Our Chef Michael Gibson has been working closely with Leiths School of Food and Wine to improve our recipes and create new and exciting dishes. Leiths has trained many of the UK’s top food professionals and now, thanks to our unique partnership with the renowned cookery school, we can bring the finest quality Extra Special ready meals. Whether it’s a special occasion or you fancy a treat, the range is sure to deliver the perfect culinary experience.
Michael’s personal favourites are:
Beef Bourguignon: British beef cheeks, hand diced and slow cooked sous vide in an intense Bordeaux red wine sauce enriched with closed cup mushrooms, a scattering of chopped baby shallots and smoked, dry cured bacon lardons.
King prawn linguini: Authentic Italian free range egg pasta in an exquisite shellfish and lobster bisque sauce prepared with crème fraiche, butter and a touch of brandy, finished with succulent king prawns and dill infused courgettes.
Duck confit with plum soy sauce: British duck legs prepared with a rub of sea salt and herbs, then slow cooked sous vide for succulence and flavour, presented in an intense plum and soy sauce with a dash of red wine, soy sauce and molasses.
All are in store now!