À La Carte

The OXO dining experience bought to your home.

Head Chef Jeremy Bloor has adapted some of his favourite dishes so they can be recreated in your kitchen with ease. Each dish is supplied with simple directions and a link to a video guide showing you how the dish is prepared and plated.

To view the full menu including allergens click here

Some cooking is required.


Hand dived scallops, 10-hour cooked pork belly, black cabbage, red wine dressing, aligot mash


Jackfruit kofta, black quinoa tabbouleh, cauliflower and sesame, sumac and coriander


Wild mushroom arancini, truffle cheese, quince aioli, broccoli cress


Confit lamb shoulder, cumin scented quinoa, buttermilk gel, black cabbage



Turbot, truffle mashed potato, shellfish cream sauce, sea fennel


Dry aged beef fillet, king oyster mushroom, blue cheese hash brown, red wine sauce


Dry aged chateaubriand, truffle macaroni cheese, bone marrow crust, red wine sauce (for two people)


Beetroot wellington, walnut and wild mushrooms, beetroot jus, kale



Kale salad, pomegranate, quinoa, mustard apple and honey dressing


Truffle mac ‘n’ cheese



Chocolate Fondant

Valrhona chocolate fondant, honeycomb, coco nib cream, 100s ‘n’ 1000s


Trio of Macarons


Cheese Selection


Baileys panna cotta, coffee sponge, white chocolate crumb


Blood Orange Pavlova