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Dishpatch delivers eleven new menus for January

The New Year brings new menus from Dishpatch, the delivery platform born out of the first lockdown, and it's now bringing more restaurants than ever into homes nationwide throughout the third.

Dishpatch is offering eleven menus for January, covering a vast variety of cuisines and styles from plant-based pies to pork asun and Vietnamese feasts to Italian winter suppers. Priced from £45 to £70 for two people, all Dishpatch menus are exclusive to the platform for nationwide delivery.

New for January are Chantelle Nicholson’s All’s Well, whose Winter Truffle Pie menu features vibrant plant-based plates using imperfect vegetables from local suppliers; The Izakaya Feast by Alter, Asian-influenced vegan dishes from ex-Som Saa chef Andy Hogben; Pork Asun from Chishuru, chef Joké Bakare’s take on the comforting West African peppered meat dish; and a Malaysian Street Feast from Roti King, an eclectic menu of street food dishes with Malay, Chinese and Indian influences.

Seafood fans can choose from Parsons’ Sea Trout En Croûte and the Thai Green Feast from Farang, a tasting menu of warming Thai dishes featuring a whole roasted seabass. Italian food aficionados will want to try the Italian Winter Supper by Café Murano - warm flavours for cold nights from Angela Hartnett - and The Osso Bucco from 10 Greek Street, a wintery menu designed around the slow-braised veal classic from Lombardy.

The line-up is completed by Mixed Meze from Bubala, whose vibrant vegetarian menu features new pumpkin amba beurre; Little Viet Kitchen’s Vietnamese Feasting Menu, fragrant Vietnamese classics with a centrepiece lemongrass chicken curry; and Parsi Biryani, a spicy menu of winter comforts from Farokh Talati – one of the very first chefs to feature on Dishpatch and enduringly popular on the platform.

Dishpatch founders Pete Butler and James Terry said, “Dishpatch has grown a lot since it started, both in the number of restaurants represented on the site and the volume of meals being delivered every week.

'But our commitment remains the same: to bring the best restaurants into people’s homes, giving customers great culinary experiences wherever they are; and to support restaurants through extremely difficult times, by giving them an opportunity to trade despite not knowing when they might be able to open again.”