When you hear “Wellington” in Northumberland, you might think of muddy fields, waterproof boots and the unpredictable weather.
But next week at Turnbull’s, we’re talking about a very different kind of Wellington.
Golden pastry. Proper fillings. Rich flavours. Comfort food done properly.
Welcome to Wellington Week at Turnbull’s Food Hall.
A Dish with History
The Beef Wellington is widely believed to be named after the Duke of Wellington, famous for leading British forces to victory at the Battle of Waterloo.
Like many classic dishes, the exact origins are still debated, but the idea has always remained simple:
Take something exceptional, protect it, enhance it and wrap it in something equally impressive.
Fillet steak. Parma ham. Pâté. Puff pastry.
It’s a classic for a reason.
And next week, we’re celebrating it in all its forms.
The Centrepiece
Ultimate Beef Wellington – £84.95
This is the one that gets people talking before it’s even sliced.
Our Ultimate Beef Wellington features a minimum 1.2kg fillet steak, wrapped in Parma ham, layered with Turnbull’s Chicken Liver Pâté and encased in golden puff pastry.
Made for entertaining, gatherings and special occasions, it’s a true centrepiece designed to impress.
Each Wellington is made to order and can be sized to suit your requirements, so if you’re planning ahead, speak to the team in the Food Hall.
Individual Wellingtons
All the care and attention of a classic Wellington, perfectly portioned for one.
Beef Wellington – £14.95
Fillet steak layered with Turnbull’s Chicken Liver Pâté and wrapped in flaky puff pastry.
Venison Wellington – £14.50
Venison fillet marinated in red wine and shallots, finished with Turnbull’s Chicken Liver Pâté and encased in puff pastry.
Chicken Excalibur – £9.50
Chicken breast fillet with garlic sauce and Gouda cheese, wrapped in golden puff pastry.
Ideal when you want something a little special at home without spending hours in the kitchen.
The ‘Weekday Wellington’ Range
Not every Wellington needs to be a grand occasion.
Our flavour-packed Weekday Wellington range is designed for easy midweek meals, packed with bold combinations and comforting flavours.
Beef Wellington Flavours – £7.80
- Steak & Peppercorn
- Steak, Stilton & Wild Mushroom
- Steak & Garlic
- William Wallace (steak, haggis & peppercorn)
Chicken Wellington Flavours – £7.25
- Hunter’s Chicken
- Honey Mustard Chicken & Chorizo
- Chicken, Garlic & Mozzarella
Multi-Buy Offer
- Any 3 for £21
- Any 4 for £26
Perfect for stocking the fridge and making mealtimes easy through the week.
A Northumberland Whisky with Real Character
Alongside Wellington Week, we’re excited to now be stocking the new Tácnbora Ruby Port Finished Whisky from Ad Gefrin.
Crafted here in Northumberland, this limited release whisky is finished in Ruby Port casks, bringing together notes of dark berries, honey, vanilla and gentle spice.
Smooth, warming and full of depth, it’s a whisky made for slow evenings and good company.
Tácnbora Ruby Port Finished Whisky
£61.25 (75cl)
Only 2,000 bottles have been released.
A Turnbull’s Exclusive
We couldn’t leave it there.
Our butchery team have taken that whisky and created something completely unique:
Pork Sausages with Ruby Port Finished Tácnbora Whisky, Red Onion & Sage
£7.95 for a pack of 6
Rich, slightly sweet and packed with flavour.
We’ve made one batch only, so once they’re gone, they’re gone.
Available now at the Food Hall.
A Turnbull’s Classic
Some things never go out of style.
Our sausage rolls are still made the same way they always have been:
Turnbull’s pork sausage meat, wrapped in flaky puff pastry and baked fresh daily by Baker Phil and the bakery team.
This Week’s Offer
3 for £5
Consider this your excuse to revisit a classic.
Mark’s Tip: How to Cook a Wellington Properly
A Wellington doesn’t need to be complicated, but a few simple steps make all the difference.
Start Hot
Cook at 200°C (180°C fan) to help the pastry rise properly from the start.
Use a Preheated Tray
Placing your Wellington onto a hot tray helps cook the base evenly and avoids soggy pastry.
Don’t Overcook It
- Individual and Weekday Wellingtons: around 20–25 minutes
- Larger centrepieces: 45–60 minutes depending on size
You’re aiming for crisp golden pastry and a blush of pink in the centre for beef.
Rest Before Slicing
This is the important part.
Leave larger Wellingtons to rest for 10 minutes before cutting, or 5 minutes for individual portions.
That pause keeps the structure, texture and juices exactly where they should be.
Slice with Confidence
Use a sharp serrated knife and let the layers do the talking.
Wellington Week starts next week at Turnbull’s Food Hall.
Whether you’re entertaining, filling the fridge for the week ahead or simply treating yourself to something special, there’s a Wellington waiting for you.
We’ll see you at the Food Hall.