VALENTINE'S DAY DINE AT HOME BOXES
"HOW TO GUIDE"

Hello! Thank you very much for buying one of our ‘Dine at Home’ boxes. We hope that you enjoy it just as much as we have enjoyed curating and cooking for you. We do miss those bustling evenings in our restaurants, with the candles lit, and tables laid awaiting your arrival, and hope that this box goes some way to helping recreate those evenings.

Please do check your box upon delivery, we have double-checked it before sealing, but we don’t want you to have anything missing. If there is something wrong, please do pop an email to hugs@urbanguild.co.uk noting the error and your delivery address. We will do our best to get it rectified by the end of Friday 12th. We’ll be out on the road delivering, so will reply and update you when it is safe to do so.

You can also share any photos of your home creations on social media tagging @theurbanguild on instagram, Facebook, or twitter #DineAtHome

Your box will contain:

MEAT BOX CONTENTS LIST: Game terrine, Pea shoot salad, Mini sourdough loaves, Blackthorn salted butter, Homemade piccalilli, Feather blade beef, Wasabi mash, Vegetables (Chantenay carrots, salsify, swede, and celeriac) Chocolate torte, Chocolate & cherry kirsch, Chocolate flakes, Edible flowers, Your choice of red or white wine, Your after-dinner espresso martini cocktail.



FISH BOX CONTENTS LIST: Trout ceviche, Pea shoot salad, Mini sourdough loaves, Blackthorn salted butter, Asian dipping sauce, Whole lobster with Thermidor sauce, Fresh lemon, Dauphinoise potato, Vegetables (Chantenay carrots, salsify, swede, and celeriac) Chocolate torte, Chocolate & cherry kirsch, Chocolate flakes, Edible flowers, Your choice of red or white wine, Your after-dinner espresso martini cocktail.



PLANT BOX CONTENTS LIST: Wild mushroom soup, Pea shoots, Truffle oil, Mini sourdough loaves, Pure spread, Butternut squash wellington, ‘Creamed’ potato, Vegetables (Chantenay carrots, salsify, swede, and celeriac) Chocolate torte, Chocolate & cherry kirsch, Chocolate flakes, Edible flowers, Your choice of red or white wine, Your after-dinner espresso martini cocktail.

Music:
You may already have a playlist and some classy tunes for your night, but if you’re stuck for some inspiration you can use our handy (and maybe questionable) Valentine’s playlist



Learning more:
We chose our ingredients and suppliers with great care as they need to follow our ethos of great food, ethically sourced. Mark enjoys meeting many of them for a chat about their business. You can drop in and learn about some of the suppliers that are in the boxes, including Blackthorn Salt, Chalkstream trout, Conker Spirit and Black Cow Vodka amongst many friends of ours.

You can listen to the Humans of Hospitality podcast on most channels, or scan the QR code to the left.

Packaging:
All of the pieces of packaging used in the box are recyclable. The black or silver trays, bags, cans, and bottles can go in a ‘BCP blue bin’ (please just make sure they are cleaned). If you want, you can return the large brown box to any of our restaurants when we’re open (or pop to The Wood Oven for a takeaway anytime) and we will re-use them. You can also reuse the foil tray for cooking at home too. For the chilled pouches, you just need to drain the liquid safely down a drain and then the packaging from that can be recycled too.

The thermal layer at the top of the box can be recycled, or you can keep it to use when you take a picnic (one day in the future when such activity can be enjoyed) or, along with the large brown box, return to any of our restaurants when we’re open (or pop to The Wood Oven for a takeaway anytime) and we will re-use them.




DINE AT HOME BOXES
CLICK ON YOUR BOX BELOW TO SEE CONTENTS, ALLERGENS, COOKING GUIDE & PRESENTATION IDEAS
Please read through your cooking guide before you start your evening. Just in case you need to check up on anything and you may want to get the oven warmed up in advance depending on your meals.


The timings are for a guide; Please use your judgement on when you want to serve & enjoy your dish as you know your ovens’ temperament better than we do.

MEAT DINNER
FISH DINNERPLANT POWERED DINNERCOCKTAILS

Meat Box (Kit Contents & Allergens)

Game terrine
Seasonal game meats, frisée pea shoot salad, home-made piccalilli, mini sourdough loaf, Blackthorn salted homemade butter.
Allergens: Dairy & Egg in terrine, Gluten in loaf, Sulphites in piccalilli, Dairy in butter

Feather blade beef
West country beef feather blade, slow cooked for 12 hours in our wood fired oven overnight with stout
Allergens: Gluten in stout which the beef has been cooked in

Seasonal market vegetables
Prepped and ready to boil, steam or roast to your liking
Allergens: Celery (celeriac)

Potato side
Creamed Maris Pipers with Dorset Wasabi
Allergens: Soya

Chocolate torte
Salted caramel & dark chocolate torte, bourbon crumb, chocolate & cherry kirsch, chocolate flakes & edible flowers.
Allergens: Dairy in torte & Gluten in crumb, Chocolate & cherry kirsch contains Soya & alcohol, Chocolate flakes contain Soya

Starter

Game terrine - As your starter is a cold dish, you simply need to plate up the elements and enjoy. You could warm up the sourdough in the oven if you wish. Some people prefer their butter softer so you may want to leave this out before use.

Main

Feather blade beef - This has already been slow-cooked in our wood-fired oven. To enjoy, decant the bag contents into a pan, cover with a lid and heat through until simmering for around 5 minutes until piping hot throughout.


Wasabi mash - You can pierce the film on the container and microwave for 3 minutes, stirring halfway or decant into a saucepan and cook over medium heat until piping hot throughout.

Vegetables - Our preferred cooking method for the veg is steamed as this keeps all the good nutrients in them for you to benefit from. You can also boil, or roast them depending on your choice. The vegetables have already been parboiled and will all need cooking for the same amount of time. For timings we suggest: Steaming around 5 minutes, boiling around 3 minutes, and roasting around 10-12 minutes (don’t forget you may want to add a drizzle of oil before roasting) The veg is unseasoned so please do season to taste after cooking (the Blackthorn salted butter is nice if you have any left)

Dessert

Chocolate Torte - We recommended taking the torte out of the fridge approximately 30 minutes before you are ready to enjoy. To plate up; Add the chocolate & cherry kirsch sauce, edible flowers, and chocolate pieces to enjoy.

MEAT DINNER
FISH DINNERPLANT POWERED DINNERCOCKTAILS

Fish Box (Kit Contents & Allergens)

ChalkStream® trout
House beetroot cured ceviche of ChalkStream® trout, frisée pea shoot salad, Asian dipping sauce, mini sourdough loaf, Blackthorn salted homemade butter.
Allergens: Fish in trout ceviche, Gluten in loaf, Dairy in butter, Soy, Crustaceans, Fish, Gluten, Sesame & Sulphites in dipping sauce

Whole lobster
Local lobster prepped & cooked with Thermidor sauce ready for you to pop under the grill to enjoy.
Allergens: Shellfish/Crustacean/Mollusc from lobster, Dairy, Egg & Mustard in Thermidor sauce

Seasonal market vegetables
Prepped and ready to boil, steam or roast to your liking
Allergens: Celery (celeriac)

Potato side
Creamy dauphinoise potato
Allergens: Dairy

Chocolate torte
Salted caramel & dark chocolate torte, bourbon crumb, chocolate & cherry kirsch, chocolate flakes & edible flowers.
Allergens: Dairy in torte & Gluten in crumb, Chocolate & cherry kirsch contains Soya & alcohol, Chocolate flakes contain Soya 

Starter

ChalkStream trout ceviche - As your starter is a cold dish, you simply need to plate up and enjoy. You could warm up the sourdough in the oven if you wish. Some people prefer their butter softer so you may want to leave this out before use.

Main

Lobster Thermidor- Remove the cardboard lid and the lemons, then place the foil tray direct onto the middle shelf of the oven, preheated to 180°C (Electric fan) for around 10-15 minutes or until piping hot throughout & golden-brown on the top.

Dauphinoise potato - Remove the film lid and place on a baking tray on the middle shelf of the oven, preheated oven at 180°C (Electric fan) for around 12-15 minutes or until piping hot throughout and browned on the top. Use the greaseproof sheet already underneath to remove with ease.


Vegetables - Our preferred cooking method for the veg is steamed as this keeps all the good nutrients in them for you to benefit from. You can also boil, or roast them depending on your choice. The vegetables have already been parboiled and will all need cooking for the same amount of time. For timings we suggest: Steaming around 5 minutes, boiling around 3 minutes, and roasting around 10-12 minutes (don’t forget you may want to add a drizzle of oil before roasting) The veg is unseasoned so please do season to taste after cooking (the Blackthorn salted butter is nice if you have any left)

Dessert

Chocolate Torte - We recommended taking the torte out of the fridge approximately 30 minutes before you are ready to enjoy. To plate up; Add the chocolate & cherry kirsch sauce, edible flowers, and chocolate pieces to enjoy.

MEAT DINNER
FISH DINNERPLANT POWERED DINNERCOCKTAILS

Plant Box  (Kit Contents & Allergens)

Soup
Wild mushroom soup with truffle oil to drizzle, pea shoots, mini sourdough loaf, vegan pure spread.
Allergens: Gluten in loaf, Soya in pure spread

Butternut squash wellington
Roasted butternut squash, red peppers, quinoa & wilted spinach wrapped in a puff pastry parcel ready for you to pop in the oven and cook.
Allergens: Gluten in pastry casing

Seasonal market vegetables
Prepped and ready to boil, steam or roast to your liking
Allergens: Celery (celeriac)

Potato side
Creamed Maris Pipers
Allergens: Soya

Chocolate torte
Salted caramel & dark chocolate torte, bourbon crumb, chocolate & cherry kirsch, chocolate flakes & edible flowers.
Allergens: Dairy in torte & Gluten in crumb, Chocolate & cherry kirsch contains Soya & alcohol, Chocolate flakes contain Soya.

Starter

Wild mushroom soup - Decant from the bag into a pan and bring to a boil. Simmer for 5 minutes over medium heat until piping hot throughout. You could warm up the sourdough in the oven if you wish. Some people prefer their spread softer so you may want to leave this out before use.

Main

Butternut squash wellington - Remove the cardboard lid and place on the middle shelf of the oven, preheated oven at 180°C (Electric fan) for around 25-30 minutes (we recommend checking it at 15 minutes) or until golden brown and piping hot inside. Use the greaseproof sheet already underneath to remove with ease.

‘Creamed’ mash - You can pierce the film on the container and microwave for 3 minutes, stirring halfway or decant into a saucepan and cook over medium heat until piping hot throughout.

Vegetables - Our preferred cooking method for the veg is steamed as this keeps all the good nutrients in them for you to benefit from. You can also boil, or roast them depending on your choice. The vegetables have already been parboiled and will all need cooking for the same amount of time. For timings we suggest: Steaming around 5 minutes, boiling around 3 minutes, and roasting around 10-12 minutes (don’t forget you may want to add a drizzle of oil before roasting) The veg is unseasoned so please do season to taste after cooking.

Dessert

Chocolate Torte - We recommended taking the torte out of the fridge approximately 30 minutes before you are ready to enjoy. To plate up; Add the chocolate & cherry kirsch sauce, edible flowers, and chocolate pieces to enjoy.

MEAT DINNER
FISH DINNERPLANT POWERED DINNERCOCKTAILS

COCKTAILS

Espresso Martini

First up - Please don’t panic if your can has slightly ‘sucked’ in, it’s where we have left you a shaking gap to make the foamy head. Your espresso martini has been made ready to enjoy from the fridge and there is no need to add ice to the drink. Simply chill two glasses (you can either pop them in the freezer earlier in the day, or pop some ice cubes in and stir them around the glass and discard before using) Shake the can for around 15 seconds, you’ll hear it thinker up and open the can facing away from you (there may be a small release of pressure) and pour half the can into two glasses. If you’re NOT seeing any creamy foam at this stage, then pop the little black napkin over the hole, and place your thumb on top and re-shake the can, then pour the remaining mix into the two glasses. If you want to add a garnish you can add coffee beans, a shake of chocolate powder, or even a shimmery edible glitter spray!

300ml e /abv 9.8% / total units 3 / serves 2

Ingredients: Water, Conker Cold Brew Coffee Liqueur, Bad Hand Espresso, sugar, water, vodka, foaming bitters



Cosmologist

First up - Please don’t panic if your can has slightly ‘sucked’ in, it’s where we have left you a shaking gap. Your cosmologist has been made ready to enjoy from the fridge and there is no need to add ice to the drink. Simply chill two glasses (you can either pop them in the freezer earlier in the day, or pop some ice cubes in and stir them around the glass and discard before using)  then pour the drink into the two glasses. If you want to add a garnish you can add an orange peel slice (or advanced home-bartenders can flame the peel to release the oil over the glass)

300ml e /abv 17.5% / total units 5.3 / Serves 2

Ingredients: Cranberry vermouth, water, Ketel One Citron, Cointreau, sugar syrup 

MEAT DINNER
FISH DINNERPLANT POWERED DINNERCOCKTAILS

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