We’ve just launched a new series of monthly collaborations with special guest chefs who’ll create three-course menus, for you to cook a meal for two from scratch at home.
Each exclusive menu will only be available for a limited time, with every chef bringing new cuisines and cooking styles to Wild Radish.
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 collaboration, with a progressive vegan menu that showcases flavour, versatility and innovation.
Cashew cream, linseed crackers
Roasted and pickled baby cauliflower, caramelised cauliflower purée, baked lemon, emmer wheat, zhoug
Woodruff panna cotta, almond crumble, poached rhubarb
2019 Château des Antonins Blanc, Bordeaux, France
Peruvian Botija olives & botanical infusion ‘Adrift’ from Pentire, with Fevertree tonic and bay leaves
We deliver everything you need to create our plant-forward menu for two, including sustainable, peak-season ingredients and a perfectly paired bottle of wine chosen by our expert.
Deliveries every Thursday until 3rd June.
A multi-award-winning chef whose experience includes being at the helm of Marcus Waring at the Berkeley, Chantelle is a champion of sustainable futures and plant-based cooking. Her restaurant, Tredwells, won a green Michelin star for sustainability this year, while her new pop-up All’s Well, focuses on zero-waste cooking.
“I am excited to collaborate with Wild Radish and Kirk on this menu. I feel vegetables really can be the star of the show and be elevated to create something truly delicious.”
With 16 years of Michelin star kitchen experience, and having recently wowed Great British Menu judges, Kirk has become one of the UK’s leading plant-based chefs. He creates high-end dishes that focus on flavour, innovation and well-being, using all that nature has to offer.
“I create food that is delicious, healthy and sustainable, these are the three pillars I stand by when it comes to creating a dish. To do that with a great chef like Chantelle, and Wild Radish who share the same values is an absolute honour and privilege.”
As well as everything you need to cook a three-course meal for two people, our chefs share their inspiration for their recipes and how you can perfect plant-forward cooking at home.
You get audio notes from our wine pairing expert Matthew Jukes who’ll tell you why he’s chosen a lime-scented, herbaceous white Bordeaux to match this menu, and you can soundtrack your evening with a playlist from our growing library.
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.