Our most-loved menus customers keep coming back for

<p class="max-w-[360px]">Our most-loved menus customers keep coming back for</p>

Luxurious Lobster Thermidor

Caribbean Curry Supper

<p>Start with house-made totopos (corn tortillas chips) with guacamole, followed by the restaurant’s signature tuna tostadas, topped with sashimi-grade yellowfin tuna marinated in a sesame, soy, and arbol chilli dressing. The centrepiece is grass-fed Angus short rib, braised for twelve hours in a spice rub made with muscovado sugar until rich in flavour and fall-off-the-bone tender, ready to be piled into soft tortilla tacos. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies. “Mexican dining is all about conviviality,” explains El Pastor co-founder Crispin Somerville. “The food is put in the middle of the table and people pile in.”</p>

Taco Party: Beef Short Rib

<p>Chef Saransh Goila famous butter chicken has earned cult status from Mumbai to around 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.</p>

Goila Butter Chicken Feast

<p><meta charset="utf-8">Angela Hartnett's bistecca alla Fiorentina returns with a spring update. Start with antipasti including rosemary focaccia and arancini stuffed with Milanese-style saffron risotto and braised lamb ragu. Next, buffalo ricotta dressed with spring vegetables and black olives followed by a mammoth bone-in steak to share, served with crushed rosemary potatoes and herby salsa verde. Finish with a tart lemon posset and perfectly in-season poached rhubarb. <br></p>

Bistecca alla Fiorentina

<p>Fresh red mullet fillets are grilled and served with a tart gooseberry compote. Succulent lamb rump is pan-roasted until pink, served with a croquette of slow-braised lamb shoulder seasoned with cumin, lemon zest and parsley. Whipped ricotta is flavoured with basil, and the dish is finished with a black olive crumb. For dessert, chocolate mousse is layered with tangy yoghurt and syrupy cherries.</p>

Corrigan's Springtime Supper

<p>Start with refreshing chilli-pickled fennel and smoky grilled flatbreads served with a selection of dips: creamy labneh with garlic and za’atar; hummus topped with crunchy dates and baharat; and grilled aubergine baba ganoush topped with curry leaf oil and pine nuts. Larger dishes follow, including salt-baked kohlrabi with smoked date purée and yoghurt, Bubala’s famous potato latkes with toum, and halloumi drizzled with camomile &amp; Aleppo chilli-infused honey. Finish on a sweet note with Bubala’s house-made salted caramel chocolate truffles.</p>

Mixed Meze

<p>A seafood spread for spring, inspired by the coastal flavours of the Mediterranean. Start with meaty grilled scallops, served with hazelnut and coriander butter and warm sourdough. Next comes bourride – a Provençal fish stew of sea bass, hake, prawn and mussels – rich with aioli and diced potatoes, and gently flavoured with fennel, orange and garlic. It’s topped with sun-dried tomato and chilli croutons for dunking. For dessert, a Portuguese almond tart is given a Cornish twist, served with seasonal poached rhubarb and Rick’s favourite clotted cream.</p>

Mediterranean Seafood Feast

<p><span 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}' data-sheets-value='{"1":2,"2":"The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry millefeuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.\n"}' data-sheets-root="1">The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry mille-feuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.<br></span><br></p>

Provençal Bouillabaisse

<p>Ixta's exclusive Father's Day menu features dishes from her book, 'FUSÃO' – untraditional recipes inspired by Brazil.</p>
<p>Begin with tropical prawns and plantain – a ""labour of love,"" says Ixta, though all the hard work is done for you. Urucumn &amp; chilli-marinated fried prawns and plantain are drizzled with oil made from the flavourful shells and prawn heads, and topped with lime-pickled shallots. Next, a hearty picanha steak to share – the cut of beef that Brazil is best known for. The rump cap is marinated in a peppery coffee and maple rub before searing resulting in a beautifully smokey crust. Slice and serve with Ixta's spicy charred chilli butter, 'ginger-garlic-coriander chips' and a citrusy tomato salad with pickled onions and fried curry leaves. Finish with a passion fruit–infused white chocolate ganache with a bitter cocoa crumble. And to drink, there's a guava, strawberry and black pepper juice to enjoy with a splash of soda or your tipple of choice.</p>

Brazilian FUSÃO

<p><span data-sheets-value='{"1":2,"2":"Succulent, perfectly marinated Pork Chops and plump cotechino sausages cry out for al-fresco dining - or at least a wide open window. To accompany there are earthy lentils, stirred through with uplifting green sauce, and the salad that Fergus claims to have saved his life with its deeply delicious, reviving qualities. Eton Mess finishes, clouds of whipped cream studded with flavoursome summer strawberries and melting meringue. Whether you choose the barbecue or the griddle, this is a menu that speaks of summertime and conviviality.\n"}' 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-mce-fragment="1"><span data-sheets-root="1" data-sheets-value='{"1":2,"2":"Succulent, perfectly marinated pork chops and plump cotechino sausages cry out to be devoured al fresco. Earthy lentils are stirred through with green sauce, and there’s a reviving salad that Fergus claims once saved his life. Eton Mess finishes, with clouds of whipped cream studded with summer strawberries and meringue. A menu that speaks of summertime and conviviality!"}' data-sheets-userformat='{"2":39851,"3":{"1":0},"4":{"1":2,"2":15134719},"6":{"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}'>Succulent, perfectly marinated pork chops and plump cotechino sausages cry out to be devoured al fresco. Earthy lentils are stirred through with green sauce, and there’s a reviving salad that Fergus claims once saved his life. Eton Mess finishes, with clouds of whipped cream studded with summer strawberries and meringue. A menu that speaks of summertime and conviviality!</span><br data-mce-fragment="1"></span></p>

Pork Chop & Cotechino

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<p class="max-w-[360px]">Our full collection of menus from the UK’s most inspiring chefs and restaurants.</p>

Restaurant Meal Kits

<p class="max-w-[360px]">Dessert to share? Intimate meals to bump spoons over</p>

Date Night

<p><meta charset="utf-8">Cornwall-based chef, restaurateur, author and presenter Rick Stein is known for his love of quality British seafood, standing by his ethos that “nothing is more exhilarating than fresh fish, simply cooked”. Rick’s son Jack Stein, is Chef Director of the multi award-winning Rick Stein group – including flagship restaurant The Seafood Restaurant. Rick has written more than 25 cookery books and a memoir, and has made over 30 much-loved food and travel TV programmes. In 2018 Rick was awarded a CBE, and has cooked for everyone from royalty to presidents to prime ministers.</p>

Rick Stein

<p>A restaurant experience at home for two</p>

Menus For 2

<p>Dessert to share? Intimate meals to bump spoons over</p>

<p>For birthdays and special occasions, celebrate with a restaurant experience at home with menus for two or four</p>

Celebrations

<p>Spend less time in the kitchen and more time enjoying your evening</p>

Night Off Cooking

<p class="max-w-[360px]">Discover our ever-changing collection of British-inspired menus</p>

British

<p>Discover our ever-changing collection of European-inspired menus</p>

European

<p>Come hungry. Enjoy starters, mains and desserts</p>

3 Courses

<p class="max-w-[360px]">Light the candles and pour the wine. We'll sort dinner</p>

Fine Dining

<p>Minimum effort, maximum enjoyment. Easy prep – even in the humblest of kitchens</p>

Holiday Accommodation

<p class="max-w-[360px]">Whether celebrating together or spoiling from afar, here is our curated collection of birthday treats</p>

Birthday

<p class="max-w-[360px]">Raise a toast and celebrate with restaurant-quality food</p>
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Luxurious Lobster Thermidor Feast rick-stein 

Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

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<p>Andi Oliver is a British-Antiguan chef and broadcaster, well known for presenting the Great British Menu and for running her acclaimed restaurant-turned-culture hub, Wadadli Kitchen. It's home to Caribbean family flavours, shared through love, stories and experiences; a place where food meets culture. “People often think about Caribbean food in quite a one-dimensional way but there are so many different islands and so many different flavours to enjoy. My menus are an expression of how I experience Caribbean food and I want to share that with everybody.”</p>

Andi Oliver

<p class="max-w-[360px]">Discover our ever-changing collection of Caribbean-inspired menus</p>

Caribbean

<p>Keep it casual. Small plates made for sharing</p>

Sharing Plates

<p>Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes</p>

New Parents

One of the Caribbean's most iconic dishes: Andi's 'curry goat' features slow-cooked curry mutton with warming spices, dolloped onto turmeric-coated fries with crunchy coconut. 

<p>El Pastor is a group of taquerias bringing a slice of Mexico to London. Restaurateurs Sam Hart and Crispin Somerville of Harts Group (behind Quo Vadis and Barrafina), became enamoured by the lively food scene and convivial culture of Mexico during a decade spent as nightclub owners in Mexico City. This inspired the opening of El Pastor’s first site in 2016, which quickly became famed for its punchy margaritas and authentic tacos, using tortillas made in-house daily with organic, Mexican corn. The menu also features tostadas, quesadillas, frijoles and salsas. El Pastor now boasts four sites, all serving vibrant Mexican dishes in a fun, atmospheric setting.</p>

EL PASTOR

<p>Discover our ever-changing collection of Latin American-inspired menus</p>

Latin American

<p>Meaty feasts for all the carnivores</p>

Meat Lovers

<p><meta charset="utf-8"><span data-sheets-root="1">Multiple courses and sides galore for two to enjoy</span></p>

Celebratory Menus for Two

<p>Indulge this bank holiday with a menu for two</p>

Feasts for 2

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<div>Whether you're dining together around a table of his favourite dishes, or treating him from afar, make sure your Father's Day is centred around great food.</div>
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Father's Day

19th June 2026

20th June 2026

Taco Party: Beef Short Rib Feast el-pastor 

A curated Mexican feast, centred around 12-hour braised short rib.

19th June

20th June

<p>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.</p>

Saransh Goila

<p>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.</p>

Diwali

<p>Discover our ever-changing collection of Indian-inspired menus</p>

Indian

<p>Some like it hot! Discover spicy menus from across the globe</p>

Spice Lovers

An Indian feast centered around Saransh Goila’s famous butter chicken.

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