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Valentine's Day

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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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13th February 2026

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Michel Roux’s romantic dinner for two begins with a decadent golden Champagne and saffron soup, finished with juicy seared scallop. Next, a handmade beef Wellington to share – featuring grass-fed fillet and mushroom duxelles wrapped in all-butter puff pastry – is sliced table-side and served with a classic peppercorn sauce. On the side come fine beans and buttery, layered pommes Anna. Finally, dessert is a light-as-air passionfruit délice paired with crisp, sweet, love-heart palmiers.

A romantic dinner featuring Champagne & saffron soup, beef Wellington, and passion fruit delice for dessert.

Valentine's Dinner à Deux

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Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

Luxurious Lobster Thermidor

<span data-sheets-root="1" data-sheets-value='{"1":2,"2":"Dollop whipped cod’s roe onto toasted sourdough, then tuck into confit goose legs, finished in the oven until the skin is crisp and golden. They’re served on a tumble of roast potatoes and red chicory, tossed in a pickled walnut vinaigrette for a little sharpness. For dessert, there’s a classic steamed pudding: spotted dick, studded with currants and served in a puddle of cream. \n"}' data-sheets-userformat='{"2":37763,"3":{"1":0},"4":{"1":2,"2":15134719},"10":0,"11":4,"12":0,"15":"\"Work Sans\"","18":1}'>Light and silky whipped cod's roe tops toasted sourdough, lifted with a bright squeeze of lemon. Pork shoulder is dry-cured with fennel seeds, bay and thyme, then long-confit in rich pig fat and aromats for the softest interior and a crisp exterior, mirrored by the immesurable delight of crunchy new potatoes. These textural delights are tossed with melting roasted shallots, bouncy chicory and a rubble of chopped cornichons then dressed in St. JOHN’s assertive house vinaigrette for a pleasingly luxurious warm winter salad which is both fresh and hearty. And for dessert? The deep comfort of a classic steamed pudding: currant-studded spotted dick, bathing in a pool of cream.

Whipped cod’s roe on toast followed by a confit pork shoulder and potatoes, and spotted dick for dessert.

St. JOHN Valentine’s Supper

An elegant steak feast with antipasti, T-bone to share, and decadent chocolate olive oil cake. Perfect for a special weekend or New Year’s celebration.

Bistecca alla Fiorentina

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 and finished with a luxurious Champagne sauce with cockles, clams and samphire. Dessert is a decadent chocolate ganache tart, given a festive hit with Cointreau orange liqueur and topped with frosted pecans and crème fraîche.

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

Champagne Monkfish Celebration

Start your Valentine’s dinner with flavourful olives and smoked almonds, along with airy rosemary focaccia paired with a smoky tomato-based aubergine dip to share. For the main event, potato gnocchi is baked with seasonal squash and leafy cavolo nero mixed with fennel seed, chilli and sweet onion, under a blanket of cheesy béchamel sauce. And for dessert, indulge in rich chocolate cake enriched with olive oil and served with crème fraîche and toasted pistachios.

A cosy vegetarian Valentine’s dinner featuring aubergine dip, comforting baked gnocchi and an indulgent chocolate cake to finish.

Valentine's Baked Gnocchi

The Classics

An elegant and adventurous sharing experience for Valentine’s Day, Lima’s limited-edition Nikkei menu celebrates the vibrant fusion of Japanese and Peruvian cuisine. Begin with soft homemade brioche and carob butter, followed by tuna sashimi brightened with citrus and yellow Peruvian chillies, and seared beef tataki served with a traditional queso fresco sauce. For the main event, meaty pork ribs are grilled and brushed with a Japanese yakiniku-style barbecue sauce with a splash of soy, served alongside a Cuzco corn cake and a drizzle of herby chimichurri. To finish, a rich chocolate mousse topped with sticky glazed pineapple. A menu that’s colourful, fresh and full of flavour.

A Peruvian-Japanese fusion feast for two featuring seared beef tataki, sashimi-style tuna and sticky BBQ ribs.

A Taste of Nikkei

A menu designed to be fun and easy to prepare together at home for Valentine's Day. Snack on fenugreek-flavoured methi mathri crackers while assembling your starters: prawn cocktail in delicate coconut moilee sauce, served in crisp lettuce cups as elegant canapés. For the main, traditional lamb biryani features lamb marinated overnight in yoghurt and spices, braised with tomatoes, curry leaf and green chilli, layered with rice and sealed with a puff-pastry parda adorned with Valentine’s love hearts. Served with rich curry gravy, beetroot coconut poriyal and cooling onion raita. To finish, enjoy a traditional Kolkata-style bhapa doi – a steamed yoghurt pudding lightly flavoured with rose and topped with crunchy pistachios.

Atul's Valentine's exclusive featuring moilee prawn cocktail canapés, a heart-topped lamb biryani to share, and rose and pistachio bhapa doi for dessert.

Atul's Valentine's Biryani

“Mexican dining culture is very much about conviviality,” explains Crispin Somerville, co-founder of El Pastor, “the food is put in the middle of the table, and people pile in.” In this spirit, El Pastor’s menu features a centrepiece of braised short rib accompanied by authentic, house-made <meta charset="UTF-8">heritage blue corn tortillas, salsas and sides, designed for everyone to gather round and build their own tacos. For the short rib, grass-fed Angus beef is braised for twelve hours in a spice rub made with muscovado sugar until it’s not only rich in flavour but so tender that it falls off the bone. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies for a sweet, warming kick. For a real feast, a few El Pastor favourites surround the tacos. Start with house-made totopos (corn tortillas chips) with guacamole, followed by the restaurant’s signature tuna tostadas, made with raw, sashimi-grade yellowfin tuna, marinated in a sesame, soy, and arbol chilli dressing, piled onto crisp, blue corn tostadas.

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

Taco Party: Beef Short Rib

Sabrina’s feast of sharing plates begins with flatbreads and a herby feta and pistachio dip, loaded with garlic and chilli. “It’s really punchy and really delicious!” she says. For the main event, there’s a spatchcocked poussin in a fragrant, sticky-sweet tamarind, soy and honey glaze. On the side, crispy diced potatoes flavoured with paprika, garlic and lemon, and a date, mandarin and walnut salad. Finally, for dessert, Sabrina’s twist on börek. “This is such a great sweet treat,” she says. Light-as-air filo pastry is filled with Braeburn apple, golden raisins, cinnamon and ginger, baked until golden, and finished with cinnamon syrup and vanilla labneh.

Flatbread & nutty feta dip is followed by fragrant poussin, spiced potatoes, & sweet apple börek with vanilla labneh.

Fragrant Middle Eastern Poussin

Chef Saransh Goila is synonymous with butter chicken. His version of the popular Indian dish has gained cult status, not just in his hometown of Mumbai, but across the globe. “My recipe first came about when I made a version of butter chicken for my vegetarian parents,” explains Saransh, “I used less dairy and more tomato than a classic butter chicken and infused the butter with smoke to replicate the flavour of chargrilled chicken without using meat. The result is a perfect balance of smoky, tart and creamy”. Saransh’s iconic butter chicken is made in four main steps. First, fresh plum tomatoes are simmered with a bouquet garni of spices including cardamom, cinnamon and cloves, along with lots of garlic, a touch of onion and some butter. “We simmer this for an hour, then add cashew nuts – this is one of the secrets to creating a creamy, velvety sauce without the need for so much dairy,” explains Saransh. After blending the sauce, Saransh adds a tempered butter flavoured with Kashmiri chilli powder, garlic and onion. The third, and most important step is the infusion of charcoal smoke into the butter. “In India, we call this technique ‘dhungar’,” explains Saransh, “it means tempering fat such as clarified butter with a hot piece of coal to trap the smoke into it. It is this addition of smoke that really sets our butter chicken apart from others out there,” he says. Finally, the sauce is finished with a touch of cream before Saransh adds marinated, chargrilled free-range chicken thigh. For “the full Goila experience”, Saransh serves his butter chicken alongside creamy dahl makhani with smoked butter–brushed naans and cumin-scented rice. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.

An Indian feast centered around Saransh Goila’s famous butter chicken.

Goila Butter Chicken Feast

Begin with José’s house-made croquetas, filled with acorn-fed jamón and brandada de bacalao – a whipped salt cod and potato dip – served with breadsticks. The centrepiece is tender, slow-cooked suckling lamb leg finished with lamb jus, accompanied by crispy patatas bravas and herby allioli lightened with yoghurt. On the side, a bitter endive salad with orange segments is tossed in a lemon and honey vinaigrette. To finish – everyone’s favourite – Basque cheesecake with a dollop of jammy strawberry compote.

A hearty Spanish feast, starring jamón croquetas, slow-cooked suckling lamb with patatas bravas, and Basque cheesecake with strawberry compote.

Castilian Suckling Lamb

Dip crispy plantain dumplings into vibrant spiced mayo, while chicken wings are drenched in a smoky chilli syrup for maximum flavour–  a recipe Andi came up with in Antigua. “The shrimp curry is a velvety, coconutty delight!” she explains – mop up every last drop with flaky roti. For dessert, creamy coconut cheesecake is topped with fragrant mango, cut through with zesty lime.

Chilli syrup chicken wings followed by fragrant shrimp curry, then coconut, lime & mango cheesecake.

Caribbean Coconut Shrimp

Valentine's With A Twist

Valentine's with a Twist

Delivering exclusively for Valentine's Day, Sabrina's soft sponge cake is made with ground pistachios and topped with a generous piping of rich chocolate frosting and a scattering of pistachios. "This is the cake of my dreams," Sabrina says. "Combining pistachios with chocolate in the most indulgent and spectacular way." Delivered nationwide straight through the letterbox, it makes a perfect secret Valentine’s surprise – or send to yourself as an act of self-love. 
Add a gift message at basket to make it extra special! <meta charset="utf-8">Shelf life: 5 days from delivery <meta charset="utf-8">Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts Ingredients: Icing sugar, unsalted butter (milk), caster sugar, pistachios (tree nuts), whole milk, plain flour (wheat flour (gluten)), calcium carbonate (E170), iron, nicotinamide (Vit B3), thiamine hydrochloride (Vit B1)), whole egg, rapeseed oil, cocoa powder, oat milk (gluten), baking powder (wheat flour (gluten)), calcium carbonate, iron, niacin, thiamine, raising agents; sodium acid pyrophosphate, sodium), vanilla paste, vanilla extract, Maldon sea salt

Valentine's exclusive: pistachio cake topped with chocolate frosting, delivered straight through the letterbox.

Chocolate & Pistachio Dream Cake

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Rum &amp; raisin jam is layered with shortcrust pastry and almond-flavoured frangipane, then finished with toasted flaked almonds. “My father-in-law, Lloyd, keeps asking me for rum and raisin everything, so this is for him,” Andi says. Delivered straight through the letterbox and making eight generous slices, it's perfect for treating family and friends. <meta charset="utf-8">Add a gift message at basket to make it extra special!  Shelf life: 10 days from delivery <meta charset="utf-8">Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts. Ingredients: Raisins, butter (milk), sugar, almonds (tree nuts), rum (alcohol), egg, flour (gluten), amaretto (alcohol), sea salt

A real afternoon treat, this letterbox-ready Bakewell tart is given a Caribbean twist with rum 'n' raisin jam.

Rum & Raisin Frangipane Tart

A warming seasonal hamper of Michel’s French favourites, perfect for fireside grazing or gifting to francophile friends. Savoury bites include Comté gougères, pork &amp; duck rillettes for spreading on warm sourdough, and Gruyère &amp; caramelised onion pastry puffs. For sweet, enjoy silky coffee cream pots, sugary heart-shaped palmier biscuits, and passion fruit jellies to finish.

A selection of seasonal French favourites including cheese gougères, pork & duck rillettes, coffee cream pots and more.

French Weekend Hamper

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Let them know you’re thinking of them with this indulgent torta di nocciole. It’s based on a classic recipe from the north of Italy, where delicious hazelnuts grow in abundance. Made with freshly toasted hazelnuts, scattered with Demerara sugar, and finished with a glaze of chocolate, hazelnut praline, and shards of crushed feuilletine biscuit. The cake can be cut into eight generous slices and arrives straight through the letterbox. <meta charset="utf-8">Add a gift message at basket to make it extra special!  Shelf life: 5 days from delivery Suitable for vegetarians Made in a kitchen that handles all 14 allergens, including nuts Ingredients: Sugar, flour (gluten), dark chocolate (soybeans), milk, hazelnuts (tree nuts), egg, rapeseed oil, sugar, coconut oil, praline paste (tree nuts), feuilletine (gluten, milk), baking powder (gluten), vanilla paste, cinnamon, sea salt

This decadent hazelnut praline cake can fit through the letterbox, making it the perfect postal surprise for any occasion.

Italian Chocolate & Hazelnut Torte

Gift With Love

Stay in the know

Valentine's Day

The Classics

Valentine's Dinner à Deux

Luxurious Lobster Thermidor

St. JOHN Valentine’s Supper

Bistecca alla Fiorentina

Champagne Monkfish Celebration

Valentine's Baked Gnocchi

Valentine's with a Twist

A Taste of Nikkei

Atul's Valentine's Biryani

Taco Party: Beef Short Rib

Fragrant Middle Eastern Poussin

Goila Butter Chicken Feast

Castilian Suckling Lamb

Caribbean Coconut Shrimp

Gift With Love

Chocolate & Pistachio Dream Cake

Rum & Raisin Frangipane Tart

French Weekend Hamper

Italian Chocolate & Hazelnut Torte

Celebration of Kanishka

The Perfect Pairing

St. JOHN Crémant de Limoux 2021

St. JOHN Claret 2023

Red Tuscan Blend

Tenue Rioja Blanco

Tuscan White

St. JOHN Picpoul de Pinet 2024

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