Chef Set Menu
Join us for lunch for only £12
Enjoy a main and a homemade blend from our chef set menu, available Monday to Friday, from 11am–3pm, in Camden, Dalston and King’s Cross.
Journey across continents with these exceptional dishes created by three talented Mildreds chefs – Palak, Ghizlane and Chee.
Chick’n biryani | Laam wrap | Singapore noodles
Keep scrolling to discover the dishes and chefs behind the recipes…
Palak’s chick’n biryani
Palak is now our senior sous chef at our sister restaurant, mallow and was previously at Dalston. Her flavoursome and delicious biryani is a firm favourite and gets devoured down whenever she makes it.
Biryani is the quintessential celebratory dish of India – an aromatic one-dish delicacy. Traditionally, biryani is made by layering marinated protein, rice and herbs, cooked together in one large pot.
Palak’s biryani uses pea basmati rice, sliced amba chick’n pieces and fragrant spice mix. Topped with spiced almonds, red chilli, coriander and crispy shallots. Served with a crunchy kachumber salad and a refreshing mint yoghurt.
Ghizlane’s laam wrap
Now sous chef at Mildreds Covent Garden, Ghizlane previously ran a small vegan restaurant in Madrid – where this proved to be one of the most popular dishes on the menu, and it’s really no surprise.
Cross-cultural cuisine, this dish has roots in Morocco (where Ghizlane was born), Spain (where she grew up) and Bangladesh (where Ghizlane’s partner is from).
Seitan – a high-protein meat substitute – is marinated with Moroccan spices, accompanied with Asian-inspired sauces and fresh naan.
Chee’s Singapore noodles
Chee has been a chef for over 20 years – first joining Mildreds in 2020. He’s currently senior head chef at our sister restaurant, mallow. His recipe of choice is Singapore noodles – a traditional Cantonese dish (yes, confusingly, this dish’s origins lie in Hong Kong).
Rice vermicelli noodles are stir-fried with meat (in this case, substituted for scrambled tofu), vegetables and – the defining feature – curry powder.
Spicy, salty, tangy and sweet all at once, Chee suggests serving this with a side dish of salad as a sort of palate cleanser.
