Trufflehound Catering launched their Dining Club in autumn 2020, offering fine dining meals delivered to your door. Each week a new menu is unveiled on Friday with two or three-course options for either £40 (two courses) or £45 (three courses). Local delivery (W4, W6, W12) is free. No minimum order. Clients have the weekend to consider their selection before placing an order on Tuesday (aka Chooseday) for delivery three days later on Friday.
Each delivery comes with preparation guidance (minimal effort required) and can be eaten either that day or on the Saturday. All the food is prepared using fresh ingredients supplied by local independent retailers – meat from Mackens Bros and fish and shellfish from Covent Garden Fishmongers.
A safe alternative to eating out
Jo Buckingham, owner and chef, has a loyal following in Chiswick and continues to provide a full service with chef and waiter in clients’ homes, to small groups of up to four people, to meet Covid restrictions.
She sees the new Dining Club as a safe alternative to eating out with the added benefits of not paying restaurant prices for a bottle of wine, or having to shell out for a taxi and not having to finish by 10.00 pm.
Trufflehound works with Tim Syrad Wines, who specialise in half bottles of wine. Each week he suggests wine pairings to accompany their Dining Club menu. By specialising in half bottles, clients can enjoy a different wine with each course. Dining Club clients can arrange to have wine delivered from Tim together with their food delivery.
Here’s this week’s menu, to order on Tuesday 27 October for delivery on Friday 29 October
Images above: Crab and prawn Ravioli with prawn bisque; Vodka, dill and beetroot cured salmon with blini
Crab and prawn Ravioli with prawn bisque
Vodka, dill and beetroot cured salmon with blini, fresh horseradish cream and beetroot pearls
Images above: Herb crusted rack of lamb; Chicken ballotine with red pepper and chorizo
Herb crusted rack of lamb with butternut squash puree, hasselback potatoes, tenderstem broccoli and seven hours lamb jus
Chicken ballotine with red pepper and chorizo, yellow pepper sauce, tenderstem broccoli, Kalamata olive crumb and seven hour chicken jus
Images above: Rich chocolate torte; Pear and frangipane tart
Rich chocolate torte, berries, coulis and cream
Pear and frangipane tart with cream
Contact Trufflehound at 07899 800 594 / email@example.com
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