Light the candles and pour the wine. We'll sort dinner

Light the candles and pour the wine. We'll sort dinner

Luxurious Lobster Thermidor

Start with pickle-spiced prawns and Atul’s signature chicken tikka pie in puff pastry. Duck breast is seared until pink and tender, served with a tomato and coconut sauce flavoured with classic Chettinad spices including black stone flower and fenugreek. On the side, cabbage is tossed with fresh coconut and curry leaves, while for dessert, steamed yoghurt pudding is flavoured with rose and pistachios.

A Taste Of India

A celebration of spring. Begin with house-made sourdough and salted butter, served with Crème Dubarry – a classic cream of cauliflower soup, smooth and velvety, garnished with saffron-spiced pickled cauliflower, and equally delicious served warm or chilled. For the main course, roasted lamb chops are paired with a rich lamb sauce, pommes Parisienne, and buttery petit pois à la française. To finish, a light, airy passion fruit delice is just the right amount of sweet.

Michel’s Spring Lamb

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.

Corrigan's Springtime Supper

A welcome hit of spring flavours, Michel Roux’s cod menu combines umami with sweetness and fresh acidity. Start with house-made sourdough and salted butter. For the main, a seasonal Norwegian Skrei cod fillet, wild caught in the Arctic ocean, is marinated overnight in a miso, sake and sesame glaze, then pan-fried and plated onto a bright carrot and ginger purée. On the side, enjoy crispy kale and perfectly in-season asparagus dressed with orange and sesame. "It wouldn't be spring without asparagus, Michel says". Finish with a light, airy passion fruit delice. The perfect antidote to a winter of beige.

Miso Skrei Cod & Asparagus

From his daughter Emily, to Michel on Father's Day – a feast of his favourite Sunday lunch dishes. Begin with a herby slow cooked pork cheek terrine, ready to be generously spread onto warm baguette, with Dijon mustard, cornichons and seasonal leaves dressed in a sharp Roux vinaigrette. For the main event, melt-in-your-mouth braised pork belly is served with a, sweet Madeira sauce, buttery mash, golden beetroot and summer peas and sugar snaps. To finish, tarte Bourdaloue – a crisp, buttery pastry tart filled with almond butter, served warm from the oven with whipped vanilla ganache and a sweet-sour Griottines morello cherry compote.

A Chez Roux Father’s Day

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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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Atul’s cooking combines traditional Indian culinary techniques with fragrant spices, regional flavours, and the finest British produce. Having previously earned Michelin stars at two London restaurants, he now leads several award-winning venues including Kanishka in Mayfair, Sindhu, and Indian Essence. A familiar face on television, Atul has appeared on Great British Menu, Million Pound Menu, and Saturday Kitchen, and is the author of several celebrated cookbooks.

Atul Kochhar

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A Journey Through India - AUTUMN Feast atul-kochhar 

Juicy achari prawns and chicken tikka pie, followed by duck breasts in Chettinad sauce finished with delicate rose bhapa doi.

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.

Michel Roux

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Michel’s Spring Lamb Feast michel-roux 

Creamy cauliflower soup is followed by roasted lamb chops with pommes Parisienne and spring peas, with passion fruit delice for dessert.

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.

Richard Corrigan

Corrigan's Summertime Supper Feast richard-corrigan 

Start with flavourful grilled red mullet and gooseberry compote, followed by tender lamb rump with whipped basil ricotta and chocolate mousse for dessert.

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Miso-Glazed Cod & Asparagus Feast michel-roux 

Flavourful glazed Norwegian cod fillet is paired with fresh asparagus, a carrot and ginger puree & crispy kale, with a bright passion fruit delice for after.

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A Chez Roux Father’s Day Feast michel-roux-jr 

Michel's favourites for Father's Day – Pork! Pork cheek terrine is followed by crispy pork belly & mash, summer veg and almond tart for dessert.

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