Dessert to share? Intimate meals to bump spoons over

Dessert to share? Intimate meals to bump spoons over

Luxurious Lobster Thermidor

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

Mixed Meze (OLD SKU)

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.
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.

José's Spanish Feast

Bistecca alla Fiorentina

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 braised kohlrabi served on top of tangy goat's curd and finished with zhoug and sweet fig compote. There's also Bubala’s signature potato latkes with toum, and halloumi drizzled with nigella seed–studded honey.

Mixed Meze

"This is all one needs for the spring table” says Fergus Henderson about St. JOHN’s latest menu, “it’s a thing of beautiful balance: the invigorating crunch to whet the appetite, the succulent lamb with its uplifting herbs and aioli, and the light chocolate mousse with boozy prunes to round things off. Glorious”.
The menu begins with a true St. JOHN classic: crisp white cabbage with pops of oceanic sweetness from the brown shrimp and sharpness from the capers. Chopped chervil adds a fresh and faintly aniseed note and lends the salad “a little extra glamour.”
For the main course, British lamb shoulder is braised long and slow with wine, leeks, fennel and herbs until “happy and giving”. It’s served on a bed of plump butter beans cooked in the rich lamb juices until they absorb all the goodness and swell with pride. A fresh herby green sauce is stirred through to uplift and freshen, while a blob of aioli provides the final note of summertime. The dish is also accompanied by warm, crusty St. JOHN sourdough for mopping up all the juices.
“I always make a bee-line for a chocolate dessert,” says Fergus. His mousse is made with bean-to-bar dark chocolate from Pump Street, which provides a decadent and complex flavour. It’s served with prunes which have been soaked in brandy for two weeks until the fruit has become swollen and glossy and the brandy, rich and syrupy – the perfect companion for chocolate, and all rounded off with a snowy blob of crème fraiche.

Slow-Braised Spring Lamb

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.

Mediterranean Seafood Feast

Date Night

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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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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

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.

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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.

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Date Night

Luxurious Lobster Thermidor

Castilian Suckling Lamb

Mixed Meze (OLD SKU)

José's Spanish Feast

Bistecca alla Fiorentina

Mixed Meze

Slow-Braised Spring Lamb

Mediterranean Seafood Feast

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