ROCKET MENUS: SPRING SUMMER 2026

At Rocket, our menus are driven by the people behind them. This season, Anna Søgaard, Head of Tasting & Development, and Miranda Reci, Tasting & Development Pastry Chef, lead a Spring–Summer collection shaped by precision, curiosity, and a finely tuned instinct for when an ingredient is truly at its best. 

Created in collaboration with Michelin-starred guest chef Theo Clench, the menu reflects a shared belief in restraint, depth of flavour, and allowing exceptional produce to speak with clarity. Designed to translate effortlessly across celebrations of every scale, from elegant seated dinners to vibrant summer receptions, it offers flexibility without ever compromising on refinement. Our event managers are on hand to shape a selection that feels entirely right for your occasion. 

TO START

Norfolk Asparagus

A true expression of spring at its peak, this starter celebrates Norfolk asparagus in its finest moment. Nori butter–poached spears bring gentle umami and depth, paired with delicately pickled French white asparagus for brightness and contrast. A concentrated asparagus purée intensifies the flavour, while toasted brioche adds warmth and texture. The dish is finished with a seaweed sabayon, adding silkiness and savoury balance.

Perfect as an opening course for spring weddings and early-season private dining, it quietly sets the tone for a menu rooted in classic British produce.

“It’s a great example of using an ingredient exactly when it’s at its best. The nori butter gives it depth, the pickled white asparagus keeps it fresh, and the sabayon brings everything together. It’s simple in idea, but every element has purpose.” – Matt, Executive Head Chef

Globe Artichoke & Ratatouille Tart 

More generous in character, this globe artichoke and ratatouille tart captures the warmth of early summer. The artichoke is gently cooked in a rich vegetable stock, allowing it to absorb layers of flavour, while a slow-reduced ratatouille draws out the natural sweetness of aubergine and courgette. A single Pink Fir potato adds subtle substance and texture, bringing balance without overwhelming the dish.

“It feels beautifully rounded and full of depth. We cook the ratatouille slowly to build flavour, and the artichoke absorbs every layer. It’s summer on a plate.” – Anna Søgaard, Head of Tasting & Development

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Cured ChalkStream Trout   

ChalkStream trout from Hampshire’s clear rivers is gently cured to enhance its natural sweetness while preserving its clean, mineral character. Alternating slices of luscious trout and razer thin black radish are arranged in a soft rose at the centre of the plate, allowing the colour and texture to speak for themselves.

A vibrant nasturtium oil brings freshness and aromatic lift, while radish adds crisp texture and subtle peppery contrast. The result is light, precise, and quietly confident - a dish that reflects the clarity of British waters and the strength of exceptional produce handled with restraint.

“It’s about respecting the trout and not overworking it. ChalkStream has such purity and depth on its own, so the cure is gentle and the garnish is there to enhance, not compete. It’s refined, seasonal, and incredibly clean on the palate.” — Miles Greenaway, Culinary Director

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Bluefin Tuna Carpaccio 

Paper-thin slices of bluefin tuna are arranged with precision, allowing their natural richness and clean flavour to take focus. A smoky emulsion and a bittersweet agrodolce made with salt-cured white grapes bring brightness and gentle contrast. Red chicory and toasted pine nuts add texture, while vivid magenta tones give the dish a bold, contemporary edge. It’s visually striking, satisfying without feeling heavy, and perfectly suited to the rhythm of a summer evening.

“You still get that meaty depth from the tuna, but it feels lighter and more attuned to the season. The smokiness and bittersweet agrodolce lift it beautifully, and the layers of texture give it real dimension.” – Anna Søgaard, Head of Tasting & Development

TO FOLLOW

Summer Squash & Candy Beetroot Wellington 

A refined plant-based reinterpretation of a classic, this summer squash and candy beetroot Wellington is beautifully presented and richly satisfying. Sweet squash is paired with an earthy candy beetroot centre, wrapped in Swiss chard for structure and elegance. Rich pommes purée is complimented by a bright beetroot gel sharpened with raspberry vinegar, while a heritage beetroot salad brings texture. The dish is finished with summer savoury jus and nasturtium oil, bringing subtle peppery warmth and balance.

“We wanted to take the idea of a classic Wellington and reinterpret it in a plant-based way without losing that sense of occasion. The squash brings sweetness, the beetroot adds depth, and the nasturtium lifts the whole dish.” – Matt, Executive Head Chef

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Rump of Hereford Beef 

Aged Hereford rump from British farms takes centre stage here, delivering the tenderness of fillet with a fuller, more characterful flavour. Choosing rump allows our culinary team to create the same sense of occasion with a more accessible cut, without compromising on quality.

Smoked corn and gentle char add warmth, while wild blueberries and a touch of sherry vinegar bring lift and contrast. A crisp short rib bon bon introduces richness, balanced by braised turnip tops for freshness.

“It eats like a fillet, so it feels luxurious, but it’s more accessible. You’ve got the smokiness from the corn and the richness of the short rib, while the blueberries and turnip tops keep everything light and balanced.” – Anna Søgaard, Head of Tasting & Development

TO FINISH

This season’s desserts reflect Miranda Reci’s precise yet playful approach to pastry. Though the collection spans a wide range of sweet expressions, two in particular capture the lightness and character of the warmer months. 

Raspberry & Rose Entremets 

Created to celebrate British raspberries at their peak, this entremets is beautifully light yet full of character. Fresh raspberry compote and delicate rose mousse are layered with a feather-light vanilla and raspberry insert, bringing clarity and balance.

A glossy mirror glaze intensifies the vibrant colour beneath, finished with rose petals and gold leaf. Texture comes from puffed red and black rice bound with white chocolate, discovered during a kitchen experiment and now forming a crisp, contrasting base. The plating is completed with a bespoke stencil, creating an elegant raspberry gel pattern that frames the dish.

“I wanted raspberry to be the hero. It’s such a vibrant, joyful fruit, and when it’s in season it deserves to shine. The whole dessert is about keeping it light, elegant, and full of flavour without ever feeling heavy.” — Miranda Reci, Head of Pastry & Development

Cucumber & Grapefruit G&T 

Inspired by the freshness of a summer G&T, this dessert translates citrus, botanicals, and subtle bitterness into something playful and unexpected.

Served in a G&T glass, the dessert layers cucumber jelly, grapefruit cream, light financier, and G&T sorbet with poached cucumber, grapefruit foam, juniper tuile, and gin gel. The result is bright and textural, perfectly suited to long summer evenings and outdoor celebrations.

“I absolutely love a G&T, especially in the summer. I wanted to take that freshness, the citrus, and the botanicals, and translate them into something you can eat. It’s fun, unexpected, and really wakes up the palate.” — Miranda Reci, Head of Pastry & Development

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