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  • Christmas Hamper 4
    Christmas Hamper 4
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    • Load image into Gallery viewer, Christmas Hamper 4

    Christmas Hamper 4

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    Tax included. Minimum order of £35. Free shipping on orders over £65

    The perfect purchase for the festive season, this luxurious selection will see four people though Christmas Eve, Christmas Day, Boxing Day and beyond. On Christmas Eve, settle down to venison Wellingtons - juicy venison and rich game pâté wrapped in the finest crumbly pastry. On Christmas day, cook up a sensational three bird turkey, duck and guinea fowl roast with game pigs in blankets and our delectable wild boar sausage meat as stuffing. On Boxing Day, lay out a glorious cold spread featuring smoked Apple Wood, Wensleydale & Cranberry, sensational Long Clawston Stilton, Barbers 1833 Reserve Cheddar and indulgent West Country Brie - along with our finest game salami, cured venison carpaccio and wild boar and pork salami. On top of that we've thrown in two of our famous pâtés: partridge, pear and gin, and venison, juniper and gin, plus a selection of outstanding festive chutneys. You'll also have a magnificent 3lb game pie wrapped in a traditional crumbly pastry crust and our supersized 4kg heritage rib roast to enjoy at your leisure.

    When checking out you can only select a delivery date, in December and your basket must only include products in our Christmas collection.

    Here's the full list:

    • Wicker Basket not included
    • Available from the 01/12/21 to the 23/12/21


    Cooking instructions

    Cooking guidelines for your
    Adlington Three Bird Roast
    Remove all packaging, weigh and place
    the Three Bird Roast in a large roasting tin
    and season with salt & pepper.
    Leave to settle for at least an hour
    at room temperature
    Pre-heat oven to 180oC/355oF or gas
    mark 5 (160oC for fan assisted ovens)
    Calculate cooking time allowing 50 minutes
    per kg (e.g. a 2.5kg joint would take approximately
    2 hours and 5 minutes & a 4.5kg joint would
    take approximately 3 hours and 45 minutes)
    Loosely cover with aluminium foil and place in
    the middle of the oven
    Roast the joint for the calculated time,
    basting occasionally with the pan juices
    20 minutes before the end, remove the
    aluminium foil and continue to cook until
    the skin becomes crispy
    Ensure that the centre of the roast is
    piping hot and that the juices run clear
    A minimum core temperature of 75oC is
    Allow the roast to rest for 15 minutes
    before carving
    Please note that these are guidelines only and
    you should refer to your oven manual for
    clarification. You must always ensure that the
    centre of the joint is piping hot before serving.
    If using a pop up timer, insert in to the thickest part
    of the joint and cook until the red timer stem pops up.
    Please take care to remove any string before serving.

    Cooking instructions

    Three bone Carvery Rib

    Cooking Instructions “ Oven Cook. Ensure thoroughly defrosted before cooking. Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3. Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare. Rest the meat for 15-30 minutes in a warm place.

    See the individual product pages for details.


    See the individual product pages for details.