Valentine’s Box

It’s never too early to start planning your Valentine’s Day!

See our our special Valentine’s Day menu which includes a starter, a main to share and a dessert.

Selling fast so order ASAP! Order here:

Beef Wellington

We have just added a Sunday special to enjoy at home. 14 oz beef filet wrapped in pate, mushrooms and filo pastry. Our beef Wellington comes with gravy, mixed vegetables and dauphinoise potato.

price of meal for two people is 45.00

Delivery: Sunday AM | Order by Thursday 6pm, we deliver in Battersea, Fulham, Chelsea, Putney, Hammersmith, Barnes, Wimbledon and Wandsworth.

After delivery:

  • Keep fresh in fridge and enjoy within 48 hours
  • Return Beef Wellington to room temperature just before cooking
  • Brush pastry with egg yolk
  • Cooking instructions included

click here to order

Christmas Day Lunch

Introducing Christmas Day lunch 

We have a surprise for you, if you don’t fancy cooking on Christmas Eve or Christmas Day and if you don’t want to go out to a restaurant / pub  then try or Home made Beef wellington;  grass-fed Scottish Highland fillet of beef and a coating of homemade chicken liver pate and sliced mushrooms, all wrapped in homemade puff pastry

Beef wellington arrives ready to be baked, dauphinoise potato, gravy , parsnips and brussel sprouts.  in addition to the main course theres a seafood platter and Pavlova for dessert. 

The price for the meal is £45.00 per person 
The beef wellington is 700 grams in weight and can feeds 2 people.

Order your Christmas dinner here for delivery on 23rd.

Pumpkin to talk about

As part of our Autumn menu, we are offering oregano roasted Delica pumpkin served with beetroot, pickled black-eyed peas and feta cheese.

This gourd-geous pumpkin is matured for two months after harvest for an intense, honeyed flavour – just in time for Halloween!

Delica pumpkin at Manuka Kitchen

Autumn flavours

Autumn is upon us, and that means an abundance of seasonal produce. Ingredients vary from nutty pumpkin, morels, brambly apple to pears.

We have also captured the late summer produce with fermented tomatoes, preserved figs and pickled grapes, as some have featured on this menu.

Saffron making an appearance with Stone bass, venison, parsnips, and pomegranate.  It’s the same menu the whole month for Dinner Box at Home, Deliveroo  or Dinner at Manuka Kitchen

Peanut butter, chocolate and pretzel tart.

This recipe is just in time for Easter weekend, filled with rich chocolate and delicious fluffy peanut butter. Easy to make crushed pretzel base, choc filling and peanut butter topping this recipe.


  • salted pretzels 170g
  • brown sugar 2 tbsp
  • unsalted butter 150g, melted


  • caster sugar 80g
  • cocoa powder 80g
  • drinking chocolate powder 120g
  • 70% dark chocolate 60g
  • unsalted butter 30g


  • smooth peanut butter 85g
  • caster sugar 55g
  • soft cheese 110g
  • double cream 125ml, whipped to soft peaks


  • STEP 1
  • To make the base, blend the pretzels in a food processor, then add brown sugar and butter. Press the mix into 6 × 8cm tart tins and leave in the fridge to firm up.
  • STEP 2
  • Bring the sugar, cocoa, drinking chocolate and 235ml water to the boil and leave to bubble for at least 10 minutes until thickened. Take off the heat, add the chocolate and the butter and stir until the mixture is smooth, then pour into the chilled moulds. Cool again for about two hours, or until the chocolate has set.
  • STEP 3
  • Mix the peanut butter, sugar and soft cheese in a food processor, then fold in the cream and serve with the tart and raspberries, if you like.