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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
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
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The New Year’s Eve Feast

£169.95

Available for delivery from 29th December 2025 until 31st December 2025

Serves 4

Skip the stress, sack off the chopping, and let us bring the feast. Our French spread for six means you can spend the night topping up glasses, not peeling potatoes. Eat, laugh, toast, repeat – that’s how you start a year.

 

Our New Year’s Eve Feast is available for delivery on 29th, 30th and 31st December. Dishes delivered on 29th December will be perfect to enjoy on 31st December. Final orders must be placed by 8pm on 27th December for delivery by 31st December.

Please note, due to our couriers, we are not able to offer pre-noon deliveries throughout December.

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With this generous feast for up to six people the whole evening is covered and you can spend less time in the kitchen and more time with friends, celebrating the start of a new year. In your box you will find:

Starter: Beetroot-Cured Salmon, horseradish cream, sourdough demi baguette
Main: Côte de Boeuf (625g) x2 with rosemary salt
Sides: Gratin dauphinois, French beans, truffle jus
Desserts: Chocolate financier, cherry compote, vanilla crème fraîche
Why not add a bottle of Montaudon Champagne to your feast to celebrate ringing in the new year.

The ultimate pairing with cured and smoked salmon is our Champagne Montaudon, the perfect way to toast the New Year.

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.

 

Beetroot Smoked Salmon(200g) -184 kcal per 100g serving

Horseradish cream – 220 kcal per 75g serving

Sourdough demi baguette – 171 kcal per 70g serving

Côte de Boeuf (625kg) x2 with rosemary salt – 512kcal per 208g serving- amend size to 625g
Gratin Dauphinois (400g) – 241kcal per 200g serving
French Beans (200g) – 97kcal per 100g serving
Truffle Jus (300g) – 29kcal per 100g serving
Chocolate Financier – 401kcal per serving
Cherry Compote (150g) – 159kcal per 75g serving
Vanilla crème fraîche (150g) – 250kcal per 75g serving

Starter

Beetroot-Cured Smoked Salmon

Cooking time: 10 minutes – For best results oven cook

  • Beetroot-Cured Smoked Salmon with Horseradish Cream (Ready to eat)
  • Sourdough Demi Baguette (Cook time 10 minutes)
  1. Pre-heat your oven fan 180°C / electric 200°C / gas mark 6.
  2. Lightly sprinkle the baguette with water and put in the oven. Set the timer for 10 minutes.
  3. Using a sharp knife slice smoked salmon into thin slices.
  4. Once done, serve alongside the sourdough baguette and horseradish cream.

 

Main

Côte de Boeuf

  • 25g Côte de Boeuf (Cook time: 20-40 minutes)
  • Dauphinois Potatoes (35-40 minutes)
  • French Beans (5 minutes)
  • Truffle Jus (2 minutes)

Total prep & cooking time: 1hr 30 minutes – For best results oven cook.

  1. Remove the Côte de Boeuf from its packaging at least half an hour before cooking to allow it to reach room temperature.
  2. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.
  3. Remove the film of the potatoes and decant onto a baking tray (or cook in the packaging, your choice).
  4. Place into the oven for 35 – 40 minutes and cook until golden brown.
  5. Whilst the gratin is cooking, cook the beef in a pan. You shouldn’t need any oil as the natural fats from the meat will help you out here. Sear in a hot pan to desired temperature. Avoid turning too often. We recommend 10 minutes on each side for medium rare to medium and 20 minutes on each side for well done.
  6. Remove from the pan and rest your steak for 10-20mins (depending on how long you cooked it for) under a layer of foil.
  7. Meanwhile, remove sleeve of the French Beans and pierce film several times. Place the beans on a microwaveable plate and heat on full power (750w – 3 minutes / 850w – 2 minutes 30 seconds /1000w 2 minutes). Carefully remove the film and stir. Ensure beans is piping hot then allow to stand 1 minute before serving. Alternatively, to heat on the hob, warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving.
  8. Decant the jus into microwavable container. Place truffle jus in the microwave on full power for 1.5-2mins (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.
  9. . After the beef has rested, use your sharpest knife to slice even, thick slices of the beef to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there.
  10. Serve alongside the sides and sauce.

Dessert

Chocolate Financier
With cherry compote and vanilla crème fraîche

Total cooking time: 25-30 minutes. For best results oven cook.

  1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
  2. Remove the plastic lid and place the financiers on a baking tray in their pots.
  3. Place in the centre of the oven for 20-25 minutes (until nicely golden brown on top and the cakes have risen).
  4. Once cooked, remove from the oven. Allow to stand for 5 minutes before serving. Be careful, as the pot will be hot to touch!
  5. Once cooled for 5 minutes, place on a plate and eat directly from the pot with the cherry compote and vanilla crème fraîche on top.

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.