Dishpatch | Restaurant kits

THE SUPPLIER SERIES @restaurantmoro x @brindisaspanishfoods Moro’s two Sams were first introduced to Brindisa, renowned for their high-quality Spanish ingredients, during their time at The River Café over 30 years ago, and continue to source from them today – including the Ortiz anchovies, Navarrico piquillo peppers, sherry and La Chinata paprika used throughout this menu. On the menu: Asparagus with anchovy butter followed by wood-fired lamb shoulder and yoghurt cake with pistachios for dessert. Order for nationwide delivery via link in bio – 3 weekends only! 📦

Introducing: The Supplier Series A 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 @brindisaspanishfoods ‘s outstanding Spanish larder, to @odysea_ltd Greek pantry staples, and @swaledalebutchers native-breed meats. Browse menus via link on bio or dishpatch.co.uk

From the judging table to your kitchen table — don’t miss out on @dannyyoungchef ’s National Chef of the Year collaboration box with @thedishpatch ! This week is your last chance to enjoy a menu that’s been earning rave reviews from diners, so head to the Dishpatch website to order yours. A few weeks ago, @stephenparkinsknight and I cooked it up at the @waitrose Food Innovation Studio — and it absolutely lived up to the hype. Limited, celebrated, and seriously good. 🍽️📦 📽️ @tsphotouk #NCOTY #dishpatch #homeoffoodlovers

❤️All good things must come to an end – including @dannyyoungchef ‘s National Chef of the Year Award-winning menu, delivering for the final time this weekend. With rave reviews from fellow Dishpatch diners, this is not one to miss. 📦 Be quick – stock is limited. Order via link in bio 📸 Photo credit: @tsphotouk

One week into @dannyyoungchef ‘s limited edition menu, and the reviews are in ⭐ The National Chef of the Year-winning menu: butter-poached lobster tail, @anguspurebeef beef fillet with truffle jus, and ‘fruit & nut’ @valrhona chocolate tart. Order for delivery via link in bio, and enjoy a fine-dining feast at home 📦 🍽️

It was my birthday this weekend, so I treated myself to a Rick Stein Lobster Thermidor box from @thedishpatch It was great and super easy to follow even if you don’t feel confident in the kitchen. Such a treat having a whole lobster each! 🦞 #lobster #seafood #cooking @chefrickstein @thedishpatch

Normally I’m slaving away in the kitchen for hours cooking a 3 course menu. Not this time, all I had to do was waft a whisk, pop some pots & set a few oven timers and voila a Michelin starred quality meal appeared fairly effortlessly in front of me without having to leave the house. This box from @thedishpatch was designed by The National Chef of the Year winner @dannyyoungchef . He is also Head Chef of @thetorridon which has 1 Michelin star and a Michelin Green Star in the @michelinguide The menu: butter-poached lobster tail, beef fillet with truffle jus, and ‘fruit & nut’ chocolate tart. Swipe through the photos for the full description. Every dish was utterly delicious, we were both really impressed with the whole experience. The sauces packed a punch, the lobster was perfectly cooked and the @aussiebeefandlambuk beef was ridiculously tender. You could really taste the exceptional quality of everything ! Also, big one for me… it didn’t skimp on the sauce quantity. Nothing more infuriating than there not being enough sauce on the plate is there?! You can order the menu online now which is available for 4 weeks and is £130 for 2 people. This was my first fine dining at home experience and now I’m wondering why I haven’t done it sooner. Loved it! *gifted . . . #finediningathome #finedining #michelinstar #australianbeef #michelinstarchef

The Winner’s Table by Danny Young, National Chef of the Year and Head Chef at @thetorridon Delivering for just four weeks, order @dannyyoungchef ‘s @craftguildofchefs National Chef of the Year winning menu straight to your door. Order via link in bio

An award-winning restaurant experience, at your table. Fresh from winning the @craftguildofchefs National Chef of the Year title, @dannyyoungchef brings his signature dishes beyond the Scottish Highlands and straight to your table. “This is a great opportunity to share what we do at @thetorridon with people across the UK,” Danny says. Order for nationwide delivery via link in bio. Danny’s special limited-edition menu is made possible by sponsors @valrhona & @anguspurebeef

A seafood feast for the Easter weekend from @chefrickstein to your kitchen table. 🦐🐟 The Med-inspired feast starts with meaty grilled scallops, served with hazelnut and coriander butter and warm sourdough. Next comes bourride – a Provençal fish stew of sea bass, hake, prawn and mussels – rich with aioli and diced potatoes, and gently flavoured with fennel, orange and garlic. It’s topped with sun-dried tomato and chilli croutons for dunking. For dessert, a Portuguese almond tart is given a Cornish twist, served with seasonal poached rhubarb and Rick’s favourite clotted cream. Order via the Easter collection – link in bio.

A special treat from @michel_roux_jr this Easter weekend… 🐣 Spread slow-cooked trout and smoked salmon rillettes, with fennel and peppery horseradish, onto warmed sourdough. For the main event, handmade beef Wellington is prepared with flavourful yet soft grass-fed fillet and mushroom duxelles in all-butter pastry. On the side, there are pommes Parisienne, pan-fried until golden, tender new season vegetables and creamy peppercorn sauce with a touch of brandy. For dessert, silky coffee cream pots served with crisp, sugary palmiers. Delivering nationwide for Easter weekend only, while stocks last. Order via Easter Collecgion – link in bio

An Easter crowd-pleaser from @georginahayden 🐣 Begin with warm pitta dipped into tirokafteri — a spicy whipped feta — before moving on to Georgina’s baked moussaka. “I grew up with this dish — every family has their own recipe,” explains Georgina. Her Cypriot version features minced pork and beef, gently spiced with cinnamon and nutmeg, layered with potatoes and aubergines, and finished with a thick layer of béchamel and salty, aged Odysea kefalotyri. On the side, a rustic tomato and Kalamata olive salad is dressed with a sharp red wine vinaigrette to cut through the richness. Feeds four – order via the Easter Colletion, link in bio