Meat & Poultry

Beef Wellington

Our 2 star Great Taste Award winning Beef Wellington. Tender centre cut beef fillet seasoned with English mustard, wrapped in prosciutto, mushroom duxelles enriched with aged Madeira, and flaky puff pastry.

Serves 2-3 people.

Suggested cooking method:
- Remove from fridge and allow to come to room temperature (approx 1 hour)
- Preheat oven and baking tray to 220c fan.
- Brush Wellington lightly with beaten egg yolk.
- Bake for 20 minutes, reduce oven to 180c and cook for a further 6-8 minutes or until a probe reads 45c
- Rest for 15 minutes on a cooling rack before slicing with a serrated knife.

Supplied frozen, defrost thoroughly before cooking.
Once defrosted consume within 2 days.

Ingredients: Beef Fillet, Puff Pastry (Flour [WHEAT], Margarine, Veg Oil, Salt, Emulsifier E471), Prosciutto, Strong English Mustard [MUSTARD], Chestnut Mushrooms, Shallot, Thyme, Garlic, Madeira [SULPHITES], Egg [EGG]

For allergen information, see ingredients in CAPITAL LETTERS.

An incredibly tender cut of beef, taken from between the fillet tail and Chateaubriand. It makes for a fabulous joint to share or is the 'go to' cut for a winning Beef Wellington.

Please note that this is an average weight, it may vary by up to 100g.

Grass Fed
High Welfare
Can be Frozen
UK Reared

The sirloin has both good marbling and a decent layer of fat for good flavour and is easy to carve. These joints have been dry aged for an additional 2 weeks here at the Gog.

Limited Quantity; when these have sold out, we won't be able to produce more.
Please note that this is an average weight, it may vary by up to 100g.

Grass Fed
High Welfare
Can be Frozen
UK Reared

Oven ready Red patridge. Perfect for stuffing with thyme or juniper berries, and seasoning with salt and pepper. Cover each breast with a slice of streaky bacon. Pre-heat the oven to 200 degrees and then simply roast for 30 minutes. The bird is cooked if, when you place a skewer between the leg and breast, the juices run clear!


EEC UK 5430

NOTE: CHRISTMAS & NEW YEAR ONLY PRODUCT. AVAILABLE TO COLLECT ON 21st, 22nd, 23rd, 24th, 29th, 30th OR 31st DECEMBER.

Lay the pheasant in the pan, cook until golden-brown in colour (about 3-5 minutes) on the leg sides. Turn the pheasant onto its breast side to colour for a further 2-3 minutes. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time.

NOTE: CHRISTMAS & NEW YEAR ONLY PRODUCT. AVAILABLE TO COLLECT ON 21st, 22nd, 23rd, 24th, 29th, 30th OR 31st DECEMBER.

A premium boneless roasting joint of wonderful tenderness. The sirloin has both good marbling and a decent layer of fat for good flavour and is easy to carve.

Please note that this is an average weight, it may vary by up to 100g.

Grass Fed
High Welfare
Can be Frozen
UK Reared

Product of the UK.

Keep refrigerated below 5oC.

NOTE: CHRISTMAS & NEW YEAR ONLY PRODUCT. AVAILABLE TO COLLECT ON 21st, 22nd, 23rd, 24th, 29th, 30th OR 31st DECEMBER.

Product of the UK.

Keep refrigerated below 5oC.

NOTE: CHRISTMAS & NEW YEAR ONLY PRODUCT. AVAILABLE TO COLLECT ON 21st, 22nd, 23rd, 24th, 29th, 30th OR 31st DECEMBER.