Introducing our limited-edition collection that puts exceptional ingredients front and centre, created by the chefs that know them best. Each menu has been created in collaboration with some of the most respected names in food: from Brindisa’s outstanding Spanish larder, to Odysea’s Greek pantry staples, and Swaledale’s native-breed meats.

Introducing our limited-edition collection that puts exceptional ingredients front and centre, created by the chefs that know them best. Each menu has been created in collaboration with some of the most respected names in food: from Brindisa’s outstanding Spanish larder, to Odysea’s Greek pantry staples, and Swaledale’s native-breed meats.

Regional Thai dishes, designed for sharing. Start with a spicy snack of cashew nuts with chilli and makrut lime leaves. Next, marinated chicken thigh skewers are grilled slowly and lightly smoked over coconut, served with a tangy tamarind jaew dipping sauce. Alongside, beef cheeks are slow-braised in soy with star anise and served with a sour chilli sauce. Enjoy with jasmine rice and a sour mango salad of crisp green mango and cucumber, tossed with Thai peanuts and umami-rich dried shrimp – perfect for balancing the richness of the beef. The beef cheeks and chicken thighs on som saa’s menu are supplied by Swaledale, just as they are in the restaurant. Loved by restaurants for sourcing high-quality native breed meat from small-scale farmers in the Yorkshire Dales, Swaledale’s produce is also available to order at home.

Regional Thai Feast

Start with a spread of Greek mezze and crudités, including Kalamata olives, refreshing beetroot tzatziki, pita for dipping, and warm garlicky gigantes beans. Next, prawn saganaki risotto – “the love child of a Greek dish and an Italian dish,” as Georgina says. Her saganaki, meaning ‘little pan’, features chilli and garlic-marinated prawns, made heartier with a rich, tomato-based risotto cooked in shellfish stock, garlic and white wine. It’s finished with Odysea 100% sheep's milk feta, parsley and a squeeze of lemon. For dessert, Georgina recreates a favourite from her childhood: creamy vanilla panna cotta, served with rich chocolate sauce and Odysea morello cherry compote.
Georgina’s limited-edition menu features olives, yoghurt, gigantes beans, olive oil, feta and morello cherry compote from Odysea — all staples in her kitchen. Available to buy via Odysea.

Prawn Saganaki Risotto

Created with Brindisa ingredients, Moro’s Spanish-inspired feast begins with perfectly in-season asparagus, topped with a smoky butter made with Ortiz anchovies, rosemary and La Chinata paprika. For the main, lamb shoulder is slow-cooked with fennel, flamed Navarrico piquillo peppers and sherry in the wood oven – “the heart of the Moro kitchen,” as Sam Clarke explains. It’s served meltingly tender, with rich, sherry-infused juices, alongside mashed potato and tenderstem broccoli. For dessert, a Lebanese-inspired yoghurt cake is served with house-made yoghurt, Gaziantep pistachios and bright pomegranate seeds. Moro’s two Sams were first introduced to Brindisa, renowned for their high-quality Spanish ingredients, during their time at The River Café over 30 years ago, and continue to source from them today – including the Ortiz anchovies, <meta charset="utf-8">Navarrico piquillo peppers, sherry and La Chinata paprika used throughout this menu.

Spanish Wood-Fired Lamb

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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.

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Prawn Saganaki Risotto Feast georgina-hayden 

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Husband and wife team Sam and Sam Clark worked together at The Eagle in Farringdon before joining Ruth Rogers and Rose Gray at the legendary River Café. The techniques they learned there underpin their philosophy at Moro, the restaurant they launched in 1997 with an emphasis on Moorish flavours from Andalusia and North Africa - and, latterly, the eastern Mediterranean. They also own Morito in Clerkenwell and Hackney.

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Created with Brindisa: Asparagus with anchovy butter followed by wood-fired lamb shoulder and yoghurt cake with pistachios for dessert.

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Prawn Saganaki Risotto

Spanish Wood-Fired Lamb

Regional Thai Feast

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