The luxury dining service welcomes its first Michelin-starred restaurant, Muse by Tom Aikens, to its impressive roster of at-home restaurant boxes.
Finish & Feast – the first restaurant at-home service specialising in the fine dining sector – is proud to welcome Tom Aikens and his newly Michelin-starred restaurant Muse to its platform through its at-home offering, Musette.
Having launched in November 2020, Finish & Feast enables consumers across the UK the opportunity to enjoy some of the nation’s top restaurants from the comfort of their own homes. Specialising in fine dining, the platform has established a cohort of high-profile culinary talent who curate signature menus to be enjoyed by consumers hungry for fine dining at-home, anywhere in the UK. Menus are packaged and delivered every Friday, and need only be finessed and plated before being served.
The roster of chefs working with Finish & Feast is testament to the quality they aim to deliver. Industry-leading names including Tom Aikens (Muse), Marianne Lumb (of former Notting Hill haunt Restaurant Marianne), Thomas Frake (MasterChef 2020 Champion) and Dean Banks (HAAR) have joined the fold and developed at-home menus evocative of their individual styles.
With the at-home dining movement set to stay, Finish & Feast is also expanding its roster. In the coming weeks they will welcome some very exciting household culinary names to the books, offering diners more opportunities to try the UK’s very best restaurants at an accessible price point. These will be announced shortly.
Finish & Feast menus begin at £40 and cater for solo diners as well as a crowd. Working with some of the UK’s finest independent suppliers, they source, assemble, package and deliver seasonally rolling menus. Including the likes of Marianne Lumb’s vegan tasting menu with Vegan consommé and crème caramel, Tom Aikens’ signature sharing Shoulder of 7-hour lamb, sides of Spring onion mash, Balsamic onions & French beans with confit garlic, and Scottish seafood expert Dean Banks’ ‘Taste of Land and Sea’, a HAAR Restaurant feast for two including Whole dressed crab & spiced mango slaw, Native Lobster with seaweed potatoes and a 32-day dry aged grass-fed ribeye with XO sauce & smoked mayonnaise.
On the success of Finish & Feast following its first three months, founders Alex Pennington and Ross McPhail said: “It’s hugely exciting being a part of the growth of a new segment within the hospitality industry and we particularly value being able to support our partner chefs during these extremely tough times. Feedback from our customers around the UK has been fantastic, which is just one of the many reasons that we believe restaurant meal kits are here to stay”.
Finish & Feast also proudly partner with the Beyond Food Foundation and on 13 February Thomas Frake will be cooking a special menu, live, in aid of the charity. All ticket sales and a percentage from each box sold will be donated to the cause – supporting people impacted by homelessness, mental health issues and addiction, helping place them into roles within the hospitality industry. Tickets available here.