Dessert to share? Intimate meals to bump spoons over

<p class="max-w-[360px]">Dessert to share? Intimate meals to bump spoons over</p>

Luxurious Lobster Thermidor

<p>Start with José's classic tapas: golden croquetas filled with salty jamón, smokey padrón peppers and pan con tomate rubbed with hanging penjar tomatoes as they do in Spain.</p>
<p>Paella de cerdo is flavoured with melting sobrasada, topped with succulent, slow-cooked pork ribs made to José’s mum’s favourite recipe. For dessert, luxurious chocolate ganache is finished with shortbread biscuit and a splash of olive oil.</p>

José's Spanish Feast

Mixed Meze (OLD SKU)

<p><meta charset="utf-8">Angela Hartnett's bistecca alla Fiorentina returns with a spring update. Start with antipasti including rosemary focaccia and arancini stuffed with Milanese-style saffron risotto and braised veal shin ragu. Next, buffalo ricotta dressed with spring vegetables and black olives followed by a mammoth bone-in steak to share, served with crushed rosemary potatoes and herby salsa verde. Finish with a tart lemon posset and perfectly in-season poached rhubarb. <br></p>

Bistecca alla Fiorentina

<p>Ixta's exclusive Father's Day menu features dishes from her book, 'FUSÃO' – untraditional recipes inspired by Brazil.</p>
<p>Begin with tropical prawns and plantain – a ""labour of love,"" says Ixta, though all the hard work is done for you. Urucumn &amp; chilli-marinated fried prawns and plantain are drizzled with oil made from the flavourful shells and prawn heads, and topped with lime-pickled shallots. Next, a hearty picanha steak to share – the cut of beef that Brazil is best known for. The rump cap is marinated in a peppery coffee and maple rub before searing resulting in a beautifully smokey crust. Slice and serve with Ixta's spicy charred chilli butter, 'ginger-garlic-coriander chips' and a citrusy tomato salad with pickled onions and fried curry leaves. Finish with a passion fruit–infused white chocolate ganache with a bitter cocoa crumble. And to drink, there's a guava, strawberry and black pepper juice to enjoy with a splash of soda or your tipple of choice.</p>

Brazilian FUSÃO

<p>A seafood spread for spring, inspired by the coastal flavours of the Mediterranean. Start with meaty grilled scallops, served with hazelnut and coriander butter and warm sourdough. Next comes bourride – a Provençal fish stew of sea bass, hake, prawn and mussels – rich with aioli and diced potatoes, and gently flavoured with fennel, orange and garlic. It’s topped with sun-dried tomato and chilli croutons for dunking. For dessert, a Portuguese almond tart is given a Cornish twist, served with seasonal poached rhubarb and Rick’s favourite clotted cream.</p>

Mediterranean Seafood Feast

<p>Regional Thai dishes, designed for sharing. Start with a spicy snack of cashew nuts with chilli and makrut lime leaves. Next, marinated chicken thigh skewers are grilled slowly and lightly smoked over coconut, served with a tangy tamarind jaew dipping sauce. Alongside, beef cheeks are slow-braised in soy with star anise and served with a sour chilli sauce. Enjoy with jasmine rice and a sour mango salad of crisp green mango and cucumber, tossed with Thai peanuts and umami-rich dried shrimp – perfect for balancing the richness of the beef.<br><br>The beef cheeks and chicken thighs on som saa’s menu are supplied by Swaledale, just as they are in the restaurant. Loved by restaurants for sourcing high-quality native breed meat from small-scale farmers in the Yorkshire Dales, Swaledale’s produce is also available to order at home.</p>

Regional Thai Feast

<p><span data-sheets-value='{"1":2,"2":"Succulent, perfectly marinated Pork Chops and plump cotechino sausages cry out for al-fresco dining - or at least a wide open window. To accompany there are earthy lentils, stirred through with uplifting green sauce, and the salad that Fergus claims to have saved his life with its deeply delicious, reviving qualities. Eton Mess finishes, clouds of whipped cream studded with flavoursome summer strawberries and melting meringue. Whether you choose the barbecue or the griddle, this is a menu that speaks of summertime and conviviality.\n"}' 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-mce-fragment="1"><span data-sheets-root="1" data-sheets-value='{"1":2,"2":"Succulent, perfectly marinated pork chops and plump cotechino sausages cry out to be devoured al fresco. Earthy lentils are stirred through with green sauce, and there’s a reviving salad that Fergus claims once saved his life. Eton Mess finishes, with clouds of whipped cream studded with summer strawberries and meringue. A menu that speaks of summertime and conviviality!"}' data-sheets-userformat='{"2":39851,"3":{"1":0},"4":{"1":2,"2":15134719},"6":{"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}'>Succulent, perfectly marinated pork chops and plump cotechino sausages cry out to be devoured al fresco. Earthy lentils are stirred through with green sauce, and there’s a reviving salad that Fergus claims once saved his life. Eton Mess finishes, with clouds of whipped cream studded with summer strawberries and meringue. A menu that speaks of summertime and conviviality!</span><br data-mce-fragment="1"></span></p>

Pork Chop & Cotechino

<p>Start with a spread of Greek mezze and crudités, including Kalamata olives, refreshing beetroot tzatziki, pita for dipping, and warm garlicky gigantes beans. Next, prawn saganaki risotto – “the love child of a Greek dish and an Italian dish,” as Georgina says. Her saganaki, meaning ‘little pan’, features chilli and garlic-marinated prawns, made heartier with a rich, tomato-based risotto cooked in shellfish stock, garlic and white wine. It’s finished with Odysea 100% sheep's milk feta, parsley and a squeeze of lemon. For dessert, Georgina recreates a favourite from her childhood: creamy vanilla panna cotta, served with rich chocolate sauce and Odysea morello cherry compote.</p>
<p>Georgina’s limited-edition menu features olives, yoghurt, gigantes beans, olive oil, feta and morello cherry compote from Odysea — all staples in her kitchen. Available to buy via Odysea.</p>

Prawn Saganaki Risotto

<p>Angela Hartnett's bistecca alla Fiorentina returns with a summer update. Start with antipasti including rosemary focaccia and arancini, rich in Pecorino and black pepper. Next, buffalo ricotta dressed with balsamic vinaigrette, sweet slow-roast tomatoes, olives and caper berries followed by a hearty bone-in steak to share, served with crushed rosemary potatoes and peperonata – a rustic stew of red peppers, tomatoes and garlic. Finish with a creamy panna cotta with syrupy honey-roasted apricots and toasted almonds.</p>

<p>Paul’s summer seafood feast begins with seared scallops on crispy potato hash, finished with a dollop of citrusy ponzu sauce. Next, meaty Cornish monkfish tail is served over a seafood stew inspired by the Mediterranean – clams, chorizo and chickpeas in a rich, paprika-spiced tomato ragu. It’s accompanied by a dollop of basil aioli and warm focaccia for mopping up the sauce. To finish, a summer pavlova: smashed meringue topped with compressed pineapple, passion fruit and whipped cream.</p>

Med-Style Summer Monkfish

<p>Warm sourdough and butter are followed by pissaladière – a classic Niçoise puff pastry tart topped with sweet caramelised onions, black olives and salty anchovies. For the main event, a classic steak frites. Flavourful sirloin is served with a fresh herby sauce verte, salted fries and seasonal leaves dressed in a sharp Roux vinaigrette. Finish with a little pick-me-up: light-as-air coffee cream pots, dusted with cocoa powder – just the right amount of sweet to round off a summer feast.</p>

Summer Steak Frites

Date Night

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<p class="max-w-[360px]">Our full collection of menus from the UK’s most inspiring chefs and restaurants.</p>

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<p><meta charset="utf-8">Cornwall-based chef, restaurateur, author and presenter Rick Stein is known for his love of quality British seafood, standing by his ethos that “nothing is more exhilarating than fresh fish, simply cooked”. Rick’s son Jack Stein, is Chef Director of the multi award-winning Rick Stein group – including flagship restaurant The Seafood Restaurant. Rick has written more than 25 cookery books and a memoir, and has made over 30 much-loved food and travel TV programmes. In 2018 Rick was awarded a CBE, and has cooked for everyone from royalty to presidents to prime ministers.</p>

Rick Stein

<p>A restaurant experience at home for two</p>

Menus For 2

<p>Dessert to share? Intimate meals to bump spoons over</p>

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

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<p class="max-w-[360px]">Whether celebrating together or spoiling from afar, here is our curated collection of birthday treats</p>

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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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<p>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.</p>

José Pizarro

<p>Keep it casual. Small plates made for sharing</p>

Sharing Plates

<p>Meaty feasts for all the carnivores</p>

Meat Lovers

<p><meta charset="utf-8">A welcome hit of colour and freshness. Browse new-season menus from your favourite chefs and restaurants.</p>

The Spring Collection

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<div>Whether you're dining together around a table of his favourite dishes, or treating him from afar, make sure your Father's Day is centred around great food.</div>
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Father's Day

19th June 2026

20th June 2026

Cook-along with José Feast jose-pizarro 

A menu celebrating Jose's classic Spanish recipes. To begin, acorn-fed Ibérico jamón croquetas and pan con tomate, followed by an indulgent paella with juicy pork ribs and chocolate ganache with shortbread to finish.

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A selection of Bubala's vegetarian classics, including potato latkes with toum, halloumi in seed-studded honey and butternut squash topped with crispy kataifi pastry and spicy red zhoug.

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Date Night

Luxurious Lobster Thermidor

José's Spanish Feast

Mixed Meze (OLD SKU)

Bistecca alla Fiorentina

Brazilian FUSÃO

Mediterranean Seafood Feast

Regional Thai Feast

Pork Chop & Cotechino

Prawn Saganaki Risotto

Bistecca alla Fiorentina

Med-Style Summer Monkfish

Summer Steak Frites

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