Festive Buffet Box

For 2 - 4 people and in your box you will find:

• 1x each of the Pont-l’Évêque , Comté, Brie au Truffes, Roquefort Miraval​
• 1x each of the French Cured Ham, Saucisson Aux Truffle
• ​1x box of Spelt Crackers
• ​1x box of Seeded Crackers
• ​1x Confit de Mirabelles au Riesling
• ​1x Confit de Figues aux Raisins​
• 1x Cornichons
• ​1x Mixed Olives​
• 1x Smoked Salmon Rillette
• 1x Sourdough Demi Baguette
• ​1x Crab Maison with Lobster Butter​
• 1x Chicken Liver Parfait​

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Chicken Liver Parfait (170g) - 642kcal per 170g serving
Smoked Salmon Rillettes (2 x 125g) - 456kcals per 125g serving
Pont-l’Évêque (220g) - 164kcal per 55g serving
Comté (200g) - 209kcal per 50g serving
Brie aux Truffes (150g) - 122kcal per 38g serving
Roquefort Miraval (230g) - 209kcal per 58g serving
French Cured Ham (200g) - 115kcal per 55g serving
Sauccison aux Truffle (180g) - 198kcal per 45g serving
Spelt Crackers (125g) - 165kcal per 30g serving
Seeded Crackers (125g) - 165kcal per 30g serving
Confit de Figues (100g) - 79kcal per serving
Confit de Mirabelle (100g) - 79kcal per serving
Cornichons (80g) - 8kcal per 40g serving
Mixed Olives (120g) - 29kcal per 30g serving

Crab Maison with Lobster Butter - 343kcal per 90g serving

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.

Festive Buffet Box

Chicken Liver Parfait 

With sourdough baguette, salted butter and cornichons. Apart from the demi baguette, these items are ready to eat. 

Cooking time: 10 minutes – For best results oven cook   

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. Once done, serve alongside the Chicken Liver Parfait and cornichons. 

Smoked Salmon Rillettes 

Oak smoked salmon (200g), Horseradish Cream  

All items are ready to eat! 

Chef’s tip - Serve with a slice of lemon, if you have it. 

Cheese & Charcuterie 

Cheeses  

• Comté   

Produced in the Jura Massif region of Eastern France from raw cow’s milk. This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. 

• Brie Aux Truffes    

Known as the king of cheeses, laced with black truffle shavings which bring out the natural earthy qualities of the creamy raw cow's milk brie. 

• Roquefort Miraval ​ 

An exceptional blue cheese made from raw sheep’s milk. Fresh, tender and full of character, Roquefort is matured for 3 months in the natural caves of l’Aveyron. 

• Pont-l’Évêque​  

Originally made by monks, this soft, creamy pasteurised cheese is textured and smooth, with subtle hints of salt and a fruity edge. 

Charcuterie  

• Truffle Saucisson 

Produced from the finest cuts of pork from the Rhône Alpes.  

• French Cured Ham  

Cured Jambon sec de Savoie, from the Auvergne-Rhône-Alpes region of Southwest France. 

Accompaniments  

• Spelt Crackers  

Sweet and slightly nutty, all-butter spelt crackers.  

• Seeded Crackers  

Wholemeal crackers with linseeds, sesame seeds and poppy seeds.  

• Plum Confit 
• Fig Confit 
• Cornichons  
• Mixed Olives and Herbs   

To Serve:  

Let your cheeses come to room temperature for the best taste. Serve on a cheese board alongside the confit and crackers. 

Place the olives and cornichons into serving bowls and plate them on the table. Finely slice the saucisson (you can eat the rind, if you wish), lay out the French cured ham. 

Enjoy with your choice of French wine.