Lyle's launches meal kits and provisions boxes

Lyle's, the Michelin-starrted British restaurant in Shoreditch founded by James Lowe and John Ogier, has launched provisions boxes and meal kits for customers - with the first deliveries due to arrive on 20 November.

The boxes, which are now available to pre-order, will be filled with seasonal treats and some of Lowe's favourite dishes - from British game shot in the Scottish Highlands to his signature Lyle’s mince pies. 
 
Lyle’s provisions box includes two Neal’s Yard Dairy cheeses accompanied by damson jelly, sourdough bread, homemade butter, foie parfait, Ham & Cheese Co anchovies and slices of pig’s skin chicharron and terrine made from Mangalitsa pigs from Penlan Farm in Wales.

The box also comes with Lyle’s mince pie mix, made from aged minced beef from retired Jersey dairy cow and homemade pastry, ready to be assembled and baked in the oven. 
 
A mince pie kit is also sold separately, with enough mince meat and pastry for six or 12 pies, as well as a tray to bake them on (£24 for six, £48 for 12). 
 
Lowe will be sending out menu boxes with seasonal recipe cards: the Lyle’s Menu box (£140) serves two people and begins with the Lyle’s classic sourdough loaf and butter, before moving onto a pumpkin and whey soup with chestnuts and pumpkin seed oil.

Next, there’s a crab and barley porridge made with Cornish crab meat, ready to be topped with fresh herbs, followed by fore-rib steak from Dexter cows in Cornwall, accompanied by beetroot, beetroot sauce, and a pot of beef fat to be rendered and spooned over the meat.

For pudding, freshly-baked quince sponge is served with vanilla custard and Lyle’s brown butter cakes and caramel chocolates to finish. 
 
The game menu box (£140 for two people) focuses on wild game, British seafood and foraged vegetables.

A sourdough loaf and Lyle’s butter is followed by scallops from Orkney, with a citrus vinaigrette, blood orange, and brined turnip.

Next, a cep ‘stew’ uses wild mushrooms hand-harvested in woodland in Norfolk with barley, Jerusalem artichokes, vin jaune and milk bread croutons; this is followed by venison loin, accompanied by pumpkin purée and Brussels tops, game liver parfait, toasts, dried berry powder and an aromatic game broth.

To finish, there is the quince sponge and vanilla custard, brown butter cakes and caramel chocolates.  
 
“Now more than ever, we’re all looking for comfort at home, so for the very first time we’re bringing Lyle’s directly to our guests," says Lowe. 

"It’s such a brilliant time of year for British produce and we’re keen to continue supporting our suppliers, so we’re making our favourite dishes to be cooked at home in our menu boxes, and homemade pantry staples for our provisions boxes.

"Our mince pies have gained a bit of a cult following over recent years, so it’s exciting to be delivering them all over the country just in time for Christmas.”