This Valentine’s Day, Townsend at East London's Whitechapel gallery will toast the occasion with a celebratory feasting menu of British seasonal dishes delivered direct to doorsteps across London and the UK.
Those looking for a break from their own cooking, will be treated to a four-course feast complete with easy to follow instruction cards from Head chef Joe Fox. Townsend have crafted a menu with carefully selected seasonal ingredients, allowing more time with loved ones and fewer spent over a hot stove.
Starting off the menu is Townsend’s Cheddar scone with goat’s curd and chives, a signature dish from the restaurant. For the first course, Fox has Salt-baked Crapaudine beetroot, which is completed with almond cream and chilli marinated carrots.
The main event is an impressive slow-cooked short rib of beef served with a rich beef gravy, and accompanied by Fox’s take on potato dauphinoise, and buttered hispi cabbage. Also available is a vegetarian main option - Wild Mushroom tart with potato dauphinoise, buttered hispi cabbage and a winter truffle sauce.
To finish, Fox has taken his classic baked cheesecake and added white chocolate, served with new season rhubarb, blood orange and rose petals. Also on offer is an optional cheeseboard which features a selection of seasonal British cheeses, complete with house-made oat cakes.
To drink, Nick Gilkinson has selected a handful of wines to pair with Joe’s menu. His selection includes an English Sparkling wine from Oxney Estate followed by an organic Rose sourced from the same estate in Sussex.
To accompany the mains there’s the option of a rich Xinomavro from Greek winery Diamantis or the recently released 2019 vintage from English Pinot Noir producers Davenport. Nick has secured a handful of bottles of 2012 Chateau La Grave Figeac – a generous and complex wine.
For those who’ve been missing their pre-dinner Negroni – Gilkinson has bottled his Townsend Rhubarb Negroni, an optional extra which comes in its own 250ml bottle – plenty for two generous drinks.
