Review: Peach at Home, a delightful takeaway giving us all the feels

We’ve tried a number of takeaways this last year, and pubs and restaurants have had to be innovative to maintain customer interest. Thinking outside ‘the box’ Peach at home has created perfection within ‘the box’. This restaurant-quality three-course meal appears without leaving your home.

The team at The Fishes invited us to try the three-course Aubrey Allen’s 28-day dry-aged British fillet wellington box. Let’s give you the run down…

Starter – chicken terrine with little gem and bread

Terrine is not one of our normal go-to’s, but this perfectly portioned starter really hit all the right notes. The serving was thin but with chunky pieces of chicken and lots of herbs and garlic running through and yet none of the fat or jelly texture you might normally associate with it. Served with royal gem lettuce, a caesar dressing and a side of artisanal bread. Deep flavours and yet delicate to the palette.

We loved the bread wrapped in gingham paper, which only needed 3-4 minutes in the oven, and the squeezy fun of the caesar dressing – bringing a bit of food theatre to the plating. We felt like we’d followed Alice down the rabbit hole with this course.

Main – 28-day dry-aged beef wellington served with dauphinoise and creamed spinach

If you were to dream of your ultimate indulgence dish, it would probably look something like this. A quick egg wash and the Wellington was ready for the oven, whilst we sat and listened to the superb Spotify playlist which accompanied the menu. 20 minutes later the dauphinoise went in, followed by warming up the spinach and red wine sauce.

The plating instructions enclosed resulted in us having a beautiful restaurant standard plate to enjoy.

The beef has a thin layer of pastry over the top but a lovely crispy edging, perfect if you’re a pastry lover. The beef was really tender and flavoursome, however, despite following the instructions for med-rare it was slightly more on the medium side and we would normally prefer ours pinker.

The thin slices of potato that make up the dauphinoise is pure art. This tower of creamy carbs is so decadent and rich but also incredibly moorish and compliments the beef perfectly.

This comes with a side of creamed spinach which split the crowd in our household. The red wine sauce is full-bodied, yet delicate and light, it brought the flavour without overpowering. This portion size was incredibly generous, so much so, you may want to forego lunch on the day of consumption!

Pud – lemon posset

After an interval to let the main go down, we tucked into the creamy citrusy lemon posset, served with shavings of white chocolate, dried raspberries and biscuit pieces. The combination of the sweet posset with the crunch of the toppings contrasted with the pop of the freeze-dried raspberries. This was a perfect way to end an incredible meal.