Takeaway Menus

If you wish to subscribe to our NEWSLETTER and receive our weekly takeaway menus and other information about our special events, please click here.

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 Wednesday 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 18th (2pm-7pm) and Saturday 19th (2pm-7pm) July

Starter

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

Main Courses

  • Chicken Kiev, mustard and lemon sauce (egg, gluten, milk, mustard) ~ £13 per person

  • Grilled turbot fillet, samphire cream (milk, fish) ~ £13 per person

  • 3 cheese quiche (Comté, Emmenthal and Gruyère) (gluten, egg, milk) ~ £13 per person

All three main courses served with a potato blini (egg, gluten, milk) & grilled aubergine with zaatar spice

Dessert

  • White chocolate half sphere, elderflower mousse, and confit rhubarb (milk, soya) ~ £4 per person

For collection on Friday 25th (2pm-7pm) and Saturday 26th (2pm-7pm) July

Starters

  • Only this week! Paté en croute: chicken, mustard and tarragon wrapped in pastry, with confit lemon dressing (gluten, mustard, egg) ~ £8 per person

  • Tomato, red pepper, and smoked paprika velouté, croutons (gluten, milk) ~ £5 per person

Main Courses

  • Lamb breast stuffed with wild garlic, lemon thyme sauce (sulphites) ~ £13 per person

  • Monkfish casserole, tio pepe sherry beurre blanc (milk, fish, sulphites) ~ £13 per person

  • Black rice risotto with asparagus and Parmesan (sulphites, milk) ~ £13 per person

All three main courses served with dauphinoise potatoes (milk) and mixed pan fried summer vegetables

Dessert

  • Hazelnut Success: layers of lemon sponge and hazelnut cream (milk, soya) ~ £4 per person

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