Potts Peppercorn Sauce With Brandy: Milk, Water, Shallots, Double Cream (Milk), Cornflour, Brandy (2%), Sunflower Oil, Sugar, Concentrated Lemon Juice, Salt, White Wine Vinegar (Sulphites), Peppercorns (Green, Pink, Black) (1%), Garlic.
Roast Potato Oil -250ml: Extra Virgin Cold Pressed Rapeseed Oil infused with Smoke, Rosemary and Garlic (all infusions are less than 3%)
BBQ Salt Original – 50g: Anglesey Sea Salt Smoked (50%), Garlic (25%) and Charcoal (25%).
Tewkesbury Mustard – 175g: White Wine Vinegar, Mustard Flour (33%), Cane Sugar, Sunflower Oil, Horseradish Sauce (Horseradish, White Wine Vinegar, Sunflower Oil, Cane Sugar, Sea Salt, Mustard Powder), Water, Mustard Seed (6%), Lemon Pulp. Prepared in a kitchen where other allergens including nuts are handled.
Cotswold Gold Bearnaise Sauce: Costwold Gold cold pressed extra virgin rapeseed oil, Free range Egg (8%), Butter (15%), Mustard, Tarragon, Shallots (5%), Black Pepper, White Wine Vinegar.
Steak Rub for Beef: Paprika, Ancho, Chipotle, Guajillo, Coriander, Mushroom Powder, Celery Salt, Garlic, Onion, Pepper, Allspice, Sugar, Bay, Oregano.
Salt & Vinegar Salt – 50g: Anglesey Pure Sea Salt Halen MonPDO (50%), Malt Vinegar Powder (50%).
Anglesey Pure Sea Salt Halen Mon PDO (50%), Malt Vinegar Powder (50%).