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.
with aioli, roasted garlic and grilled summer vegetables
2016 Willunga 100, Cabernet/Shiraz, McLaren Vale, South Australia
By Mark Kempson
with smoky vanilla borlotti beans, yellow courgettes and lemon verbena gremolata
2019 Mandrarossa, Laguna Secca Chardonnay, Sicily, Italy
By Anna Hansen
with carrot purée, pearl barley risotto, pickled peach and herbed cashew cream
2019 Riesling, Eden Valley, South Australia
By Sam Ashton-Booth
This is a 3-course Guest Chef Residency menu. Please click here to learn more.
Please contact us for allergen information on the menu. Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.