Finding the right gift for a dad who loves his food can be tricky. You want a gift that’ll be useful yet unique

That’s a tall order if your dad’s the kind of man who has everything, and it’s even more challenging if you’re not well-versed in the kitchen yourself.

But don’t fret, Indulge Dining have the perfect solution; They have teamed up with local microbrewery Signature Brew for a one-off meal box that any foodie dad – from the fine-dining aficionado to the pit-master – would love to enjoy.

At £49.50pp, the 3-course Father’s Day Meal Kit includes:

• 2 bottles of Signature Brew (Studio Lager & Roadie IPA)
• Rosemary focaccia with infused oil Heritage tomatoes, parmesan, red pepper & basil
• Beef short-rib, wild mushrooms, Jersey royal potatoes & sprouting broccoli or Borlotti beans, fennel, king oyster mushrooms & salsa verde (V)
• Cheese selection with chutney & crackers (Serves two – optional £12.50 supplementary course)
• Chocolate, peanut & blackcurrant
• Espresso & cinnamon macarons £2.50 supplement

Ex Petrus, Fera and Roganic Andy Bowler’s brainchild, Indulge Dining is an exceptional fine dining meal kit delivery service offering not only Michelin star quality food, but also the ambiance: no styrofoam containers or lukewarm food in sight. Everything comes carefully packaged and with specific instructions, making it easy to recreate a Michelin-quality meal for your dad.

For more information go to https://www.indulgedining.co.uk/

About Indulge Dining

Indulge is a fine dining meal-kit delivery service created by Andy Bowler. Everything comes prepped and cooked, all you need to do is follow the instructions and photos provided to heat the meal up and then plate it like a pro. The menu changes weekly and orders must be placed before 9pm Tuesday for deliveries that weekend.

Andy uses what he has learnt throughout his career in Michelin starred restaurants to bring you relaxed fine-dining at home.

About Andy Bowler

Andy Bowler has spent his career working in some of London’s best Michelin Star restaurants. He started his career working for Michael Roux Jnr training in modern French cuisine. He then spent 5 years working for Simon Rogan in two of his London restaurants – Fera at Claridges and Roganic. Shortly after joining Rogan’s team he was promoted to Sous Chef. His most recent role was Sous Chef at Gordon Ramsay’s Petrus.

As with many chefs around the country, when the coronavirus pandemic hit and all restaurants were forced to close their doors, Andy was determined to seize the opportunity and keep progressing his career. He entered The Craft Guild of Chefs ‘National Chef of the Year’ competition and was successful in making it to the semi-finals.

He then began working on the concept of relaxed fine-dining at home. Indulge combines Andy’s love of modern British cooking with French classical techniques.