Discover our ever-changing collection of British-inspired menus

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

Luxurious Lobster Thermidor

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<div class="p-rich_text_section">A showstopping feast for four. Serve harissa rarebit 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

<p>Start by getting your hands dirty: sautéed shell-on prawns, drizzled with lemon, garlic and chilli butter, served with toasted sourdough on the side. Next, Daffodil Mulligan’s classic HG Walter pork belly cured in a sugar pit for around 10 days until perfectly flavourful and finished with a sticky maple glaze. It’s served with a crunchy apple and cabbage slaw, tossed in a lip-tingling jalapeño hot sauce dressing, and thick-cut chips with confit garlic aioli for dipping. To finish, a Corrigan's restaurant classic: strawberry mess with lime and elderflower mascarpone.</p>

Sugar Pit Pork

<p>A feast for the whole family. Daffodil Mulligan’s classic pork belly cured in a sugar pit for around 10 days until perfectly flavourful and finished with a sticky maple glaze. It’s served with a crunchy apple and cabbage slaw, tossed in a lip-tingling jalapeño hot sauce dressing, and thick-cut chips with confit garlic aioli for dipping. To finish, a Corrigan's restaurant classic: strawberry mess with lime and elderflower mascarpone. </p>

Sugar Pit Pork for Four

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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]">Our most-loved menus customers keep coming back for</p>

Bestsellers

<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>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>

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

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<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>I<meta charset="utf-8"><span>ntroducing our brand new range of four-person menus designed to impress guests and take the hassle out of hosting. Stress-free, mess-free, and guaranteed to wow, browse our curated collection of crowd-pleasing feasts.</span></p>

Dinner Parties Test

<p>Introducing our brand new range of four-person menus designed to impress guests and take the hassle out of hosting. Stress-free, mess-free, and guaranteed to wow, browse our curated collection of crowd-pleasing feasts.</p>

Dinner Parties

Menus For 4

<p class="max-w-[360px]">There's plenty to get through, two courses will do</p>

2 Courses

<p class="max-w-[360px]">Gather a group! Feasts for four</p>

Group Dining

<p>Our curated collection of fish and seafood menus</p>

Fish Lovers

Feasts for 4

Stein’s Salmon Wellington Feast rick-stein 

Impress guests with Rick's showstopper salmon Wellington for four, served with white wine sauce, minted potatoes and samphire, fine beans and petit pois in a herby dressing.

<p>Richard Corrigan has cooked all his life. He's opened and runs numerous restaurants, from Bentley's Oyster Bar &amp; Grill and Corrigan's Mayfair to Daffodil Mulligan and, most recently, The Portrait Restaurant atop The National Portrait Gallery. Over his career, he has gained Michelin stars, authored three recipe books, cooked for the Queen and Barack Obama, and regularly made radio and television appearances, including being crowned Great British Menu winner three times. His passion for seasonal food is matched only by his enthusiasm for ingredients sourced in Britain and Ireland: butter and bacon, cheese and charcuterie, sausages and salmon sourced from family-run, independent businesses.</p>

Richard Corrigan

<p>Hot on the pass. Discover the latest arrivals in our seasonal menu line-up</p>

New in

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

Meat Lovers

<p><meta charset="utf-8"><meta charset="utf-8">Al fresco season is here. Upgrade your weekend dining with exciting summer menus from your favourite chefs and restaurants, all made with the very best seasonal produce, delivered fresh on Fridays or Saturdays in fully insulated packaging so you can enjoy over the weekend.<br></p>

The Summer Collection

19th June 2026

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Buttery tiger prawns followed by treacle-cured pork belly, fiery apple slaw, golden chips, and strawberry mess for dessert.

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Sugar Pit Pork for Four Feast richard-corrigan 

Treacle-cured pork belly, fiery apple slaw, golden chips, and strawberry mess for dessert.

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