Looking for the menu?

Join us this Autumn as we tuck into the world's most celebrated cuisine. Our chefs have prepared loads of new dishes inspired by French classics.

You can browse our new dishes here or if you'd still like to have a hard copy of the menu, please email enquiries@cookfood.net and our Customer Care team will send you one in the post.

Bon Appétit!

Our chefs have prepared new classic French dishes to add a touch of class to your autumn evenings..see what's new this autumn.

 

What's new for autumn?

Duck Confit with Lentils

Roasted confit duck leg served with baby spinach, red wine-braised lentils and higher-welfare lardons, finished with lemon and parsley.

Shellfish with a Lemon & Caper Butter

Shell-on crevettes, king scallops, whole langoustines and king prawns with a classic lemon, caper and parsley butter.

Slow-cooked Beef Cheeks with Sauce Diane

Beef cheeks cooked ‘sous vide’ in a classic shallot, brandy, Madeira, cream and chestnut mushroom reduction.

Blackberry & Sloe Gin Panna Cotta

Two individual cinnamon and vanilla panna cottas, topped with a blackberry and sloe gin compote.

Bramley Apple Tarte Tatin

Sweet apple slices and plump blackberries beneath a golden oat crumble.

Chocolate Ganache Tart

Handmade, all-butter shortcrust pastry filled with a silky, dark chocolate ganache, finished with a touch of sea salt and dusted with cocoa powder.

Recipes for Change

This autumn we’re tucking into a new project: Recipes for Change. It’s all about making our food better for you, nature and the farmers we work with.

 

Our Recipes for Change Lasagne is an experiment aimed at proving change can be both delicious and affordable.

It ticks all the classic lasagne boxes: a slow-cooked beef and pork ragu, Italian pasta, rich Cheddar cheese sauce… while serving up a lower environmental impact and one of your five a day. Alongside extra veg we’ve used nature-friendly beef from British farmers pioneering a regenerative approach to raising cattle.

 

Give it a try!