Produced by Collette Woods in her new kitchen at Sparkford. Made with gluten free pastry.
Starting with marinaded slow cooked duck legs. Lots of customer praise in the first two weeks
British Blackcurrant and Rhubarb and Custard. Both sound tempting.
Only £1.24 (were £1.50)
News from the producers and an explanation of 'Sous Vide'
You can find our producers here: it's good to know where your food comes from