We deliver wednesday to saturday between 7am - 9pm (7am - 10pm scotland)

Free Delivery

Free standard delivery on all orders over £39.95

Chilled Packaging

Specialist packaging, designed to keep your meals chilled

Bespoke delivery

Preferred delivery dates & next day available, Weds-Sat

free delivery
Free standard delivery on all orders over £39.95
Chilled packaging
Specialist packaging, designed to keep your meals chilled
Bespoke delivery
Preferred delivery dates & next day available, Weds-Sat

serving suggestion

Mother's Day Beef Wellington Menu


Available for delivery from 6th March 2024 until 9th March 2024

Serves 4

A perfect meal for any mother! Spoil your Mum this Mother’s Day with our delicious Beef Wellington feast for 4. SEE PRODUCT DESCRIPTION BELOW FOR FULL MENU DETAILS.

Pre-order now for delivery from 6th – 9th March. Delivery cut off is 9pm on 7th March for delivery on the 9th. Please note, our delivery times are between 7am and 10pm Monday to Saturday, if you’re planning to enjoy your order for Sunday 10th March we recommend ordering for delivery on Saturday 9th March. 

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Our Mother’s Day Beef Wellington Menu for 4 includes:

Pont-l’Évêque cheese with pickled carrots & cucumber, almond romesco dip, sourdough baguette & truffle saucisson
Main Course
Beef Wellington with peppercorn sauce served alongside confit new potatoes, rosemary roasted root vegetables & braised red cabbage
Chocolate roulade with pistachio ganache and cherry compote
Recommended Wine Pairing (NOT INCLUDED)
Chateau Treviac Corbieres
The tannic bite and peppery spice of Syrah grapes match up to the rich beef and peppercorn sauce, while the ripe berry fruits resonate with the berry coulis in our dessert.

Adults need around 2000kcal a day. 

Pont-l’Évêque Cheese: 164kcal per 55g serving

Bayonne Ham: 115kcal per 50g serving

Saucisson Sec aux truffle: 198kcal per 45g serving

Pickled Carrots: 24kcal per 50g serving

Pickled Cucumbers: 11kcal per 28g serving

Baguette: 171kcal per 70g serving

Almond Romesco Dip: 76kcal per 20g serving

Beef Wellington: 490kcal per 240g serving

Confit Potatoes: 288kcal per 200g serving

Rosemary Roasted Root Vegetables: 121kcal per 100g serving

Braised Red Cabbage: 220kcal per 75g serving

Peppercorn Sauce: 167kcal per 75g serving

Chocolate Roulade: 403kcal per 108g serving

Pistachio Ganache: 106kcal per 25g serving

Cherry Compote: 80kcal per 37.5g serving

For all allergen, ingredient & 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 ingredients and dietary information please click here.

Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit! 

Total Cooking time: 1hr 25minutes – For best results oven cook. 

Pre-heat your oven to fan oven at 180°C / electric oven at 200°C / gas mark 6.



Pont-l’Évêque Cheese with Pickled Carrots & Cucumber, Almond Romesco Dip, Sourdough Baguette & Truffle Saucisson

(Cook time 20 minutes)

  • – Remove the cheese from its wooden box, unfold the paper that cheese is wrapped in to expose top of it (but don’t remove entirely). 
  • – Use a small knife to score the top of the cheese and place it back in the wooden box. 
  • – Place onto a baking tray and place in the preheated oven, cook for 15-20 minutes until the top is golden brown. 
  • – Once the cheese has had 5 minutes, lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes from chilled, or 15 minutes from frozen. 
  • – Whilst the cheese and baguette are cooking, open the pickled vegetable bags and drain the liquid. Cut the carrots in half lengthways and place in a serving dish alongside the cucumbers. 
  • – Remove the truffle saucisson from its packaging and use a sharp knife to slice into thin slices. Place on a serving plate alongside the Bayonne ham and almond romesco dip. 
  • – Once the cheese and baguette are done, remove from the oven and rest the cheese for 1 minute. Slice the baguette and serve alongside the cheese, pickled vegetables, charcuterie and almond romesco dip. 



Beef Wellington with Peppercorn sauce served alongside Confit New Potatoes, Rosemary Roasted Root Vegetables & Braised Red Cabbage
(Cook time 45-60 minutes, dependant on how you like your beef cooked)
  • – Turn the oven up to 190°C / electric oven at 210°C / gas mark 6/7   
  • – Remove all packaging from the Beef Wellington except for the greaseproof paper. 
  • – Take the wellington out of the wooden mould and place it onto a baking tray.
  • – Crack an egg and give it a whisk with a fork then brush the Wellington all over making sure you get in between the lattice of the pastry.
  • – Place the beef wellington in the oven for the following times depending on your preference:   
  • 40-45 minutes (medium rare)  
  • 50 minutes (medium)  
  • 60 minutes (well done) For well done please heat oven to Fan oven at 180°C / electric oven at 200°C / gas mark 6  

(Please note these cooking instructions will vary slightly depending on the oven so make sure if you’re cooking medium to well done you keep an eye on the pastry in the last 5-10 mins to make sure it doesn’t overbrown.)   

  • – Depending on how long you’re cooking the Wellington for, 20 minutes before it’s due to be cooked, empty the confit potatoes onto a non-stick baking tray or baking dish and spread evenly. Place into the centre of the oven for 15-20 minutes or until golden.
  • – At the same time remove the film of the vegetables and place the tray on a baking tray. Place into the oven for 20 minutes or until heated through and the vegetables are nicely roasted.   
  • – Once the wellington has cooked, remove from the oven and rest for 10 minutes (15 minutes for well done).   
  • – Remove the sleeve of the Braised Red Cabbage and pierce the film several times. Place onto a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. Stir halfway through the cooking time. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure the cabbage is fully heated before serving. 
  • – Decant the Peppercorn sauce into a microwaveable container. Warm up for 1 minute (1000W), 1 minutes 30 seconds (750/850w). Alternatively decant it into a saucepan and bring to simmer on a low heat.
  • – When you’re ready to serve, use a sharp serrated bread knife to slice even, thick slices of wellington and place on serving plates.  Once plated, pour over the sauce and enjoy alongside the confit potatoes, braised red cabbage and rosemary roasted root vegetables.  
Chocolate Roulade with Pistachio Ganache and Cherry Compote
(Prep time 5 minutes) 
  • – For best results, remove the Chocolate Roulade from the fridge 15-20 minutes before serving.    
  • – Slice into 4-6 slices and add to plates before serving alongside a dollop of pistachio ganache and drizzle of the cherry compote. 

DISCLAIMER: We take great care to ensure that the information we display on our website about our products is correct. From time to time, product recipes are changed, which may affect storage, nutrition and allergen information. Therefore, please always check product labels and not rely solely on the information published on our website.