Christmas Box with Tom Kerridge, Big Green Egg & HG Walter
Christmas Box with Tom Kerridge, Big Green Egg & HG Walter
£ 280
£ 280
LIMITED AVAILABILITY.
It’s a dream Christmas combination. Tom Kerridge, the superstar chef of Britain’s only pub with two Michelin stars, provides the exclusive recipes. HG Walter, the country’s best butcher, provides the meat. The Big Green Egg provides the heat and smoke!
The Tom Kerridge Christmas Box contains all the ingredients and online instructions you need to recreate two simple but spectacular Christmas centrepieces on your EGG: Tom’s marmalade-glazed free-range Bronze turkey with spiced rye bread sauce, and his pastrami-rubbed, dry-aged rib of beef with mustard and horseradish mayo. The meat, sourced by HG Walter from small-scale British and Irish farmers, is of the quality demanded by a multi-star chef, and the glaze, rubs and sauces all meet the same uncompromising standards.
Cooking the whole box at once? Serves 15, with leftovers. £18 per head.
Want to spread the experience out? Both turkey and beef will be good to cook after Boxing Day. This box can be also be cooked in a normal oven.
Includes FREE Delivery and online guides. The box will be delivered on 21st December.
Whole Turkey size not suitable for a MiniMax.
Code: AC-DISCOVER
WHAT’S IN THE BOX?
FOR THE TURKEY
- Free-range Bronze turkey, approx 6kg
- Tom’s exclusive bread sauce spice blend
- Tiptree No Peel Marmalade, 340g
FOR THE BEEF
- 28 day dry-aged, two bone, rib of beef, approx 2.8kg
- Tom’s limited edition pastrami spice rub
- Tracklements Strong English Mustard (GF), 140g
- Tracklements Strong Horseradish Cream (GF), 140g
- Edmond Fallot Moutarde de Beaune wholegrain mustard (GF), 310g
THE RECIPES
- Guides on how to cook Tom's recipes within the box
- Small shopping list of fresh ingredients to supplement the recipes
QUALITY MEAT comes first
The Bronze turkeys are sourced from Goodman’s Geese in Worcestershire or Appledore Turkeys in East Sussex, where the birds enjoy a truly free-range lifestyle until their six-month maturity, with their natural diet resulting in a rich, succulent flavour. They’re expertly dry plucked for pristine, golden skin that crisps up when roasted. The grass-fed Hereford beef, sourced from Norfolk, Suffolk and County Wexford, Ireland, dry-aged for 28 days, has superb marbling and a thick, healthy fat cap that renders beautifully when cooked, ensuring a bold, beefy flavour and truly mouthwatering texture.
ABOUT TOM KERRIDGE
Born and raised in Gloucestershire, Tom earnt his spurs on London’s fine dining scene before he and his wife Beth made the bold decision to take on the Hand & Flowers, a run-down pub in Marlow, in 2005. Within a year, it had its first Michelin star. By 2012, it had two – the first pub ever to achieve that accolade. Thanks to his books, TV shows and growing stable of pubs and restaurants, Tom is now one of the country’s best-loved chefs, famed for his fun, unpretentious but highly sophisticated cooking. He’s also a long-term lover of the Big Green Egg, which he uses both at work and at home.
ABOUT HG WALTER
HG Walter was established in Baron’s Court, west London in 1972, two years before the Big Green Egg appeared on the stage. Still family-run, the business remains committed to personal service and the traditional arts of dry-aging and butchery. The team have built close relationships with small-scale farmers who care deeply about the welfare of their animals and the quality of their meat. Thanks to quality of its meat, HG Walter in the supplier of choice to dozens of Michelin-starred restaurants.
FAQs
The turkey and beef will arrive fresh and can be frozen.
The produce in jars can be kept at room temperature until opened, which will then need to be stored in the fridge.
The spice mix and dry rub can be stored in their container at room temperature.
Your Christmas Box will be delivered by DPD on 21st December. It will arrive fresh, packed with industry-standard cool packs.