We're launching a limited ready-to-cook batch of salmon en croûte for you to enjoy at home this Christmas. They are all made by hand by our executive chef Frankie and will be available to collect (alongside a celebratory glass of fizz!) from our Borough Market or Southbank restaurant on 23rd or 24th December.

Scottish salmon fillet, wrapped in puff pastry with a layer of fresh herbs & spinach, glazed with Cacklebean Farm golden egg yolks and served with a chive and white wine velouté sauce. All you have to do is put it in the oven, slice and serve. It’ll make a stunning centrepiece for Christmas or Boxing Day and works beautifully with the usual trimmings.