Extra Large Pork Pie
Made especially for us by one of the ten genuine Melton Mowbray pie producers these fabulous pies are a combination of rich crunchy patry, succulent pork and tasty jelly.
We cook slowly and slice very fine to produce the most unforgettable, melt-in-the mouth porchetta you will ever eat.
Southport Potted Shrimps
Locally-caught brown shrimps preserved by James Peet in a unique blend of herbs and spices with a hint of salt and black pepper, packed in a creamy butter.
Oak Smoked Turkey Breast
The very best turkey, all-natural ingredients and Rod Adlington's expert smoking technique give the meat a rich, deep brown colour.
Smoked Eel Fillet
These eels come from the only eel merchant based in the UK, members of the sustainable eel group.
This ready to eat Smoked Kassler (of German origin) is made here at Dukeshill...
Sliced Beech Smoked Salmon
This exquisite smoked salmon is made with just 3 essential ingredients – fish, salt and beech wood gathered from the forests surrounding Loch Lomond.
Free-range French duck meat cooked gently for many hours, crushed and seasoned with herbs and spices.
Our favourite French chef, Thomas Maieli has done it again, these three terrines are restaurant-quality foods of the highest order.
Hot Smoked Salmon
Gently roasted and oak-smoked it has an outstanding flavour and succulence.
Savoury Biscuit Selection
Made especially for us our new range of cheese biscuits comprise two lighter textured savoury
Wonderfully tender, full flavoured pastrami, using locally sourced British beef (only the leanest cut of course) and a wonderful blend of spices.