Ending soon. From fresh seafood to spring veg and bright flavours, enjoy these limited-time menus from your favourite chefs and restaurants before they end.

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.
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.

Prawn Saganaki Risotto

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. 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.

Regional Thai Feast

Start with refreshing chilli-pickled fennel and smoky grilled flatbreads served with a selection of dips: creamy labneh with garlic and za’atar; hummus topped with crunchy dates and baharat; and grilled aubergine baba ganoush topped with curry leaf oil and pine nuts. Larger dishes follow, including salt-baked kohlrabi with smoked date purée and yoghurt, Bubala’s famous potato latkes with toum, and halloumi drizzled with camomile &amp; Aleppo chilli-infused honey. Finish on a sweet note with Bubala’s house-made salted caramel chocolate truffles.

Mixed Meze

A welcome hit of spring flavours, Michel Roux’s cod menu combines umami with sweetness and fresh acidity. Start with house-made sourdough and salted butter. For the main, a seasonal Norwegian Skrei cod fillet, wild caught in the Arctic ocean, is marinated overnight in a miso, sake and sesame glaze, then pan-fried and plated onto a bright carrot and ginger purée. On the side, enjoy crispy kale and perfectly in-season asparagus dressed with orange and sesame. "It wouldn't be spring without asparagus, Michel says". Finish with a light, airy passion fruit delice. The perfect antidote to a winter of beige.

Miso Skrei Cod & Asparagus

A celebration of spring. Begin with house-made sourdough and salted butter, served with Crème Dubarry – a classic cream of cauliflower soup, smooth and velvety, garnished with saffron-spiced pickled cauliflower, and equally delicious served warm or chilled. For the main course, roasted lamb chops are paired with a rich lamb sauce, pommes Parisienne, and buttery petit pois à la française. To finish, a light, airy passion fruit delice is just the right amount of sweet.

Michel’s Spring Lamb

Known for his elevated Indian cooking, acclaimed chef Atul Kochhar brings his interpretation of the classic Indian biryani. To start, snack on samosas filled with tender confit duck, served with fragrant coriander chutney. Next comes Atul’s take on a dish traditionally reserved for celebrations. Lamb is marinated overnight in yoghurt and spices, then slow-braised with tomatoes, curry leaf and green chilli. It’s layered with rice and sealed under a puff pastry lid – or ‘parda’ – to lock in moisture and flavour. Slice at the table and finish with a generous pour of Atul’s curry gravy. On the side, beetroot and coconut poriyal, cooling onion raita and paratha to mop up all the sauce.

Slow-cooked Lamb Biryani

Elevate your family roast. Paul Ainsworth’s generous feast for four begins with fish cakes flavoured with chilli, lime and soy, coated in breadcrumbs, fried until crisp and served with korma-spiced mayo. For the main, juicy rolled pork belly is slow-cooked overnight and infused with rosemary and thyme, then paired with Paul’s favourite black pudding and plenty of rich cider sauce and apple compote. On the side: buttery hispi cabbage and mustard-flecked mash.

Roast Pork Belly Feast

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.

Boeuf Bourguignon for Four

Italian Family Porchetta

Pork Chop & Chimichurri

Start with rosemary focaccia and creamy buffalo ricotta dressed with spring peas, green beans and black olives. To follow, a succulent whole boneless spatchcock chicken is aromat-brined and marinated in spicy 'nduja, fennel seed and citrus peel. It's then roasted on top of crushed rosemary potatoes, which crisp up beautifully in the spiced juices. On the side, there's a fresh little gem salad with anchovy caper dressing.

'Nduja Spring Chicken

“North African cuisine allows for big, bold spicing,” explains Sabrina. “In the bastilla, the richness of slow-cooked duck melds beautifully with sweetness and spices such as cinnamon, mace and nutmeg.” To balance these bold flavours, the sides take their cues from fragrant Persian cooking: cooling yoghurt with cucumber and fresh mint, scattered with walnuts and rose petals; flatbreads for dipping; roasted aubergines with kashk and fried onions, finished with labneh and crispy onions; and a fresh fennel and orange salad with a scattering of pistachios. For dessert, carrot cake is given a Middle Eastern twist with pistachios and almonds, served with a delicately perfumed rosewater cream.

Duck Bastilla Mezze

Start with pickle-spiced prawns and Atul’s signature chicken tikka pie in puff pastry. Duck breast is seared until pink and tender, served with a tomato and coconut sauce flavoured with classic Chettinad spices including black stone flower and fenugreek. On the side, cabbage is tossed with fresh coconut and curry leaves, while for dessert, steamed yoghurt pudding is flavoured with rose and pistachios.

A Taste Of India

“The Cubano slow-cooked pork belly is important to me because it's an expression of Caribbean food that people forget about. They forget that Cuba is in the Caribbean, so I'm really interested in exploring flavours and dishes from that part of the region” muses Andi. “This pork belly is lovely, it's soft, it's yielding, it's delicious. It's properly moreish, you just keep going back in. And that's what you want!”

Cubano-Style Pork Belly

Fresh red mullet fillets are grilled and served with a tart gooseberry compote. Succulent lamb rump is pan-roasted until pink, served with a croquette of slow-braised lamb shoulder seasoned with cumin, lemon zest and parsley. Whipped ricotta is flavoured with basil, and the dish is finished with a black olive crumb. For dessert, chocolate mousse is layered with tangy yoghurt and syrupy cherries.

Corrigan's Springtime Supper

The Spring Collection

All Products

Collection for all products members can apply SC discounts to while on trial and full membership.

SC Trial & Full Discount

All products ex. wine and xmas pudding

All products ex. drinks

Our full collection of menus from the UK’s most inspiring chefs and restaurants.

Restaurant Meal Kits

Dessert to share? Intimate meals to bump spoons over

Date Night

A restaurant experience at home for two

Menus For 2

Hot on the pass. Discover the latest arrivals in our seasonal menu line-up

New in

Introducing our limited-edition collection that puts exceptional ingredients front and centre, created by the chefs that know them best. Each menu has been created in collaboration with some of the most respected names in food: from Brindisa’s outstanding Spanish larder, to Odysea’s Greek pantry staples, and Swaledale’s native-breed meats.

The Supplier Series

Dessert to share? Intimate meals to bump spoons over

Discover our ever-changing collection of European-inspired menus

European

Come hungry. Enjoy starters, mains and desserts

3 Courses

Keep it casual. Small plates made for sharing

Sharing Plates

Minimum effort, maximum enjoyment. Easy prep – even in the humblest of kitchens

Holiday Accommodation

Infinitely better than a casserole, treat tired parents to a restaurant-quality dishes they can make in minutes

New Parents

Our curated collection of fish and seafood menus

Fish Lovers

Georgina is a food writer, cook and presenter whose Greek Cypriot grandparents inspired her love of cooking, and went on to work on Jamie Oliver’s food team for 12 years. She writes for Delicious, Waitrose Magazine and The Telegraph, and features on Channel 4’s Sunday Brunch and BBC’s Saturday Kitchen. Georgina has written five books: Stirring Slowly, Taverna, Nistisima, Greekish, and most recently MEDesque, a collection of recipes inspired by Georgina's travels through Italy, Spain, the Middle East and beyond.

Georgina Hayden

29th May 2026

30th May 2026

5th June 2026

6th June 2026

12th June 2026

13th June 2026

Prawn Saganaki Risotto Feast georgina-hayden 

Created with Odysea: Start with Greek mezze & crudités followed by prawn saganaki risotto, with panna cotta, chocolate sauce & cherry compote for dessert.

29th May

30th May

5th June

6th June

12th June

13th June

There's plenty to get through, two courses will do

2 Courses

Meaty feasts for all the carnivores

Meat Lovers

Some like it hot! Discover spicy menus from across the globe

Spice Lovers

22nd May 2026

23rd May 2026

Created with Swaledale: Thai sharing plates including chicken thigh skewers, slow-braised beef cheeks and sour mango salad.

22nd May

23rd May

BANKHOL15

Our most-loved menus customers keep coming back for

Bestsellers

The name Bubala comes from a Yiddish term of endearment that loosely translates as 'darling' or ‘sweetie’. After a series of sell-out pop ups and supper clubs, critically-acclaimed Bubala opened the doors to its first permanent site in 2019, in the heart of Spitalfields. Now with a second site in Soho, Bubala’s exotic flavour combinations and gentle spicing techniques of Middle Eastern cooking showcase vegetarian cooking at its best, allowing friends and family to come together over their food.

Bubala

Let vibrant veg take the spotlight in these flavour-packed menus

Vegetarian

Discover our ever-changing collection of Middle Eastern-inspired menus

Middle Eastern

Whether celebrating together or spoiling from afar, here is our curated collection of birthday treats

Birthday

Celebrating dad

20th March 2026

21st March 2026

27th March 2026

28th March 2026

2nd April 2026

10th April 2026

11th April 2026

17th April 2026

18th April 2026

24th April 2026

25th April 2026

1st May 2026

2nd May 2026

8th May 2026

9th May 2026

15th May 2026

16th May 2026

19th June 2026

20th June 2026

26th June 2026

27th June 2026

3rd July 2026

4th July 2026

10th July 2026

11th July 2026

17th July 2026

18th July 2026

24th July 2026

25th July 2026

31st July 2026

1st August 2026

7th August 2026

8th August 2026

14th August 2026

15th August 2026

21st August 2026

22nd August 2026

28th August 2026

29th August 2026

4th September 2026

5th September 2026

11th September 2026

12th September 2026

A selection of vegetarian sharing plates, including salt-baked kohlrabi, potato latkes, and halloumi in Aleppo pepper honey.

20th March

21st March

27th March

28th March

2nd April

10th April

11th April

17th April

18th April

24th April

25th April

1st May

2nd May

8th May

9th May

15th May

16th May

19th June

20th June

26th June

27th June

3rd July

4th July

10th July

11th July

17th July

18th July

24th July

25th July

31st July

1st August

7th August

8th August

14th August

15th August

21st August

22nd August

28th August

29th August

4th September

5th September

11th September

12th September

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.

Michel Roux

Light the candles and pour the wine. We'll sort dinner

Fine Dining

Raise a toast and celebrate with restaurant-quality food
<div class="block z-[2]">
<div class="relative">
<div class="form flex flex-wrap react-datepicker-outer react-datepicker-select"> </div>
</div>
</div>

Anniversaries

Miso-Glazed Cod & Asparagus Feast michel-roux 

Flavourful glazed Norwegian cod fillet is paired with fresh asparagus, a carrot and ginger puree & crispy kale, with a bright passion fruit delice for after.

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

Celebrations

Indulge this bank holiday with a menu for two

Feasts for 2

13th March 2026

Creamy cauliflower soup is followed by roasted lamb chops with pommes Parisienne and spring peas, with passion fruit delice for dessert.

Stay in the know