A trio of winter warming new soups has arrived in Booths stores – direct from Sharrow Bay Country House Hotel in the Lake District.
Booths customers will be able to enjoy three delicious dishes created in the Michelin-starred kitchen of the famous hotel.
Devised by renowned head chefs Colin Akrigg and Mark Teasdale, the soups are all made using the finest local produce.
They include Cumbrian Bacon & Country Vegetable which is made with locally bred pork from Black Brow Farm in Wigton.
Button mushrooms and double cream from cows grazing in Northumberland and Durham go into the Creamy Mushroom.
And the Butternut Squash Soup is made with fresh squash and Scottish garlic combined with cream, curry powder and creamed coconut.
The new soups are available in the majority of stores priced at £2.69.