As well as all the usual festive food, we have added some new dishes this year, but most importantly, we now have a VEGETARIAN OPTION –  Woo Hoo!

Have a look on the website and if you would like to place an order please send a contact form from the website requesting an order form.

Merry Christmas!

Orders are already pouring in for our increasingly popular individual Christmas Dinners – at only £11.00 each, is it worth doing your own we ask? This years also sees the dinners presented in plates with lids that can be reheated in either the oven or microwave rather than foil trays as in past years.

Also new this year, our Two-bird boneless turkey roast now consists of turkey and duck breast rather than turkey and chicken, but still coming with a bacon lattice topping and oven ready in a roasting bag, guaranteed to be succulent and tender.

Don’t forget our family sized portions of potatoes, veggies and Keith’s secret recipe ‘Liquid Gold’ gravy!

Artisan luxury, no nut pieces (ground almonds only) Christmas Puddings remain at £25.0 each – a perfect Christmas gift for foodies – but remember – orders for these close on 30th November.

Have a look at our menu and see how we can make your Christmas entertaining stress-free!

They do say imitation is the sincerest form of flattery so perhaps we shouldn’t be too miffed that Tesco has chosen to adopt our name for their latest Food Love Stories advertising campaign.

(And we bet you any money it cost them a damn sight more to come up with it than it did us!)

Well Nana’s featured Magic Soup and David’s Hot or Not Chicken curry may be super tasty but our loyal diners wouldn’t swap it for any of our Keith’s specialities.

At our last Secret Dining event, we asked our regulars what their favourite dishes here were and this is what they said:

Kath and Paddy Mulcahy, who’ve been eating with us for the past six years, told us it is Keith’s tempura prawns and apple pie that makes their mouths water.

The decision wasn’t so easy though for Michael and Mechelle Lewis, who’ve been joining us for the last three years, and said it was ‘an impossible question.’ But when really pushed they listed his tempura cauliflower, Parma ham and fig salad, slow cooked beef and Black Forest gateau.

Guests of five years Albert and Eileen Morris really couldn’t choose though and would only say: “All the desserts are to die for!”

In the past four years that Christine Walsh has been dining with us, she’s come to love Keith’s prawn dishes and desserts most of all. When pressed further, she says it is a toss-up between his ‘magic’ custard tart and sticky toffee pudding that are her real favourites. I know where you’re coming from Christine!

For George and Yasmin Twist, who’ve been secret diners for two years, their choices include tempura smoked haddock goujons with chilli jam, beef wellington and our ‘work of art’ desserts.

Paul and Diane Speakman, who’ve also been visiting us for two years, say if they have to choose, their list of favourites would include ham hock terrine, quail eggs, Scotch eggs slow cooked beef, sea bass and banana bomb (a twist on sticky toffee pud).

All this food blogging has now set my own tastebuds tingling! What’s for tea Keith?

With the exception of roast potatoes, do remember that Christmas dinner veg can be pre-cooked the day before. As soon as it’s ready, drop it into iced water to stop the cooking process and retain colour. Keep in a cold place or securely outside (adequately covered of course). Continue cooking for a shortened period on the Big Day. Tuck in and don’t feel guilty when you eat that extra Quality Street later. You’ve had your daily vitamins even on Christmas Day.

Take a leaf out of Keith’s book and make sure you prepare all your Christmas dinner veggies ahead of December 25 to save vital time. Bear in mind that it can be peeled and chopped up to three days in advance and safely kept if fully immersed in water. Cover the pan or bowl securely and store in a cold place or even in a safe area outside. If you’re doing potatoes this way, just make sure you refresh the water daily. Don’t forget the clock’s ticking…

This one’s about gravy. We all know it can make or break a good roast so it’s worth remembering that your gravy base can made the week before (ie from now) and frozen. Lift it out on Christmas Eve to defrost in a refrigerator. Heat and dilute with turkey stock on Christmas Day. Enjoy.