Townsend, the modern British dining room located within the Whitechapel Gallery in London E1, has launched The Weekender, a new set menu kit for delivery. Available to order from 6 April, the box coincides with our new freedom to get back out into the UK countryside for self-catered breaks.
Packed with the latest seasonal ingredients, The Weekender contains everything needed to make that staycation even more memorable: a three-course dinner for two with the option of wine, as well as a selection of items chosen from the Townsend breakfast menu to enjoy the following morning.
Head Chef Joe Fox has created a new menu of Townsend dishes, starting with sharing plates of Townsend pickles and ferments with rosemary and garlic focaccia and burrata with cooked and chopped greens, smoked chilli and garlic oil. This is followed by baked chalk stream trout with romesco, grilled calçots, brown shrimp, caper butter and monk’s beard.
Vegetarians are also well catered for with a Mayan gold potato cake with a soft-boiled hen’s egg, romesco, white asparagus and grilled calçots. For dessert Joe has sourced new season rhubarb to make a rhubarb upside down cake with stem ginger cream.
To accompany the menu, founder Nick Gilkinson has selected a range of wines from his favourite winemakers which are available as an optional extra. No weekend break would be complete without a good breakfast, and in keeping with the team’s ethos of using only the best British ingredients, Joe and Nick have joined with their favourite producers to set you up for the next day.
The Weekender will contain everything needed to make a Townsend breakfast, with either an English muffin filled with a with a Paddock Farm pork patty, fried duck egg and Townsend’s house made brown sauce or a Mayan gold potato cake with a fried duck egg, grilled oyster mushrooms and pickled chilli. Each box will also contain a bottle of Townsend Farm pressed apple juice.