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Friday 4th October

October is full of special food themes. Quite frankly, it would be rude not to mark and honour them.  From National Curry Week, National Baking Week to International Sausage Week and World Pasta Day, well… you can guess where October’s menu is heading…

This week we are heading to New Orleans for a delicious and generous serving of the formidable one pot wonder, jambalaya.  Kerry’s Kitchen’s secret, homemade Cajun seasoning and long grain rice are cooked with peppers, onions, celery, tomatoes and more.

Meat: Succulent free range chicken thighs and spicy chorizo sausage

Vegetarian / vegan: Crispy marinated tofu

All served with homemade corn bread (including a vegan option)

Friday 11th October

It’s National Curry Week and that means only one thing …

It’s time for Kerry’s Kitchen Curry Feast.

Don’t just have one dish, taste several.  Nothing will be head-blowingly hot, instead rich, deep and flavoursome.

Chickpea, tomato and spinach cooked with either marinated:

Chicken thighs


Crispy tofu

All served with…

Potato, tamarind and tomato curry (an alternative to Mumbai Potatoes)

Cumin-infused rice to make you cry (with joy)

Chapatis (to wipe the plate clean)

Friday 18th October

It’s National Baking Week and instead of opting for the delightful, crowd pleasing pie or pasty (which was seriously tempting), we have thrown a curve ball.

Our baked element is … savoury biscuits, and what every savoury biscuit needs a gravy to dunk in. So…

Vegetarian and vegan:

Garlic, masses of mushroom, fresh herbs immersed in a cognac gravy


A rich and flavoursome locally reared steak and ale gravy

All served with locally grown potatoes, a selection of vegetables and the National Baking Week star – crunchy, buttery, savoury biscuits.

Friday 25th October

Celebrate International Sausage Week AND World Pasta Day.  It doesn’t take a genius to work out today’s dish…

Yes, it’s sausage and pasta bake served with a fresh, crisp salad.  With onions, peppers, tomatoes and fresh herbs, this is an ideal sharing meal, comforting, delicious, fresh and healthy.

Meat: Locally reared butchers sausages – two different flavours to get your taste buds tingling

Vegetarian / vegan: Cauldron, Linda or Quorn, or maybe a selection of them all


Phew… November has a lot to live up to! 

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