Northampton Chef, Adam Church’s 'best gravy ever' made using Saxby’s Original and Plum Cider

Thank you to Adam Church, chef and co-owner of Bread and Pullet British Tapas restaurant in Northampton, for this amazing recipe for gravy. A delicious addition to your Sunday (or even Christmas) lunch, or serve with individual Yorkshire Puddings as Adam does in his restaurant.

Bread and Pullet Saxby’s Cider Gravy

6 white onions, finely sliced
2 bottles Saxby’s Original Cider
2 bottles of Saxby’s Plum Cider (gives a nice sweetness and richness)
1 sprig thyme
1.5 litres beef or veal stock (can be bought from a farm shop, we make our own)
1 tbsp redcurrant jelly



  1. In a heavy based deep pan, sweat off the onions in 2 tbsp of oil, until soft and translucent for about 20 minutes.
  2. Stir in the thyme.
  3. Add all the Saxby’s Cider.
  4. Reduce the cider and onions by half.
  5. Add the stock again reduce by 1/3.
  6. When the gravy is reduced and shiny, stir in the red currant jelly and then you’re left with the best gravy ever!

Click here to find out more about the Bread and Pullet.

Visit them at:
176 Wellingborough Road