Box’d Chef I Home

Each week we have one meat, fish and vegetarian option to choose from. We deliver on Friday across the country.

Pesto glazed sea bass with late summer tomatoes, zucchini fritti and aubergine caviar

One of those wonderful dishes that packs a huge punch and such a pleasure to eat before the summer comes to an end. There is something magical about the pesto being warmed through on the fish and this, paired with roasted tomatoes is one of the all time great combinations.

By Philip Howard

1 hour 30 minutes Fish £30 (£15 per person)
Learn More

Poached duck egg with potato pancakes, roast celeriac, turnip tops and wild mushroom sauce

I love making these potato pancakes, it’s a great recipe that I often make at home. Whether it be for breakfast, lunch or dinner they’re easy and delicious at any time. Here it’s with duck egg for some decadence and cima di rapa, also known as turnip tops, which is a wonderful rich dark green leaf that works magically with this dish.

By Daniel Fletcher

1 hour 15 minutes Vegetarian £30 (£15 per person)
Learn More

Sweetcorn and tarragon pancakes with grelot onions and girolles

Classical combinations are the best and this one, sweetcorn and girolles is right up there with the best of them. The sweetness of the corn and the earthiness of the girolles is just great - and who doesn't love a pancake!

By Philip Howard

1 hour 20 minutes Vegetarian £30 (£15 per person)
Learn More

Beef onglet with kohlrabi, black curry, puffed rice and pied de mouton ragou

The Onglet cut is one of my personal favourites because of the flavour that hides underneath it. The garnish start showing us how autumn can be awesome with cabbage and brassicas, and the black curry brings a different profile to this dish - something from the far east.

By Asimakis Chaniotis

1 hour 20 minutes Meat £30 (£15 per person)
Learn More

Roast fallow deer with pancetta creamed savoy cabbage, blackberries, crapaudine beetroots, green peppercorn sauce

This is a hearty late autumn dish, packed with flavour and great cooking techniques. its got all the things I look for when putting together a plate of food. richness from the venison, salty notes from the pancetta , sweetness from the blackberries and beetroot and a lovely peppery savouriness from the sauce. its a very satisfying plate of food to both cook and to eat.

By Daniel Fletcher

1 hour 20 minutes Meat £30 (£15 per person)
Learn More

Jerusalem artichoke 3 ways with goats cheese, glazed shimeji mushrooms and Poilâne gingerbread

This dish is been served at the restaurant and is very special to me because it showcases the way I work. It might seem like there are many ingredients, but you get 3 different ways to cook the artichokes and sharpen your skills. Learning how to utilise and get the most out of an ingredient is a very cheffy skill!

By Asimakis Chaniotis

4 hours 30 minutes Vegetarian £30 (£15 per person)
Learn More