Elevate your long weekend with restaurant-quality dining at home. From celebratory suppers to effortless hosting, traditional lamb or something different, browse our curated collection of menus from the UK's top chefs and restaurants. Menus will be delivered on Thursday 2nd April, to enjoy until Sunday 5th April.

<p><meta charset="utf-8"><meta charset="utf-8">Elevate your long weekend with restaurant-quality dining at home. From celebratory suppers to effortless hosting, traditional lamb or something different, browse our curated collection of menus from the UK's top chefs and restaurants. Menus will be delivered on Thursday 2nd April, to enjoy until Sunday 5th April.<br></p>

Easter Weekend

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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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<p><meta charset="utf-8">Angela Hartnett's bistecca alla Fiorentina returns with a spring update. Start with antipasti including rosemary focaccia and arancini stuffed with Milanese-style saffron risotto and braised lamb ragu. Next, buffalo ricotta dressed with spring vegetables and black olives followed by a mammoth bone-in steak to share, served with crushed rosemary potatoes and herby salsa verde. Finish with a tart lemon posset and perfectly in-season poached rhubarb. <br></p>

Start with lamb arancini followed by buffalo ricotta with spring peas and green beans before sharing a huge T-bone steak and rosemary potatoes. Finish with a refreshing lemon posset and syrupy poached rhubarb.

Bistecca alla Fiorentina

12th June 2026

13th June 2026

<p>A seafood spread for spring, inspired by the coastal flavours of the Mediterranean. Start 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.</p>

A springtime seafood feast of grilled scallops, rich Provençal bourride, & almond tart for dessert.

Mediterranean Seafood Feast

<p>A celebration of spring. Begin with house-made sourdough and salted butter, served with Crème Dubarry – a classic cream of cauliflower soup, smooth and velvety, garnished with saffron-spiced pickled cauliflower, and equally delicious served warm or chilled. For the main course, roasted lamb chops are paired with a rich lamb sauce, pommes Parisienne, and buttery petit pois à la française. To finish, a light, airy passion fruit delice is just the right amount of sweet.</p>

Creamy cauliflower soup is followed by roasted lamb chops with pommes Parisienne and spring peas, with passion fruit delice for dessert.

Michel’s Spring Lamb

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<p>Known for his elevated Indian cooking, acclaimed chef Atul Kochhar brings his interpretation of the classic Indian biryani. To start, snack on samosas filled with tender confit duck, served with fragrant coriander chutney. Next comes Atul’s take on a dish traditionally reserved for celebrations. Lamb is marinated overnight in yoghurt and spices, then slow-braised with tomatoes, curry leaf and green chilli. It’s layered with rice and sealed under a puff pastry lid – or ‘parda’ – to lock in moisture and flavour. Slice at the table and finish with a generous pour of Atul’s curry gravy. On the side, beetroot and coconut poriyal, cooling onion raita and paratha to mop up all the sauce.</p>

Confit duck samosas followed by a pastry-encased lamb biryani, curry gravy and beetroot poriyal.

Slow-cooked Lamb Biryani

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<p>Chef Saransh Goila famous butter chicken has earned cult status from Mumbai to around the world. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter chicken and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.</p>

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

Goila Butter Chicken Feast

<p>Start with rosemary focaccia and creamy buffalo ricotta dressed with spring peas, green beans and black olives. To follow, a succulent whole boneless spatchcock chicken is aromat-brined and marinated in spicy 'nduja, fennel seed and citrus peel. It's then roasted on top of crushed rosemary potatoes, which crisp up beautifully in the spiced juices. On the side, there's a fresh little gem salad with anchovy caper dressing.<br></p>

Buffalo ricotta with spring greens is followed by a 'nduja-marinated spatchcock chicken with rosemary potatoes and gem salad tossed in anchovy caper dressing.

'Nduja Spring Chicken

<p>“The Cubano slow-cooked pork belly is important to me because it's an expression of Caribbean food that people forget about. They forget that Cuba is in the Caribbean, so I'm really interested in exploring flavours and dishes from that part of the region” muses Andi.<br><br>“This pork belly is lovely, it's soft, it's yielding, it's delicious. It's properly moreish, you just keep going back in. And that's what you want!”</p>

A Caribbean menu centred around spiced, slow-cooked pork belly and moreish sides.

Cubano-Style Pork Belly

<p>Fresh red mullet fillets are grilled and served with a tart gooseberry compote. Succulent lamb rump is pan-roasted until pink, served with a croquette of slow-braised lamb shoulder seasoned with cumin, lemon zest and parsley. Whipped ricotta is flavoured with basil, and the dish is finished with a black olive crumb. For dessert, chocolate mousse is layered with tangy yoghurt and syrupy cherries.</p>

Start with flavourful grilled red mullet and gooseberry compote, followed by tender lamb rump with whipped basil ricotta and chocolate mousse for dessert.

Corrigan's Springtime Supper

Layer soft tortillas with beer-brined chicken, flavoured with fiery mojo rojo, and serve with crispy roast potatoes and habanero slaw.  

Taco Party: Mexican Drunken Chicken

<p>Chef Saransh Goila famous butter paneer has earned cult status from Mumbai to around the world. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter paneer and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.</p>

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

Goila Butter Paneer Feast

<p>Start with house-made totopos (corn tortillas chips) with guacamole, followed by the restaurant’s signature tuna tostadas, topped with sashimi-grade yellowfin tuna marinated in a sesame, soy, and arbol chilli dressing. The centrepiece is grass-fed Angus short rib, braised for twelve hours in a spice rub made with muscovado sugar until rich in flavour and fall-off-the-bone tender, ready to be piled into soft tortilla tacos. This is paired with sharp, pickled red onions and ‘La Maya’ salsa, made with roasted pineapple and habanero chillies. “Mexican dining is all about conviviality,” explains El Pastor co-founder Crispin Somerville. “The food is put in the middle of the table and people pile in.”</p>

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

Taco Party: Beef Short Rib

Feasts for 2

<p>A veg-led feast for four that's effortless to prepare. “There's an art to well-balanced spicing,” explains Sabrina. Her bastilla layers coriander, sumac, cinnamon and pul biber with parsnips, celeriac, chickpeas and tangy feta, all wrapped in crisp filo pastry. Persian-inspired sides include baked halloumi with harissa and honey; a date, orange and toasted almond salad with cinnamon vinaigrette; and a refreshing yoghurt layered with cucumber and fresh mint, then finished with golden raisins, rose petals and walnuts. </p>

An effortless vegetarian feast for four, centred around Moroccan spiced feta & chickpea bastilla and Persian-inspired nibbles.

Moroccan Bastilla for Four

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<div class="p-rich_text_section">A showstopping feast for four. Serve harissa rouille rarebit toasts before the main course: tender salmon fillet and mushroom duxelles with mascarpone and shallots, wrapped in buttery puff pastry and baked until golden. The Wellington is paired with a creamy white wine sauce with chives and parsley, new season potatoes and samphire, fine beans and petit pois in a green herb dressing. It’s the perfect no-stress menu for entertaining.</div>
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Impress guests with Rick's showstopper salmon Wellington for four, served with white wine sauce, minted potatoes and samphire, fine beans and petit pois in a herby dressing.

Stein’s Salmon Wellington

<p>Gather friends and family for Saransh Goila's butter chicken sharing feast for four, dubbed 'the best in the world'. Explaining his version of the popular Indian dish, “I use less dairy and more tomato than a classic butter chicken and infuse the butter with smoke. The result is a perfect balance of smoky, tart and creamy”. Enjoy with cumin-scented jeera rice, creamy dahl makhani and smoked butter–brushed naans. There’s also a vibrant coriander chutney to cut through the creamy curries, and crispy poppadoms with sweet-sour tamarind chutney to start.</p>

A feast for four centred around Goila's famous butter chicken along with smoked butter-brushed naans, creamy dhal, rice and poppadoms.

Butter Chicken Party

<p><meta charset="UTF-8"><span data-sheets-userformat='{"2":39871,"3":{"1":0},"4":{"1":2,"2":15134719},"5":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"6":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"7":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"8":{"1":[{"1":2,"2":0,"5":{"1":2,"2":0}},{"1":0,"2":0,"3":3},{"1":1,"2":0,"4":1}]},"10":0,"11":4,"12":0,"14":{"1":2,"2":6710886},"15":"Arial","18":1}' data-sheets-value='{"1":2,"2":"“Mexican dining is all about conviviality,” explains El Pastor co-founder Crispin Somerville. “The food is put in the middle of the table and people pile in.” In this spirit, the Taco Fiesta includes tortilla chips and guacamole, 12-hour braised short rib, and a half beer-brined chicken in a marinade of paprika, fennel seeds and cayenne pepper. Halloumi and cabbage slaw adds some crunch. \n"}'>Mexican dining is all about conviviality,” explains El Pastor co-founder Crispin Somerville. “The food is put in the middle of the table and people pile in.” In this spirit, the Taco Fiesta begins with house-made tortilla chips and guacamole, followed by 12-hour braised short rib and half a beer-brined chicken, marinated in paprika, fennel seeds and cayenne pepper, ready to be piled into soft tortilla tacos. On the side are roasted new potatoes with mojo rojo, plus a fresh halloumi and cabbage slaw.</span></p>

A curated Mexican feast for four featuring totopos and guacamole, beef short rib with pickled onions, and beer-brined chicken with halloumi slaw. 

Taco Fiesta

Feasts for 4

<p>A hamper of Michel’s French favourites for spring, perfect for grazing or gifting to francophile friends. Savoury bites include Comté and Gruyère gougères; a spring vegetable and Cheddar quiche; pâté de campagne to spread on warm sourdough, served with cornichons and Dijon mustard; and fresh seasonal leaves. For something sweet, enjoy passion fruit delice, sugary heart-shaped palmier biscuits, and sour cherry fruit jellies to finish.</p>

A selection of seasonal French favourites including cheese gougères, a spring quiche, passion fruit delice puddings and more.

French Weekend Hamper

<p>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.<br><br><meta charset="utf-8">Add a gift message at basket to make it extra special! <br><br>Shelf life: 10 days from delivery<br><meta charset="utf-8">Suitable for vegetarians<br>Made in a kitchen that handles all 14 allergens, including nuts.<br>Ingredients:<br>Raisins, butter<strong> (milk)</strong>, sugar, almonds <strong>(tree nuts)</strong>, rum <strong>(alcohol)</strong>, <strong>egg</strong>, flour <strong>(gluten)</strong>, amaretto (alcohol), sea salt<br><br></p>

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

Rum & Raisin Frangipane Tart

20th June 2025

21st June 2025

27th June 2025

<p>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.<br><br><meta charset="utf-8">Add a gift message at basket to make it extra special! <br><br>Shelf life: 5 days from delivery<br>Suitable for vegetarians<br>Made in a kitchen that handles all 14 allergens, including nuts<br><span style="text-decoration: underline;">Ingredients:</span> <br>Sugar, flour <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(gluten)</b></strong>, dark chocolate <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(soybeans)</b></strong>,<strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa"> milk</b></strong>, hazelnuts <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(tree nuts)</b></strong>,<strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa"> egg</b></strong>,<strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa"> </b></strong>rapeseed oil, sugar, coconut oil, praline paste <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(tree nuts)</b></strong>, feuilletine <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(gluten, milk), </b></strong>baking powder <strong><b id="docs-internal-guid-11ed2f5a-7fff-2396-366f-7550cb645ffa">(gluten)</b></strong>, vanilla paste, cinnamon, sea salt<em><strong><br></strong></em><br></p>

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

Italian Chocolate & Hazelnut Torte

Easter treats

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Easter Weekend

Feasts for 2

Bistecca alla Fiorentina

Mediterranean Seafood Feast

Michel’s Spring Lamb

Slow-cooked Lamb Biryani

Goila Butter Chicken Feast

'Nduja Spring Chicken

Cubano-Style Pork Belly

Corrigan's Springtime Supper

Taco Party: Mexican Drunken Chicken

Goila Butter Paneer Feast

Taco Party: Beef Short Rib

Feasts for 4

Moroccan Bastilla for Four

Stein’s Salmon Wellington

Butter Chicken Party

Taco Fiesta

Easter treats

French Weekend Hamper

Rum & Raisin Frangipane Tart

Italian Chocolate & Hazelnut Torte

Celebration of Kanishka

And to drink...?

St. JOHN Rosé 3L BIB

St. JOHN Claret 2023

St. JOHN Picpoul de Pinet 2024

St. JOHN Rouge 3L BIB 2023

St. JOHN Winter Reds

Tuscan White

St. JOHN Crémant de Limoux 2021

Tenue Rioja Blanco

Tuscan Trio

St. JOHN Classics

Spanish Trio

Red Tuscan Blend

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