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

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

Luxurious Lobster Thermidor

<p><meta charset="UTF-8"><span 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":"“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.” In this spirit, the Taco Fiesta includes tortilla chips and guacamole, 12-hour braised short rib, and a half beer-brined chicken in a marinade of paprika, fennel seeds and cayenne pepper. Halloumi and cabbage slaw adds some crunch. \n"}'>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.” In this spirit, the Taco Fiesta begins with house-made tortilla chips and guacamole, followed by 12-hour braised short rib and half a beer-brined chicken, marinated in paprika, fennel seeds and cayenne pepper, ready to be piled into soft tortilla tacos. On the side are roasted new potatoes with mojo rojo, plus a fresh halloumi and cabbage slaw.</span></p>

Taco Fiesta

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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>Warm sourdough and butter are followed by pissaladière – a classic Niçoise puff pastry tart topped with sweet caramelised onions, black olives and salty anchovies. For the main event, a classic steak frites. Flavourful sirloin is served with a fresh herby sauce verte, salted fries and seasonal leaves dressed in a sharp Roux vinaigrette. Finish with a little pick-me-up: light-as-air coffee cream pots, dusted with cocoa powder – just the right amount of sweet to round off a summer feast.</p>

Summer Steak Frites

<p>Sabrina's lamb chops are rubbed with spices and fragrant rose petals, cooked until tender and topped with a fiery chilli drizzle. Turkish bean salad is tossed in a lemony tahini dressing, while bejewelled rice is studded with sour barberries. Flatbread and cooling yoghurt with cucumber round out the spread, then for dessert dollop carrot cake with aromatic rosewater cream.</p>

Persiana Lamb Chops

<p>"The epitome of summer," Georgina says of her four-person menu. It's inspired by her Greek-Cypriot roots and her travels around the islands, blending bold Hellenic flavours with her favourite British produce. Start with beetroot tzatziki and pita, and pan-fried halloumi with sticky honey atop freshly sliced tomatoes and mint. For the main, a Greek favourite: souvlakia pork skewers marinated in lemon and oregano, grilled and served with chunky chips and a mustard dipping sauce and a refreshing cabbage salad.</p>

Pork Souvlakia for Four

<p>Angela Hartnett's bistecca alla Fiorentina returns with a summer update. Start with antipasti including rosemary focaccia and arancini, rich in Pecorino and black pepper. Next, buffalo ricotta dressed with balsamic vinaigrette, sweet slow-roast tomatoes, olives and caper berries followed by a hearty bone-in steak to share, sourced from Swaledale, champions of high welfare, heritage breed farming in the Dales. It's served with crushed rosemary potatoes and peperonata – a rustic stew of red peppers, tomatoes and garlic. Finish with a creamy panna cotta with syrupy honey-roasted apricots and toasted almonds.</p>

Bistecca alla Fiorentina

<p>Atul’s summer seafood feast begins with methi mathri fenugreek crackers with a masala chickpea dip to snack on, followed by juicy achari prawns, spiced with mustard, fenugreek and onion seeds, served with a fresh tomato and green chilli sauce. Next, pan-fried sea bass fillets with a lightly-spiced coconut moilee. “It’s incredibly fresh and tastes amazing,” Atul says. “Mustard seeds, turmeric, curry leaves and green chilli are combined with rich coconut milk.” On the side, crispy curry leaf potatoes and a refreshing radish and cucumber salad bring balance and brightness. To finish, a Kolkata-style bhapa doi – made with yoghurt, condensed milk and cream, then baked in a water bath – is topped with blueberry purée and toasted almond flakes.</p>

Indian Seafood Feast

<p>A summery Spanish spread starting with olives and gambas al ajillo, a classic tapas dish of juicy wild shell-on prawns sizzling in white wine, garlic and paprika-spiced oil, served with toasted sourdough to soak up the flavourful juices. Presa Ibérica is a prized cut of acorn-fed pork loin, known for its depth of flavour, grilled like a steak and served slightly pink. On the side, there's crispy potatoes with fire-roasted peppers and a hearty bull’s heart tomato salad with salmorejo dressing, basil oil and little crispy croutons. Finish with flan de huevo – a traditional Spanish baked custard and caramel.</p>

Spanish Presa Ibérica

<p>Inspired by the neighbourhood tascas of Lisbon, Nuno Mendes' limited-edition menu is a love letter to the food of his hometown. It starts with chouriço and potato balls with herby piso for dipping. Next, Nuno's “bacalhau à brás” uses cured pollock rather than the traditional salt cod. Caramelised onions and matchstick potatoes are bound with egg yolks, similar to a carbonara, and seasoned with white pepper and parsley before confit pollock is folded through. "Because we are in the UK, I wanted to use pollock," Nuno explains. "It's an amazing sustainable, local fish." For the main course, acorn-fed pluma pork steak from Portugal's famous Alentejo region is seared with garlic and finished with a rich café-style sauce, then served over toasted bread to soak up the juices. "As good as the pluma is, the bread's probably the best part!" It's accompanied by a fresh gem lettuce and onion salad that cuts through the richness. For dessert, bolo de bolacha is a traditional Portuguese layered biscuit cake with coffee and cream – Portugal's answer to tiramisu.</p>

Lisboa

<p><meta charset="UTF-8">A seafood feast inspired by the flavours of Mexico and some of Ixta's favourite combinations. The menu starts with prawns with charred pineapple and a lime crema, all piled onto a tostada with a drizzle of spiced prawn oil. Next, chalkstream trout is baked under a generous layer of chipotle butter and finished with a fresh salsa of jalapeños and olives. On the side are cumin and ginger chips to dip into the rich chipotle butter, alongside a crisp salad with pickled shallots and a zesty lime dressing. To finish, there's a chilli chocolate tart served with strawberries and cinnamon and coffee cream. "I love the combination of chocolate and chilli." A refreshing hibiscus agua fresca accompanies the menu, perfect enjoyed as it is or with a splash of your favourite tipple.<br></p>

Summer Mezcla

Celebrations

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

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

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<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>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>

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

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

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

Latin American

Feasts for 4

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A curated Mexican feast for four featuring totopos and guacamole, beef short rib with pickled onions, and beer-brined chicken with halloumi slaw. 

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<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

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>Michel Roux was born into a family of chefs, and began cooking at a young age. In 1991, he took over from his father Albert and uncle Michel Roux Sr as chef-patron of two Michelin-starred restaurant Le Gavroche, renowned for its classic French cooking. Michel released Le Gavroche cookbook in 2001 and has since written several more books. He has also become well-known for his countless TV appearances on BBC’s MasterChef, Food &amp; Drink, and Saturday Kitchen.</p>

Michel Roux

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

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

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<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

Summer Steak Frites Feast michel-roux-jr 

Nice-style pissaladière followed by sirloin steak & chips, and coffee cream pots for dessert.

<p>British-Iranian chef and food writer Sabrina Ghayour specialises in Persian and Middle Eastern flavours. She is the multi-award winning, bestselling author of several books including Persiana and the follow-up Persiana Everyday. Her recipes and work feature regularly in national newspapers and magazines, and she regularly appears on Saturday Kitchen, Sunday Brunch, Celebrity Masterchef and Great British Menu.</p>

Sabrina Ghayour

Juicy lamb chops with Middle Eastern salads and dips to share, including pistachio & barberry rice and cucumber yoghurt with mint.

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Celebrations

Persiana Lamb Chops

Luxurious Lobster Thermidor

Summer Mezcla

Indian Seafood Feast

Bistecca alla Fiorentina

Spanish Presa Ibérica

Lisboa

Stein’s Salmon Wellington

Summer Steak Frites

Taco Fiesta

Pork Souvlakia for Four

And to drink...?

St. JOHN Rosé 3L BIB

St. JOHN Claret 2023

St. JOHN Picpoul de Pinet 2024

St. JOHN Rouge 3L BIB 2023

St. JOHN Winter Reds

Tuscan White

St. JOHN Crémant de Limoux 2021

Tenue Rioja Blanco

Tuscan Trio

St. JOHN Classics

Spanish Trio

Red Tuscan Blend

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