Raise a toast and celebrate with restaurant-quality food

Raise a toast and celebrate with restaurant-quality food
<div class="block z-[2]">
<div class="relative">
<div class="form flex flex-wrap react-datepicker-outer react-datepicker-select"> </div>
</div>
</div>

<span data-sheets-userformat='{"2":39871,"3":{"1":0},"4":{"1":2,"2":15134719},"5":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"6":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"7":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"8":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"10":0,"11":4,"12":0,"14":{"1":2,"2":6710886},"15":"Arial","18":1}' data-sheets-value='{"1":2,"2":"Succulent scallops are served in a hazelnut and coriander butter. Next, a whole lobster per person is topped with tarragon-flecked cream and Parmesan then grilled until the cheese is bubbling. Crispy new potatoes are tossed with tangy mustard, while a simple lettuce salad in Rick’s favourite vinaigrette adds freshness. Chocolate pavé is flavoured with honey and coffee, served with clotted cream."}'>Succulent scallops are served in a hazelnut and coriander butter. Next, a whole lobster per-person is topped with tarragon-flecked cream and Parmesan then grilled until the cheese is bubbling. <meta charset="utf-8">On the side, new potatoes are tossed with tangy mustard, while a simple lettuce salad in Rick’s favourite vinaigrette adds freshness. Chocolate pavé is flavoured with honey and coffee, served with clotted cream.

Luxurious Lobster Thermidor

Rum &amp; raisin jam is layered with shortcrust pastry and almond-flavoured frangipane, then finished with toasted flaked almonds. “My father-in-law, Lloyd, keeps asking me for rum and raisin everything, so this is for him,” Andi says. Delivered straight through the letterbox and making eight generous slices, it's perfect for treating family and friends. <meta charset="utf-8">Add a gift message at basket to make it extra special!  Shelf life: 10 days from delivery <meta charset="utf-8">Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts. Ingredients: Raisins, butter (milk), sugar, almonds (tree nuts), rum (alcohol), egg, flour (gluten), amaretto (alcohol), sea salt

Rum & Raisin Frangipane Tart

Angela Hartnett's autumnal feast takes inspiration from every corner of Italy. Begin with a selection of antipasti – best enjoyed with a glass of wine – including bright green nocellara olives, rosemary focaccia, and mushroom &amp; truffle arancini made with mozzarella and cracked black pepper. Then, an autumn salad of roasted squash, Lombardy gorgonzola, and bitter leaves. For the main event, there’s a hearty Florentine T-bone steak to share, served with herby salsa verde and rosemary roast potatoes. To finish, hazelnut sponge with a crunchy demerara topping, served with mascarpone and espresso cream.

Bistecca alla Fiorentina

Taco Fiesta

Start with tear-and-share flatbread and a moreish pistachio and feta dip that Sabrina warns is "pretty much impossible to stop eating." The lamb shank tagine takes its cues from North Africa, with a subtle Persian twist. Lamb shanks are slow-cooked until falling apart with warming cinnamon and cumin, along with handfuls of fruits and nuts. “Dried figs are intensely sweet, but they soften in the liquids of tagine,” says Sabrina. “The sweetness is balanced by the North African preserved lemon, while sour barberries are a nod to my own Persian background.” On the side, there's roasted aubergine in a honey rose harissa glaze topped with toasted sesame and butter pilaff. Save room for dessert – Sabrina’s decadent spiced cake is drenched in a toffee, coffee and cardamom sauce.

Slow-Cooked Lamb Shank Tagine

Let them know you’re thinking of them with this indulgent torta di nocciole. It’s based on a classic recipe from the north of Italy, where delicious hazelnuts grow in abundance. Made with freshly toasted hazelnuts, scattered with Demerara sugar, and finished with a glaze of chocolate, hazelnut praline, and shards of crushed feuilletine biscuit. The cake can be cut into eight generous slices and arrives straight through the letterbox. <meta charset="utf-8">Add a gift message at basket to make it extra special!  Shelf life: 5 days from delivery Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts Ingredients: Sugar, flour (gluten), dark chocolate (soybeans), milk, hazelnuts (tree nuts), egg, rapeseed oil, sugar, coconut oil, praline paste (tree nuts), feuilletine (gluten, milk), baking powder (gluten), vanilla paste, cinnamon, sea salt

Italian Chocolate & Hazelnut Torte

Crisp methi mathri crackers are topped with a spiced chickpea puree, while classic prawn cocktail is served in lettuce cups and given a south Indian twist with a fragrant coconut sauce. Dip earthy beetroot croquettes into tangy ketchup, while samosas are stuffed with tender confit duck and served alongside a fragrant coriander chutney. Atul’s signature golden puff pastry pies are filled with tender chicken tikka masala.

Celebration of Kanishka

A warming seasonal hamper of Michel’s French favourites, perfect for fireside grazing or gifting to francophile friends. Savoury bites include Comté gougères, pork &amp; duck rillettes for spreading on warm baguette, and Gruyère &amp; caramelised onion pastry puffs. For sweet, enjoy silky coffee cream pots, sugary heart-shaped palmier biscuits, and passion fruit jellies to finish.

French Weekend Hamper

St. JOHN Crémant de Limoux 2023

Angela Hartnett's steak feast takes inspiration from every corner of Italy. Begin with a selection of antipasti – best enjoyed with an aperitivo – including bright green nocellara olives, rosemary focaccia, and mushroom and truffle arancini, followed by a winter salad of ricotta, beetroot, orange and toasted hazelnuts. For the main event, there’s a hearty Florentine T-bone steak for two to share, served with herby salsa verde and crushed rosemary roast potatoes. Finish with a decadent chocolate cake made with Italian olive oil, topped with crème fraîche and pistachios. An elevated steak night for any weekend, and a great way to celebrate New Year’s.

Begin with house-made sourdough and butter, alongside Loire Valley Crottin goat’s cheese drizzled with honey, served with pickled red onion and roast sherry vinegar beetroot. Next, a French country classic: Provence-style daube of pork cheeks, slow-braised in veal stock until tender, with smoky lardons, chestnut mushrooms, tomatoes, and a splash of white wine. It’s served on a bed of buttery mashed potatoes. To finish, Michel’s take on sticky toffee pudding – topped with a tarte Tatin–style apple half – and served with tangy Chantilly cream. “It’s just so, so yummy,” says Michel.

Michel’s French Feast

A feast of autumn flavours from Angela Hartnett. Start with a salad of roasted squash, gorgonzola, and bitter leaves, served with rosemary focaccia (saving some for the saucy main course to come). Ox cheeks are slow-braised in Chianti until meltingly tender, served on creamy Parmesan polenta with a drizzle of salsa verde. To finish, torte di nocciole – a hazelnut cake with a crunchy demerara topping – served with espresso &amp; mascarpone cream.

Chianti-Braised Ox Cheeks

Paul Ainsworth’s fan-favourite seafood feast gets an autumnal update, beginning with his signature ‘Cornish’ rarebit: house-made sourdough spread with Marmite butter, tomato fondue, and a Cheddar-mustard mix, piped thickly on top and grilled until golden. It’s served with a warming onion velouté. Next, meaty Cornish monkfish tail drizzled with mussel and shrimp brown butter – inspired by the flavours of potted shrimp – finished with capers and briny samphire. "It's an absolute winner," Paul says. To finish, there's an elevated take on a British school-dinner classic: warm pineapple upside-down cake made with brown butter, served with caramel and vanilla custard.

Cornish Dayboat Monkfish

<div role="listitem" id="message-list_1758810876.535289">
<div role="presentation">
<div role="document">
<div role="presentation">
<div dir="auto">
Begin with twice-baked egg soufflés made with soft goat’s cheese, Cheddar and nutmeg, served just as they are at The Seafood Restaurant, with a thyme, goat’s cheese and double cream sauce. “It’s the perfect starter,” says Rick. Next comes a seafood-filled risotto with scallops, prawns and mussels, finished with garlic and chilli butter, parsley and lemon. For dessert, a Portuguese almond tart is given a Cornish twist and served with Rick’s favourite Cornish clotted cream.
</div>
</div>
</div>
</div>
</div>
<div role="presentation" id="message-list_bottomSpacer"></div>

Stein's Autumn Table

Anniversaries

All Products

BANKHOL15

Collection for all products members can apply SC discounts to while on trial and full membership.

SC Trial & Full Discount

All products ex. wine and xmas pudding

All products ex. drinks

Our full collection of menus from the UK’s most inspiring chefs and restaurants.

Restaurant Meal Kits

Our most-loved menus customers keep coming back for

Bestsellers

Dessert to share? Intimate meals to bump spoons over

Date Night

Rick Stein

A restaurant experience at home for two

Menus For 2

Dessert to share? Intimate meals to bump spoons over

For birthdays and special occasions, celebrate with a restaurant experience at home with menus for two or four

Celebrations

Spend less time in the kitchen and more time enjoying your evening

Night Off Cooking

Discover our ever-changing collection of British-inspired menus

British

Discover our ever-changing collection of European-inspired menus

European

Come hungry. Enjoy starters, mains and desserts

3 Courses

Light the candles and pour the wine. We'll sort dinner

Fine Dining

Minimum effort, maximum enjoyment. Easy prep – even in the humblest of kitchens

Holiday Accommodation

Whether celebrating together or spoiling from afar, here is our curated collection of birthday treats

Birthday

6th March 2026

7th March 2026

13th March 2026

14th March 2026

20th March 2026

21st March 2026

27th March 2026

28th March 2026

2nd April 2026

10th April 2026

11th April 2026

17th April 2026

18th April 2026

24th April 2026

25th April 2026

1st May 2026

2nd May 2026

8th May 2026

9th May 2026

15th May 2026

16th May 2026

22nd May 2026

23rd May 2026

29th May 2026

30th May 2026

5th June 2026

6th June 2026

12th June 2026

13th June 2026

26th June 2026

27th June 2026

3rd July 2026

4th July 2026

10th July 2026

11th July 2026

17th July 2026

18th July 2026

24th July 2026

25th July 2026

31st July 2026

1st August 2026

7th August 2026

8th August 2026

14th August 2026

15th August 2026

21st August 2026

22nd August 2026

28th August 2026

29th August 2026

4th September 2026

5th September 2026

11th September 2026

12th September 2026

25th September 2026

26th September 2026

9th October 2026

10th October 2026

23rd October 2026

24th October 2026

6th November 2026

7th November 2026

20th November 2026

21st November 2026

24th December 2026

31st December 2026

8th January 2027

9th January 2027

15th January 2027

16th January 2027

29th January 2027

30th January 2027

Luxurious Lobster Thermidor Feast rick-stein 

Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

Anniversaries

Luxurious Lobster Thermidor

Rum & Raisin Frangipane Tart

Bistecca alla Fiorentina

Taco Fiesta

Slow-Cooked Lamb Shank Tagine

Italian Chocolate & Hazelnut Torte

Celebration of Kanishka

French Weekend Hamper

St. JOHN Crémant de Limoux 2023

Bistecca alla Fiorentina

Michel’s French Feast

Chianti-Braised Ox Cheeks

Cornish Dayboat Monkfish

Stein's Autumn Table

Stay in the know