Gourmet to Go 

Food from the Dunkery Beacon Country House is now only available chilled for re-heating at home.  All food and drink is available via collection only.

Here’s this week’s food and drink menu: Gourmet to Go – 17th and 18th July

Claire’s Kitchen

Thursday 25th June, Collection from 5.00 – 6.00pm from Wootton Courtenay Village Hall Carpark

This Thursday it’s Italian Week.  Please place your orders by 12.00pm Wednesday.

Chicken Cacciatore (delicious Italian chicken dish with red wine, chorizo and olives) with fresh pasta with sautéed courgettes (can be gluten free with rice: please advise when booking)   £8.00

Luxurious Lasagne with cheesy bechamel sauce, served with homegrown salad with a balsamic dressing and garlic bread   £8.00

Vegetarian Lasagne with cheesy bechamel sauce, served with homegrown salad with a balsamic dressing and garlic bread   £7.50

Side Dish – Smoked Paprika and Maldon salt chips   £2.00

Summer Fruit and White Chocolate Cheesecake   £2.50

Sunday Lunch, 19th July 

These meals are not available to collect from the trailer, but will be delivered chilled on Sunday between 10.45am and 11.30am, allowing customers to cook them when they wish.  Please order by 12.00pm Friday.

Free Range Roast Chicken with pig in blanket, sage and apple stuffing, goose fat roasties, sweet potato purée, cauliflower gratin and seasonal veg   £7.50

Home-Reared Roast Pork, sage and apple stuffing, crackling, goose fat roasties, sweet potato purée, cauliflower gratin and seasonal veg  £7.50

Roasted Vegetable and Cheddar Quiche with potato salad and homegrown salad   £6.50

Barbecue pack – this comes marinated and chilled.
£12 per head, to include: Home-Reared Char Siu Pork Chops, Tandoori Chicken and Home-Reared Greek Lamb Chops with oregano, smoked paprika, garlic, homemade potato salad, Greek salad, homemade mint raita and lemon wedges

Homemade Pineapple Upside Down Pudding and custard  £2.50

Please advise on dietary requirements when booking.  To order, call 07799 066638 or email claireskitchen@outlook.com

Many thanks,

Claire Lynch