Our menu

Our menus are created by ten of the UK’s best chefs and change every two weeks.

There’s always a meat, fish, and plant-forward recipe.

Each recipe is for two people.

Order now for delivery Thursday 24 June.


Barbeque Pork Rib-Eye

with aioli, roasted garlic and grilled summer vegetables


2016 Willunga 100, Cabernet/Shiraz, McLaren Vale, South Australia

By Mark Kempson


Pan-Fried Sea Bream

with smoky vanilla borlotti beans, yellow courgettes and lemon verbena gremolata


2019 Mandrarossa, Laguna Secca Chardonnay, Sicily, Italy

By Anna Hansen

Plant Forward

Roasted Heritage Carrots

with carrot purée, pearl barley risotto, pickled peach and herbed cashew cream


2019 Riesling, Eden Valley, South Australia

By Sam Ashton-Booth