Every menu is created by the chefs in their Cartmel kitchens using the best seasonal ingredients. Each week, only a limited number of boxes are available to order so they can concentrate on getting everything right, from whipped butter to new season rhubarb.
Each monthly cook-at-home-kit begins with sourdough and whipped butter and you have the option to indulge further by adding cheese courses, wine flights, aperitifs and local beers to your menu.
January’s restaurant-experience-at-home begins with roasted cauliflower in a rich, cheesy parsley, truffle and Isle of Mull sauce.
The main course is either confit duck or roasted heritage carrot, served with spiced lentil, aubergine and kale grown on their own farm. Finish with rice pudding and perfectly poached rhubarb, pine nut and blood orange.
The February home kit continues the ethos of using produce at its peak, starting with caramelised potato and a broth of Roscoff onion, lemon thyme and Comté cheese.
Main courses are stuffed breast of guinea fowl and confit leg or salt baked celeriac alongside softened leeks and yeast whilst the meal concludes with a lightly set white chocolate cream with blackberries and almond.
March sees a glorious starter of confit Jerusalem artichoke with stout vinegar, goat’s cheese and malt.
Slow cooked belly of Gloucester Old Spot pork or baked winter terrine, both with celeriac and apple and caper jam make up the main courses and the dessert is a mousse and cake of muscovado with miso caramel, pear and pecan.
