Beyond the Roast

Crisp, deliciously flaky all butter puff pastry, filled with slow cooked turkey, tender chicken breast and shredded confit duck in a rich, indulgent Champagne butter sauce. We make the sauce with double cream, crème frâiche, Champagne and a dash of brandy, and the pie is finished with crispy duck crackling and a parsley crumb. A truly luxurious dish that's the perfect centrepiece for a festive gathering.

Crisp, buttery puff pastry filled with slow cooked Wagyu beef in a Wagyu bone marrow and ruby port sauce. The rich sauce is made with onions sautéed in beef dripping and the pastry is expertly rolled and folded for perfect flaky layers. Finished with a pastry cow's head decoration, it's a showstopping centrepiece for any festive occasion.

The Wagyu beef in this pie comes from cattle sired by registered pedigree Wagyu bulls, a breed renowned for superb meat that's naturally marbled with fat, making it succulent with a distinctive rich, savoury flavour. Wagyu beef is classified by a 'marble score', and at 6, our Wagyu strikes the perfect balance: meltingly tender and flavoursome, but not too fatty.

Our No. 1 Wood-fired Tartiflette Sourdough Pizza is inspired by the way they make pizza in the best Italian pizzerias. With 48 hour fermented sourdough for extra flavour, the dough is rested and relaxed before its final prove, then hand stretched. It's topped with an indulgent combination of creamy Brie, maple smoked bacon, chunks of roast potato, confit onions and velvety garlic béchamel, which takes inspiration from the classic alpine dish, tartiflette. It's baked in the intense heat of a wood-fired oven, for a deliciously crisp, open-textured crust.