Produce

Produce

Terrines, cakes, pickles, chutneys, savoury jellies & sauces.

We’re proud to put the Duffy & LeBan name to a range of interesting comestibles made by chef Stephen Duffield and his team. Terrines, cakes, pickles, chutneys, savoury jellies and sauces are all lovingly created using mainly local ingredients and sold in restaurants, tea rooms, deli counters and farm shops.

Duffy & LeBan’s hand-made terrines, which have a minimum weight of 700g, are popular at dinner parties, receptions and corporate events. Made in the coarsely-minced French style, our range of terrines includes pressed ham hock, country style pork, pork liver, rabbit, brawn, pork rillettes and smooth chicken liver.

We use free-range pork from Blythburgh, Suffolk, and locally sourced game.

We only use the finest quality ingredients for our cakes, which include carrot and walnut, banana and walnut, sultana tea loaf and Scotch whisky fruit cake. We also make a really popular gluten-free and deliciously moist polenta cake in lemon or orange.

There are lots to choose from in our range of pickles and savoury jellies. These tea room favourites include date and apricot chutney, beetroot and horseradish relish, bread and butter pickles, crab apple jelly, piccalilli, damson, apple and mint jelly, medlar jelly and pickled pears, which are fabulous with roast goose.

We don’t make too many sauces but the ones we do produce have real depth of flavour. Our tomato ketchup and tomato passata are incredibly rich, and our Finish mustard often results in requests for the recipe.

Have a question?

If you have a question about any of our services or produce, please get in touch by clicking below.

Get in touch

Or give us a call on:

07500 775606

01379 852243

Duffy and LeBan at Chameleon House

Duffy & LeBan at
Chameleon House

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News & Events

Duffy & LeBan at Chameleon House
Duffy & LeBan are now running Chameleon House Restaurant, with some exciting dishes for brunch/lunch, dinner and Sunday lunch. Did you know you can just pop in and have a drink and a ...
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