MARCH
March in Oldstead brings a gentle, uplifting shift. As we say goodbye to winter, the land stirs with the first joyful hints of spring. The days grow lighter and our menus begin to celebrate the season’s earliest flavours, as the land begins to waken from its winter pause.
HUNGER GAP MENUS
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Order NowThe Hunger Gap Vegetarian Signature Menu
A warm welcome to leaner days in Oldstead, our Vegetarian Hunger Gap Signature Menu celebrates the season’s bounty with gentle imagination. Showcasing the very best produce, from Jerusalem artichoke and preserved lovage to tender roots and vibrant herb oils, it’s a reminder that even the hungriest months can be full of warmth and delight.
Serves 26 Courses£50pp -
Order NowThe Hunger Gap Signature Menu
A warm welcome to leaner months in Oldstead, our Hunger Gap Signature Menu is shaped by thoughtful craft. Drawing on the best of the season, from Jerusalem artichoke and preserved lovage to fragrant herb oils and Pablo beetroot, it’s a reminder that even the hungriest months can still offer comfort and quiet delight.
Serves 26 Courses£60pp -
Order NowThe Hunger Gap Dinner Party Menu
Step into the heart of the leanest chapter in Oldstead with our Hunger Gap Dinner Party Menu, a six-course menu designed to make hosting at home the ultimate celebration. Each dish is crafted to capture the quiet richness of the season that is comforting and full of delight, bringing together ingredients preserved from the previous year.
Serves 46 Courses£55pp
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St. George’s Day Box
Celebrate the best of English produce with a menu for two designed to bring joy to your table. Comforting chicken, ham & leek pie with cauliflower cheese bake and roasties, followed by apple crumble and hay custard with an Oldstead twist.
Delivered Thursday 23rd April
Serves 22 Courses£25ppIn stock
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Tommy Banks X Thom Bateman Collaboration Menu
Introducing the first box in the Tommy Banks Chef Series: Tommy Banks x Thom Bateman.
A rising force in modern British dining, Thom Bateman brings his bold, nostalgic style to a three-course menu shaped by creativity and truly unique storytelling. From a fermented chilli buffalo stuffed chicken wing to venison en croûte with wild garlic and a rich Bordelaise, the menu balances indulgence with precision. It finishes with a refined take on a ‘Mont Blanc’ – chocolate, chestnut and Pedro Ximénez in perfect harmony.
Designed to be completed at home, this is an exciting expression of Thom’s cooking; thoughtful, flavour-driven and unmistakably personal.
Serves 23 Courses£49.50ppIn stock
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