Imaginative dishes, exciting flavours, unforgettable culinary experiences – right in your kitchen. Discover our regularly changing limited edition menus

<p>Imaginative dishes, exciting flavours, unforgettable culinary experiences – right in your kitchen. Discover our regularly changing limited edition menus</p>

Slow-Braised Venison

<p>To celebrate Diwali, Romy Gill brings us a menu of nostalgic dishes from home. "This is the food that I grew up eating,” she says. Chaat features potato and vegetable samosas broken into pieces and dressed with chutney and mint yoghurt, and chingri malai, a delicate Bengali prawn curry, is a recipe from Romy’s Auntie Rita. Next, hake fillets are marinated in coconut and mustard seeds, then steamed in banana leaves, while black dal is slow-cooked for extra creaminess. Finish on a sweet note with rice pudding flavoured with raisins and a little cardamom – serve warm or chilled.</p>

Romy Gill's India

Glorious Game Supper

Venison Biryani

<p>Start with methi mathri, a popular Indian fenugreek-spiced snack, then move onto succulent king prawns in a delicate coconut sauce, balanced by cucumber salsa. Atul’s famous smoky chicken tikka pie blends his Indian roots with a British favourite. Tender lamb shank rogan josh is garnished with zingy red onions, accompanied by finely sliced beans with chilli, fresh coconut, curry leaves and mustard seeds.</p>

Diwali Family Feast

Diwali Celebration Feast

<p>Start with thinly-sliced venison carpaccio, seasonal roasted beetroot and an almond &amp; garlic sauce. Next, tuck into the best the new game season has to offer: partridge breasts, pan-fried until pink, served with an indulgent oloroso sherry sauce. On the side, there’s creamy mash and greens tossed with frizzled chorizo. For dessert, tarta de Santiago is layered with membrillo, a sweet quince paste, alongside a dollop of thick crème fraîche.</p>

Moorish Game Feast

<p>A feast for four – or a standout addition to a party buffet – enjoy Bun House Disco’s signature steamed buns filled with BBQ-glazed pork belly with yam and lardo, slow-braised beef brisket, coconut curry chicken, and spicy cumin lamb. Serve with smacked cucumber in black vinegar and chilli oil, plus house sauces for dipping. Delivering exclusively for Christmas and New Year’s, they’re the perfect antidote to turkey – an effortless Christmas Eve dinner and ideal for a New Year’s Eve party.</p>

Mega Bun Party

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

Restaurant Meal Kits

<p>Michel Roux Jr. was born into a family of chefs, and began cooking at a young age. In 1991, he took over from his father Albert and uncle Michel Roux Sr as chef-patron of two Michelin-starred restaurant Le Gavroche, renowned for its classic French cooking. Michel released Le Gavroche cookbook in 2001 and has since written several more books. He has also become well-known for his countless TV appearances on BBC’s MasterChef, Food &amp; Drink, and Saturday Kitchen.</p>

Michel Roux Jr.

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

Menus For 2

<p>To mark the start of game season, we’re bringing you a special, limited-edition series of game-led menus from St. JOHN, Moro and Michel Roux –the highest quality meat paired with seasonal accompaniments. Rich, bold, earthy – it doesn’t get more autumnal than game.</p>

The Game Collection

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

British

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

European

<p>Come hungry. Enjoy starters, mains and desserts</p>

3 Courses

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

Meat Lovers

7th November 2025

8th November 2025

14th November 2025

15th November 2025

Slow-Braised Venison Feast michel-roux-jr 

A menu of French favourites to mark the changing of the seasons, centred around a tender venison stew. 

7th November

8th November

14th November

15th November

<p><i>Known for her expertise in Indian cuisine, Romy Gill is the former owner and head chef of Romy’s Kitchen. Her culinary prowess was recognised when she was appointed an MBE in 2016. With appearances on TV shows such as Celebrity Masterchef and Ready Steady Cook, Romy has also written for publications including the Telegraph and the New York Times, and has penned numerous cookbooks including her newest release, Romy Gill’s India: Recipes from Home.</i></p>


Romy Gill

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

Pescatarian

<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>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 Indian-inspired menus</p>

Indian

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

Sharing Plates

<p>Some like it hot! Discover spicy menus from across the globe</p>

Spice Lovers

14th March 2025

15th March 2025

21st March 2025

22nd March 2025

17th October 2025

18th October 2025

24th October 2025

25th October 2025

A feasting menu for Diwali, inspired by Romy’s childhood: samosa chaat and Bengali prawn & coconut curry, followed by mustard seed hake in banana leaves, dal makhani and spiced jaggery rice pudding.

14th March

15th March

21st March

22nd March

17th October

18th October

24th October

25th October

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

Date Night

<p>Fergus Henderson and Trevor Gulliver opened London’s St. JOHN Smithfield in 1994. Since then, Fergus and Trevor have been recognised as the original pioneers of nose-to-tail cooking, with the accolades to prove it. Where Fergus is responsible for putting food on the plate, Trevor is responsible for the wine in the glass, and crafting St. JOHN’s highly reputable all-French wine list, including from their own winery. Serving up elegantly simple yet heartfelt food, St. JOHN is considered to be one of the cornerstones of the British restaurant scene.</p>

St. JOHN

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

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

18th October 2024

19th October 2024

25th October 2024

26th October 2024

21st November 2025

22nd November 2025

A celebration of autumn goodness, featuring gently-spiced rabbit and pork rillettes and braised guinea fowl with buttery mashed potatoes. 

19th October

26th October

21st November

22nd November

<p>Spend less time in the kitchen and more time enjoying your evening</p>

Night Off Cooking

10th January 2025

11th January 2025

17th January 2025

18th January 2025

24th January 2025

25th January 2025

31st January 2025

1st February 2025

7th February 2025

8th February 2025

21st February 2025

22nd February 2025

28th February 2025

1st March 2025

7th March 2025

8th March 2025

28th March 2025

29th March 2025

31st October 2025

1st November 2025

An Indian feast centered around warming game biryani with a flakey shortcrust pastry lid.

10th January

11th January

17th January

18th January

24th January

25th January

31st January

1st February

7th February

8th February

21st February

22nd February

28th February

1st March

7th March

8th March

28th March

29th March

31st October

1st November

<p><i>Atul’s cooking combines traditional culinary techniques with fragrant spices and ingredients from India, and the best of British produce. He earned his first Michelin star at Tamarind in 2001, then opened Benares in 2002, winning a second Michelin star in 2007. Since then Atul has gone on to open several award-winning venues including Sindhu, Hawkyns, and Indian Essence. He has appeared on TV shows including Great British Menu, Million Pound Menu and Saturday Kitchen, and has published several cookbooks.</i></p>

Atul Kochhar

<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>

Menus For 4

Atul's Family Banquet Feast atul-kochhar 

Gather family and friends for a five course Indian banquet featuring Keralan coconut prawn cocktail followed by tender lamb shank rogan josh and sharing sides.

Atul's Indian Banquet Feast atul-kochhar 

Celebrate the festival of lights with a five course feast for two, featuring a Keralan coconut prawn cocktail followed by tender lamb shank rogan josh. 

<p>Husband and wife team Sam and Sam Clark worked together at The Eagle in Farringdon before joining Ruth Rogers and Rose Gray at the legendary River Café. The techniques they learned there underpin their philosophy at Moro, the restaurant they launched in 1997 with an emphasis on Moorish flavours from Andalusia and North Africa - and, latterly, the eastern Mediterranean. They also own Morito in Clerkenwell and Hackney.</p>

Moro

<p class="max-w-[360px]">Light the candles and pour the wine. We'll sort dinner</p>

Fine Dining

4th October 2024

5th October 2024

11th October 2024

12th October 2024

The perfect menu for cooler evenings, with delicate venison carpaccio followed by succulent partridge breast in a deeply flavourful sherry sauce. 

4th October

5th October

11th October

12th October

<p>Hot on the pass. Discover the latest arrivals in our seasonal menu line-up</p>

New in

<p class="max-w-[360px]">Gather a group! Feasts for four</p>

Group Dining

24th December 2025

31st December 2025

Canotonese steamed buns with bold, flavour-packed fillings, smacked cucumber and house sauces – the perfect antidote to turkey.

24th December

31st December

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The newest addition to the Waitrose family, Dishpatch partners with the UK's best chefs to bring their creations to food lovers across the country. Sign up to our mailing list to receive news and offers about our ever-changing seasonal menus.

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