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Free standard delivery on all orders over £39.95
Specialist packaging, designed to keep your meals chilled
Preferred delivery dates & next day available, Weds-Sat
serving suggestion
£164.95
Available for delivery from 17th December 2025 until 23rd December 2025
Our Chateaubriand Feast brings the wow-factor to your table, no panic required. We’ve done the hard work in the kitchen so you just follow a few easy steps at home. Unpack the box, pop the oven on, and get back to the festivities (and the fizz). Big flavour, zero faff, more time for the things that actually matter.
£1 from the sales price of this product goes towards supporting Great Ormond Street Hospital Charity.
Festive dishes delivered on 21st December will be perfect to enjoy on 25th December. Please note that we cannot guarantee the shelf life of any dishes delivered before 21st December for eating on 25th December. Final orders must be placed by 6pm on 17th December for delivery by 21st, 22nd and 23rd December.
Due to our couriers, we are not able to offer pre-noon deliveries throughout December.
This meal feeds up to four people and in your box you will find:
1kg Chateaubriand
Côte Festive Salt
12 x Pigs in Blankets with a Spiced Honey Glaze
Roast Potatoes
Sprouts à la Française
Apricot & Mustard Chantenay Carrots
Roast Miso Parsnips
Shallot and Thyme Jus
Why not add a bottle of our favourite wine to your order to enjoy with your meal:
La Lande Rouge – 750ml 12.5% abv – Pair this tender cut with our La Lande Rouge which delivers blackberry and spice notes from the Carignan grapes.
Adults need around 2000kcal a day.
For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.
For full dietary information please click here.
Chateaubriand (1kg) – 388kcal per 250g serving
Cote Festive Salt (100g) – 9kcal per 25g serving
Pigs in Blankets (12 each) – 90kcal per 35g serving
Spiced Honey (75g) – 73kcal per 19g serving
Roast Potatoes (2kg) – 187kcal per 224g serving
Sprouts A’La France (500g) – 87kcal per 83g serving
Apricot & Mustard Chantenay Carrots (500g) – 60kcal per 83g serving
Roast Miso Parsnips (2x300g) – 92kcal per 100g serving
Shallot & Thyme Jus (2x300g) – 98kcal per 100g serving
Total prep & cooking time: 2 hours – For best results oven cook.
You will need a few baking trays/tins for cooking, along with your best serving dishes.
1. Pre-heat your oven to fan 200°C / electric 220°C / gas mark 7.
2. Remove the chateaubriand from the fridge, 1 hour before cooking, keeping it in its packaging. When you’re ready to cook, remove packaging from the following items:
Chateaubriand – remove from the bag and place it onto a baking tray. Pat dry with paper towels and drizzle with olive oil and season generously with about 1 tablespoon of the festive salt (keep the remaining salt for grills, roasts & general use).
Pigs in Blankets – remove from the packaging & place them onto a baking tray lined with baking parchment.
Apricot & Mustard Chantenay Carrots – remove from the packaging & place them onto a baking tray lined with baking parchment.
Roast Potatoes – remove from its packaging and decant into a baking dish with 2 tablespoons of vegetable oil. For best results lay the flat side of the potato down to get crispy.
Roasted Miso Parsnip – remove from its packaging and decant into a baking dish with 2 tablespoons of vegetable oil. For best results lay flat to get a crispy finish.
Sprouts à la Française- remove the sleeve and pierce film several times.
Shallot & Thyme Jus – remove the packaging and place in either a saucepan or microwavable container.
3. In a hot non-stick pan sear all sides of the chateaubriand until it starts to caramelise on the outside. Place chateaubriand back onto a baking tray and place the tray in the oven for the following times depending on your preference:
4. At the same time place the roast potatoes into the centre of the oven and set a timer for 30 minutes.
5. Once the chateaubriand is cooked to your preference, remove from the oven, cover with tin foil and rest.
6. Once the timer goes off for the potatoes, place the pigs in blankets, carrots and roasted miso parsnips into the oven with the roast potatoes. Carefully give the potatoes a stir and set a timer for 30 minutes.
7. Once the oven timer has gone off, remove all the other items from the oven.
8. Place the chateaubriand back in the oven for 5 minutes to heat through.
9. Place the pigs in blankets in a serving dish and drizzle with your desired amount of spiced honey.
10. Place shallot & thyme jus in the microwave on full power for 2-3mins (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, warm on a low heat in a saucepan, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve.
11. Place sprouts in the microwave on full power for 2-3mins (900w). Allow to stand for 1 minute and stir well before serving.
12. Plate up all the vegetables. Remove the string from the chateaubriand and depending on how/where you’re going to serve it, either use your sharpest knife to slice even, thick slices to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there.
Chef’s Tip – When cooking the roast potatoes, we’ve suggested 45 mins to 1 hour. Keep an eye on them and once you are happy with the colour of your potatoes please remove from the oven.
If you would prefer to order by phone, call our team on 020 4538 4732 between 9am-5pm Wednesday to Friday and 10am-4pm Saturdays.
