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Free standard delivery on all orders over £39.95
Specialist packaging, designed to keep your meals chilled
Preferred delivery dates & next day available, Weds-Sat
serving suggestion
£54.95
Available for delivery from 11th June 2025 until 14th June 2025
This Father’s Day, bring the brasserie home with a French feast, without the fuss. Enjoy our expertly aged Rib-eye Roast served with decadent sides and a rich brandy jus – lovingly prepped by our chefs so you can skip hard work and go straight to the praise. To make the event extra special, we’ve included two complimentary beers, on us.
If chosen with alcohol, we cannot sell this product to anyone under 18. Please note, this product will also be eligible for standard rate VAT at 20%.
See full menu description below
Adults need around 2000kcal a day.
For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.
For full ingredients and dietary information please click here.
For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!
Father’s Day Rib-Eye Roast
COOKING TIME – 45 minutes, depending on how you like your steak cooked
1. Take the rib-eyeout of the fridge 30 minutes before you want to cook it to bring it to room temperature.
2. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
3. Remove the rib-eye from the bag and season to your liking. In a hot non-stick pan sear all sides for a few minutes.
4. Place the rib-eye back onto the baking tray and place the tray in the oven for the following times depending on your preference:
5. While it’s cooking, remove the film from the creamed potatoes and sprinkle the Comté cheese over the top. Remove the film from both the carrots and pigs in blankets, decant onto separate baking trays and spread evenly.
6. Place all three in the oven for 25 – 30 minutes or until heated through and the top of the potatoes is golden brown.
7. Remove everything from the oven and rest for 3-5 minutes.
8. While it’s all resting, decant the savoy cabbage into a saucepan with the butter and cover with a lid. Warm on a very low heat, stirring occasionally. Alternatively, remove the film, place the butter on top of the cabbage, place onto a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. Make sure the cabbage is fully heated before serving.
9. Decant the brandy jus into a microwaveable container. Heat on full power for 45 seconds to 1min (900w). Alternatively decant it into a saucepan and bring to simmer on a low heat. Simmer for longer for a thicker jus, it’s up to you!
10. After the ribeye has rested, use your sharpest knife to slice even, thick slices of the ribeye to add to plates in the kitchen, or carefully transfer to your best serving plate and take to the table to carve there.
11. Plate up the vegetables followed by the pigs in blankets, drizzled with the hot honey (go easy if you’re not a fan of spice!). Serve everything alongside the brandy jus.
*Chef tips: Add breadcrumbs on top of the creamed potatoes for an extra crispiness.
If you would prefer to order by phone, call our team on 020 4538 4732 between 9am-6pm Monday to Friday and 10am-4pm Saturday, Sunday & Bank Holidays.
