Hibernation season is here, and dining in is the new dining out. Enjoy your favourite restaurants at home with dishes from the UK's best chefs, delivered fully prepared so you can enjoy your evening. Meals arrive fresh and fully insulated on weekends, ready to enjoy Friday, Saturday or Sunday.

Angela Hartnett's comforting autumn feast spotlighting the best seasonal veg. Start with Italian antipasti – best enjoyed with a glass of wine – including nocellara olives, smoked almonds, house-made rosemary focaccia and a smoky aubergine dip. For the main, hand-rolled potato gnocchi is baked with seasonal squash and leafy cavolo nero under a blanket of cheesy béchamel sauce. On the side, a peppery rocket salad is dressed in a lemon vinaigrette to balance the richness.

Baked Gnocchi Supper

Begin with José’s house-made croquetas, filled with acorn-fed jamón and brandada de bacalao – a whipped salt cod and potato dip – served with breadsticks. The centrepiece is tender, slow-cooked suckling lamb leg finished with lamb jus, accompanied by crispy patatas bravas and herby allioli lightened with yoghurt. On the side, a bitter endive salad with orange segments is tossed in a lemon and honey vinaigrette. To finish – everyone’s favourite – Basque cheesecake with a dollop of jammy strawberry compote.

Castilian Suckling Lamb

Paul Ainsworth elevates comfort food to the next level. Juicy pork belly, infused with rosemary and thyme, is paired with Paul’s favourite black pudding and plenty of rich cider sauce and apple compote. On the side: buttery Savoy cabbage and indulgent pancetta and mustard-flecked mash. To finish, individual steamed puddings, laced with brown butter and raspberry jam in a generous pool of silky vanilla custard – pure autumn indulgence.

Slow-Cooked Pork Belly

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 curry-spiced 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, molten chocolate cake with a dollop of cheesecake cream.

Cornish Dayboat Monkfish

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 butter pilaff and roasted aubergine in a honey rose harissa glaze topped with toasted sesame. Save room for dessert – Sabrina’s decadent spiced cake is drenched in a toffee, coffee and cardamom sauce.

Slow-Cooked Lamb Shank Tagine

“There's an art to well-balanced spicing,” explains Sabrina. Her bastilla combines coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas, and tangy, creamy feta, all under layers of crisp buttery filo pastry. Persian-inspired sides balance the bold North African flavours. Earthy beetroot and spring onion salad is tossed in a sweet yet herby pomegranate vinaigrette.

Spiced Feta & Chickpea Bastilla

Atul's elevated Indian feast starts with paneer marinated in kadhai spices and mixed with peppers and tomatoes, and his famous chicken tikka pie with berry chutney – “One of my classic dishes," Atul says. "I’ve been cooking it for 25 years!" Next, lamb shoulder, slow-cooked in a spiced stock until tender, then pulled and pressed overnight, served with a rich curry gravy made from the stock. On the side, there's a fragrant yellow split pea dal, coriander naan and a refreshing coriander and mint chutney. Finish on a sweet note with fudgy milk chocolate burfi studded with crystallised ginger and sultanas.

Essence of India

Start with a classic Provençal fish soup that’s been on the menu at Rick Stein’s Seafood Restaurant since day one. Made with cod, prawns and Rick’s own fish stock, it’s richly flavoured with tomato and spices. For the main, delicate grilled hake is paired with a savoury red wine and chicken stock sauce, with ceps, baby onions, slow-cooked garlic and lardons. On the side, enjoy buttery mash and cavolo nero. To finish, sticky toffee pudding served with a generous dollop of Rick’s favourite clotted cream.

Autumn Seafood Supper

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

Richard Corrigan’s elevated autumn feast opens with plump scallops in the shell, served with lemon brown butter and pumpkin seed pesto. For the main, beef short rib is slow-braised in Guinness with fennel seeds and mandarin peel until meltingly tender, set on a swirl of sweet pumpkin purée, topped with tangy pickled onions, and served alongside buttery confit potato and chargrilled Hispi cabbage. To finish, Richard’s Irish-style orange marmalade pudding with warm vanilla custard.

Corrigan’s Braised Short Rib

With a newly opened third location, Bubala has become famous for its veg-led small plates. This seasonal sharing feast begins with Lebanese cucumber pickles, tear-and-share laffa bread, and dips such as creamy labneh with garlic and za’atar, and hummus topped with crunchy dates and fragrant baharat – a Middle Eastern spice blend. Larger dishes include their take on the Persian fesenjan: grilled aubergine, slow-stewed overnight in a sweet, sticky marinade, then finished with mint and toasted walnuts. There's also Bubala’s signature potato latkes with toum, and halloumi drizzled with nigella seed–studded honey.

Mixed Meze

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 Milanese-style arancini made with saffron risotto. 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 crushed rosemary roast potatoes. To finish, hazelnut sponge with a crunchy demerara topping, served with mascarpone and espresso cream.

Bistecca alla Fiorentina

Michel Roux's feast of French flavours starts with lighter-than-air cheese gougères: Comté &amp; Gruyère-filled choux puffs, balanced with a green leaf salad in mustardy Roux house vinaigrette. To follow, coq au vin, a hearty Burgundian favourite. Corn-fed chicken legs are marinated in red wine, then slowly braised with baby onions and lardons, accompanied by indulgent, buttery mashed potatoes to soak up all the rich sauce.

Autumn Coq Au Vin

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

Ginger beer-marinated pork neck steaks are braised with spices and tomatoes, then pressed and sliced, ready to crisp up in the oven. It’s finished with a sticky dark rum sauce and Andi's "green seasoning butter", and served with flaky roti and wilted greens. On the side, there's Andi's iconic mac 'n' cheese made with three cheeses and evaporated milk for extra 'lusciousness'. “It’s mac &amp; cheese turned all the way up to 11!” Andi says. For dessert, custard-soaked brioche is baked, then finished with dark rum butterscotch.

Caribbean Rum & Ginger Pork

The Autumn Collection

All Products

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

Angela Hartnett's love of Italian cooking was inspired by her Italian grandmother and mother. Her impressive career saw her working alongside Gordon Ramsay for 17 years, launching Amaryllis in Scotland, Verre in Dubai and MENU and the Grill Room at Connaught. In 2008, Hartnett launched Murano, earning a Michelin star within four months followed by 4 AA Rosettes. Since then, she has launched three Cafe Murano’s, as smaller neighbourhood brasseries serving her sophisticated, well-loved Italian dishes. Such acclaim has fortified her reputation as an eminent figure in London’s culinary scene.

Cafe Murano

Our curated collection of meat-free menus, celebrating the best of fish and seasonal veg

Pescatarian

Let vibrant veg take the spotlight in these flavour-packed menus

Vegetarian

A restaurant experience at home for two

Menus For 2

Hibernation season is here, and dining in is the new dining out. Enjoy your favourite restaurants at home with dishes from the UK's best chefs, delivered fully prepared so you can enjoy your evening. Meals arrive fresh and fully insulated on weekends, ready to enjoy Friday, Saturday or Sunday.

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

Night Off Cooking

Discover our ever-changing collection of European-inspired menus

European

There's plenty to get through, two courses will do

2 Courses

Keep it casual. Small plates made for sharing

Sharing Plates

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

Holiday Accommodation

Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes

New Parents

26th September 2025

27th September 2025

3rd October 2025

4th October 2025

10th October 2025

11th October 2025

17th October 2025

18th October 2025

24th October 2025

25th October 2025

31st October 2025

1st November 2025

7th November 2025

8th November 2025

14th November 2025

15th November 2025

21st November 2025

22nd November 2025

28th November 2025

29th November 2025

5th December 2025

6th December 2025

12th December 2025

13th December 2025

19th December 2025

20th December 2025

9th January 2026

10th January 2026

16th January 2026

17th January 2026

23rd January 2026

24th January 2026

30th January 2026

31st January 2026

Antipasti of rosemary focaccia and smoky aubergine dip, followed by comforting baked gnocchi with squash and cavolo nero, served with a peppery rocket salad.

26th September

27th September

3rd October

4th October

10th October

11th October

17th October

18th October

24th October

25th October

31st October

1st November

7th November

8th November

14th November

15th November

21st November

22nd November

28th November

29th November

5th December

6th December

12th December

13th December

19th December

20th December

9th January

10th January

16th January

17th January

23rd January

24th January

30th January

31st January

Dessert to share? Intimate meals to bump spoons over

Date Night

José Pizarro is a Spanish chef widely credited with popularising Spanish cuisine in the UK in the late 1990s. Born in Extremadura, he began his career at Eyre Brothers in Shoreditch before becoming the Executive Chef at Brindisa. In 2011, he opened his first restaurant José on Bermondsey Street, offering simple and traditional tapas. His restaurants now include José Pizarro at the Royal Academy, Jose Pizarro Broadgate, Pizarro and José Pizarro The Swan Inn, while he has also published a line of regional Spanish cookbooks and is a regular face on our TV screens. Earlier this year, José opened his first restaurant outside the UK: José by Pizarro, at the Conrad Hilton in Abu Dhabi.

José Pizarro

Hot on the pass. Discover the latest arrivals in our seasonal menu line-up

New in

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

Come hungry. Enjoy starters, mains and desserts

3 Courses

Multiple courses and sides galore for two to enjoy, delivering on Christmas Eve

Feasts for Two

19th September 2025

20th September 2025

24th December 2025

Castilian Suckling Lamb Feast jose-pizarro 

A hearty Spanish feast, starring jamón croquetas, slow-cooked suckling lamb with patatas bravas, and Basque cheesecake with strawberry compote.

19th September

20th September

24th December

Award-winning chef Paul Ainsworth began his career in London working for names such as Gary Rhodes, Gordon Ramsay and Marcus Wareing, before moving to Cornwall to open his own restaurant, No6, in 2006. Paul Ainsworth at No6 was awarded a coveted Michelin star in 2013, and he has since opened two more restaurants championing local Cornish produce: Caffè Rojano in Padstow and The Mariners public house in Rock, as well as a six-suite boutique hotel, Padstow Townhouse and Ci Ci's Cocktail Bar. He regularly appears on Great British Menu, Saturday Kitchen and Sunday Brunch.

Paul Ainsworth

Discover our ever-changing collection of British-inspired menus

British

Meaty feasts for all the carnivores

Meat Lovers

1st March 2025

7th March 2025

8th March 2025

14th March 2025

15th March 2025

21st March 2025

22nd March 2025

12th September 2025

13th September 2025

Slow-Cooked Pork Belly Feast paul-ainsworth 

An elevated autumn roast: rolled pork belly, black pudding and cider sauce, pancetta cabbage, mustard mash, and steamed puddings with vanilla custard.

1st March

7th March

8th March

14th March

15th March

21st March

22nd March

12th September

13th September

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

Fine Dining

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

Birthday

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>

Anniversaries

Cornish Dayboat Monkfish - UPDATE Feast paul-ainsworth 

A Cornish autumn feast featuring onion velouté, monkfish with mussel and shrimp brown butter, and molten chocolate cake with cheesecake cream.

BANKHOL15

Spring 2025

British-Iranian chef and food writer Sabrina Ghayour specialises in Persian and Middle Eastern flavours. She is the multi-award winning, bestselling author of several books including Persiana and the follow-up Persiana Everyday. Her recipes and work feature regularly in national newspapers and magazines, and she regularly appears on Saturday Kitchen, Sunday Brunch, Celebrity Masterchef and Great British Menu.

Sabrina Ghayour

Discover our ever-changing collection of Middle Eastern-inspired menus

Middle Eastern

28th March 2025

29th March 2025

4th April 2025

5th April 2025

11th April 2025

12th April 2025

17th April 2025

25th April 2025

26th April 2025

2nd May 2025

3rd May 2025

A sharing feast centred around dried fig and preserved lemon lamb shank with buttery pilaff, and sticky coffee cake for dessert.

Stay in the know