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.

<p>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.</p>

<p><meta charset="UTF-8"><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":"“Mexican dining is all about conviviality,” explains El Pastor co-founder Crispin Somerville. “The food is put in the middle of the table and people pile in.” In this spirit, the Taco Fiesta includes tortilla chips and guacamole, 12-hour braised short rib, and a half beer-brined chicken in a marinade of paprika, fennel seeds and cayenne pepper. Halloumi and cabbage slaw adds some crunch. \n"}'>Mexican dining is all about conviviality,” explains El Pastor co-founder Crispin Somerville. “The food is put in the middle of the table and people pile in.” In this spirit, the Taco Fiesta begins with house-made tortilla chips and guacamole, followed by 12-hour braised short rib and half a beer-brined chicken, marinated in paprika, fennel seeds and cayenne pepper, ready to be piled into soft tortilla tacos. On the side are roasted new potatoes with mojo rojo, plus a fresh halloumi and cabbage slaw.</span></p>

Taco Fiesta

Andi's Curry Feast

<p>Gather friends and family for Saransh Goila's butter chicken sharing feast for four, dubbed 'the best in the world'. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter chicken and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.</p>

Butter Chicken Party

<p><meta charset="utf-8">Enjoy an Italian-style family feast with Angela Hartnett's four-person porchetta. Start with cacio e pepe arancini, rich in Pecorino and black pepper, and for the main event, pork belly rolled up with focaccia stuffing flavoured with herbs, garlic, lemon chilli flakes and fennel seeds. It comes already slow-cooked, ready for you to roast and serve with a drizzle of fresh salsa verde, a side of crispy crackling, crushed rosemary potatoes, and a little gem salad with an anchovy caper dressing. An effortless crowd-pleaser that lets you spend less time in the kitchen and more time family.<br></p>

Italian Family Porchetta

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<div class="p-rich_text_section">A showstopping feast for four. Serve harissa rarebit before the main course: tender salmon fillet and mushroom duxelles with mascarpone and shallots, wrapped in buttery puff pastry and baked until golden. The Wellington is paired with a creamy white wine sauce with chives and parsley, new season potatoes and samphire, fine beans and petit pois in a green herb dressing. It’s the perfect no-stress menu for entertaining.</div>
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Stein’s Salmon Wellington

<p>Impress guests with Michel Roux's French country cooking for four. Begin with Comté and Gruyère gougères, then move on to a classic boeuf bourguignon: beef cheeks slow-braised for six hours with onions, red wine, stock and herbs, finished with fried lardons, pearl onions, carrots and chestnut mushrooms. “It’s the perfect comfort food,” says Michel. Serve alongside a generous helping of pommes mousseline. With all the hard work already done, all that’s left is to enjoy the evening.</p>

Boeuf Bourguignon for Four

<p>A veg-led feast for four that's effortless to prepare. “There's an art to well-balanced spicing,” explains Sabrina. Her bastilla layers coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas and tangy feta, all wrapped in crisp filo pastry. Persian-inspired sides include baked halloumi with harissa and honey; a date, orange and toasted almond salad with cinnamon vinaigrette; and a refreshing yoghurt layered with cucumber and fresh mint, then finished with golden raisins, rose petals and walnuts. </p>

Moroccan Bastilla for Four

<p>"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.</p>

Pork Souvlakia for Four

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<div class="p-rich_text_section">A hearty seafood feast for four, starting with scallops grilled in their half-shell with hazelnut and coriander butter, served with house-made sourdough. For the main event, Rick’s pie for four is generously filled with meaty lobster tail, king prawns and cod in a silky velouté made with shellfish reduction, cream and cognac, brightened with parsley and tarragon. “The secret of a good fish pie is really packing it with whatever’s in there,” Rick says. Baked in a reusable enamel dish, the filling is topped with buttery, latticed puff pastry, with overhanging corners for dipping and an unmissable lobster head proudly poked through the centre. Serve with buttery spring onion mash and a fresh watercress salad with lemon vinaigrette.</div>
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Luxurious Lobster Pie

<p>A feast for the whole family. Daffodil Mulligan’s classic pork belly cured in a sugar pit for around 10 days until perfectly flavourful and finished with a sticky maple glaze. It’s served with a crunchy apple and cabbage slaw, tossed in a lip-tingling jalapeño hot sauce dressing, and thick-cut chips with confit garlic aioli for dipping. To finish, a Corrigan's restaurant classic: strawberry mess with lime and elderflower mascarpone. </p>

Sugar Pit Pork for Four

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<p>I<meta charset="utf-8"><span>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.</span></p>

Dinner Parties Test

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

Restaurant Meal Kits

<p>El Pastor is a group of taquerias bringing a slice of Mexico to London. Restaurateurs Sam Hart and Crispin Somerville of Harts Group (behind Quo Vadis and Barrafina), became enamoured by the lively food scene and convivial culture of Mexico during a decade spent as nightclub owners in Mexico City. This inspired the opening of El Pastor’s first site in 2016, which quickly became famed for its punchy margaritas and authentic tacos, using tortillas made in-house daily with organic, Mexican corn. The menu also features tostadas, quesadillas, frijoles and salsas. El Pastor now boasts four sites, all serving vibrant Mexican dishes in a fun, atmospheric setting.</p>

EL PASTOR

Menus For 4

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

Celebrations

<p>Discover our ever-changing collection of Latin American-inspired menus</p>

Latin American

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

Birthday

<p class="max-w-[360px]">Raise a toast and celebrate with restaurant-quality food</p>
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Anniversaries

Feasts for 4

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A curated Mexican feast for four featuring totopos and guacamole, beef short rib with pickled onions, and beer-brined chicken with halloumi slaw. 

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<p>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.”</p>

Andi Oliver

<p class="max-w-[360px]">Discover our ever-changing collection of Caribbean-inspired menus</p>

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.

<p>Chef Saransh Goila is known for creating what has been dubbed ‘the best butter chicken in the world’. He began serving his version of the iconic Indian dish at a series of pop-ups in Mumbai, where it proved so popular that it quickly gained cult status. In 2015, he set up a kitchen in Mumbai, followed by several stores across India which led to him being asked to appear as a judge on MasterChef Australia. As well as opening several more restaurants worldwide, Saransh recently brought his butter chicken to London in the form of a long-term residency at Carousel.</p>

Saransh Goila

<p>Celebrate the Festival of Lights with our curated menu collection featuring Atul Kochhar, Romy Gill, Saransh Goila and Empire Empire. Whether you’re hosting friends and family or keeping celebrations cosy, these celebratory menus bring the joy of Diwali straight to your table.</p>

Diwali

<p>Discover our ever-changing collection of Indian-inspired menus</p>

Indian

6th March 2026

7th March 2026

13th March 2026

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20th March 2026

21st March 2026

A feast for four centred around Goila's famous butter chicken along with smoked butter-brushed naans, creamy dhal, rice and poppadoms.