Mucca Wellingtons 200321 (c) Liz Greenha


All of our Beef Wellingtons are handmade by our experienced chef, using carefully selected extra mature Angus beef fillet. The succulent fillet is wrapped our signature mushroom duxelle using locally grown mushrooms, flavoured with a 6 year old Madeira and freshly picked thyme from our kitchen garden. Our double lattice puff pastry is carefully finished with fresh thyme sprigs to give you restaurant quality, handmade luxury beef wellingtons, delivered to your home.



Personal Culinary History

Our Mucca Executive Chef William Hart has a passion for British classics. William has worked in some of the UK's most highly respected Michelin star restaurants.  

William has fine tuned his skills across the UK from Daniel Clifford's Midsummer House in Cambridge to Claude Bosi's Bibendum in Chelsea. It was whilst at Morston Hall in Norfolk that our chef first fell in love with all things classically British. These years of working at some of the UK's most loved restaurants has taught William the importance of sourcing quality ingredients, along with the skills needed to perfect the cooking technique which is now used to create each and every Mucca Wellington.


Raising the Bar

Natural Herbs