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>
<div>
<div>
<div>
<div>
<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>
</div>
</div>
</div>
</div>
</div>

<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>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

<div aria-setsize="-1" class="c-virtual_list__item" role="listitem" id="message-list_1758810876.535289" data-qa="virtual-list-item" data-item-key="1758810876.535289" tabindex="-1">
<div role="presentation" class="c-message_kit__background p-message_pane_message__message c-message_kit__message" data-qa="message_container" data-qa-unprocessed="false" data-qa-placeholder="false">
<div role="document" aria-roledescription="message" class="c-message_kit__hover" data-qa-hover="true">
<div class="c-message_kit__actions c-message_kit__actions--above">
<div class="c-message_kit__gutter">
<div role="presentation" class="c-message_kit__gutter__right" data-qa="message_content">
<div class="c-message_kit__blocks c-message_kit__blocks--rich_text">
<div class="c-message__message_blocks c-message__message_blocks--rich_text" data-qa="message-text">
<div class="p-block_kit_renderer" data-qa="block-kit-renderer">
<div class="p-block_kit_renderer__block_wrapper p-block_kit_renderer__block_wrapper--first">
<div class="p-rich_text_block" dir="auto">
<div class="p-rich_text_section">A hearty seafood feast for four, starting with scallops grilled in their half-shell with hazelnut and coriander butter, served with house-made sourdough. For the main event, Rick’s pie for four is generously filled with meaty lobster tail, king prawns and cod in a silky velouté made with shellfish reduction, cream and cognac, brightened with parsley and tarragon. “The secret of a good fish pie is really packing it with whatever’s in there,” Rick says. Baked in a reusable enamel dish, the filling is topped with buttery, latticed puff pastry, with overhanging corners for dipping and an unmissable lobster head proudly poked through the centre. Serve with buttery spring onion mash and a fresh watercress salad with lemon vinaigrette.</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
<div aria-setsize="-1" class="c-virtual_list__item" role="presentation" id="message-list_bottomSpacer" data-qa="virtual-list-item" data-item-key="bottomSpacer" tabindex="-1"></div>

Luxurious Lobster Pie

<p>A celebratory feast that lets you spend less time in the kitchen and more time with family. Begin with golden cheesy arancini filled with pecorino &amp; black pepper. For the main event, slow-reared Creedy Carver duck is stuffed with dried apricots, chestnuts, ceps, sausage meat, and duck liver, then flavoured with Marsala, citrus, and sage. It’s brined overnight for maximum juiciness and flavour, all that’s left to do is roast until golden, slice and serve with rich marsala gravy. On the side, there's crushed rosemary roast potatoes, and wilted cavolo nero with a moscatel and shallot dressing.</p>

Italian Roast Duck

<p>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 trout 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.</p>

A Taste of Padstow

<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>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.<br><br><meta charset="utf-8">Add a gift message at basket to make it extra special! <br><br>Shelf life: 10 days from delivery<br><meta charset="utf-8">Suitable for vegetarians<br>Made in a kitchen that handles all 14 allergens, including nuts.<br>Ingredients:<br>Raisins, butter<strong> (milk)</strong>, sugar, almonds <strong>(tree nuts)</strong>, rum <strong>(alcohol)</strong>, <strong>egg</strong>, flour <strong>(gluten)</strong>, amaretto (alcohol), sea salt<br><br></p>

Rum & Raisin Frangipane Tart

<p>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.<br><br><meta charset="utf-8">Add a gift message at basket to make it extra special! <br><br>Shelf life: 5 days from delivery<br>Suitable for vegetarians<br>Made in a kitchen that handles all 14 allergens, including nuts<br><span style="text-decoration: underline;">Ingredients:</span> <br>Sugar, flour <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(gluten)</b></strong>, dark chocolate <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(soybeans)</b></strong>,<strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa"> milk</b></strong>, hazelnuts <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(tree nuts)</b></strong>,<strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa"> egg</b></strong>,<strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa"> </b></strong>rapeseed oil, sugar, coconut oil, praline paste <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(tree nuts)</b></strong>, feuilletine <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(gluten, milk), </b></strong>baking powder <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(gluten)</b></strong>, vanilla paste, cinnamon, sea salt<em><strong><br></strong></em><br></p>

Italian Chocolate & Hazelnut Torte

<p>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.</p>

Celebration of Kanishka

<p>“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 a layer of filo pastry. Persian-inspired sides balance the bold North African flavours. Refreshing yoghurt is layered with cucumber and fresh mint, finished with golden raisins, rose petals and walnuts.</p>

Spiced Feta & Chickpea Bastilla

<p>“This roast is me on a plate – half Antiguan and half British,” explains Andi. Classic Antiguan spices such as ginger and cumin are balanced with fresh herbs in her marinade for the whole spatchcock free-range chicken which is deboned, making it a dream to carve once roasted until tender. On the side there’s zingy papaya slaw with mango dressing and fresh chillies, and crispy cassava to dunk into Andi's velvety gravy made with rich coconut milk. For dessert, a classic Bakewell tart is given a Caribbean kick with a punchy rum &amp; raisin jam.</p>

Antiguan Roast Chicken

<p>Start with José's classic tapas: golden croquetas filled with salty jamón, smokey padrón peppers and pan con tomate rubbed with hanging penjar tomatoes as they do in Spain.</p>
<p>Paella de cerdo is flavoured with melting sobrasada, topped with succulent, slow-cooked pork ribs made to José’s mum’s favourite recipe. For dessert, luxurious chocolate ganache is finished with shortbread biscuit and a splash of olive oil.</p>

José's Spanish Feast

<p>Start with a nostalgic favourite: traditional prawn cocktail with juicy prawns in a classic Marie Rose sauce, with crisp shredded lettuce and avocado. Next, delicate lemon sole fillets are served with salty Serrano ham, asparagus and courgette in a preserved lemon, chicken stock, miso butter sauce. For dessert, tangy mango purée is stirred into a sweet white chocolate custard.</p>

Cornish Summer Sole

<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

<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><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

<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

Father's Day

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

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

Restaurant Meal Kits

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

New in

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

Celebrations

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

European

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

Sharing Plates

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

Meat Lovers

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

Birthday

<p>Georgina is a food writer, cook and presenter whose Greek Cypriot grandparents inspired her love of cooking, and went on to work on Jamie Oliver’s food team for 12 years. She writes for Delicious, Waitrose Magazine and The Telegraph, and features on Channel 4’s Sunday Brunch and BBC’s Saturday Kitchen. Georgina has written five books: Stirring Slowly, Taverna, Nistisima, Greekish, and most recently MEDesque, a collection of recipes inspired by Georgina's travels through Italy, Spain, the Middle East and beyond.</p>

Georgina Hayden

19th June 2026

20th June 2026

26th June 2026

27th June 2026

3rd July 2026

4th July 2026

10th July 2026

11th July 2026

17th July 2026

18th July 2026

24th July 2026

25th July 2026

31st July 2026

1st August 2026

7th August 2026

8th August 2026

14th August 2026

15th August 2026

21st August 2026

22nd August 2026

28th August 2026

29th August 2026

4th September 2026

5th September 2026

11th September 2026

12th September 2026

Pork Souvlakia for Four Feast georgina-hayden 

Limited edition: Georgina's Greek family feast including beetroot tzatziki and pork souvlakia skewers dipped in golden mustard sauce.

19th June

20th June

26th June

27th June

3rd July

4th July

10th July

11th July

17th July

18th July

24th July

25th July

31st July

1st August

7th August

8th August

14th August

15th August

21st August

22nd August

28th August

29th August

4th September

5th September

11th September

12th September

BANKHOL15

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

Bestsellers

<p>The name Bubala comes from a Yiddish term of endearment that loosely translates as 'darling' or ‘sweetie’. After a series of sell-out pop ups and supper clubs, critically-acclaimed Bubala opened the doors to its first permanent site in 2019, in the heart of Spitalfields. Now with a second site in Soho, Bubala’s exotic flavour combinations and gentle spicing techniques of Middle Eastern cooking showcase vegetarian cooking at its best, allowing friends and family to come together over their food.</p>

Bubala

<p class="max-w-[360px]">Let vibrant veg take the spotlight in these flavour-packed menus</p>

Vegetarian

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

Menus For 2

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

Middle Eastern

20th March 2026

21st March 2026

27th March 2026

28th March 2026

2nd April 2026

10th April 2026

11th April 2026

17th April 2026

18th April 2026

24th April 2026

25th April 2026

1st May 2026

2nd May 2026

8th May 2026

9th May 2026

15th May 2026

16th May 2026

22nd May 2026

23rd May 2026

29th May 2026

30th May 2026

5th June 2026

6th June 2026

12th June 2026

13th June 2026

A selection of vegetarian sharing plates, including salt-baked kohlrabi, potato latkes, and halloumi in Aleppo pepper honey.

20th March

21st March

27th March

28th March

2nd April

10th April

11th April

17th April

18th April

24th April

25th April

1st May

2nd May

8th May

9th May

15th May

16th May

22nd May

23rd May

29th May

30th May

5th June

6th June

12th June

13th June

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

British

A generous seafood feast for four, centred around Rick Stein’s showstopping lobster and king prawn velouté pie.

<p>Angela Hartnett's love of Italian cooking was inspired by her Italian grandmother and mother. Her impressive career saw her working alongside Gordon Ramsay for 17 years, launching Amaryllis in Scotland, Verre in Dubai and MENU and the Grill Room at Connaught. In 2008, Hartnett launched Murano, earning a Michelin star within four months followed by 4 AA Rosettes. Since then, she has launched three Cafe Murano’s, as smaller neighbourhood brasseries serving her sophisticated, well-loved Italian dishes. Such acclaim has fortified her reputation as an eminent figure in London’s culinary scene.</p>

Cafe Murano

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

2 Courses

Cacio e pepe arancini followed by a whole stuffed roast duck centrepiece, marsala gravy, roast potatoes and cavolo nero.

<p>Award-winning chef Paul Ainsworth began his career in London working for names such as Gary Rhodes, Gordon Ramsay and Marcus Wareing, before moving to Cornwall to open his own restaurant, No6, in 2006. Paul Ainsworth at No6 was awarded a coveted Michelin star in 2013, and he has since opened two more restaurants championing local Cornish produce: Caffè Rojano in Padstow and The Mariners public house in Rock, as well as a six-suite boutique hotel, Padstow Townhouse and Ci Ci's Cocktail Bar. He regularly appears on Great British Menu, Saturday Kitchen and Sunday Brunch.</p>

Paul Ainsworth

<p class="max-w-[360px]">Sweet treats, festive nibbles, and those great-for-gifting extras, delivering through the festive season</p>

Christmas Gifts

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

Holiday Accommodation

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

New Parents

<p>Thank them with unforgettable chef-created treats</p>

Thank You

<p>An effortless restaurant-quality gift that doesn't require unpacking all the boxes</p>

New Home

A hamper of Cornish winter treats, including short rib pasties, Cheddar rarebit & passion fruit fudge – perfect for sharing, gifting, or treating yourself.

Stay in the know