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Emerging Chefs

Emerging Chefs: A series of limited edition menus from up-and-coming talent.

Vol.04

Delivering May 06 – 27

Chef Tintin Jonsson combines influences from her dual Swedish and Filipino heritage to create exciting, mostly plant-based dishes for pop-ups and events around London.

Chef Tintin Jonsson combines influences from her dual Swedish and Filipino heritage to create exciting, mostly plant-based dishes for pop-ups and events around London.

Delivering May 06 – 27

Vol.03

Delivering April 01 – 29

Ruben Dawnay smokes and cures high-quality meat and fish from his garden in Brixton, which he combines with punchy flavours in impressive dishes like his Reuben sandwiches and smoked meat tacos.

Ruben Dawnay smokes and cures high-quality meat and fish from his garden in Brixton, which he combines with punchy flavours in impressive dishes like his Reuben sandwiches and smoked meat tacos.

Delivering April 01 – 29

Vol.05

Delivering June 10 – July 1

Chef Marie Mitchell cooks Caribbean food with heavy nods to seasonality at supper clubs, events and pop-ups across London. She was co-founder of Hackney-based Island Social Club, with a focus on rum and roti, and is now founder of soon to be launched, Like Cooked Food.

Chef Marie Mitchell cooks Caribbean food with heavy nods to seasonality at supper clubs, events and pop-ups across London. She was co-founder of Hackney-based Island Social Club, with a focus on rum and roti, and is now founder of soon to be launched, Like Cooked Food.

Delivering June 10 – July 1

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Vol.06

Delivering July 15 – 29

Spoons was founded in 2019 by Rahel Stephanie, with the goal of sharing lesser known and reclaiming misrepresented dishes from Indonesia with friends. Fast forward to 2022 and the plant-based supper clubs have gone on to amass a cult-like status, with tickets regularly selling out in less than minutes.

Spoons was founded in 2019 by Rahel Stephanie, with the goal of sharing lesser known and reclaiming misrepresented dishes from Indonesia with friends. Fast forward to 2022 and the plant-based supper clubs have gone on to amass a cult-like status, with tickets regularly selling out in less than minutes.

Delivering July 15 – 29

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About Spotlight

Spotlight is a series of limited edition menus from emerging chefs, showcasing up-and-coming talent in the food world.

These rising stars are trailblazers in their field - they’re people who are cooking exciting food, usually at pop-ups, supper clubs or residencies, but who do not currently have their own bricks-and-mortar restaurant. Spotlight gives them the chance to share their creations with a wider audience.

View previous spotlight volumes

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