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

<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

<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>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.</p>

Michel’s Spring Lamb

<p>“The Cubano slow-cooked pork belly is important to me because it's an expression of Caribbean food that people forget about. They forget that Cuba is in the Caribbean, so I'm really interested in exploring flavours and dishes from that part of the region” muses Andi.<br><br>“This pork belly is lovely, it's soft, it's yielding, it's delicious. It's properly moreish, you just keep going back in. And that's what you want!”</p>

Cubano-Style Pork Belly

<p>Start with rosemary focaccia and creamy buffalo ricotta dressed with spring peas, green beans and black olives. To follow, a succulent whole boneless spatchcock chicken is aromat-brined and marinated in spicy 'nduja, fennel seed and citrus peel. It's then roasted on top of crushed rosemary potatoes, which crisp up beautifully in the spiced juices. On the side, there's a fresh little gem salad with anchovy caper dressing.<br></p>

'Nduja Spring Chicken

<p>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.</p>

Corrigan's Springtime Supper

<p>Known for his elevated Indian cooking, acclaimed chef Atul Kochhar brings his interpretation of the classic Indian biryani. To start, snack on samosas filled with tender confit duck, served with fragrant coriander chutney. Next comes Atul’s take on a dish traditionally reserved for celebrations. Lamb is marinated overnight in yoghurt and spices, then slow-braised with tomatoes, curry leaf and green chilli. It’s layered with rice and sealed under a puff pastry lid – or ‘parda’ – to lock in moisture and flavour. Slice at the table and finish with a generous pour of Atul’s curry gravy. On the side, beetroot and coconut poriyal, cooling onion raita and paratha to mop up all the sauce.</p>

Slow-cooked Lamb Biryani

Pork Chop & Chimichurri

<p>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.<br><br>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.</p>

Regional Thai Feast

<p>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.<br><br>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.</p>

Spanish Wood-Fired Lamb

<p>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.</p>

A Chez Roux Father’s Day

<p><meta charset="utf-8">Angela Hartnett's summer spread starts with house-made rosemary focaccia and buffalo ricotta with sweet confit tomatoes, olives and caperberries, dressed with balsamic vinaigrette. The main event features succulent pork belly, marinated in fennel seeds, rosemary and lemon zest, then slow-roasted overnight until tender. Drizzle with herby salsa verde and serve with rosemary roast potatoes and braised fennel.<br></p>

Slow-Roast Pork & Fennel

<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>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>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><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>

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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>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>

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

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<p>Indulge this bank holiday with a menu for two</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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Taco Party: Beef Short Rib Feast el-pastor 

A curated Mexican feast, centred around 12-hour braised short rib.

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<p class="max-w-[360px]">Dessert to share? Intimate meals to bump spoons over</p>

Date Night

<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

<p>Dessert to share? Intimate meals to bump spoons over</p>

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<p><meta charset="utf-8">A welcome hit of colour and freshness. Browse new-season menus from your favourite chefs and restaurants.</p>

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Cook-along with José Feast jose-pizarro 

A menu celebrating Jose's classic Spanish recipes. To begin, acorn-fed Ibérico jamón croquetas and pan con tomate, followed by an indulgent paella with juicy pork ribs and chocolate ganache with shortbread to finish.

<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>For birthdays and special occasions, celebrate with a restaurant experience at home with menus for two or four</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 class="max-w-[360px]">Raise a toast and celebrate with restaurant-quality food</p>
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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.

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