Introducing our Made in Hedley Christmas range – available to pre-order now via email email@example.com or choose a collection slot and reserve online – put your choices in the special requests section.
It’s a curated collection of festive menus and gift boxes using beautiful produce from local farms, ingredients foraged in and around Hedley, and produce from our much-loved suppliers. We are here to make your Christmas that little bit more special.
So, whether you’re after a Gift Box to send to a loved one, a Provisions Box packed with everything you might need to nibble on over the festive period, or just your Christmas Dinner meal cooked for you, we have you covered.
Christmas day breakfast for two £50
1 bottle of Grand Imperial French fizz
1 small bottle of elderberry liqueur
2 handmade brioche buns
100g seven and wye oak smoked salmon
200g our homemade black pudding
2 free range duck eggs
2 spiced cinnamon buns
Christmas day essentials for four £20
Spiced cranberry and port sauce 100g
Sourdough bread sauce 250ml
Roast gravy with Madeira 250ml
Sage, onion and chestnut stuffing (contains pork) 500g
Luxury Christmas Eve supper for two £125 (supplied ready to cook with full instructions)
(£95 with no wine)
Little game pies with watercress and damson jelly
Lobster, scallop and mussel gratin with brandy, garlic and buttered crumbs.
Sauté sprouting broccoli, heritage potatoes with anchovy butter.
Dark chocolate mousse with prunes in Armagnac
A bottle of Chateau Musar, Lebanon, 2013, organic, unfiltered and delicious!
Christmas Feasting dinner for two (supplied ready to cook with full instructions) £80 (£65 with no wine)
Baked king scallops with tarragon, white wine and garlic.
Confit goose with goose fat potato cake, braised red cabbage and apple compote.
Steamed marmalade pudding, Drambuie custard
A bottle of Yealands, Pinot Noir Landmade, Malborough, NZ, carbon neutral
Christmas hamper essential selection (for a family of 4) £55 (alcohol free)
A Christmas pudding made to my great grandma recipe with rum, brandy and ale.
Selection of Doddington’s farmhouse chesses 500g
Chicken liver parfait 2 x 100g (10 day shelf life if refrigerated un-opened)
Spiced crab apple jelly for meats and cheese
The Feather’s Blend coffee from Pumphries 250g
Our little shortbread biscuits for coffee (5 day shelf life)
The Feathers black pudding sausage roll with apple (ready to bake from frozen)
Rhian’s Christmas essential drinks selection. £95
A bottle of Yealands, Landmade, Malborough, NZ, carbon neutral pinot Noir -for the turkey or goose.
A bottle of Chapel down Bacchus NV English fizz -for breakfast, not mixed with orange juice please!
A bottle of Azabache barrel aged white rioja- for the smoked salmon
A bottle Bulas ruby port – for the cheese.
2 bottles of Cullercoats brewery Royal Sovereign 2012 vintage barley wine – for the cheese and pudding, or an after diner tipple.
1 bottle of Gonzalez Byas Pedro Ximenez -for the Christmas pudding.
The family pudding box £12
A Christmas pudding made to my great grandma recipe with rum, brandy and ale.
200g of our homemade black pudding for a special breakfast.
Available to order- please order by the 14th December and book a pick up slot on Christmas Eve (other days available by request.)
Panetonne– Rich, light Italian sweet bread made to order for you, full of plump dried fruits, chocolate chips, butter and citrus zests. £12
Our homemade Christmas pudding made to my great grandma’s recipe with rum, brandy and local real ale £8 (for 2-3 people)
Family sized game pie packed with pheasant, roe deer and middle white pork £12
Beef fillet Wellington for 4 made with Northumbrian beef fillet, wild mushrooms and chicken liver parfait wrapped in butter puff pastry – ready to bake supplied fresh with a rich red wine sauce £60
A whole cider braised and honey glazed gammon ham ready to eat 2kg+ made from Cumbrian free range pork £40
Chestnut, apple, sage and caramelised onion Wellington for 4 with Darling blue cheese wrapped in butter puff pastry – ready to bake supplied fresh with a rich red wine sauce £40 V
Loch Duart Scottish salmon en croute for 4 with spinach, currants, lemon and stem ginger- ready to bake supplied fresh with a rich herby sauce messine £60
Our Christmas cake – rich with dried fruits, walnuts, almonds and local organic flour soaked in brandy and Amaretto.
Medium size with marzipan and fondant icing £15
Small size with marzipan and coated in glazed glace fruits £12
Jams, jellies, preserves and sauces
Through out the year we make a massive selection of preserves we in use in the pub in our dishes but this year we wanted to share these unique ingredients with you at home.
Chilli sauce £3 – Tabasco style fermented chillies and green sechwan make a fiery sauce with a numbling heat sechewan.
SOLD OUT Our our beer vinegar £5 (25oml). Since we moved in 13 long years ago I’ve made vinegar and used in many things- we have already sold the last of the 12 year old intense version I had, however we have some 3 year old vinegar ready to bottle. Rich, sweet and savoury with a strong malty aftertaste.
Dill pickles £4- small sweet cucumbers lacto fermented with salt, garlic and dill bottled with a touch of cider vinegar.
SOLD OUT The Feathers Chutney £3– apples, dates, onions and spices, rich and thick with a taste of a famous pickle. Great for many cheese butties and the cheeseboard of course.
SOLD OUT Plum jam with cognac £3– ripe victoria plums from my mum’s garden cooked with sugar and splash of Cognac till thick and delicious, calling out for hot buttered toast next to an open fire.
Hedgerow preserve £3- The fruits of the many hours foraging in the woods of Hedley- crab apples, elderberries, bilberries, wild strawberries and blackberries. Great with game or breakfast, also wonderfull in rice pudding.
Our 2018 vintage marmalade £3– Seville oranges and a little lemon, thick cut and rich flavoured, aged till its flavour cries out for marmalde puddings or toast !
SOLD OUT Damson preseve £3- Imperial purple fuits cooked with their stones for maximium flavour (then removed) to give a tangy preseve for sweet or savoury applications, great with hare.
SOLD OUT Japonica Quince jelly £3– An ornametal garden plant with often underutilised fruit from our friends garden, a fragant jelly lovely with creme fraiche and plain biscuits or with cheese and light meats.
SOLD OUT Candied chesnuts in vanilla syrup £6– whole chestnuts cooked and macerated in a rich vannila syrup. A great instant pudding with whipped cream and little melted chocolate.
Candied ginger in syrup with mace and star anise £6- fresh ginger roots cooked in a rich syrup with spices, great finely chopped and added to cakes and pudding or just mixed with whipped cream. Don’t waste the syrup add it to a hot toddy or a glass of festive fizz.
Our homemade liquers ..
Just compling a new list and waiting for new bottles should be ready for Friday.
New Years Eve 2020 for two. £150
Just in case this year might be a little quieter than usual it doesn’t mean the food cant be as fantastic. Let us do all the hard work for you! An exqisite five course meal with optional wines to match. Full cooking instructions are supplied, however please be prepared, this menu does require a bit more actual cooking than our other food boxes.
Hot little anchovy buns.
Twice baked Doddingtons cheese souffle with English truffle.
Terrine of smoked salmon, scallops and baby leeks with rye bread crisps.
Local roe deer Wellington with preserved Hedley cepes, juniper and white onion sauce, creamy Dauphinoise potatoes, spinach and chestnuts.
Dark chooclate torte, blackcurrant compote with elderberry liqueur, gingerbread crumbs and vanilla cream.
Wines to match £50 for the pair
White -Pouilly Fume Domaine Franck Millet, Loire, France
The Sauvignon Blanc grapes are pressed as soon as they are picked. The juice is then allowed to settle, then the alcoholic fermentation begins. The 1998 vintage was the first vintage to see the use of temperature controlled fermentation at the domaine. The fermentation is now conducted between 14°C to 17°C. Low temperature fermentation means a longer fermentation is possible which allows a gentler extraction of primary fruit, which is preserved and defines the character of the wine.
Red – St. Emilion Grand Cru, Chateau Gros Caillou, Bordeaux, France.
These wines are made traditionally with quite long vatting periods of between 5 and 6 weeks in concrete tanks. Fermentation temperatures are checked by hand and refrigeration equipment enables temperatures to be controlled. The wines are then aged in 2 year old casks (10% of which is renewed yearly).
Posted: October 27, 2020 7:27 am in News