Cook Shop
Menu with Prices in the UK

Flaked sustainably caught smoked haddock folded into a mature Cheddar and baby spinach cream sauce with herb breadcrumbs.

Tender diced British chicken breast and chestnut mushrooms simmered in light tarragon cream with wild rice.

Roasted sweet potato, chickpeas, apricots, and ras el hanout spices with wholegrain couscous.

Toasted honey oat granola layered with Greek yoghurt and tangy British berry compote at participating COOK café shops.

Slow-cooked British top rump steak, smoked streaky bacon, chestnut mushrooms, and caramelised pearl onions in rich red wine sauce (270g).

Two-person sharing dish of slow-braised top rump steak with smoked bacon, mushrooms, and baby onions in red wine reduction (540g).

Family-sized slow-cooked French beef stew braised in full-bodied red wine with smoked bacon and shallots (1080g).

Higher-welfare British chicken braised gently in red wine with pearl onions, chestnut mushrooms, and smoked streaky bacon (340g).

Classic two-person Coq au Vin cooked with higher-welfare chicken, red wine, mushrooms, and bacon lardons (680g).

Slow-cooked minced British beef with red wine, thyme, carrots, and celery topped with buttery mash and mature Cheddar (395g).

Generous two-person Cottage Pie crafted with hand-browned British beef and crisp Cheddar-topped mash (790g).

Prime leg of lamb minced in the COOK Kitchen, braised with rosemary and red wine, crowned with buttery parsley mash (1560g).

Higher-welfare British chicken, pulled ham, and sweet leeks in creamy white wine sauce under golden all-butter puff pastry (300g).

Two-person golden puff pastry pie stuffed with tender chicken, ham hock, and sweet leeks in creamy tarragon sauce (600g).

Salmon, smoked haddock, cod, and king prawns poached in creamy white wine and parsley sauce beneath buttery mash and Cheddar (390g).

Two-person luxury British Fish Pie filled with sustainably sourced salmon, cod, smoked haddock, and prawns (780g).

Nature-friendly lasagne layered with British beef, higher-welfare pork, mushrooms, and puy lentils in rich tomato ragù and béchamel (365g).

Slow-simmered beef and pork ragù layered with fresh pasta sheets, creamy nutmeg béchamel, and aged Parmesan (740g).

Chargrilled courgettes, peppers, and aubergines layered with slow-cooked tomato basil sauce, pasta, and mature Cheddar béchamel (350g).

Creamy Arborio risotto cooked with roasted Portobello mushrooms, white wine, garlic, and aged Italian hard cheese.

Higher-welfare British chicken marinated in yogurt, lemon, and paprika in rich tomato-coconut masala sauce with spiced pilau rice (400g).

Mild, velvety coconut, cashew, and cardamom curry cooked with tender chicken breast pieces (620g).

Balanced single-serve pot of tender beef strips in sticky dark soy and ginger glaze with steamed jasmine rice and Asian greens.

Fragrant coconut and roasted spice curry loaded with sweet potato, aubergine, and basmati rice.

Rice noodles wok-tossed with marinated chicken, tamarind, lime, roasted peanuts, and crisp beansprouts.

King prawns and noodles tossed in light coconut, sweet mango, chilli, and coriander dressing.

Mix and match any three single-serve Pots for One (normally £5.00 each) for quick, balanced under-400-calorie meals.

Curated 7-meal box of COOK's highest-rated single-portion classics delivered straight to your freezer.

Pair any classic Main for Two with a Dauphinoise or Greens side and a Serves 2 Pudding for effortless date-night dining.

Pick any five child-friendly chef-cooked meals (normally £3.50–£3.75 each) for £16.00.

Thinly sliced British potatoes baked in double cream, garlic, thyme, and melted Gruyère-style cheese (160g).

Indulgent two-person potato gratin layered with garlic cream and nutty alpine cheese (320g).

Fluffy British Maris Piper potatoes whipped smooth with salted butter and double cream (480g).

Crisp green beans, Tenderstem broccoli, and garden peas seasoned lightly with sea salt and herb butter (85g).

Light, fluffy aromatic basmati rice ready to accompany Indian and Thai curries (320g).

Baby new potatoes roasted with roasted cumin, coriander seeds, mustard seeds, and mild chilli.

Slow-simmered beef stock reduced with red wine, caramelised shallots, and fresh thyme.

Velvety double cream sauce infused with crushed green and black peppercorns and brandy.

Traditional French butter, egg yolk, white wine vinegar, and fresh tarragon emulsion.

Sweet and tangy small-batch spiced mango chutney crafted for curries and poppadoms.

Crisp single-orchard British apple juice pressed without added sugar.

Delicate hand-picked English elderflower cordial blended with sparkling spring water.

Freshly pulled double espresso topped with velvety micro-foamed British milk at COOK high-street cafés.

Fiery pressed ginger root sparkling drink sweetened purely with pressed apple juice.

Pure natural Scottish mineral water.

Warm moist date sponge drenched in rich dark butterscotch toffee sauce (290g).

Tangy British Bramley apples and sweet blackberries baked beneath a crunchy all-butter oat crumble topping (440g).

Brown sugar and date sponge rolled with toffee cream, crunchy toffee pieces, white chocolate-toffee sauce, and pecans (1080g).

Crisp chocolate-chip meringue roulade filled with whipped salted caramel cream and dark chocolate shavings (800g).

Soft meringue layered with zesty lemon curd and whipped double cream, rolled in crumbled all-butter shortbread (850g).

Light hand-rolled meringue packed with fresh whipped cream and sharp British raspberries (800g).

Child-sized portion of minced British beef and hidden-veg tomato sauce layered with pasta and mild Cheddar béchamel.

Macaroni pasta baked in a silky mature Cheddar and cauliflower-enriched cheese sauce.

Tender diced British chicken in a gentle tomato and yogurt sauce served with fluffy basmati rice.

Slow-cooked minced British beef with carrots and peas topped with creamy mashed potato.