Ring in the new year with restaurant-quality food. Whether you’re planning a party or an intimate celebration for two, browse our curated collection of New Year’s menus.SOLD OUT! Discover our winter menus.

<p><meta charset="utf-8"><span>Ring in the new year with restaurant-quality food. Whether you’re planning a party or an intimate celebration for two, browse our curated collection of New Year’s menus.<br><br>SOLD OUT! Discover our <a rel="noopener" href="https://dishpatch.co.uk/menus/collection/winter" target="_blank">winter</a> menus.</span></p>

<p>A reflection of a Roux family Christmas, this five-course menu for two begins with chicken liver parfait and caramelised onions to enjoy with buttery brioche. Next comes a luxurious Champagne and saffron fish soup, served with a grilled scallop. For the main event, a handmade beef Wellington features grass-fed fillet and mushroom duxelles wrapped in all-butter latticed puff pastry. Slice at the table and serve with confit garlic and brown butter carrots, potato and celeriac dauphinoise, and red wine jus. Finish with molten chocolate fondants served with brandied prunes and crème fraîche, followed by pâte de fruits petit fours for later.</p>

Beef Wellington Banquet

<p>A reflection of a Roux family Christmas, this five-course menu for four begins with chicken liver parfait and caramelised onions to enjoy with buttery brioche. Next comes a luxurious Champagne and saffron fish soup, served with a grilled scallop. For the main event, a handmade beef Wellington features grass-fed fillet and mushroom duxelles wrapped in all-butter latticed puff pastry. Slice at the table and serve with confit garlic and brown butter carrots, potato and celeriac dauphinoise, and red wine jus. Finish with molten chocolate fondants served with brandied prunes and crème fraîche, followed by pâte de fruits petit fours for later.</p>

Beef Wellington Family Banquet

<p>A fine-dining feast for two to get into the festive swing. Michel's double-duck feast starts with 'mousse de canard': an incredibly rich and smooth pâté made from free-range duck liver, cured rare-breed back fat and infused milk. Swipe it over warm sourdough baguette with sweet port jelly and cornichons. Next, elegantly plated pan-fried duck breasts and confit duck leg pie made to share between two, with glazed parsnips and celeriac purée. There's a decadent sauce gastrique and festive cranberries with orange that perfectly complements the duck. Finish with molten chocolate fondants served with crème fraîche and boozy brandied prunes.</p>

Duck à la Roux

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<p>Start with a classic starter that's been on The Seafood Restaurant's menu since day one: fish soup richly flavoured with tomato, fennel and saffron, served with rouille-topped croutons. For the main event, tender salmon fillet is layered with mascarpone, chestnut and button mushroom duxelles, then wrapped in latticed puff pastry. Baked until golden, the Wellington is served with a creamy white wine sauce finished with chives and parsley, alongside new potatoes and green beans with samphire, peas and herb dressing. Finish with Rick's rich dark chocolate pavé with a cocoa nib crumb topping, served with Cornish clotted cream.</p>
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Stein's Salmon Wellington for Two

<p>A fine dining seafood feast at home, starting with seared scallops on crispy potato hash with a dollop of mayonnaise spiked with citrussy Japanese ponzu. Next, fresh Cornish dayboat monkfish is paired with saffron potatoes, fine beans with toasted almond flakes, and a luxurious Champagne sauce with clams and samphire. Dessert is a decadent chocolate ganache tart, given a festive hit with Cointreau orange liqueur and topped with crystalised pecans and crème fraîche.</p>

Champagne Monkfish Celebration

<p>Celebrate Christmas or New Year's, the Italian way. Angela Hartnett's family feast begins with rosemary focaccia and truffle and mushroom arancini, followed by creamy ricotta with orange and beetroot, finished with a Moscatel dressing. For the main event, a traditional festive feast said to bring wealth and good fortune for the coming year. Braised pancetta and Umbrian lentils – which symbolise coins – are topped with crispy sliced pork belly. On the side, there's wilted cavolo nero with fennel seed &amp; chilli. Finish with a decadent chocolate and olive oil cake topped with crème fraîche and pistachios.</p>

Italian Festive Feast for Four

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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>Michel Roux 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

<p>Multiple courses and sides galore for two to enjoy, delivering on Christmas Eve</p>

Feasts for Two

24th December 2026

31st December 2026

Beef Wellington Banquet Feast michel-roux 

A five course feast for two including Champagne and scallop soup, beef fillet Wellington, and chocolate fondant dessert.

24th December

31st December

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

Group Dining

Beef Wellington Family Banquet Feast michel-roux 

A five course feast for four including Champagne and scallop soup, beef fillet Wellington, and chocolate fondant dessert.

4th December 2026

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Duck mousse with port jelly is followed by pan-fried duck breast and confit duck leg pie, with rich chocolate fondant for dessert.

4th December

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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

Salmon Wellington for Two Feast rick-stein 

Provençal fish soup with rouille croutons is followed by a salmon Wellington to share, then dark chocolate pavé for dessert.

<p>Award-winning chef Paul Ainsworth began his career in London working for names such as Gary Rhodes, Gordon Ramsay and Marcus Wareing, before moving to Cornwall to open his own restaurant, No6, in 2006. Paul Ainsworth at No6 was awarded a coveted Michelin star in 2013, and he has since opened two more restaurants championing local Cornish produce: Caffè Rojano in Padstow and The Mariners public house in Rock, as well as a six-suite boutique hotel, Padstow Townhouse and Ci Ci's Cocktail Bar. He regularly appears on Great British Menu, Saturday Kitchen and Sunday Brunch.</p>

Paul Ainsworth

Champagne Monkfish Celebration Feast paul-ainsworth 

A luxurious seafood feast with seared scallops, Cornish monkfish in Champagne sauce, and a festive Cointreau chocolate ganache tart.

<p>Angela Hartnett's love of Italian cooking was inspired by her Italian grandmother and mother. Her impressive career saw her working alongside Gordon Ramsay for 17 years, launching Amaryllis in Scotland, Verre in Dubai and MENU and the Grill Room at Connaught. In 2008, Hartnett launched Murano, earning a Michelin star within four months followed by 4 AA Rosettes. Since then, she has launched three Cafe Murano’s, as smaller neighbourhood brasseries serving her sophisticated, well-loved Italian dishes. Such acclaim has fortified her reputation as an eminent figure in London’s culinary scene.</p>

Cafe Murano

Italian Festive Feast for Four Feast cafe-murano 

An Italian family feast featuring arancini, ricotta with beetroot, traditional pork belly with lentils, and chocolate olive oil cake for dessert. 

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<p>Start with house-made totopos (corn tortillas chips) with guacamole, followed by the restaurant’s signature tuna tostadas, topped with sashimi-grade yellowfin tuna marinated in a sesame, soy, and arbol chilli dressing. The centrepiece is grass-fed Angus short rib, braised for twelve hours in a spice rub made with muscovado sugar until rich in flavour and fall-off-the-bone tender, ready to be piled into soft tortilla tacos. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies. “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.”</p>

A curated Mexican feast, centred around 12-hour braised short rib.

Taco Party: Beef Short Rib

Celebratory Menus for Two

New Year's Eve

Beef Wellington Banquet

Beef Wellington Family Banquet

Duck à la Roux

Stein's Salmon Wellington for Two

Champagne Monkfish Celebration

Italian Festive Feast for Four

Celebratory Menus for Two

Taco Party: Beef Short Rib

Luxurious Lobster Thermidor

Peruvian Suckling Pig

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