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

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

Luxurious Lobster Thermidor

Andi's Curry Feast

The perfect surprise for loved-ones near and far, Sabrina's letterbox-delivered chocolate orange brownies are given a grown-up twist: swirled through with nutty tahini and almonds. "I absolutely love combining chocolate and orange in cakes and desserts," she explains. "But the nuts and the wonderfully rich tahini really crank up the flavour while also keeping them lovely and soft.” Making eight generous slices, the brownies arrive beautifully decorated with pistachios, candied orange peel, and golden glitter. Add a gift message at basket to make it extra special!  Shelf life: 10 days from delivery Ingredients: Almonds (tree nuts), egg, sugar, butter (milk), dark chocolate (soybeans), orange, tahini (sesame), candied orange peel (sulphites), cocoa powder, pistachios (tree nuts), barberries, edible gold glitter, sea salt Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts.

Tahini & Orange Bejewelled Brownies

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 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 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

"The epitome of summer," Georgina says of her four-person menu. It's inspired by her Greek-Cypriot roots and her travels around the islands, blending bold Hellenic flavours with her favourite British produce. Start with beetroot tzatziki and pita, and pan-fried halloumi with sticky honey atop freshly sliced tomatoes and mint. For the main, a Greek favourite: souvlakia pork skewers marinated in lemon and oregano, grilled and served with chunky chips and a mustard dipping sauce and a refreshing cabbage salad.

Pork Souvlakia for Four

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

Celebrate 15 years of José Pizarro's iconic Bermondsey Street restaurants with some of his most-loved dishes, served since day one. To start, snack on pan con tomate (while you pour a glass of Cava). Next comes the iconic Bermondsey Bomba, named in honour of Bermondsey's heavy bombing during the Second World War: a fist-sized mashed potato croquette filled with minced meat, resting on garlicky alioli and topped with a spicy tomato sauce. "We love frying, we love potatoes and we love spice," José explains. For the main event, there's a Valencia classic: black rice flavoured with squid ink and cuttlefish, topped with prawns and a dollop of alioli. "It's black, shiny, jammy," he says. "It's a classic." On the side, bull's heart tomato comes with salmorejo, finished with basil oil. Finally, dessert is a rich, thick chocolate mousse with a biscuit. Inspired by a treat his grandmother would give him as a young boy, it's finished with extra virgin olive oil and a sprinkling of salt. "That became a classic in my house and now it's a classic in Bermondsey. These dishes are part of my history."

15 Years of Bermondsey Street

Birthday

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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.

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I<meta charset="utf-8">ntroducing our brand new range of four-person menus designed to impress guests and take the hassle out of hosting. Stress-free, mess-free, and guaranteed to wow, browse our curated collection of crowd-pleasing feasts.

Dinner Parties Test

Andi Oliver is a British-Antiguan chef and broadcaster, well known for presenting the Great British Menu and for running her acclaimed restaurant-turned-culture hub, Wadadli Kitchen. It's home to Caribbean family flavours, shared through love, stories and experiences; a place where food meets culture. “People often think about Caribbean food in quite a one-dimensional way but there are so many different islands and so many different flavours to enjoy. My menus are an expression of how I experience Caribbean food and I want to share that with everybody.”

Andi Oliver

Introducing our brand new range of four-person menus designed to impress guests and take the hassle out of hosting. Stress-free, mess-free, and guaranteed to wow, browse our curated collection of crowd-pleasing feasts.

Dinner Parties

Menus For 4

Discover our ever-changing collection of Caribbean-inspired menus

Caribbean

Caribbean classics with a twist, featuring more-ish chicken wings, Andi’s version of curry goat with turmeric fries, and deeply savoury mushroom curry.