Menu for 17 May – 31 May

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Delivery dates available: Thursday 27th May & Thursday 3rd June

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Poussin | Mark Kempson | Wild Radish
CREATED BY MARK KEMPSON

Roast maize fed poussin, new-season carrots, wild leeks, wilted lettuce and smoked bacon

“During the sunny days of spring, we see new crops begin to flourish and flowers bloom. A roast British maize fed poussin matched with some excellent newly harvested sweet young carrots, baby gem and a light buttery sauce made with roasting juices and chicken stock make for the most delicious dish. The plate is finished with wild flowering leeks for a wonderfully garlicky hit. With this dish, you’re in for a real spring treat.”

From £65 for two

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Hake | Daniel Fletcher | Wild Radish
CREATED BY DANIEL FLETCHER

Panfried hake with borlotti beans, smoked bacon, swiss chard and basil butter

“With May comes lighter days, lots of sunshine and wild hake which, at this time, is abundant in North-East Atlantic waters. This dish is a vibrant spring cassoulet of swiss chard with smokey bacon for a wonderful depth of flavour and, the star ingredient, beautiful fresh borlotti beans – it’s a real shout out to the coming summer. Finished with crisp hake and garnished with some peak season wild sea vegetables as an additional nod to the sea, this dish is everything a fish springtime dish should be.”

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Summer beetroots | Sam Ashton-Booth | Wild Radish
CREATED BY SAM ASHTON-BOOTH

English summer beetroots with strawberries and whipped goats cheese with chamomile and toasted rye

“This dish is all about the glory of the British summer beetroot. In this dish, we roast golden beetroots and serve them with a gorgeously sticky reduction made from beetroot juice. This, with the whipped goat’s cheese, chamomile oil, chamomile powder, rye crumb and Gariguette strawberries is a sensational flavour combination. The sweetness of the strawberries balances the earthiness of the beetroot perfectly, and the chamomile adds a floral note which is umami and moreish.”

From £65 for two

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Plant forward menu | Wild Radish
CREATED BY CHANTELLE NICHOLSON & KIRK HAWORTH

Plant-forward residency: Cashew cream, linseed crackers, roasted & pickled cauliflower, woodruff panna cotta & poached rhubarb

Leading plant-forward chefs Chantelle Nicholson and Kirk Haworth put vegetables, fruit, grains, nuts, pulses and seeds at the front and centre of our first Guest Chef Residency menu, with a progressive a three-course vegan menu that showcases flavour, versatility and innovation.

From £91 for two

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