Keep it casual. Small plates made for sharing

Keep it casual. Small plates made for sharing

Crisp methi mathri crackers are topped with a spiced chickpea puree, while classic prawn cocktail is served in lettuce cups and given a south Indian twist with a fragrant coconut sauce. Dip earthy beetroot croquettes into tangy ketchup, while samosas are stuffed with tender confit duck and served alongside a fragrant coriander chutney. Atul’s signature golden puff pastry pies are filled with tender chicken tikka masala.

Celebration of Kanishka

Mushroom Umami Curry

Taco Express: Mexican Drunken Chicken

<span data-mce-fragment="1" 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-sheets-value='{"1":2,"2":"For the short rib, grass-fed Angus beef is braised for twelve hours in a spice rub made with muscovado sugar until it’s not only rich in flavour but so tender that it falls off the bone. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies for a sweet, warming kick.\n\n“The recipe for our sea bream is taken from chef Gabriela Cámara of legendary Mexico City restaurant, Contramar” explains Crispin Somerville, co-founder of El Pastor. For this signature dish, known in Mexico as ‘Pescado a la Talla’, butterflied fish is marinated with two different salsas – a mild, green, ‘mojo verde’ made with parsley, garlic and a hint of cumin, and a hotter, red ‘salsa roja’, made with tomato, garlic, Mexican chillies and spices. The fish is grilled until slightly charred, then served with tortillas, chipotle mayo, lime-dressed cabbage and coriander. \n"}'>For the short rib, grass-fed Angus beef is braised for twelve hours in a spice rub made with muscovado sugar until it’s not only rich in flavour but so tender that it falls off the bone. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies for a sweet, warming kick.

Taco Express: Beef Short Rib

Caribbean Curry Supper

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.”

Taco Party: Beef Short Rib

Chef Saransh Goila famous butter paneer has earned cult status from Mumbai to around the world. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter paneer and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.

Goila Butter Paneer Feast

Taco Party: Mexican Drunken Chicken

Chef Saransh Goila famous butter chicken has earned cult status from Mumbai to around the world. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter chicken and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.

Goila Butter Chicken Feast

A hamper of Cornish-inspired provisions to enjoy together as a cosy winter lunch or supper, or to graze on throughout the weekend. For savoury, there’s The Mariners Pub’s signature ‘Cornish rarebit’ – vintage Cornish Cheddar piped onto Marmite butter sourdough toast – red wine-braised short rib pasties with pickled cabbage, and smoked trout pâté with potato hash, seaweed and pimentón. For sweet, tuck into sweet passion fruit fudge. An ideal gift for the food lovers in your life – even if that’s yourself.

A Taste of Padstow

Bistecca alla Fiorentina

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.
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.

José's Spanish Feast

A hamper of Michel’s French favourites for spring, perfect for grazing or gifting to francophile friends. Savoury bites include Comté and Gruyère gougères; a spring vegetable and Cheddar quiche; pâté de campagne to spread on warm sourdough, served with cornichons and Dijon mustard; and fresh seasonal leaves. For something sweet, enjoy passion fruit delice, sugary heart-shaped palmier biscuits, and sour cherry fruit jellies to finish.

French Weekend Hamper

“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. “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!”

Cubano-Style Pork Belly

A veg-led feast for four that's effortless to prepare. “There's an art to well-balanced spicing,” explains Sabrina. Her bastilla layers coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas and tangy feta, all wrapped in crisp filo pastry. Persian-inspired sides include baked halloumi with harissa and honey; a date, orange and toasted almond salad with cinnamon vinaigrette; and a refreshing yoghurt layered with cucumber and fresh mint, then finished with golden raisins, rose petals and walnuts.

Moroccan Bastilla for Four

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.

Slow-cooked Lamb Biryani

Start with refreshing chilli-pickled fennel and smoky grilled flatbreads served with a selection of dips: creamy labneh with garlic and za’atar; hummus topped with crunchy dates and baharat; and grilled aubergine baba ganoush topped with curry leaf oil and pine nuts. Larger dishes follow, including salt-baked kohlrabi with smoked date purée and yoghurt, Bubala’s famous potato latkes with toum, and halloumi drizzled with camomile &amp; Aleppo chilli-infused honey. Finish on a sweet note with Bubala’s house-made salted caramel chocolate truffles.

Mixed Meze

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

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.

Persiana Lamb Chops

“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.

Spiced Feta & Chickpea Bastilla

"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.

Pork Souvlakia for Four

Ixta's exclusive Father's Day menu features dishes from her book, 'FUSÃO' – untraditional recipes inspired by Brazil.
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.

Brazilian FUSÃO

<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!

Pork Chop & Cotechino

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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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<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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Celebration of Kanishka Feast atul-kochhar 

An array of spice-infused canapés from across India, inspired by Atul's renowned Mayfair restaurant, Kanishka. Perfect for guests, a gift through the post or a flavourful supper with a little bit of everything.

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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.”

Andi Oliver

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