Al fresco season is here. Upgrade your weekend dining with exciting summer menus from your favourite chefs and restaurants, all made with the very best seasonal produce, delivered fresh on Fridays or Saturdays in fully insulated packaging so you can enjoy over the weekend.

A summery Spanish spread starting with olives and gambas al ajillo, a classic tapas dish of juicy wild shell-on prawns sizzling in white wine, garlic and paprika-spiced oil, served with toasted sourdough to soak up the flavourful juices. Presa Ibérica is a prized cut of acorn-fed pork loin, known for its depth of flavour, grilled like a steak and served slightly pink. On the side, there's crispy potatoes with fire-roasted peppers and a hearty bull’s heart tomato salad with salmorejo dressing, basil oil and little crispy croutons. Finish with flan de huevo – a traditional Spanish baked custard and caramel.

Spanish Presa Ibérica

Atul’s summer seafood feast begins with methi mathri fenugreek crackers with a masala chickpea dip to snack on, followed by juicy achari prawns, spiced with mustard, fenugreek and onion seeds, served with a fresh tomato and green chilli sauce. Next, pan-fried sea bass fillets with a lightly-spiced coconut moilee. “It’s incredibly fresh and tastes amazing,” Atul says. “Mustard seeds, turmeric, curry leaves and green chilli are combined with rich coconut milk.” On the side, crispy curry leaf potatoes and a refreshing radish and cucumber salad bring balance and brightness. To finish, a Kolkata-style bhapa doi – made with yoghurt, condensed milk and cream, then baked in a water bath – is topped with blueberry purée and toasted almond flakes.

Indian Seafood Feast

Paul’s summer seafood feast begins with seared scallops on crispy potato hash, finished with a dollop of citrusy ponzu sauce. Next, meaty Cornish monkfish tail is served over a seafood stew inspired by the Mediterranean – clams, chorizo and chickpeas in a rich, paprika-spiced tomato ragu. It’s accompanied by a dollop of basil aioli and warm focaccia for mopping up the sauce. To finish, a summer pavlova: smashed meringue topped with compressed pineapple, passion fruit and whipped cream.

Med-Style Summer Monkfish

Angela Hartnett's bistecca alla Fiorentina returns with a summer update. Start with antipasti including rosemary focaccia and arancini, rich in Pecorino and black pepper. Next, buffalo ricotta dressed with balsamic vinaigrette, sweet slow-roast tomatoes, olives and caper berries followed by a hearty bone-in steak to share, sourced from Swaledale, champions of high welfare, heritage breed farming in the Dales. It's served with crushed rosemary potatoes and peperonata – a rustic stew of red peppers, tomatoes and garlic. Finish with a creamy panna cotta with syrupy honey-roasted apricots and toasted almonds.

Bistecca alla Fiorentina

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.

Sugar Pit Pork for Four

Start by getting your hands dirty: sautéed shell-on prawns, drizzled with lemon, garlic and chilli butter, served with toasted sourdough on the side. Next, Daffodil Mulligan’s classic HG Walter 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.

Sugar Pit Pork

"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.

Pork Souvlakia for Four

Slow-Roast Pork & Fennel

Warm sourdough and butter are followed by pissaladière – a classic Niçoise puff pastry tart topped with sweet caramelised onions, black olives and salty anchovies. For the main event, a classic steak frites. Flavourful sirloin is served with a fresh herby sauce verte, salted fries and seasonal leaves dressed in a sharp Roux vinaigrette. Finish with a little pick-me-up: light-as-air coffee cream pots, dusted with cocoa powder – just the right amount of sweet to round off a summer feast.

Summer Steak Frites

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

“There's an art to well-balanced spicing,” explains Sabrina. Her bastilla combines coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas, and tangy, creamy feta, all under a layer of filo pastry. Persian-inspired sides balance the bold North African flavours. Refreshing yoghurt is layered with cucumber and fresh mint, finished with golden raisins, rose petals and walnuts.

Spiced Feta & Chickpea Bastilla

“This roast is me on a plate – half Antiguan and half British,” explains Andi. Classic Antiguan spices such as ginger and cumin are balanced with fresh herbs in her marinade for the whole spatchcock free-range chicken which is deboned, making it a dream to carve once roasted until tender. On the side there’s zingy papaya slaw with mango dressing and fresh chillies, and crispy cassava to dunk into Andi's velvety gravy made with rich coconut milk. For dessert, a classic Bakewell tart is given a Caribbean kick with a punchy rum &amp; raisin jam.

Antiguan Roast Chicken

<span data-sheets-userformat='{"2":48003,"3":{"1":0},"4":{"1":2,"2":15134719},"10":0,"11":4,"12":0,"14":{"1":2,"2":0},"15":"Work Sans","16":10,"18":1}' data-sheets-value='{"1":2,"2":"The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry millefeuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.\n"}' data-sheets-root="1">The bouillabaisse starts with a lobster and langoustine stock simmered with aromatic herbs, saffron and tomato. Succulent king prawns, mussels, sea bream and red mullet pieces are added and gently cooked through, and the dish is finished with a dollop of punchy rouille and some warm baguette. Finish with strawberry mille-feuille — crisp puff pastry filled with sweet strawberries and crème pâtissière.

Provençal Bouillabaisse

Start with a nostalgic favourite: traditional prawn cocktail with juicy prawns in a classic Marie Rose sauce, with crisp shredded lettuce and avocado. Next, delicate lemon sole fillets are served with salty Serrano ham, asparagus and courgette in a preserved lemon, chicken stock, miso butter sauce. For dessert, tangy mango purée is stirred into a sweet white chocolate custard.

Cornish Summer Sole

Sabrina's lamb chops are rubbed with spices and fragrant rose petals, cooked until tender and topped with a fiery chilli drizzle. Turkish bean salad is tossed in a lemony tahini dressing, while bejewelled rice is studded with sour barberries. Flatbread and cooling yoghurt with cucumber round out the spread, then for dessert dollop carrot cake with aromatic rosewater cream.

Persiana Lamb Chops

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

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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

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Spanish Presa Ibérica Feast jose-pizarro 

Juicy wild white prawns in garlic are followed by tender Presa Ibérica pork, roast potatoes and bull’s heart tomato salad, with baked custard flan for dessert.

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Atul’s cooking combines traditional Indian culinary techniques with fragrant spices, regional flavours, and the finest British produce. Having previously earned Michelin stars at two London restaurants, he now leads several award-winning venues including Kanishka in Mayfair, Sindhu, and Indian Essence. A familiar face on television, Atul has appeared on Great British Menu, Million Pound Menu, and Saturday Kitchen, and is the author of several celebrated cookbooks.

Atul Kochhar

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Indian Seafood Feast Feast paul-ainsworth 

Juicy achari prawns followed by pan-fried sea bass moilee, crispy potatoes and a blueberry bhapa doi pudding

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.

Paul Ainsworth

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Med-Style Summer Monkfish Feast paul-ainsworth 

Seared scallops on potato hash, followed by monkfish & seafood stew, with a summer pavlova to finish.

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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.

Cafe Murano

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Bistecca alla Fiorentina Feast cafe-murano 

Cacio e pepe arancini followed by ricotta with slow-roast tomatoes, T-bone steak and roast potatoes, with classic panna cotta for dessert.

I<meta charset="utf-8">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.

Dinner Parties Test

Richard Corrigan has cooked all his life. He's opened and runs numerous restaurants, from Bentley's Oyster Bar &amp; Grill and Corrigan's Mayfair to Daffodil Mulligan and, most recently, The Portrait Restaurant atop The National Portrait Gallery. Over his career, he has gained Michelin stars, authored three recipe books, cooked for the Queen and Barack Obama, and regularly made radio and television appearances, including being crowned Great British Menu winner three times. His passion for seasonal food is matched only by his enthusiasm for ingredients sourced in Britain and Ireland: butter and bacon, cheese and charcuterie, sausages and salmon sourced from family-run, independent businesses.

Richard Corrigan

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.

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Sugar Pit Pork for Four Feast richard-corrigan 

Treacle-cured pork belly, fiery apple slaw, golden chips, and strawberry mess for dessert.

Buttery tiger prawns followed by treacle-cured pork belly, fiery apple slaw, golden chips, and strawberry mess for dessert.

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

Pork Souvlakia for Four Feast georgina-hayden 

Limited edition: Georgina's Greek family feast including beetroot tzatziki and pork souvlakia skewers dipped in golden mustard sauce.

Spend less time in the kitchen and more time enjoying your evening

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Slow-Roast Pork & Fennel Feast cafe-murano 

Buffalo ricotta with confit tomatoes is followed by herby slow-roast pork belly with roast potatoes, braised fennel and salsa verde.

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

Summer Steak Frites Feast michel-roux-jr 

Nice-style pissaladière followed by sirloin steak & chips, and coffee cream pots for dessert.

BANKHOL15

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

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

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