Our innovative range of free range pâtés from the award-winning Devon pâté guru, Tom Pyman, includes Wild Boar with Calvados; Chicken Liver with Brandy, Port & Cranberries; and Duck Liver with Apricots & Cornish Blue Cheese. Our fish pâtés and terrines come from the sea lochs of western Scotland from Inverawe Smokehouses....
Serve with crusty bread and some red onion & chilli chutney.
Wine Match: For the smoked salmon pâté, how’s about some wonderful English Sparkling Wine? For the Wild Boar, a spicy Rioja? The duck deserves a rich Pinot Noir.
* Please note that all Pyman Pâtés are frozen as soon as they are made to preserve the quality. The pâté will defrost in a temperature controlled environment en route to you and will have 10 days to be consumed on arrival.