Restaurant Quality Food Delivered to Your Door
If you're fed up with cooking, celebrating a special occasion or simply wish to indulge, we can take the fuss out of cooking with our new meal delivery service, bringing restaurant style food to your table on a Friday evening in area 24600 and Saturday evening in area 24320.
Dishes are cooked fresh each week by Presley in his catering kitchen, to be reheated at home by you. Our menu will change every two weeks and will focus on seasonal, local produce, there will always be a vegetarian option and with no set menus meaning you create your perfect meal.
Meals will be delivered in recyclable packaging and with simple reheating and assembly instructions, easing the stress and delighting the tastebuds.
You can choose from a delicious Two course meal (starter, main or main, dessert) for €19.00 per person or a Three course meal for €22.00 per person. There is a minimum order of €38.00.
We offer free delivery to postcode 24600 on a Friday evening and 24320 on a Saturday evening with delivery times to be confirmed; other areas available upon request.
Look out for our afternoon tea boxes, including sweet delights, pies and pasties coming soon!
1. Make Your Selection
Please choose your favourite combination of dishes from our menu letting us know if you want two or three courses. Please notify us by Wednesday afternoon before midday.
3. We Deliver to You
We deliver on a Friday evening to postcode 24600 & on a Saturday evening to postcode 24320. Meals will be provided with reheating and assembly instructions.
How it Works
Available Friday & Saturday evenings
Please choose either 2 courses for €19.00 or 3 courses for €22.00
Fragrant poached pear, caramelised walnuts & blue cheese with balsamic & oil dressing (v)
Chicken and ham terrine, tarragon mayonnaise and honey mustard dressing
Blackcurrant & gin salmon gravlax with dill dressing and rye bread
A slice of classic beef Wellington with a red wine jus and seasonal vegetables
Roast loin of cod served with wilted leafy vegetable & a light Parmesan sauce
Hand-made wild mushroom & garlic raviolis drizzled with nut brown butter (v)
All main course accompanied by buttery pureed potatoes scented with Dijon mustard
Crumble topped pear & almond tart served with crème Anglaise
Blueberry ripple Pavlova topped with Chantilly crème and fresh soft fruits
Rich dark chocolate terrine upon a hazel nut praline base