We dispatch on Monday, Tuesday and Wednesday to the Mainland UK.

We will do our very best to deliver within these timescales, however there may be occasions we may be unable to get a courier for required day. Also we will delay deliveries if we are enjoying extreme hot weather, in these instances we will notify you as soon as we can.

If you're not at home upon the parcel arrival please leave clear instructions where to leave your parcel.

Your goods will be packed in a polystyrene box with gel packs to maintain the correct temperature during the delivery period. Please ensure you do not delay unpacking your delivery upon receipt , this will ensure that your purchase will be enjoyed at their best. Upon receipt open your package and deal with your goods immediately either transfer to fridge or freezer.

Everything is clearly labelled with all the information you will require.

Re use the poly box, ideal for transporting chilled items. The Gel packs are not designed for reuse, however you can use the box with an ice pack.

Minimum order is £20

Rest of UK

Delivery and packaging (on orders up to £50) costs £14.95

Delivery over £50 costs £11.95 in shipping charges

Delivery over £125 is free shipping

Delivery charges applied on the cart page

Order over £75 – Receive free gift.

Scotland

NO DELIVERY TO ISLANDS AND SCOTTISH HIGHLANDS

Delivery up to £50 is £20.90

Delivery over £50 is £17.9

Delivery over £125 is £5.95

Tangy trout

Ingredients

• 4 trout fillets
• 50g breadcrumbs
• 1 tbsp butter, softened
• 1 small bunch parsley, chopped
• zest and juice of 1 lemon, plus lemon wedges to serve
• 25g pine nuts, toasted and half roughly chopped
• 1 tbsp olive oil

Method

• Heat the grill to high. Lay the fillets, skin side down, on an oiled baking tray. Mix together the breadcrumbs, butter, parsley, lemon zest and juice, and half the pine nuts. Scatter the mixture in a thin layer over the fillets, drizzle with the oil and place under the grill for 5 mins. Sprinkle over the remaining pine nuts, then serve with the lemon wedges and a potato salad.