Hot on the pass. Discover the latest arrivals in our seasonal menu line-up

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

<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>“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>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>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.</p>
<p>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.</p>

Prawn Saganaki Risotto

<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>The menu that secured Michelin-starred Danny Young his National Chef of the Year title. Begin with butter-poached lobster tail served with a rich yuzu beurre blanc, split with vibrant dill oil and accompanied by warm baguette to mop up the sauce. “This dish is really about showcasing the lobster,” Danny says. “Cooking it beautifully and then elevating it with an amazing sauce.” For the main course, beautifully marbled Angus Pure beef fillet is paired with fondant potato, a silky onion purée, sweet roasted grelot onions, finished with a rich, beef-fat truffle jus. Finally, dessert. “I wanted to showcase a lot of skill, so it was probably the most work for me.” Danny's chocolate tart is inspired by the nostalgic Cadbury’s Fruit &amp; Nut bar. Made with luxurious Valrhona chocolate and flavoured with fruity Pedro Ximénez, it’s topped with toasted hazelnuts and cocoa nibs, and served with mascarpone Chantilly cream.</p>

The Winner’s Table

<p><span data-sheets-userformat='{"2":48003,"3":{"1":0},"4":{"1":2,"2":15134719},"10":0,"11":4,"12":0,"14":{"1":2,"2":0},"15":"Work Sans","16":10,"18":1}' data-sheets-value='{"1":2,"2":"The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry millefeuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.\n"}' data-sheets-root="1">The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry mille-feuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.<br></span><br></p>

Provençal Bouillabaisse

<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>“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>"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

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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

<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>

Pork Chop & Cotechino

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Summer 2025

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

Restaurant Meal Kits

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

Menus For 2

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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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Father's Day

19th June 2026

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A classic prawn cocktail is followed by delicate lemon sole in a miso butter sauce with serrano ham and new season vegetables.

19th June

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<p>Andi Oliver is a British-Antiguan chef and broadcaster, well known for presenting the Great British Menu and for running her acclaimed restaurant-turned-culture hub, Wadadli Kitchen. It's home to Caribbean family flavours, shared through love, stories and experiences; a place where food meets culture. “People often think about Caribbean food in quite a one-dimensional way but there are so many different islands and so many different flavours to enjoy. My menus are an expression of how I experience Caribbean food and I want to share that with everybody.”</p>

Andi Oliver

12th June 2026

13th June 2026

Antiguan Roast Chicken Feast andi-oliver 

A whole Wadadli-spiced spatchcock roast chicken with coconut gravy and Caribbean-inspired sides including papaya & mango slaw and golden cassava. Finish with rum and raisin Bakewell tarts.

12th June

13th June

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

Date Night

<p>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.</p>

The Supplier Series

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

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

2 Courses

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

Sharing Plates

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

Meat Lovers

<p>Some like it hot! Discover spicy menus from across the globe</p>

Spice Lovers

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

New Parents

22nd May 2026

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29th May 2026

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6th June 2026

Created with Swaledale: Thai sharing plates including chicken thigh skewers, slow-braised beef cheeks and sour mango salad.

22nd May

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

European

<p>Come hungry. Enjoy starters, mains and desserts</p>

3 Courses

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

Holiday Accommodation

<p>Our curated collection of fish and seafood menus</p>

Fish Lovers

<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

Prawn Saganaki Risotto Feast georgina-hayden 

Created with Odysea: Start with Greek mezze & crudités followed by prawn saganaki risotto, with panna cotta, chocolate sauce & cherry compote for dessert.

BANKHOL15

<p>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.</p>

Moro

<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 Middle Eastern-inspired menus</p>

Middle Eastern

15th May 2026

16th May 2026

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

15th May

16th May

<p>Head chef at The Torridon in the Scottish Highlands, Danny Young is one of the UK’s most exciting culinary talents. Recently crowned National Chef of the Year, he has also led The Torridon to its first Michelin star and Michelin Green Star, recognising both exceptional cooking and a commitment to sustainability. With an ingredients-led approach, Danny makes the most of what’s on his doorstep – from The Torridon’s own kitchen garden to neighbouring Highland suppliers.</p>

Danny Young

17th April 2026

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The National Chef of the Year–winning menu: butter-poached lobster tail, beef fillet with truffle jus, and 'fruit & nut' chocolate tart.

17th April

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9th May

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

Bestsellers

<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

Mediterranean Bouillabaisse Feast michel-roux-jr 

A French seafood feast of classic fish soup with bream, king prawns and mussels, followed by summertime strawberry mille-feuille for dessert.

<p class="max-w-[360px]">Light the candles and pour the wine. We'll sort dinner</p>

Fine Dining

<p class="max-w-[360px]">Raise a toast and celebrate with restaurant-quality food</p>
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Anniversaries

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.

<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>Spend less time in the kitchen and more time enjoying your evening</p>

Night Off Cooking

Slow-Roast Pork & Fennel Feast cafe-murano 

Buffalo ricotta with confit tomatoes is followed by herby slow-roast pork belly with roast potatoes, braised fennel and salsa verde.

<p>British-Iranian chef and food writer Sabrina Ghayour specialises in Persian and Middle Eastern flavours. She is the multi-award winning, bestselling author of several books including Persiana and the follow-up Persiana Everyday. Her recipes and work feature regularly in national newspapers and magazines, and she regularly appears on Saturday Kitchen, Sunday Brunch, Celebrity Masterchef and Great British Menu.</p>

Sabrina Ghayour

Juicy lamb chops with Middle Eastern salads and dips to share, including pistachio & barberry rice and cucumber yoghurt with mint.

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