Let the Jubilee celebrations begin

Since 1984, Donald Russell have been proudly delivering our great-tasting, premium food to Buckingham Palace for the Royal Households to enjoy.

We're so excited to be able to join with the rest of the nation in celebrating 70 years of the Queen's reign and we've put together a selection of products, hand-picked by our expert Chefs and Butchers.

We're proud to sell the finest grass-fed British beef and lamb for a special treat that's worthy of the most Royal of celebrations.

Whatever you have planned for this summer of celebrations, let us help provide luxury, delicious food, ready to be delivered to your door.

Order today and select delivery on a day you choose.

NEW for the Jubilee Celebrations

Lamb Crown with Mushroom Duxelles

Beautifully trimmed racks of British lamb, hand stitched into a crown filled with our own delicious mushroom duxelles and a crispy, savoury crumb. A luxury treat that's fit for a Queen.

This unique, handmade showstopper is a luxurious centrepiece for up to four people for £49.99.

Buy now

What better way to celebrate the Platinum Jubilee than with this delicious Lamb Crown?


Our expert Butchers take two full lamb racks, shaping them into a beautiful crown shape and hand-stitching them to make a show-stopping centrepiece roast. In the centre is our own-recipe mushroom duxelles, a rich, earthy compliment to the distinctively sweet taste of British lamb.


Stitching these lamb racks together isn't easy, even for our highly experienced Butchers - the final result is worth all the effort.


Serve it with crisp Goose Fat Roast Potatoes, tender Parisian Carrots and plenty of rich, steaming hot lamb gravy.


Eddie McDonald
Donald Russell Chef 

Coronation Chicken Pie

Invented for Queen Elizabeth's coronation in 1953, this combination of British and Indian flavours has become a modern classic. Generously filled into a crisp pastry case.

Ready to enjoy again 70 years later as part of a Jubilee Celebration.

Hog Roast Sausage Rolls

Tender British pulled pork, juicy Bramley apples, sage and onion, all wrapped in an all-butter puff pastry and topped with crispy crackling crumb.

Classic British flavours which will be a great addition to any spread.

Barbecue Pulled Pork Sausage Rolls

Juicy British pulled pork, combined with a sweet and smoky barbecue sauce, encased in a crisp all-butter puff pastry with paprika flakes sprinkled on top.

A taste of summer, delicious enjoyed inside or out.

Eton Mess Cheesecake

Refreshingly smooth and packed with sweet flavour for a classic summer treat. A delicious, luxury version of a classic dessert that's big enough to share.

A classic taste of the British summertime in an indulgently creamy cheesecake.

For a luxury way to start your special meal, try Chef Eddie's Juilee Crab Salad recipe.

Serves 4

Preparation time 15-20 minutes


  • 3 packs of Hand Picked Crab Claw Meat
  • 100g Crème Fraiche
  • Zest of 1 small unwaxed lemon finely grated
  • 1 Golden Delicious apple washed but not peeled                                                                                                                         
  • 1 tsp of chopped fresh dill
  • Pinches of salt & smoked paprika to season


  1. Carefully break down any larger pieces of crab.
  2. Slice the apple with a sharp knife or mandolin to 2mm thick slices, then lay them flat on the board and slice into fine strips.
  3. Pick and chop the dill at the last minute just before you combine the ingredients.
  4. To assemble the salad, place the crab meat, the crème fraiche, grated lemon zest, apple, and dill into a bowl. Lightly season with salt and paprika then fold through gently to combine the ingredients.
  5. Once combined check the seasoning and adjust to taste.
  6. If the salad feels a little dry add a touch more crème fraiche but be careful not to overpower the delicate crab with too much dressing. 

Keep well chilled and fold through again just before you serve.                                                                                                             
Serve with crisp salad leave and pink grapefruit as a light salad or serve on a small leaf of baby gem lettuce for an easy and delicious canapé.

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