How I can help you?

Here are some guiding notes on how to make your event more successful.

What I do.
I am a freelance chef, not a Caterer, as such you are requiring the services of your very own private chef. The price is a set price, there are no hidden costs or extras to pay, unless you order extra food or extra courses. Each course is served direct to the table, there is no Waiter "silver service" of any kind. We aim for a relaxed and friendly event, unless it is a "formal" event that we have already agreed. You will find me very friendly and calm, my only wish is that you have a great occasion and I will do all that I can to help you and your guests.

What I supply.
I supply the food, cook the meal, serve it to you and leave the kitchen as I found it. On most occasions I supply everything that is needed, including all crockery, cutlery, place mats and all cooking utensils, except a tablecloths and glassware. We don't do any washing up but take everything back to our base. This makes for a smoother operation and allows the guests to enjoy the rest of the event, no need to help we take care of everything so that you can enjoy.

How to choose your menu.
For technical and practical reasons, we cannot accommodate a "multi-choice" menu. Your guests must all have the same choice. However, we can certainly make exceptions to this for Ethnic, Vegan, and Vegetarian guests and also those who have serious Allergen Issues, or even the odd guest who simply cannot eat the choice you've made (i.e. "Grandma doesn't eat fish, could she have chicken? "). Please consult with me and I will advice you.

Can I change the menu's?
Yes of course, you can choose off each of the menus, must they must be in the same price bracket, alternatively I can give you further choices if needed.

Can you explain your style?
I love my clients to really enjoy the food that I cook, each dish is designed to look good, but more importantly taste good too. The portions are ample and hearty, and each main course comes complete with the main item (meat or fish) the starch element (potato, rice or pasta) and a supporting vegetable on the plate with added vegetables at your table. Extra Jus, and sauces are served at your table.

How long does the meal take?
A standard 3 course menu is normally 1.5 hours, we arrive approximately 2 hours beforehand, set your table and prepare for the meal. I always introduce myself to the guests, tell them a little about myself and then take them through the evening and the menu. I stop after the main course and interact with the guests when they can ask questions about food or my career and is a great chance to ask about all the "trade secrets ". I am totally unpretentious and will happily work around people who need to be in the kitchen and children and dogs. I only draw the line when there is a Safety or Hygiene issue.

Payments and Cancellations.

Payment details will be forwarded to you upon confirmation of your event and menu. We try to avoid a cancellation charge whenever possible, however, you can cancel up to a full 7days of your date without charge, after that whatever food, time and costs are incurred must be paid for in full, but can be deducted from your deposit if sufficient funds are available.


Top

Delight menu

£49.00 per person
(minimum 8)

Please choose only 1 item per course for your whole group

APPETISER (CHOICE

Watercress and Asparagus Soup
Squash, chorizo and coconut soup
Chef's Canape selection

STARTER

Sweet Melon and Strawberry Salad
Smoked Salmon Platter, soused vegetables
Cajun Chicken Caesar Salad
Smoked Salmon en Croute
King Prawns, courgette carpaccio
Peppered Duck, Ruby Grapefruit, beetroot textures
Smoked Salmon Risotto
Warm Charcuterie Salad

MAIN COURSE

Prime Scottish Salmon, Petite pois Francaise
Venison Bourguignon, tarragon Dumpling
6 hour Brisket of Beef, pancetta, wild mushrooms
Guinea Fowl, posh bubble and squeak, creamed whiskey sauce
Fillet of Beef Gateau, braised fennel, burgundy jus
Slow cooked Moroccan Lamb Tangine, Roast Squash
Sea bream, Asparagus, sauce Vierge
Venison Steak, wild mushrooms, bourbon jus

DESSERT

Chocolate Textures
Raspberry Textures
Lemon Textures
Traditional Hot Dessert

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Inviting menu

£49.00 per person
(minimum 8)

Please choose only 1 item per course for your whole group

CANAPÉS

Squash, chorizo and coconut soup
Chef's Canape Selection

STARTER

Smoked Salmon Platter, soused vegetables
Cajun Chicken Caesar Salad
Artisan goats cheese, fruit terrine, quinoa, char-grilled broccoli
Peppered Duck, Ruby Grapefruit, beetroot textures

MAIN COURSE

6oz Fillet of Beef Gateau, braised fennel, burgundy jus
Slow cooked Moroccan Lamb Tangine, Roast Squash
Sea bream, Asparagus, sauce Vierge
Venison Steak, wild mushrooms, bourbon jus

DESSERT

Chocolate Textures
Raspberry Textures
Lemon Textures
Traditional Hot Dessert

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Temptation menu

£39.00 per person
(minimum 10)

Please choose only 1 item per course for your whole group

STARTER

Tapas board, meats, tapenade, pickles and relishes
Butternut Squash and sage Ravioli,tomato and mascarpone cream
Rustic Chicken parfait platter
Soya Bean and smoked bacon risotto

MAIN COURSE

Dusted Scottish salmon, roast Asparagus, asparagus cream
Pan fried fillet of pork, wild mushrooms, basil cream
Supreme of Chicken and pancetta, Stroganoff sauce
Honey roast Loin of Bacon, roasted peppers,Calvados sauce

DESSERT

Chocolate Textures
Lemon Textures
Raspberry Textures
Traditional Hot pudding

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Non-Meat Alternatives

Aubergine and Piquillo Pepper Wellington
Wild Mushroom and Squash Risotto
Spinach,Ricotta,and Pinenut Cannelloni
Sweet Potato and Chickpea Stroganoff

You can choose any of the above to replace a main course in any of my three menus

Ideal for those who prefer a non-meat dish

Please state in the booking form which dish you prefer from the above and how many diners will be taking this replacement