Wellington

This hugely popular celebratory dish which can appear intimidating at first, but is actually quite reliable once you get the hang of it. It is however a dish that takes care and time to do properly…

Beef tenderloin wrapped in prosciutto, duxelles and covered in puff pastry is a classic and elegant main course

Wondering what to serve with Beef Wellington? I’ve got you covered with this handy guide of the BEST side dishes for your holiday feast!

Venison wellington makes a fabulous alternative to Christmas turkey. Try this prep-ahead recipe from top chefs, Chris and Jeff Galvin. Venison loin is encased in golden pastry and a chicken and wild mushroom mousseline. Serve with a jug of rich madeira sauce. The Galvin Brothers’ story Essex-born Chris and Jeff Galvin are at the forefront of reinventing classic French bistro food for the UK, creating a Michelin-starred restaurant empire that offers affordable luxury with a family friendly…

John Williams, the executive chef at The Ritz, puts his spin on the traditional Wellington with his Venison Wellington Recipe... Strange though it may

Talk about a package that's pretty enough to eat! These puff pastry bundles contain beef tenderloin and a hearty mushroom mixture, with cute pastry bows on top.

Packed with bold umami mushroom flavours, even ardent meat lovers will enjoy this as part of the festive spread

Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in…

Wellington it’s infamous for its weather, the summer here it’s not hot. Constant wind. As for the wind, I could write a whole story about it. I was totally unprepared.