This year we are hosting a series of collaborations with special guest chefs who’ll create three-course menus.
These menus are for 2 or 4 people, for you to cook from scratch at home.
These exclusive menus will only be available in limited numbers, with every chef bringing new cuisines and cooking styles to Wild Radish.
Chef Stuart Ralston brings us Scottish plates with a Japanese twist, which after tasting them, was definitely something we wanted infinitely more of. A joy to create, this is 3-course cooking done right, and we’ll show you how.
Burrata with pea, jalapeño and mint pesto
Gigha halibut with crab and kombu butter, crushed Jersey Royals and samphire
Chocolate mousse with miso sherry caramel, Swiss meringue and toasted hazelnuts
2019 La Segreta Bianco, Sicily, Italy
“La Segreta Bianco is a four grape blend with exactly the right percentages on board, and each one stands up to match the four main ingredients in this recipe. The epic Gigha halibut, the crab butter, the potatoes and the kombu flakes each have their partner within La Segreta Bianco and this shows just how sensational this wine pairing is!”
From £41 per headORDER NOW
We deliver everything you need to create Stuart Ralston’s menu for 2 or 4 people, including sustainable, peak-season ingredients and a perfectly paired bottle of wine chosen by our expert.
Deliveries every Thursday until 1st July.
Click below to order your box.
Stuart has worked in 1, 2, and 3 Michelin starred restaurants. Much of his influence comes from working and living in New York City where he worked with Gordon Ramsay. Stuart has an eclectic approach to food. He takes a simple, seasonal ingredient and pushes the boundaries with international flavours, particularly Japanese flavours. He’s also just an all-around really lovely guy.
“These dishes are some of the best things we have in the restaurant and firm favourites with our regular customers. I really think you’ll love them too.”
As well as everything you need to cook your meal with zero waste and a keep-forever recipe card, we bring you the Chef’s Table to your table.
Our chefs share their inspiration for their recipes and how you can perfect three-course cooking at home, and you get audio notes from our wine pairing expert Matthew Jukes who’ll tell you more about the wine he’s chosen for the dish for that sommelier-at-the-table experience. You can even soundtrack your evening with our fortnightly playlist from our growing library, each one created to introduce you to new sounds from familiar (and unfamiliar) genres.
All you need to think about when it comes to sitting down is being sure your plates are warmed, we’ve got the rest.
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.