We're considering adding a little Cheddar on top of our Cottage Pie, but opinion is divided among our chefs. What do you think - to cheese or not to cheese?

What cuts of chicken would you like to see in COOK's Coq au Vin?

We don’t tinker with the classics lightly, but we’ve been looking at the cuts of chicken we use in our Coq au Vin and would love to know what you think. So what would you like to see?

Fish Pie – to prawn or not to prawn

Valentine's Day Dinner - are you going out or staying in?

Do you think we should keep or Hearty Fish Pie's pink sauce, or revert to a classic white sauce?