCheese Chutney.
£60.00
TheBestofBritish CheeseTHISCHRISTMAS
Handpicked British cheeses from small individual dairy farms specifically chosen for their consistency and quality.
IsleofMullCheddar
AheartyScottishCheddarwitha firm,fondant-liketexturethattends tobeslightlymorecompactthan theotherCheddarswesell.Flavours rangefromjuicyandzestytoboozy anddeeplysavoury.Clothbound withlard.
Recommendedwine: AdobeMerlot by Emiliana Orgánico
DevonBlue
Asweetandmellowbluecheese fromDevon,withacaramelly–and occasionallylightlyspicy–flavour profileandapleasinglydense,fudgy texturethatevenbluecheese scepticsarelikelytolove.
LincolnshirePoacher
WestCountryCheddarmeetsComté inthischeese,which typicallyboasts asmooth, denselycreamy texture andflavoursthatcanrangefromrich, savouryand brothyto long,sweet andalmostpineapple-like.
Stichelton
Full of juicy acidity and toasty, biscuitynotestowardstherindarethe hallmarksofStichelton, rangeof raw extraordinary:fromcrispgreenapple rightthroughtobeefstockumami.
CornishYarg
A striking, nettlewrapped cheese whose delicately earthy rind gives way to abuttery breakdown and crumblycore, with notes of lemon and yoghurt.
GorwyddCaerphilly
Adenselycrumblycentrepresenting fresh,lemonyflavoursgivesway toa creamy,more mushroomylayer beneaththeediblerind –thehappy result of this Caerphilly being matured for longer than most Caerphillycheesesmadetoday.
Montgomery'sCheddar
Rich,brothy,savouryflavoursarethe hallmarksofMontgomery’s Cheddar.Drierandmorestratified thanmostCheddars,itsalmost crystallinenaturemakesitmeltin themouth.Clothboundwithlard.
Recommendedchutney: OnionChutneyby TheFineCheeseCompany
Ragstone
Asoft,maturedgoat’scheesewitha denselyfudgytextureandlactic, lemonyflavoursreminiscentof crèmefraiche.
WhinYeatsWensleydale
TheflavoursofWhinYeats Wensleydalerangefromlacticand yoghurtythroughtomellowand butterywithadelicatehintof mushroom,whileitstexturevaries fromplianttocrumbly.
MaidaVale
Asemi-softwashedcowsmilk cheese.Therindiswashedwith TreasonIPAfromUprisingBrewery inWindsorwhichpromoteatangy, punchyflavourwithabuttery texture.
Recommendedwine: BacchusBlock by LymeBayWinery
BeenleighBlue
Adelicatelybluesheep’smilk cheesefromDevon,withalemony sweetnessandmoist,crumbly texture.
BarkhamBlue
Madeinanammoniteshaped round,thedeepyellowmoist interiorisspreadwithdarkbluegreenveins.Ithasarichbluetaste, smoothbutterytexturewithamelt inthemouthflavour,withoutthe harshnessassociatedwithsome bluecheese.
Recommendedcracker: Toast for CheeseCherries, Almondsand LinseedsbyThe FineCheeseCompany
Tunworth
AtraditionalCamembert-stylehandmade cheeseusingpasteurizedcow'smilkand animalrennet.Creamyintextureandthe overallflavoureffectislonglasting,mouthfillingandharmonious.
Ashcombe
Arichyetsubtlecheese.Themild andmushroomyrindgiveswayto goldenpasteshotthroughwitha lineofwoodash–ahallmarkofthe FrenchcheeseMorbier.Theflavours aremilkyandmild,reminiscentof freshhazelnuts,andthetextureis bouncy,butteryandsemi-firm.
Ogleshield
TheWestCountry’sanswerto raclette,Ogleshieldisagentleyet complexcheese,withasweetand milkyaromaandwarm,savoury flavourreminiscentofchicken broth.Thetexturebeneaththe pungentpinkrindissoftandpliant, anditmeltsbeautifully.
BaronBigod
Silkyatitsrindbutcrumblyatits core,thisSuffolk-born,traditional Brie-stylecheesebalancesaclean lacticbrightnesswithmushroomy, vegetalnotes.
SinodunHill
Theyoghurtyflavourofthischeese iscomplementedbyadelicate, almostred-fruitflavourfromthe wrinkly,goldencolouredrind.The textureofthepasteispleasantly light,almostwhipped.
Recommendedwine: Brochet FacileSauvignonBlanc byAmpelidae
Delicious
CHEESEFORMEAD
HayOnWye
Abeautiful disc-shapedgoat’s cheese with an ash rind and a smooth lemony, bright white interior; it is loosely modelled on the French cheeseSelles-sur-Cher.
Trymewith...
Lyme Bay Winery Christmas Mead
ThisChristmas Meadis traditional, rich,smooth honeymead blendedwith festivespices. Theclassic Christmas meadincludes spicenotesof cinnamon, nutmeg, clovesand cardamom sittingontop oflemon, orangezest and,ofcourse, honeycourtesyofthe mead.
Dorstone
Thisturret-shapedgoat’scheese combinesalight,fluffytexturewith bright,citrusyflavoursandagentle acidity.
Recommendedwine: RosedeLeoubeCotes deProvenceby ChateauLeoube
StJude
Asmall,soft,wrinklycow’smilk cheesefromSuffolk.Inspiredbythe FrenchcheeseStMarcellin,its savoury,richandbutteryflavour beliesitsluxuriouslylight,almost mousse-likepaste.
**Thischeeseintentionallyhasa verythinmouldrind.Becauseof this,wildmoulds-spotsofblue, greenandgreymoulds,often developonthesurfaceduring maturation. These are especially noticeableatpresent.Theyare perfectlysafetoeatanddonot negativelyaffecttheflavourofthe cheese.
CerneAbbas
CerneAbbasMatureCheddaris speciallyselectedforitscrunchiness duetothesaltcrystalsformedover maturationofatleast18months.
Wigmore
Asemi-softcheesemadefrom unpasteurisedewe’smilkwitha vegetarianrennet.Wigmorehasa complexandfruityrichnesswitha delicatetexture.
Recommendedwine: VinaIjalbaRiojaRosé byViñaIjalba
Rollright
InspiredbytheFrenchclassic VacherinduHaut-Doubs,Rollright isasoftcheesebandedinspruce bark.Adelicate,peachy-pinkrind ripensthecheesewithintoarich, spoonabletexture.Thecheese developsrichflavoursofcrème fraiche,curedham,andmustard seed,withasmoky,woodsyaroma.
SparkenhoeRedLeicester
Complexandbalanced,nuttyand mellow,thisfarmhouserevivalofa classicBritishcheeseisfull flavouredwithoutanyaggressive acidity.Ithasatexturethatisat oncechewyandmoist.
Thecheeseisclothboundwithlard. Asitmatures,thetexturedriesand theflavourstrengthensand deepens,fromsavoury,smoothand mellow,tonuttyandrich.
Recommendedcracker: OatcakeRoundsby TheFineCheeseCompany
Ticklemore
Agoat’smilk cheesethatdoesn’t taste remotely ‘goaty’, the Ticklemore combines light and gently lemony flavours with herbaceous notes that deepenwith age,and revealsa firm, chalkytexture beneathits starkwhite rind.
Recommendedwine: RosedeLeoubeCotes deProvenceby ChateauLeoube
Waterloo
A semi-soft cheese made from unpasteurised Guernsey cow’s milk withavegetarian rennet.Waterloohas arich creamyflavour emanatingfrom itsnaturallygoldencentre.
Recommendedwine: AdobePinot Noir Reserva byEmiliana Orgánico
HarnbourneBlue
ARoquefort-stylecheesecreated withgoat’smilk,Harbourneisa clean,brightcheesewithlightblue veining,acrumblytextureand flavourswhicharefresh,slightly floralanddelicatelysweet.
ParmigianoSanPietro2659
ThisParmigianoReggiano isdelicious: a cheese with a deeply savoury and brothyflavour, balancedby arich fruity sweetnessandaluscioustexture.
Recommendedwine: WhenWeDanceChianti by TenutaIl Palagio
Spenwood
A sheep’s milk cheese with a supple texture and a thin natural rind. Its cream-coloured paste has a sweet, milky flavour that develops a slight piquancyasitmatures.
Recommendedchutney: QuinceFruitfor Cheeseby TheFineCheeseCompany
Didyouknow?
In addition to our wonderful Christmas cheeseboard boxes, we also have a wonderful array of cheesesavailable tobuy individually, inaselectionofsizestoo.
Sonowyoucanbuildyourulitmate cheeseboardwithusfromthe comfortofyourownhome,with ourclickandcollectservice!
Celebration CheeseCakes
Planning something special in 2025?
Our celebration cheese cakes are perfect for a Wedding, Anniversary, Birthday or a Party.
Beautifully unique, choose from our award-winning range of artisanal cheese. Let us help youcreate abalanced selection of soft, hard, blue and goats’ cheeses.
Recipe Lobster&Chive
SERVES 12
10 Minutes To Prepare 12 Minutes ToCook
INGREDIENTS
1x 500gblock puffpastry
1medium egg,to glaze
5tbsp souredcream
3tbsp freshchopped chives,plus extrato garnish
1tsp wholegrainmustard 100globster, roughlychopped
METHOD
Preheat the oven to gas 6, 200°C, fan180°C
1. Roll out the pastry on a lightly floured surface to a rectangle measuringapprox 25cmx 35cmand stamp out 12 x 7cm fluted rounds. Takea plain4cm cutterand makea firm indentation into the centre of each pastry circle leaving a 1½cm borderaround theedge, takingcare not to cut the pastry all the way through.
2. Place onto a baking sheet well spaced apart and bake for 10-12 minutes until well risen and golden. Remove and carefully brush the pastry border, but not the centre, with the beaten egg. Bake in the preheated oven for 10-12 minutes until wellrisen and golden. Removefrom theoven andgently removethe top of the centre circle of risen pastry and discard, leaving a hole in the centreready tofill.
For more information, please speak with a staff member at ourcheese
3. Place the soured cream into a bowl and mix with the chives and mustard. Season well. Add the cooked lobster and fold through gently.
4.Using ateaspoon, placespoonfuls of the mixture into the Vol-au-Vent cases. Serve scattered with extra chivesto garnish.
cheers
NTER
METHOD
Fillashakertohalfwaywiththeicecubesandpour overthedarkrumandcoldmulledwine.Sealwithalid orBostonglassandshakewellfor30seconds.Pour thecontentsoftheshaker,includingtheice,intoatall glassandtopupwithgingerale.
BERKS SLOE
50mlBerkshireBotanicalSloeGin
150mlLemonTonicWater
OrangeSlice
METHOD
AddtheSloeGinandtonictoaglassfilledwithcubed ice.Stirgentlythentopwiththesliceoforange.
sipthisfestiveseason.
ASTHE COOLER WEATHER PPROACHES ENJOY SOME WINTER WINS WITH US
Delveinto decadenceand win afestive afternoontea for2 atWellington FarmShop
Somethingto lookforward to, familyticket tonext yearsWellington InternationalHorse Trials andCountry Fair
Noordinary lighttrail, wina familyticket toWellington Illuminova
Experiencethe incredible benefitsof Cryotherapyand wina bundleof 5sessions at TheBarns atWellington
Apawtastic timefor dogs,win amonth ofdoggy daycare withBruce’s atWellington CountryPark