Angela Hartnett’s Café Murano and former Loyal Tavern and Duck & Waffle head chef Tom Cenci are among the new names joining the menu line-up for November from feast-box delivery service Dishpatch, on sale from Thursday 29th October.
They are joined by hit Borough Market taqueria Tacos Padre, one of the first restaurants to feature on Dishpatch when it launched in August, returning for this month.
With 10 Greek Street, Bubala, Andrew Edmunds, Crispin, Farang and Supa Ya Ramen they take to nine the number of menus available, all serving two people, ranging in price from £31 to £55 and delivered on Fridays from 6th November. It's the most menus offered by Dishpatch to date, a sign of the platform’s increasing importance to restaurants facing the challenges of tier and curfew restrictions.
Café Murano’s Italian menu comprises salami, pickled vegetables, olive oil; pumpkin and ricotta cannelloni; braised lamb neck, salsa verde & confit cabbage; and vanilla panna cotta with poached plums. Tom Cenci’s vegan feast meanwhile features roast heritage carrots, cashew ricotta, orange dressing, vadouvan; ‘meatball’ ragú, creamed coconut polenta, verbena harissa, toasted coconut; and pumpkin pie cheesecake, maple pecan crunch. It also includes a bonus breakfast dish from Tom’s current residency at Stoney Street, five-grain porridge with quince compote and coconut & bergamot yogurt.
Founded by Nicholas Fitzgerald, whose passion for Mexican food was sparked by a stage at renowned Mexico City restaurant Pujol, Tacos Padre’s box will contain cochinita pork tacos, tortillas, habanero guacachile, red onion, fiery xni pec salsa and lime. Thai favourites Farang have devised a new feast of which the centrepiece is Massaman of braised whole duck legs, pineapple & seasonal vegetables, while 10 Greek Street seek to banish the winter blues with short rib, curly kale, confit potatoes, carrots and parsnips and a pudding of poached quince, polenta, almond cake.
Beloved Soho stalwart Andrew Edmunds is serving carrot & chestnut soup, braised lamb & sweet potato mash and apple crumble, while the focus from Crispin is on heart-warming Italian favourites including ribollita and wild boar tagliatelle. Bubala has created both a vegetarian and vegan Middle Eastern meze menu, and cult supperclub Supa Ya Ramen returns for November with a chicken broth ramen and selection of sides.
With curfew and tier restrictions piling yet more pressure on an already beleaguered restaurant industry, Dishpatch is more than ever proving its value to the restaurants and chefs it supports. Says Tom Trubshaw of Andrew Edmunds, "With so much uncertainty around what restrictions might be in place from one week - and even one day - to the next, Dishpatch means we can take our food into people's homes if they can't come to us."
Add Dishpatch founders James Terry and Pete Butler, "Dishpatch was born out of adversity and while the new restrictions have come as a huge blow we're glad that, having expanded our roster of restaurants yet further for November, we're able to support more of them through the tough times ahead."
Book at: dishpatch.co.uk