Takeaway Menus

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Why not bring the restaurant to your home, with our ready-to-eat main courses, prepared by our very own French Chef at Home, Yves Quemerais, with locally sourced produce. Each week, we offer two different main courses, prepared in individual sous-vide bags, perfect for reheating or freezing.

How it works? No minimum order. Order by Tuesday evening for collection on the following Friday or Saturday (from 2pm to 7pm). Collect from Staveley, at ‘Robin Garth, Main Street, Staveley, HG5 9LD’.

To place an order, please email info@frenchchefathome.com with your order details, your name, and day/time of collection. We will confirm receipt of your order and forward our bank details. If you need more information, please free to get in touch. Thank you and Stay Safe!

Please let us know of any dietary preferences or food allergies we should be aware of in the preparation of your meal.

For collection on Friday 13th (2pm-6pm) and Saturday 14th March (2pm-6pm)

Starter

  • Garden pea and wild garlic velouté, croutons (gluten, milk) ~ £5 per person

Main Courses

  • Partridge ballotine stuffed with cranberries, Benedectine sauce (sulphites) ~ £13 per person

  • Monkfish and chorizo casserole, saffron cream (fish, milk, sulphites) ~ £13 per person

  • Manchego, tomato, mushroom, and olive croquetas, breaded with charcoal breadcrumbs, smoked paprika mayonnaide (milk, gluten)~ £13 per person

All three main courses served with dauphinoise potatoes (milk) & green beans with confit onions

Dessert

  • Lemon meringue pie (milk, egg, gluten) ~ £4 per person

Please note that we won’t offer a takeaway service on weekend of 20th and 21st March

For collection on Friday 27th (2pm-6pm) and Saturday 28th March (2pm-6pm)

Starter

  • Mushroom velouté, garlic and orange croutons (gluten, milk) ~ £5 per person

Main Courses

  • Homemade duck and wild garlic sausage, Diane sauce (shallots, garlic, butter, Dijon mustard, Worcestershire sauce, beef stock, and Cognac (sulphites, mustard milk) ~ £13 per person

  • Sea bass cooked in a banana leaf with coriander, and coconut cream (fish) ~ £13 per person

  • Spinach, goat’s cheese, and confit tomato quiche (milk, gluten, egg)~ £13 per person

All three main courses served with hasselback potatoes (milk) & carrot with lemon mousseline (milk)

Dessert

  • Dark chocolate fondant with blueberry (milk, egg, soya) ~ £4 per person

Let us know of any dietary preferences or food allergies we should be aware of in the preparation of your meal