Wild Radish | Couple cooking in Kitchen



Our subscription boxes are delivered every fortnight, full of all the fresh, unprepared ingredients you need to cook a main meal for two from scratch.

You can choose to get an expertly paired bottle of wine with your box, and we’ll also send you something savoury for before your meal, and petit fours and speciality tea for after.

Every two weeks there’s a new meat, fish and vegetarian recipe, each created by a different chef. Subscriptions can be paused, changed or cancelled at any time.

16th-29th November


Marinated Quail

with chickpeas and burnt butter yoghurt and cucumber sauce


2018 Chinon, Tradition, Pierre Sourdais, Loire, France

By Marianna Leivaditaki


Pan-Fried Hake

with braised lentils and wild mushrooms, parsnip cream and crisps


2017 Carignano del Sulcis, Grotta Rossa, Santadi, Sardinia, Italy

By Richard Galli


Grilled Celeriac

with truffle houmous, cavolo nero and hazelnut, pear and mustard pesto


2018 Gaba do Xil, Godello, Telmo Rodríguez, Valdeorras, Spain

By Mark Kempson