Offering
What can we cater for at your home?
Dinner parties
Lunch
Finger food
Canapes
Cookery masterclass
Buffet
Barbeques
Cuisines
Contemporary British
French
Italian
Mediterranean
Japanese
Thai
Indian
Dietary considerations
Coeliac
Dairy free
Allergens
Vegan
Vegetarian
And any other requirement
I am accustomed to providing catering in high end establishments and private homes. My repertoire is vast and most importantly I have the ability to be warm and welcoming. Nothing is a chore and everything is possible.
Following a short assessment of the equipment available at your home, we can proceed to select a menu. We can be as adventurous and creative as you wish or select some ‘comfort food’ options.
The only consideration are time and equipment and seasonal availability for some produce. Please see below and the gallery page for some inspiring and tantalising ideas
Menu sample
Vegan
Starters
Grilled asparagus with miso dressing, mizuna salad and black sesame seeds
Hummus with roasted baby carrots and fennel, rocket and toasted pine kernel
Main Courses
Smoked aubergine puree, roasted butternut squash, quinoa pilaff (roasted sweetcorn, spring onion and toasted sunflower seeds) cavolo nero crisp
Grilled cauliflower steak with chickpea ragout, pickled raisins and cauliflower, baby spinach and roasted sweet potato wedges with lime
Desserts
Roasted rhubarb, caramelised mango, coconut custard and toasted crumbs
Banana and chocolate spring roll with mango sorbet and raspberry coulis
Vegetarian
Starters
Roasted beetroots, sherry vinegar caramel and grilled goats cheese
Wild mushroom soup with creme fraiche crouton
Main courses
Pan fried polenta pave, ratatouille and ricotta fritters with wilted baby spinach
Teriyaki eringi mushrooms, asparagus tempura, soft poached quail eggs and sticky sushi rice (hot) with shichimi togarashi sprinkle
Desserts
Caramelized pineapple with rum, coconut crumbs and vanilla ice cream
Matcha tiramisu with raspberry coulis and white chocolate (it may require a little more time to prepare)
Meat and Fish
Starters
Crab, mango and pickled cucumber salad
Pumpkin and coconut soup with seared scallops
Bresaola with rocket, parmesan shavings and English mustard dressing
British free range air dried ham with broad bean puree and roasted radishes
Main courses
Grilled rump of lamb coated with onion seeds, grilled aubergines and pan-fried romaine lettuce
Roasted guinea fowl supreme with baked ratatouille, wilted spinach and carrot puree
Crispy skin red mullet fillet with courgette spaghetti, provencal sauce and crispy kale
Steamed Dover sole fillet stuffed with carrot and ginger, wilted greens and a carrot beurre blanc
Desserts
Indulgent chocolate brownie with red wine spiced poached pear
Tart tatin with vanilla ice cream caramelised apples and caramel sauce
Vanilla pannacotta with roasted rhubarb, raspberry sauce and tuille shards
Lemon polenta cake with berry puree and creme fraiche
Buffet Menu sample
Tarragon roasted chicken with radicchio
Roasted beetroots and carrots with kale and pomegranate seeds with a tangy pomegranate molasses dressing
Grilled salmon teriyaki with pickled vegetables and sesame seeds
Grilled aubergines and pickled carrots and red cabbage, baby leaves and miso dressing
White chocolate profiteroles with strawberries and pistachio