Our full collection of menus from the UK’s most inspiring chefs and restaurants.

Our full collection of menus from the UK’s most inspiring chefs and restaurants.

Chef Saransh Goila is synonymous with butter chicken. His version of the popular Indian dish has gained cult status, not just in his hometown of Mumbai, but across the globe. “My recipe first came about when I made a version of butter chicken for my vegetarian parents,” explains Saransh, “I used less dairy and more tomato than a classic butter chicken and infused the butter with smoke to replicate the flavour of chargrilled chicken without using meat. The result is a perfect balance of smoky, tart and creamy”. Saransh’s iconic butter chicken is made in four main steps. First, fresh plum tomatoes are simmered with a bouquet garni of spices including cardamom, cinnamon and cloves, along with lots of garlic, a touch of onion and some butter. “We simmer this for an hour, then add cashew nuts – this is one of the secrets to creating a creamy, velvety sauce without the need for so much dairy,” explains Saransh. After blending the sauce, Saransh adds a tempered butter flavoured with Kashmiri chilli powder, garlic and onion. The third, and most important step is the infusion of charcoal smoke into the butter. “In India, we call this technique ‘dhungar’,” explains Saransh, “it means tempering fat such as clarified butter with a hot piece of coal to trap the smoke into it. It is this addition of smoke that really sets our butter chicken apart from others out there,” he says. Finally, the sauce is finished with a touch of cream before Saransh adds marinated, chargrilled free-range chicken thigh. For “the full Goila experience”, Saransh serves his butter chicken alongside creamy dahl makhani with smoked butter–brushed naans and cumin-scented rice. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.

Goila Butter Chicken Feast

“Mexican dining culture is very much about conviviality,” explains Crispin Somerville, co-founder of El Pastor, “the food is put in the middle of the table, and people pile in.” In this spirit, El Pastor’s menu features a centrepiece of braised short rib accompanied by authentic, house-made <meta charset="UTF-8">heritage blue corn tortillas, salsas and sides, designed for everyone to gather round and build their own tacos. For the short rib, grass-fed Angus beef is braised for twelve hours in a spice rub made with muscovado sugar until it’s not only rich in flavour but so tender that it falls off the bone. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies for a sweet, warming kick. For a real feast, a few El Pastor favourites surround the tacos. Start with house-made totopos (corn tortillas chips) with guacamole, followed by the restaurant’s signature tuna tostadas, made with raw, sashimi-grade yellowfin tuna, marinated in a sesame, soy, and arbol chilli dressing, piled onto crisp, blue corn tostadas.

Taco Party: Beef Short Rib

<span data-mce-fragment="1" data-sheets-userformat='{"2":39871,"3":{"1":0},"4":{"1":2,"2":15134719},"5":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"6":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"7":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"8":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"10":0,"11":4,"12":0,"14":{"1":2,"2":6710886},"15":"Arial","18":1}' data-sheets-value='{"1":2,"2":"For the short rib, grass-fed Angus beef is braised for twelve hours in a spice rub made with muscovado sugar until it’s not only rich in flavour but so tender that it falls off the bone. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies for a sweet, warming kick.\n\n“The recipe for our sea bream is taken from chef Gabriela Cámara of legendary Mexico City restaurant, Contramar” explains Crispin Somerville, co-founder of El Pastor. For this signature dish, known in Mexico as ‘Pescado a la Talla’, butterflied fish is marinated with two different salsas – a mild, green, ‘mojo verde’ made with parsley, garlic and a hint of cumin, and a hotter, red ‘salsa roja’, made with tomato, garlic, Mexican chillies and spices. The fish is grilled until slightly charred, then served with tortillas, chipotle mayo, lime-dressed cabbage and coriander. \n"}'>For the short rib, grass-fed Angus beef is braised for twelve hours in a spice rub made with muscovado sugar until it’s not only rich in flavour but so tender that it falls off the bone. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies for a sweet, warming kick.

Taco Express: Beef Short Rib

Indonesian Seafood Curry

Luxurious Lobster Thermidor

Taco Fiesta

Chef Saransh Goila is synonymous with butter chicken. His vegetarian version of the popular Indian dish has gained cult status, not just in his hometown of Mumbai, but across the globe. “My recipe first came about when I made a version of butter chicken for my vegetarian parents,” explains Saransh, “I used less dairy and more tomato than a classic butter chicken and infused the butter with smoke to replicate the flavour of chargrilled chicken without using meat. The result is a perfect balance of smoky, tart and creamy”. Saransh’s iconic butter paneer is made in four main steps. First, fresh plum tomatoes are simmered with a bouquet garni of spices including cardamom, cinnamon and cloves, along with lots of garlic, a touch of onion and some butter. “We simmer this for an hour, then add cashew nuts – this is one of the secrets to creating a creamy, velvety sauce without the need for so much dairy,” explains Saransh. After blending the sauce, Saransh adds a tempered butter flavoured with Kashmiri chilli powder, garlic and onion. The third, and most important step is the infusion of charcoal smoke into the butter. “In India, we call this technique ‘dhungar’,” explains Saransh, “it means tempering fat such as clarified butter with a hot piece of coal to trap the smoke into it. It is this addition of smoke that really sets our butter paneer apart from others out there,” he says. Finally, the sauce is finished with a touch of cream before Saransh adds fresh, creamy paneer. For “the full Goila experience”, Saransh serves his paneer alongside creamy dahl makhani with smoked butter–brushed naans and cumin-scented rice. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.

Goila Butter Paneer Feast

Taco Party: Mexican Drunken Chicken

Chocolate Curry Goat

Taco Express: Mexican Drunken Chicken

<span data-mce-fragment="1" data-sheets-value='{"1":2,"2":"A collaboration between Michel and his daughter Emily, this menu is a reflection of a Roux family Christmas. It features velvety parfait, and a golden Champagne and saffron soup. Next, handmade beef wellington features grass-fed fillet and mushroom duxelles in all-butter puff pastry — slice at the table for extra drama! Decadent brioche bread and butter pudding is served with spiced poached pears. \n"}' data-sheets-userformat='{"2":48003,"3":{"1":0},"4":{"1":2,"2":15134719},"10":0,"11":4,"12":0,"14":{"1":2,"2":0},"15":"Work Sans","16":10,"18":1}'>This celebratory menu is a reflection of a Roux family Christmas banquet. It begins with classic warmed sourdough and butter and to follow, velvety chicken liver parfait. Next, scallop in golden Champagne and saffron soup, and for the main event, handmade beef wellington prepared with grass-fed fillet and mushroom duxelles in all-butter puff pastry — slice at the table for extra drama and serve alongside a feast of celeriac &amp; potato dauphinoise, heritage carrots roasted in brown butter and glossy red wine jus. Decadent brioche bread and butter pudding is served with spiced poached pear for dessert and to finish, passion fruit pâte de fruits petit fours.

Beef Wellington Banquet

Mushroom Umami Curry

Angela Hartnett's comforting autumn feast spotlighting the best seasonal veg. Start with Italian antipasti – best enjoyed with a glass of wine – including nocellara olives, smoked almonds, house-made rosemary focaccia and a smoky aubergine dip. For the main, hand-rolled potato gnocchi is baked with seasonal squash and leafy cavolo nero under a blanket of cheesy béchamel sauce. On the side, a peppery rocket salad is dressed in a lemon vinaigrette to balance the richness.

Baked Gnocchi Supper

Andi's Curry Feast

Begin with José’s house-made croquetas, filled with acorn-fed jamón and brandada de bacalao – a whipped salt cod and potato dip – served with breadsticks. The centrepiece is tender, slow-cooked suckling lamb leg finished with lamb jus, accompanied by crispy patatas bravas and herby allioli lightened with yoghurt. On the side, a bitter endive salad with orange segments is tossed in a lemon and honey vinaigrette. To finish – everyone’s favourite – Basque cheesecake with a dollop of jammy strawberry compote.

Castilian Suckling Lamb

Paul Ainsworth’s fan-favourite seafood feast gets an autumnal update, beginning with his signature ‘Cornish’ rarebit: house-made sourdough spread with Marmite butter, tomato fondue, and a Cheddar-mustard mix, piped thickly on top and grilled until golden. It’s served with a warming onion velouté. Next, meaty curry-spiced monkfish tail drizzled with mussel and shrimp brown butter – inspired by the flavours of potted shrimp – finished with capers and briny samphire. "It's an absolute winner," Paul says. To finish, molten chocolate cake with a dollop of cheesecake cream.

Cornish Dayboat Monkfish

Paul Ainsworth elevates comfort food to the next level. Juicy pork belly, infused with rosemary and thyme, is paired with Paul’s favourite black pudding and plenty of rich cider sauce and apple compote. On the side: buttery Savoy cabbage and indulgent pancetta and mustard-flecked mash. To finish, individual steamed puddings, laced with brown butter and raspberry jam in a generous pool of silky vanilla custard – pure autumn indulgence.

Slow-Cooked Pork Belly

Glorious Game Supper

St. JOHN Crémant de Limoux 2021

St. JOHN Classics

Lobster Biryani Feast

Start with tear-and-share flatbread and a moreish pistachio and feta dip that Sabrina warns is "pretty much impossible to stop eating." The lamb shank tagine takes its cues from North Africa, with a subtle Persian twist. Lamb shanks are slow-cooked until falling apart with warming cinnamon and cumin, along with handfuls of fruits and nuts. “Dried figs are intensely sweet, but they soften in the liquids of tagine,” says Sabrina. “The sweetness is balanced by the North African preserved lemon, while sour barberries are a nod to my own Persian background.” On the side, there's butter pilaff and roasted aubergine in a honey rose harissa glaze topped with toasted sesame. Save room for dessert – Sabrina’s decadent spiced cake is drenched in a toffee, coffee and cardamom sauce.

Slow-Cooked Lamb Shank Tagine

Corrigan’s Christmas Hamper

The Ainsworth Christmas Pudding

Proudly Peruvian ceviche features sashimi-grade tuna and sweet potato marinated in tiger’s milk — a combination of lime and yellow chilli — and garnished with corn nuts. Confit suckling pig is pulled and served as a crackling-topped terrine with corn purée and chalaca, a salsa of onion, coriander and lime. Four puff pastry empanadas, filled with seven hour slow-cooked beef and served with a spicy cheese sauce, are a true taste of Peru. Whilst the feast is finished with dulce de leche filled shortbread biscuits served with chocolate mousse made with rare Andean cocoa.

Peruvian Suckling Pig

“There's an art to well-balanced spicing,” explains Sabrina. Her bastilla combines coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas, and tangy, creamy feta, all under layers of crisp buttery filo pastry. Persian-inspired sides balance the bold North African flavours. Earthy beetroot and spring onion salad is tossed in a sweet yet herby pomegranate vinaigrette.

Spiced Feta & Chickpea Bastilla

Slow-Braised Venison

Crisp methi mathri crackers are topped with a spiced chickpea puree, while classic prawn cocktail is served in lettuce cups and given a south Indian twist with a fragrant coconut sauce. Dip earthy beetroot croquettes into tangy ketchup, while samosas are stuffed with tender confit duck and served alongside a fragrant coriander chutney. Atul’s signature golden puff pastry pies are filled with tender chicken tikka masala.

Celebration of Kanishka

Atul's elevated Indian feast starts with paneer marinated in kadhai spices and mixed with peppers and tomatoes, and his famous chicken tikka pie with berry chutney – “One of my classic dishes," Atul says. "I’ve been cooking it for 25 years!" Next, lamb shoulder, slow-cooked in a spiced stock until tender, then pulled and pressed overnight, served with a rich curry gravy made from the stock. On the side, there's a fragrant yellow split pea dal, coriander naan and a refreshing coriander and mint chutney. Finish on a sweet note with fudgy milk chocolate burfi studded with crystallised ginger and sultanas.

Essence of India

Start with a classic Provençal fish soup that’s been on the menu at Rick Stein’s Seafood Restaurant since day one. Made with cod, prawns and Rick’s own fish stock, it’s richly flavoured with tomato and spices. For the main, delicate grilled hake is paired with a savoury red wine and chicken stock sauce, with ceps, baby onions, slow-cooked garlic and lardons. On the side, enjoy buttery mash and cavolo nero. To finish, sticky toffee pudding served with a generous dollop of Rick’s favourite clotted cream.

Autumn Seafood Supper

St. JOHN Celebratory Spread

St. JOHN Winter Reds

Start with thinly-sliced venison carpaccio, seasonal roasted beetroot and an almond &amp; garlic sauce. Next, tuck into the best the new game season has to offer: partridge breasts, pan-fried until pink, served with an indulgent oloroso sherry sauce. On the side, there’s creamy mash and greens tossed with frizzled chorizo. For dessert, tarta de Santiago is layered with membrillo, a sweet quince paste, alongside a dollop of thick crème fraîche.

Moorish Game Feast

Richard Corrigan’s elevated autumn feast opens with plump scallops in the shell, served with lemon brown butter and pumpkin seed pesto. For the main, beef short rib is slow-braised in Guinness with fennel seeds and mandarin peel until meltingly tender, set on a swirl of sweet pumpkin purée, topped with tangy pickled onions, and served alongside buttery confit potato and chargrilled Hispi cabbage. To finish, Richard’s Irish-style orange marmalade pudding with warm vanilla custard.

Corrigan’s Braised Short Rib

Begin with house-made sourdough and butter, alongside Loire Valley Crottin goat’s cheese drizzled with honey, served with pickled red onion and roast sherry vinegar beetroot. Next, a French country classic: Provence-style daube of pork cheeks, slow-braised in veal stock until tender, with smoky lardons, chestnut mushrooms, tomatoes, and a splash of white wine. It’s served on a bed of buttery mashed potatoes. To finish, Michel’s take on sticky toffee pudding – topped with a tarte Tatin–style apple half – and served with tangy Chantilly cream. “It’s just so, so yummy,” says Michel.

Michel’s French Feast

This celebratory menu for four is a reflection of a Roux family Christmas banquet. It begins with classic warmed sourdough and butter and to follow, velvety chicken liver parfait. Next, scallop in golden Champagne and saffron soup, and for the main event, handmade beef wellington prepared with grass-fed fillet and mushroom duxelles in all-butter puff pastry — slice at the table for extra drama and serve alongside a feast of celeriac &amp; potato dauphinoise, heritage carrots roasted in brown butter and glossy red wine jus. Decadent brioche bread and butter pudding is served with spiced poached pear for dessert and to finish, passion fruit pâte de fruits petit fours.

Beef Wellington Family Banquet

The perfect surprise for loved-ones near and far, Sabrina's letterbox-delivered chocolate orange brownies are given a grown-up twist: swirled through with nutty tahini and almonds. "I absolutely love combining chocolate and orange in cakes and desserts," she explains. "But the nuts and the wonderfully rich tahini really crank up the flavour while also keeping them lovely and soft.” Making eight generous slices, the brownies arrive beautifully decorated with pistachios, candied orange peel, and golden glitter. Add a gift message at basket to make it extra special!  Shelf life: 10 days from delivery Ingredients: Almonds (tree nuts), egg, sugar, butter (milk), dark chocolate (soybeans), orange, tahini (sesame), candied orange peel (sulphites), cocoa powder, pistachios (tree nuts), barberries, edible gold glitter, sea salt Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts.

Tahini & Orange Bejewelled Brownies

Let them know you’re thinking of them with this indulgent torta di nocciole. It’s based on a classic recipe from the north of Italy, where delicious hazelnuts grow in abundance. Made with freshly toasted hazelnuts, scattered with Demerara sugar, and finished with a glaze of chocolate, hazelnut praline, and shards of crushed feuilletine biscuit. The cake can be cut into eight generous slices and arrives straight through the letterbox. <meta charset="utf-8">Add a gift message at basket to make it extra special!  Shelf life: 10 days from delivery Ingredients: Sugar, flour (gluten), dark chocolate (soybeans), milk, hazelnuts (tree nuts), egg, rapeseed oil, sugar, coconut oil, praline paste (tree nuts), feuilletine (gluten, milk), baking powder (gluten), vanilla paste, cinnamon, sea salt Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts.

Italian Chocolate & Hazelnut Torte

Angela Hartnett's autumnal feast takes inspiration from every corner of Italy. Begin with a selection of antipasti – best enjoyed with a glass of wine – including bright green nocellara olives, rosemary focaccia, and Milanese-style arancini made with saffron risotto. Then, an autumn salad of roasted squash, Lombardy gorgonzola, and bitter leaves. For the main event, there’s a hearty Florentine T-bone steak to share, served with herby salsa verde and crushed rosemary roast potatoes. To finish, hazelnut sponge with a crunchy demerara topping, served with mascarpone and espresso cream.

Bistecca alla Fiorentina

Gather friends and family for Saransh Goila's butter chicken sharing feast for four, dubbed 'the best in the world'. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter chicken and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.

Butter Chicken Party

St. JOHN Claret 2023

With a newly opened third location, Bubala has become famous for its veg-led small plates. This seasonal sharing feast begins with Lebanese cucumber pickles, tear-and-share laffa bread, and dips such as creamy labneh with garlic and za’atar, and hummus topped with crunchy dates and fragrant baharat – a Middle Eastern spice blend. Larger dishes include their take on the Persian fesenjan: grilled aubergine, slow-stewed overnight in a sweet, sticky marinade, then finished with mint and toasted walnuts. There's also Bubala’s signature potato latkes with toum, and halloumi drizzled with nigella seed–studded honey.

Mixed Meze

Michel Roux's feast of French flavours starts with lighter-than-air cheese gougères: Comté &amp; Gruyère-filled choux puffs, balanced with a green leaf salad in mustardy Roux house vinaigrette. To follow, coq au vin, a hearty Burgundian favourite. Corn-fed chicken legs are marinated in red wine, then slowly braised with baby onions and lardons, accompanied by indulgent, buttery mashed potatoes to soak up all the rich sauce.

Autumn Coq Au Vin

Tuscan Trio

St. JOHN Beausoleil Rosé 2023

A feast of autumn flavours from Angela Hartnett. Start with a salad of roasted squash, gorgonzola, and bitter leaves, served with rosemary focaccia (saving some for the saucy main course to come). Ox cheeks are slow-braised in Chianti until meltingly tender, served on creamy Parmesan polenta with a drizzle of salsa verde. To finish, torte di nocciole – a hazelnut cake with a crunchy demerara topping – served with espresso &amp; mascarpone cream.

Chianti-Braised Ox Cheeks

Ginger beer-marinated pork neck steaks are braised with spices and tomatoes, then pressed and sliced, ready to crisp up in the oven. It’s finished with a sticky dark rum sauce and Andi's "green seasoning butter", and served with flaky roti and wilted greens. On the side, there's Andi's iconic mac 'n' cheese made with three cheeses and evaporated milk for extra 'lusciousness'. “It’s mac &amp; cheese turned all the way up to 11!” Andi says. For dessert, custard-soaked brioche is baked, then finished with dark rum butterscotch.

Caribbean Rum & Ginger Pork

Rum &amp; raisin jam is layered with shortcrust pastry and almond-flavoured frangipane, then finished with toasted flaked almonds. “My father-in-law, Lloyd, keeps asking me for rum and raisin everything, so this is for him,” Andi says. Delivered straight through the letterbox and making eight generous slices, it's perfect for treating family and friends. <meta charset="utf-8">Add a gift message at basket to make it extra special!  Shelf life: 10 days from delivery Ingredients: Raisins, butter (milk), sugar, almonds (tree nuts), rum (alcohol), egg, flour (gluten), amaretto (alcohol), sea salt Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts.

Rum & Raisin Frangipane Tart

Tenue Rioja Blanco

Red Tuscan Blend

St. JOHN Rouge 3L BIB 2023

St. JOHN Rosé 3L BIB

Tuscan White

Rosé Sangiovese

St. JOHN Picpoul de Pinet 2024

Get into the festive spirit with Andi Oliver’s mince pies. A Caribbean twist on the classic, Andi’s are filled with rum and raisin mincemeat and almond-flavoured frangipane, encased in buttery shortcrust pastry, and finished with toasted flaked almonds. “My father-in-law, Lloyd, keeps asking me for rum and raisin everything – so this is for him,” Andi says. Delivered straight through the letterbox, all season long. So good, they’ll convert the mince pie sceptics. <meta charset="utf-8">Add a gift message at basket to make it extra special!  x9 Rum &amp; Raisin Mince Pies Shelf life: 10 days from delivery Ingredients: Dried raisins, sunflower oil, rum (alcohol), almonds (tree nuts), unsalted butter (milk), caster sugar, whole (egg) pasteurised, plain flour (wheat (gluten)), amaretto (alcohol), sea salt, tart cases (flour (wheat (gluten)), sugar, vegetable fat, (egg), water, raising powder, salt, natural vanilla) Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts.

Rum & Raisin Mince Pies

Italian Family Porchetta

A warming seasonal hamper of Michel’s French favourites, perfect for fireside grazing or gifting to francophile friends. Savoury bites include Comté gougères, pork &amp; duck rillettes for spreading on warm sourdough, and Gruyère &amp; caramelised onion pastry puffs. For sweet, enjoy silky coffee cream pots, sugary heart-shaped palmier biscuits, and passion fruit jellies to finish.

French Weekend Hamper

Spanish Trio

Stein's Family Lobster

A hamper of Cornish-inspired provisions to enjoy together as a cosy winter lunch or supper, or to graze on throughout the weekend. For savoury, there’s The Mariners Pub’s signature ‘Cornish rarebit’ – vintage Cornish Cheddar piped onto Marmite butter sourdough toast – red wine-braised short rib pasties with pickled cabbage, and smoked mackerel pâté with potato hash, seaweed and pimentón. For sweet, tuck into sweet passion fruit fudge. An ideal gift for the food lovers in your life – even if that’s yourself.

A Taste of Padstow

Impress guests with Michel Roux's French country cooking for four. Begin with Comté and Gruyère gougères, then move on to a classic boeuf bourguignon: beef cheeks slow-braised for six hours with onions, red wine, stock and herbs, finished with fried lardons, pearl onions, carrots and chestnut mushrooms. “It’s the perfect comfort food,” says Michel. Serve alongside a generous helping of pommes mousseline. With all the hard work already done, all that’s left is to enjoy the evening.

Boeuf Bourguignon for Four

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José Pizarro Brut Nature ‘Gran Reserva’

A fine dining seafood feast at home, starting with seared scallops on crispy potato hash with a dollop of mayonnaise spiked with citrussy Japanese ponzu. Next, fresh Cornish dayboat monkfish is paired with saffron potatoes and finished with a luxurious Champagne sauce with cockles, clams and samphire. Dessert is a decadent chocolate ganache tart, given a festive hit with Cointreau orange liqueur and topped with frosted pecans and crème fraîche.

Champagne Monkfish Celebration

A veg-led feast for four that's effortless to prepare. “There's an art to well-balanced spicing,” explains Sabrina. Her bastilla layers coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas and tangy feta, all wrapped in crisp filo pastry. Persian-inspired sides balance the bold North African flavours, with refreshing yoghurt layered with cucumber and fresh mint, then finished with golden raisins, rose petals and walnuts.

Persian Bastilla Party

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<div class="p-rich_text_section">A showstopping feast for four. Serve harissa rouille rarebit toasts before the main course: tender salmon fillet and mushroom duxelles with mascarpone and shallots, wrapped in buttery puff pastry and baked until golden. The Wellington is paired with a creamy white wine sauce with chives and parsley, new season potatoes and samphire, fine beans and petit pois in a green herb dressing. It’s the perfect no-stress menu for entertaining.</div>
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Stein’s Salmon Wellington

Elevate your family roast. Paul Ainsworth’s generous feast for four begins with fish cakes flavoured with chilli, lime and soy, coated in breadcrumbs, fried until crisp and served with korma-spiced mayo. For the main, juicy rolled pork belly is slow-cooked overnight and infused with rosemary and thyme, then paired with Paul’s favourite black pudding and plenty of rich cider sauce and apple compote. On the side: buttery hispi cabbage and mustard-flecked mash.

Roast Pork Belly Feast

A feast for four – or a standout addition to a party buffet – enjoy Bun House Disco’s signature steamed buns filled with BBQ-glazed pork belly with yam and lardo, slow-braised beef brisket, coconut curry chicken, and spicy cumin lamb. Serve with smacked cucumber in black vinegar and chilli oil, plus house sauces for dipping. Delivering exclusively for Christmas and New Year’s, they’re the perfect antidote to turkey – an effortless Christmas Eve dinner and ideal for a New Year’s Eve party.

Mega Bun Party

Exclusively for Christmas and New Year's, enjoy a Middle Eastern festive feast of veg-led sharing plates, perfect for balancing out an overdose of Christmas flavours. Small plates include baked halloumi with sweet and spicy harissa honey, garlic-and-chilli mashed butternut squash drizzled with tahini, a festive date, orange and walnut salad, and warm flatbread. At the centre is Sabrina’s celebratory North African bastilla: layers of chickpeas and feta spiced with coriander, sumac, and cinnamon, encased in a crisp, golden filo pie.

Middle Eastern Festive Feast

Bistecca alla Fiorentina (delivering from 5th December)

Atul's Indian Banquet

Start with methi mathri, a popular Indian fenugreek-spiced snack, then move onto succulent king prawns in a delicate coconut sauce, balanced by cucumber salsa. Atul’s famous smoky chicken tikka pie blends his Indian roots with a British favourite. Tender lamb shank rogan josh is garnished with zingy red onions, accompanied by finely sliced beans with chilli, fresh coconut, curry leaves and mustard seeds.

Atul's Family Banquet

Chosen by Master of Wine, Xenia Ruscombe-King. 1x René Jolly Champagne Blanc de Blancs Revel in roasted nut and lively citrus aromas with a rich, beautifully smooth finish. <meta charset="utf-8">1x Calmel &amp; Joseph Terrasses du Larzac, France <meta charset="utf-8">A jewel of southern France - polished, elegant and intense. <meta charset="utf-8">Made with concentrated yet fresh grapes, this rivals many a Châteauneuf for complexity and depth. <meta charset="utf-8">1x Kopke 10 Year Old White Port <meta charset="utf-8">Made by blending wines of different harvests and matured in oak. Intense dried fruit flavours with caramel and cocoa notes - serve chilled as an apéritif or alongside dessert.

The Luxury Selection

Restaurant Meal Kits

All Products

Collection for all products members can apply SC discounts to while on trial and full membership.

SC Trial & Full Discount

All products ex. wine and xmas pudding

All products ex. drinks

Our most-loved menus customers keep coming back for

Bestsellers

Chef Saransh Goila is known for creating what has been dubbed ‘the best butter chicken in the world’. He began serving his version of the iconic Indian dish at a series of pop-ups in Mumbai, where it proved so popular that it quickly gained cult status. In 2015, he set up a kitchen in Mumbai, followed by several stores across India which led to him being asked to appear as a judge on MasterChef Australia. As well as opening several more restaurants worldwide, Saransh recently brought his butter chicken to London in the form of a long-term residency at Carousel.

Saransh Goila

A restaurant experience at home for two

Menus For 2

Celebrate the Festival of Lights with our curated menu collection featuring Atul Kochhar, Romy Gill, Saransh Goila and Empire Empire. Whether you’re hosting friends and family or keeping celebrations cosy, these celebratory menus bring the joy of Diwali straight to your table.

Diwali

Spend less time in the kitchen and more time enjoying your evening

Night Off Cooking

Discover our ever-changing collection of Indian-inspired menus

Indian

Keep it casual. Small plates made for sharing

Sharing Plates

Some like it hot! Discover spicy menus from across the globe

Spice Lovers

Minimum effort, maximum enjoyment. Easy prep – even in the humblest of kitchens

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