Home|Shop|Dinner for two! Just re-heat and plate
  • Our menu will change on a regular basis so please keep an eye out for updates. Sourdough bread served with two flavoured whipped butters to accompany Starter to share: sharing board of antipasti meats, cheeses and roasted vegetables served with dips and garnishes Main to plate: sous vide fillet of beef, rolled in wild garlic and cep crumble, served with with jersey royal mash, chimichurri sauce and seasonal vegetables Trio of miniature desserts: mini lemon tart, coffee tiramisu and vanilla pannacotta
  • Upon checkout, please let us know if you have any dietary requirements. All food is designed to be prepped and ready to go, created by our head chef. All you will need to do is heat up each course or there is limited cooking involved. And of course have fun plating up! We will deliver to the comfort of your home every Saturday and the food will be suitable to eat on Saturday or Sunday. MENU for delivery on Saturday 6th March artisan bread and flavoured whipped butters TO START seared brighton scallops with crispy pancetta, seared cauliflower florets and cauliflower puree, curry oil and brown butter breadcrumbs sous vide cauliflower, poached in brown butter served with raisins, apple gel and roasted cauliflower puree (v) THE MAIN confit pork belly with a ham hock and cheddar croquette, saffron mashed potato, burnt leeks and port jus lancashire cheese, with spiced pear and kale pithivier, served with purple sprouting broccoli and spring greens (v) TO FINISH blood orange trifle with orange granita and gingerbread cream
  • Upon checkout, please let us know if you have any dietary requirements. All food is designed to be prepped and ready to go, created by our head chef. All you will need to do is heat up each course or there is limited cooking involved. And of course have fun plating up! We will deliver to the comfort of your home every Saturday and the food will be suitable to eat on Saturday or Sunday. MENU for delivery on Saturday 13th March artisan bread and flavoured whipped butters TO START duck breast with radicchio, blood orange dressing and radishes warm salad of charred radicchio served with wild rocket, pine nuts and marinated crumbled feta (v) THE MAIN breaded hake, served with wild garlic sauce and parsley mayonnaise, served with asparagus and leeks crispy aubergine katsu curry served with flavoured rice, pickled cucumber, chilli, coriander and sesame seeds (v) TO FINISH fresh lemon posset served with lemon curd and blueberry’s  
  • Upon checkout, please let us know if you have any dietary requirements. All food is designed to be prepped and ready to go, created by our head chef. All you will need to do is heat up each course or there is limited cooking involved. And of course have fun plating up! We will deliver to the comfort of your home every Saturday and the food will be suitable to eat on Saturday or Sunday. MENU for delivery on Saturday 20th March two types of foccaccia with olive oil and balsamic vinegar TO START herb and chilli burrata, with charred peaches and honey figs, rocket and proscuitto (no proscuitto for vegetarians) THE MAIN rump and rib of lamb cooked two ways, with wild garlic risotto and spring beans wild garlic risotto with goats cheese, truffle and topped with pea shoots (v) TO FINISH poached rhubarb eton mess with crushed meringue, white chocolate ganache and edible flowers
  • Upon checkout, please let us know if you have any dietary requirements. All food is designed to be prepped and ready to go, created by our head chef. All you will need to do is heat up each course or there is limited cooking involved. And of course have fun plating up! We will deliver to the comfort of your home every Saturday and the food will be suitable to eat on Saturday or Sunday. MENU for delivery on Saturday 28th March marinated italian olives and spiced nuts TO START smoked mackerel paté, served with treacle bread and beetroot pickle baked tomato galette served with goats curd, olive tapenade, lemon and pumpkin seeds (v) THE MAIN marinated beef fillet served with herb chimichurri sauce, triple cooked chips with truffle mayonnaise and dressed green leaf salad cumin roasted squash with baby spinach and red lentil ragout, celeriac and parsnip ravioli and watercress foam (v) TO FINISH treacle tart with blood orange, triple chocolate brownie, served with crème fraiche  
  • This is available on any Saturday To start: our sharing board Serrano ham and cheese croquettes served with garlic aioli, Red pepper arancini served with spicy tomato sauce, Roasted Mediterranean vegetables, tzatziki, hummus and pitta breads Main course: Buttered chicken curry served with coriander flavoured rice, and coconut Lebanese mint and parsley lamb kofta served with chorizo on skewers, and smoked sausage rougaille Marinated fresh green leaf salad to serve on the side Dessert: A light dessert to finish! Chocolate mousse with fresh berries and mint

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