Where every meal
becomes a story
Explore curated menus and recipes created for life's most memorable moments.
Three-course menus for every occasion
A three-course menu is a starter, a main course and a dessert that belong together: the flavours build on each other, the portions are balanced and most of it can be prepared before your guests arrive. Here you will find complete menus for everything from an ordinary Friday to Christmas, New Year and midsummer, with recipes we have cooked and photographed ourselves.
Pick a ready-made menu, or put together your own from our starters, main courses and desserts.
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Latest menus
Salmon Pâté, Bouillabaisse and Gino
This menu takes us on a journey around the Mediterranean, filled with the flavours and colours so characteristic of the region. The Mediterranean is the thread running through the entire menu, with a hint of the warm late-summer breezes of Provence in the air. We begin with a classic salmon pâté, given a subtle Asian twist with a touch of pickled ginger. Next comes a wonderfully colourful and deeply flavoured bouillabaisse that transports us straight to the Mediterranean coast, finished with a generous spoonful of saffron aioli. Finally, we make our way through the fruit orchards of Tuscany for our take on Gino – fresh fruit served on crisp coconut bases and generously covered with delicious white chocolate.
New Year’s Eve Menu
This menu has a little bit of everything. It starts with a bang: an Italian carpaccio, where bold flavours meet the delicate tenderness of beef fillet. Next comes a beautifully balanced lamb fillet, bringing together a variety of flavours that melt together in every bite. And finally, something warm and indulgent before it’s time to head out into the cold and welcome the New Year – perhaps with a glass of something sparkling in hand: the classic chocolate fondant.
Lord Wellington's Sunday Dinner
A rustic yet luxurious menu that suits a celebration just as well as a chilly autumn evening. The starter balances the tang of goat cheese with the sweetness of honey and gets the taste buds ready for the main course, the classic beef fillet baked in puff pastry. Dessert is a brownie with an intense chocolate flavour.
Spring Menu
As spring slowly begins to make its entrance, so does our appetite for lighter, fresher flavours. Fresh vegetables return to the kitchen, and the food becomes a little greener, crisper and brighter – much like the season itself. We start with asparagus gently sautéed in butter and served with air-dried ham, a simple combination where a few really good ingredients are allowed to speak for themselves. For the main course, we serve stuffed chicken breast with a fresh, crisp salad – light, yet still satisfyingly filling. Finally, lime brings the menu to a refreshing close in the form of a creamy frozen cheesecake. A dessert that feels just right after the meal and offers a little taste of the warmer, brighter days still to come.