Updated March 30, 2026
The slow cooking that belongs to cold months. Beef stew with suet dumplings, Lancashire hotpot, oxtail, lamb and barley, chicken casserole. Dishes that ask for time and give back comfort.
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Chef Thomas
Chuck beef braised until it gives way, root vegetables gone soft and sweet in a dark, glossy gravy, with suet dumplings steamed on top until they puff into something pillowy and golden. The kind of pot you carry to the table with both hands.
Chef Thomas
Braising steak surrendered to dark ale and slow time, with onions and mushrooms, until the gravy turns thick and malty and the kitchen smells like the kind of evening you want to stay in for.
Chef Thomas
A dark, savoury stew of braising steak and ox kidney, slow-cooked in ale and Worcestershire until the meat falls apart and the gravy thickens into something that belongs on the coldest night of the year.
Chef Thomas
Oxtail pieces browned until dark, then surrendered to a pot of red wine and stock for four patient hours until the meat falls from the bone and the gravy turns to something close to silk.
Chef Thomas
Thin slices of beef rolled around a stuffing of sausage meat and herbs, browned in butter, and braised for two patient hours until the meat yields and the gravy turns dark and rich and worth mopping up with bread.
Chef Thomas
A slow, thrifty stew of beef and root vegetables, simmered until the potatoes dissolve into the broth and the kitchen smells like it has been looking after you all afternoon.
Chef Thomas
Lamb neck and onions layered beneath a lid of sliced potatoes, baked low and slow until the kitchen smells like the kind of evening you want to stay in for. A proper Northern supper.
Chef Thomas
Lamb shanks surrendered to red wine and rosemary for three slow hours, until the bone slides clean and the sauce is dark and sticky and worth every minute of the wait.
Chef Thomas
Lamb shoulder braised slowly with pearl barley until the meat gives way and the broth turns thick and savoury, the kind of bowl you build a cold evening around and remember on warmer ones.
Chef Thomas
Lamb shoulder braised gently in white wine with the first carrots, new potatoes, peas, and broad beans of the season, finished with lemon, parsley, and mint. A stew that remembers it's spring.
Chef Thomas
Pork shoulder braised low and slow in dry farmhouse cider with sage and onions, the kind of patient, golden casserole that fills the house and makes an autumn evening feel like exactly where you should be.
Chef Thomas
Lamb, potatoes, and onions layered in a pot with thyme, water, and two hours of patience, until the broth thickens itself and the kitchen smells like the kind of evening where nobody is in a hurry.
Chef Thomas
Pork sausages braised slowly in a smoky tomato sauce with butter beans and a good shake of Worcestershire, the sort of supper that makes a cold Tuesday feel like it was always the plan.
Chef Thomas
Chicken thighs braised slowly with root vegetables and thyme, suet dumplings dropped on top to steam and swell into something pillowy, the whole pot brought to the table on a cold evening when nothing else will do.
Chef Thomas
Chicken thighs braised with leeks and mushrooms in a gentle, creamy sauce scented with thyme and mustard. The kind of dish that makes an ordinary weeknight feel like it was worth coming home for.
Chef Thomas
A slow pot of rabbit and pearl barley, braised with bacon and thyme until the meat gives and the broth thickens into the kind of supper that makes a cold evening feel like exactly where you want to be.
Chef Thomas
Venison shoulder braised for hours in red wine with crushed juniper and bay, finished with redcurrant jelly, the kind of pot you carry to the table on the coldest evening of the year.
Chef Thomas
A slow-braised pheasant casserole with smoked bacon, dry cider, and sharp apples, the kind of pot you put in the oven on a January afternoon and forget about until the kitchen tells you it's ready.
Chef Thomas
A pot of root vegetables simmered in cider and thyme with suet dumplings steamed on top, the kind of dinner that fogs the kitchen window and makes you glad you stayed in.
Chef Thomas
Mixed mushrooms browned hard and braised slowly in dark ale with thyme and onions until the kitchen smells like the kind of evening you want to stay in for.
Chef Thomas
Ox cheeks braised long and slow in a bottle of red wine until the meat yields to a spoon and the collagen turns the sauce to silk, the kind of dish that fills the house with a smell that says stay.
Chef Thomas
A whole hare braised for hours in red wine and port, the sauce darkened with blood and finished with forcemeat balls, the kind of cooking that asks everything of you and repays it at the table.
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