Rocket Menus: Autumn Winter 2024

Serving as a love letter to the season’s finest produce, our Autumn Winter menu has long been a highlight of the year here at Rocket. We are thrilled to unveil this year’s edition which features elegant riffs on established classics along with show stopping new creations from our culinary team. This carefully curated selection of dishes remains true to our culinary philosophy of thinking global whilst sourcing local, with ingredients thoughtfully sourced from a small handful of our trusted independent suppliers. Here, our culinary team and Rocket co-founder Caroline Hall share some of their favourite dishes for the upcoming season.

“Working with nature makes a huge difference to the quality of food we’re able to offer – I love that we’re using fresh produce  both immediately, and also in ferments and pickles which carry through to the colder months. This approach underpins everything we do at Rocket and it results in beautifully thoughtful menus.” – Caroline Hall, Co-Founder & Director

Waste Knot Brassicas & Heirloom Carrots

To start

Presenting a true symphony of autumnal flavours, our brassicas and heirloom carrot starter is a firm favourite amongst our team. Centred around brassicas from Waste Knot, otherwise considered too wonky for use, this starter brings complexity and depth to simple autumn staples by pairing baked carrot shards and baby beetroot with a silky whipped tofu emulsion and a bright elderflower dressing.

River Test ChalkStream Trout

We’re incredibly proud to work with our longstanding partner ChalkStream Farms for our sustainably sourced trout starter. Delicately cured trout is paired with a bright and zingy caper vierge, and accompanied with lightly smoked yoghurt, fermented potato bread and a crisp fennel salad to make one of our best loved and unmissable dishes. The ultimate starter.

Cotswold Red Chicken

To follow

Our Cotswold Red Chicken is the ideal accompaniment to colder evenings as the days begin to draw in. Served with a stunning torched corn and saffron velouté, savoy cabbage coins and a decadent potato pavé, it has understandably become a firm favourite amongst the team here at Rocket.

“The delicate touches help elevate ingredients which can often be overlooked – the torched corn and saffron velouté is a brilliant example of this” – Andy Goodwin, Development Chef

Raynham Estate Sirloin of Beef

Reimagined from a traditional Steak & Guinness pie, our Raynham Estate Sirloin of Beef is a worthy hero for the season. Composed of tender braised beef cheek, an inviting Guinness and onion pithivier, roasted-’til-golden hasselback potato and a velvety turnip purée, it’s a wonderfully indulgent choice for any celebration.

Chocolate & Hazelnut

To end

Pairing the rich warmth of hazelnut with the fresh tartness of seasonal mandarin, our chocolate and hazelnut dessert is an exquisite note to end an evening on. With layers of chocolate sponge, mandarin cream and gianduja ganache encrusted with hazelnut and beautifully topped with a cascading mandarin tuile, it makes an indisputable showstopper no matter the occasion.

“It’s wonderful that you can start out with the aim of creating a mind-blowing dessert and it just so happens to turn out to be vegan too.” – Ruben Moreno, Head Pastry Chef

English Custard Tart

In a contemporary take on a quintessential childhood classic, our English custard tart carries notes of cardamom and is paired with a zesty citrus salad. The contrast of textures and balance of flavours provides a playful riff on an established favourite and is not to be missed this season.

To view our full menus or chat through your party or event in more detail, please email parties@rocketfood.com or call us on 020 7622 2320.