These are all made with the most delicious Quails' eggs.
2 x LEON (mouth watering combination of Free-range pork with fresh tarragon and plenty of garlic!), 1 x SMOKIE JOE (a subtle combination of pork and deliciously smoked bacon, one is all you’ll need but you’ll want more..), 1 x CEILIDH (based on a traditional Irish White Pudding recipe made with free-range SADDLEBACK pork, bacon, barley, oatmeal, leeks and spices), 2 x CHILLI (A spicy recipe with pork, paprika, red pepper and chilli, the Scotch Egg with the thoroughly modern outlook), 1 x VALENTINO (Free-range saddleback pork with wensleydale cheese and cranberries), 2 x SCRUMPY (pork, apple & sage - a timeless combination, we dare you to resist!), 1 x BLACK WATCH (rich creamy black pudding mixed with deliciously seasoned pork creating not only a sensational flavour but also when cut open a stunning look), 2 x MAC (a classic pork recipe with a light blend of spices and seasoning, it’s anything but standard)

1 x PIPPIN (inspired by a our ever so popular Smokie Joe and Scrumpy recipes this is a smooth combination of Free Range pork, smoked bacon and apples - a perfect match), 1 x JUST WILLIAM (our original lightly seasoned free-range pork but rolled in crumbled Tyrells sea salt and black pepper crisps - surprising contemporary look but still at heart 'reasuringly old fashioned'), 1 x LEON ( Mouth watering combination of Free-range pork with fresh tarragon and plenty of garlic!), 1 x MONTY (a generous slice of naturally dry cured, distinctive ham, wrapped around an egg and surrounded in delicately seasoned free-range BERKSHIRE pork), 1 x SCRUMPY (free-range SADDLEBACK pork, apple & sage - a timeless combination, we dare you to resist!) 1 x OLD MALVERNIAN (lightly seasoned FREE-RANGE pork from the famous Gloucester Old Spot. 85% meat - you really will "taste the difference")

1 x GINGKO (a taste of the orient- free range pork, grated root ginger, diced apricots all spiced with cinnamon, fennel, star anise and cloves....), 1 x PIP SQUEAK (Simple delicious pork, a hybrid Gloucester Old Spot and Tamworth Pig, with organic sesame and pumpkind seeds that have been marinaded in molasses), 1 x AZTEC (a sensational unforgettable combination of free-range pork fired up with hot morrocan harrisa, smoked paprika and
diced red chillies all beautifully balanced with loads of strong
dark 70%chocolate chips) 1 x CASABLANCA (hot spicy deep tasting Morrocan Harrissa, pork, paprika, chilli and red pepper), 1 x CHILLI (A spicy recipe with pork, paprika, red pepper and chilli, the Scotch Egg with the thoroughly modern outlook), 1 x HAZEL (dry roasted hazelnuts, cumin and corriander, mixed with onion and carrot seasoned with organic tomato ketchup and turmeric)

3 x MAC (a REAL SCOTCH EGG, as you would expect, simply free-range pork with a light blend of spices and seasoning, it’s anything but standard), 3 x SCRUMPY (free-range SADDLEBACK pork, apple & sage - a timeless combination, we dare you to resist!)

All made using local Herefordshire apples: 2 x PIPPIN (inspired by a our ever so popular Smokie Joe and Scrumpy recipes - this is a smooth combination of Free Range pork, smoked bacon and apples - a perfect match), 2 x BRUNCH (make a meal of this wonderful combination of free-range SADDLEBACK pork, stilton and apple, a firm favourite), 2 x SCRUMPY (Free-range SADDLEBACK pork, apple & sage - a timeless combination, we dare you to resist!)

1 x MORGAN (free-range welsh white pork and mature goats cheese, a subtle and distinctive flavour), 1 x SCARECROW (delicious free-range pork with lightly sea salted mixed root vegetables. Beetroot, parsnip & carrot), 1 x CHIEFTAIN (specially created with Burns night in mind,traditional HAGGIS with SADDLEBACK pork, just waiting to be addressed!!), 1 x SMOKIE JOE (a subtle combination. Free-Range Saddleback pork with deliciously smoked bacon, one is all you’ll need but you’ll want more), 1 x OLD STAGER (A crisply pickled egg, wrapped in free-range SADDLEBACK pork and rolled in crumbled Tyrells sea salt and black pepper crisps), 1 x BLACK WATCH (rich creamy black pudding with just a little free-range SADDLEBACK pork creating not only a sensational flavour but also when cut open a stunning look)