Dispatches Annouces Group Dining Menus

6th May 2021

Meal-kit delivery platform Dishpatch has launch of new menus designed for group dining, as lockdown rules are eased.

Joining Dishpatch to coincide with the launch of group dining is Jikoni, Ravinder Bhogal’s innovative Marylebone restaurant which celebrates ‘cooking across borders’.

Ravinder’s debut menu for Dishpatch is fully-vegetarian and includes creative dishes like Whipped London Fettle, Spiced Salt, Heirloom Radishes; Spring Greens, The Estate Dairy Paneer & Preserved Lemon Filo Pie and Jikoni signature banana cake with miso butterscotch.

Cam Emirali, head chef of Soho’s 10 Greek Street , has created a seasonal Spring menu for four to six featuring Asparagus, goat’s cheese, romesco and flaked almonds; Spatchcock corn-fed chicken, wild garlic pesto; and a Frangipane tart with crème fraiche. And Farokh Talati, one of the first chefs to appear on Dishpatch and an enduring favourite for his considered Parsi menus, is serving Chicken berry pulao bhonu, Buttermilk, cucumber and mint raita and Parsi-style summer slaw.

Gunpowder, has put together an Indian Summer BBQ menu for six people, who can look forward to sharing Kerala beef pepper sirloin, Wild garlic hariyali chicken kebab and Pork vindaloo sausage. Thai masters som saa meanwhile have built their menu around Grilled chicken thighs with southern style ‘kolae’ sauce and pickled ginger and Soy braised beef cheeks with parlow egg, pickled mustard greens and fermented chilli sauce.

As well as launching group dining, Dishpatch is welcoming to the platform chef and restaurateur, Jose Pizarro. Jose’s Feasting Menu offers up a selection of some of his favourite tapas dishes from his eponymous Spanish restaurants, from Pan con tomate and Jamon Iberico to Pork ribs, peppers and trintxat and Baked cheesecake and lavender honey.

Also new to Dishpatch is cult favourite Rita’s, Missy Flynn and Gabriel Pryce’s US and Latin American-influenced diner whose Mexican-themed feast focuses on build-your-own Birria lamb shank burritos, with Burnt aubergine tostadas to start and Tres leches cake to finish.

Born out of lockdown, Dishpatch has firmly established itself as a new way to entertain, bringing some of the country’s best restaurants into people’s homes nationwide. With lockdown gradually lifting, the new group dining menus will allow friends, reunited for the first time in months, to make the most of their time together – they just need to heat, eat and enjoy.

Dishpatch’s group dining and feasting menus can be found at www.dishpatch.co.uk/menu