Head chef at The Torridon in the Scottish Highlands, Danny is one of the UK’s most exciting culinary talents. Recently crowned National Chef of the Year, he has also led The Torridon to its first Michelin star and Michelin Green Star, recognising both exceptional cooking and a commitment to sustainability.

With an ingredients-led approach, Danny makes the most of what’s on his doorstep – from The Torridon’s own kitchen garden to neighbouring Highland suppliers.

New for 2025, Danny has launched his own Dishpatch meal kit, sold alongside the likes of Michel Roux, Angela Hartnett and previous NCOTY chair of judges Paul Ainsworth.

Danny’s winning dishes will be the inspiration, but he worked with the Dishpatch team to adapt the menu to be a meal kit for food lovers across the UK to enjoy. There are three dishes designed to feed two people.

The Dispatch menu includes:

• Starter: Butter-poached lobster tail, yuzu beurre blanc, dill oil, baguette
• Main course: Angus Pure beef fillet with aged beef fat & truffle jus, Beef-fat confit potato, balsamic onion Caramelised yeast & onion purée
• Dessert: Valrhona chocolate crémeux tart, vanilla mascarpone chantilly, caramelised cocoa nibs & hazelnuts

The Dispatch three-course meal costs £130 (£65 per head) with a delivery cost of £6. Orders close at 4pm on the day before delivery date. The Supper Club price is £55 per head but you will need to sign up for a free trial.

To find out more information and to order visit here.