Seasonal Menu

                     dishes to suit every palate and pocket
                                        Customise your meal
            choose seasonal and local

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If you would prefer to put together your own menu, with a little help from me, then here are some suggestions to choose from. Any of the choices can be changed, and a vegetarian dish is always an option.

Each menu includes ingredients, food preparation and serving (if required), and clearing down the kitchen. It does not include expenses (e.g. travel), wines spirits and other drinks, washing of crockery and other tableware.

Dishes are served with an appropriate selection of bread, potatoes, vegetables, salads, cream, ice-cream etc., or according to your preference.

Choose your dishes, and I will then give you an all-inclusive quote.

Starters

Haricot Bean Soup
a smooth soup finished with cream, topped with fried beans, prawns and chives
(can be served without prawns for vegetarians)

Tamata Mahal
Stacks of tomato, avocado, mozzerella and red onion with a lightly spiced ginger dressing
[can be served with or without (V) king prawns ]

Salad of Seared Duck Breast
with mango salsa and salad

Seared Scallops on Cauliflower Purée
and a caper and sultana tapenade

Salmon and Dill Fishcakes
with watercress salad, and a dill dressing

Balsamic and Soy Marinated Tuna
on a bed of noodles, with watercress and coriander
[or salmon if preferred]

Red Onion and Goats Cheese Tartlet (V)
served with salad and slow-roasted tomatoes
[more vegetarian options on the Vegetarian page]

Main Courses

Fillet of Venison*
on a caramelised leek and pearl barley risotto
served with whisky and mushroom sauce
[* or beef]

Slow Braised Lamb Shank
cooked in a rich and lightly spiced tomato and vegetable sauce
[with or without anchovies]

Moroccan Lamb Tagine
tender lamb marinated overnight in a rich mixture of North African spices,
then cooked in a traditional Moroccan style tagine

Marinated Rack of Lamb with Coriander and Honey
marinated for 24 hours in a rich blend of herbs and spices
served with marinade sauce

Cassoulet of Chicken
chicken breast, mini chorizo sausages, fennel, seasonal greens (asparagus or sliced beans),
roasted lemons and haricot beans in a white wine sauce. Rich and warming.

Chicken Saltimbocca
sliced chicken fillet, rolled with prosciutto and sage leaves

Chicken Basque
chicken thighs, olives, chorizo, red peppers, oranges and rice slowly cooked together
to make a rich and very tasty dish

Braised Chicken with Cherry and Marsala Reduction
supreme of chicken with a rich sauce,
served with sweet potato and red onion rosti

Duo of Duck Breast and Confit of Duck
on a bed of wilted greens, with a pomegranate reduction

Grilled Cod Fillet with Saffron Mash
with orange sauce, concasse tomatoes and black olive tapenade

Balsamic and Soy Marinated Tuna
on a bed of noodles, with watercress and coriander
[or salmon if preferred]

Broad Bean, Pea and Mint Risotto (V)
rich and creamy vegetarian risotto
[other vegetarian risottos and dishes on request, or see Vegetarian page]

Desserts

Lemon Tart

Banoffee Cheesecake with Toffee Pecan Sauce

Prune and Armagnac Tart

Panna Cotta with Vanilla Apricots
silky smooth individual panna cotta with plump lightly stewed apricots
(other fruit accompaniments available according to the season)

Sticky Toffee Pudding, with Ginger Toffee Sauce

Chocolate and Chestnut Truffle Cake
a rich cake served with fresh fruit

Traditional Bakewell Pudding
the authentic recipe!

Crunchy Chocolate Torte
A very rich torte with pistachios, sour cherries, raisins and rum
Warning - you only have to look at it to put an inch on your hips!

Filo Horns, filled with Summer Fruit Cream
served with fresh fruit and raspberry coulis

Knickerbocker Glory
jelly, ice-cream, cherries, mango, strawberries, clementines,
amaretti biscuits and chocolate buttons stacked in a glass!