Imaginative dishes, exciting flavours, unforgettable culinary experiences – right in your kitchen. Discover our regularly changing limited edition menus. Here for just two weeks, José Pizarro's menu of iconic dishes to celebrate 15 years on Bermondsey Street.

<p><meta charset="utf-8">Imaginative dishes, exciting flavours, unforgettable culinary experiences – right in your kitchen. Discover our regularly changing limited edition menus. Here for just two weeks, José Pizarro's menu of iconic dishes to celebrate 15 years on Bermondsey Street.<br></p>

<p>Celebrate 15 years of José Pizarro's iconic Bermondsey Street restaurants with some of his most-loved dishes, served since day one. To start, snack on pan con tomate (while you pour a glass of Cava). Next comes the iconic Bermondsey Bomba, named in honour of Bermondsey's heavy bombing during the Second World War: a fist-sized mashed potato croquette filled with minced meat, resting on garlicky alioli and topped with a spicy tomato sauce. "We love frying, we love potatoes and we love spice," José explains. For the main event, there's a Valencia classic: black rice flavoured with squid ink and cuttlefish, topped with prawns and a dollop of alioli. "It's black, shiny, jammy," he says. "It's a classic." On the side, bull's heart tomato comes with salmorejo, finished with basil oil. Finally, dessert is a rich, thick chocolate mousse with a biscuit. Inspired by a treat his grandmother would give him as a young boy, it's finished with extra virgin olive oil and a sprinkling of salt. "That became a classic in my house and now it's a classic in Bermondsey. These dishes are part of my history."</p>

15 Years of Bermondsey Street

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<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>
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Luxurious Lobster Pie

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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>José Pizarro is a Spanish chef widely credited with popularising Spanish cuisine in the UK in the late 1990s. Born in Extremadura, he began his career at Eyre Brothers in Shoreditch before becoming the Executive Chef at Brindisa. In 2011, he opened his first restaurant José on Bermondsey Street, offering simple and traditional tapas. His restaurants now include José Pizarro at the Royal Academy, Jose Pizarro Broadgate, Pizarro and José Pizarro The Swan Inn, while he has also published a line of regional Spanish cookbooks and is a regular face on our TV screens. Earlier this year, José opened his first restaurant outside the UK: José by Pizarro, at the Conrad Hilton in Abu Dhabi.</p>

José Pizarro

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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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Fish Lovers

11th September 2026

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15 Years of Bermondsey Street Feast jose-pizarro 

Limited edition: José's most iconic dishes including bomba, black rice paella with prawns, and salted chocolate mousse for dessert.

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<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

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

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

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