I’ve collaborated with friend and Chef, Danny Jack to launch a plant-based, zero waste and Regenerative Menu Box from my new cookbook Eating for Pleasure, People & Planet. Each dish has been lovingly cooked by Danny and myself, so all you need to do is finish, plate up and enjoy! Order here, for National delivery, just in time for Valentine’s Day.
Our menu is prepared using organic and agroecological ingredients from our favourite farms and suppliers in London, the UK and Europe. These producers are pushing the envelope, practicing environmentally regenerative farming methods that build soil and support biodiversity.
One of these small farms is called Tamarisk Farm in Dorset. It’s run by Adam and Ellen who grow the incredible soil-supporting grains used in our Rotation Risotto. We’ve spiked the risotto with black truffles (tuber melanosporum) and are selling whole fresh black truffles for you to grate or slice over the top if you are feeling extra decadent.
Danny says “The main ingredient for our Panamanian Chocolate Fondant is from Nick at Loctoa, a small bean to bar chocolate maker in South London. The menu box includes an insanely delicious fondant mixture, ready to bake in a cazuela dish that we supply with the Menu Box. Once hot, gooey and molten, simply finish with walnut cream and a whisky and rye crumb.”
(A five course feast for two) £65
- Sourdough bread, Duchess oil and kombucha vinegar
- Lacto-fermented seasonal vegetables
- Musabaha with hemp oil, Aleppo pepper and rose petals
- Caramelised salsify and shallots with thyme, rhubarb and hazelnuts
- Winter Caesar salad
- Rotation risotto with truffle salt
- Single origin chocolate fondant, walnut cream, rye and cacao breadcrumbs
- Rose, cardamom and pistachio marshmallow
We have also partnered with Aldwick Estate to bring you their incredible English sparkling wine to compliment the meal. It is delicate and well balanced with fine textured bubbles. It’s taste reminds me of Spring, fresh berries and brioche.
Launching this Friday 29th January for delivery on the 12th February, just in time for Valentine’s Day.
Head to Chef Danny Jack’s website for more information!