21 March 2017

Private Dinner Party with ChefGary, James, Kim and Friends in Hampshire




This Saturday was a fabulous evening cooking near Farnborough catering for the lovely James and Kim. Having shared quite a few dinner parties together over the years it was a huge pleasure to cook again for them again, this time around providing canapes alongside a fabulous four course dinner. Each plate of food went down exceptionally well, especially the main course of roast guinea fowl that was particularly enjoyed as it was accompanied with James' and Kim's favourite of an individual pie :) The recipe using a fabulus water pastry and the filling utilising the moist part of the guinea fowl thighs and hand picked wild mushrooms :) I was made to feel more than welcome as usual and indulged in a small glass of a delicious Shiraz towards the later half of the evening ;)








Menu


Canapes:

Crispy Duck and Noddle Roll, Hoi Sin, 
x x x
Vegetable and Red Lentil Bhaji, 
x x x
Bruschetta, Mozzarella, Blush Tomato,
x x x
Beetroot cured Salmon, Pickled Fennel, Saffron Aioli,


To Begin:

Seared King Scallop, Black Sesame Seeds, 
Dehydrated Pork Scratching,
Escabache of SeaBass, Pickled Red Peppers, Fennel, Spring Onion, Lime,


To Start:

Pressed Ham Hock and Pulled Pork,
Slow Cooked Confit of Duck Egg Yolk, 
Warmed Asparagus Spears, Sea Salt Crackling,
Caramelised Plum Ketchup, Balsamic,


Main-Course:

Assiette of Roast Guinea Fowl,
Stuffed Breast, Rocket and Spinach Mousseline,
Pan-roasted Crisp Thigh, 
Individual Pie, Guinea Fowl Leg and Wild Mushrooms,
Bubble and Squeak, Buttered Greens,
Ginea Fowl Gravy,


To Finish:
Trio of Desserts:
Vanilla and Honeycomb Creme Brulee,
x x x
Salted Caramel and Pecan Chocolate Brownie, Peanut Butter Ice Cream,
x x x
Whisky and Marmalade Cheese Cake. 




















For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk






12 March 2017

Private Dinner Party, Christine Reid and friends, Berkshire






This weekend ChefMike and I travelled out together to cook for a table of 8 fabulous guests in Berkshire,  providing some delicious and decadent canapes along with a further three enticing courses. With a split starter choice, we catered for a few "different" tastes to start the evening off though all guests indulged in the same delicious plate of roast guinea fowl for the main course. Of-course, everyone finished on our trade mark trio of desserts which was the perfect ending for all :) Enjoying a delicious glass of red towards the end of the evening was a very appreciated pleasure and both Mike and I were made to feel very welcome throughout the evening, making for another fabulous dinner party. :)












Menu 


Canapes:

Beetroot Bruschetta, Mozzarella, Blush Baby Plum Tomato, Blacl Olive, Fresh Basil,
x x x
Crispy Duck and Noodle Roll, Hoi Sin, Duck Crackling,
x x x
Pulled Pork and Chorizo Skewers, Sweet Red Pepper and Chilli Dressing, 
x x x
Crayfish Tails, Maryrose, Pickled Fennel, Fresh Dill,


To Begin:

Confit of Crisp Pork Belly, Sea Salt Crackling, 
Garlic, Chilli and Paprika marinated King Prawn, 
Chorizo, Apple Sauce, Balsamic,

Or

Goats Cheese, Saffron Pickled Pear, Textures of Beetroot, Pickled Fennel,
Garlic Croutons, Balsamic, Rocket Leaves, 


Main-Course:

Roast Plate of Guinea Fowl, 
Ballontine of Pancetta wapped Breast, Rocket and Spinach Mousseline, 
Pan Roasted "Boneless" Leg, Confit of Thigh and Wild Mushroom Pie,
Bubble and Squeak, Buttered Greens, Wild Mushrooms, Guinea Fowl Gravy,


To Finish:

Trio of Desserts:
Vanilla and honeycomb Creme Brulee,
x x x
Lemon and Raspberry Posset,
x x x
Apricot and grand Marnier Chocolate Brownie.




















For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk











7 March 2017

Private Dinner Party, Tara and David, Durley,





This weekend, ChefMike and I travelled up together to Durley to cater a fabulous tasting menu dinner party to aid celebrate a very special birthday celebration. Having cooked for Tara and David previously, it was great to do so as part of a duo and also meet Tara's Mother. Each course was appreciated at the table and it was so rewarding after each delicious plate to receive such great comments :) We were cooking on show, with our wonderful guests dining in the kitchen area which made for an equally wonderful atmosphere. Being extremely well looked after for the duration of the evening, it was almost a shame to serve dessert!! A delightful and tantalizing trio of puddings was the last dish to finish off another all round excellent dinner party evening. 










Menu 


Canapes:

Crayfish Tails, spiced Mary Rose, Pickled Fennel, Fresh Dill,
x x x 
Mini Fish Cakes, Sweet Chilli, 
x x x
Pulled Pork and Chorizo Skewers,
x x x
Bruschetta, Mozzarella, Blush Tomato, Black Olive,#

x x x

Beetroot and Horseradish cured Salmon,
Cucumber Ribbons, Spring Onion, 

x x x

Roasted Sweet Potato, Chilli and Ginger Soup,

x x x

Buttered Asparagus Spears, Pancetta, Garlic Crouton, Confit of Duck Egg Yolk,

x x x

Seared Seabass Fillet, Crisp Calamari, Soy, Ginger and Lime,
Soused Carrot and Celeriac,

x x x

Raspberry Sorbet,

x x x

Assiette of Lamb, Red Wine Gravy:
Pan roasted Rump, Garlic and Rosemary, Crisp Confit of Belly,
Individual Braised Shoulder and Potato Pie,
Bubble and Squeak, Celeriac Puree, Spiced Red Cabbage, Minted Peas, Parsnip Crisp, Glazed Carrot,

x x x

Tri of Desserts:
Vanilla and Honeycomb Creme Brulee,
x x x
Lemon and Raspberry Posset,
x x x
Grand Marnier and Apricot Chocolate Brownie, Pecan Brittle, Peanut Butter Ice-Cream.
























For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk

1 March 2017

40th Birthday Celebration Dinner Party with "The Felthams" Ringwood




Catering another 40th Birthday party this weekend was a fabulously pleasurable experience, especially so as it was for such benelovent guests whom I have catered for many times before :) Providing decadent and delicous canapes along with three further flavourful courses, including  a split choice menu to suit all tastes, it was a very busy service but fantastic comments made for a very rewarding dinner party.. I did produce one very "tricky" course with an ambitious soufflee flavoured with mature cheddar, truffle and cayene. It was the first time to do so at somebody's home, not usually taking on the challenge as they are very unforgiving when it comes to timings... However, so chuffed I decided to do so as they came out perfectly and all guests were suitably wowed. Perhaps a dish for the future but only smaller parties I feel :) A day amongst young boys enjoying their playtime, refreshing cocktails, good wine, rising starters, beautifully roasted chicken and a trio of desserts to finish it was definitely a super birthday to remember :)









Menu




Canapes:

Crispy Duck and Sweet Chilli Noodle Roll, Hoi Sin, 
 x x x
Dijon Glazed Sausages, 
x x x
Bruschetta, Tomato, Mozzarella, Olive, Blush Tomato,


To Begin:

Cheddar and Truffle "Cheese Souffle"
Rocket, Parmesan and Blush Tomato Salad,

Or

Carpacio of British Beef, Brisket "Lollipop"
Red Pepper, Spring Onion, Sesame Oil, Soy, Ginger, 


Main-course:

Assiette of Pan-Roasted Sirloin, Pulled Ox Cheek and Braised Beef "individual" Pie,
Dauphinoise Potatoes, Roasted Carrots, Asparagus Spears, Green Beans,
Red Wine Gravy,


Or

Roast "Free Range" Chicken, 
Pan fried Breast, Confit of Drum Stick, Crisp Thigh,
Dauphinoise Potatoes, Roasted Carrots, Asparagus Spears, Green Beans,


To Finish:

Trio of Desserts:
 Grand Marnier and Apricot Chocoloate Brownie, Salted Caramel Ice Cream,
x x x
Lemon and Raspberry Posset,
x x x
Vanilla and Honeycomb Creme Brulee.



















For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk

27 February 2017

Referral Offer

***Complimentary Bubbles***


If you have enjoyed your dinner and would like to share the experience, simply pass on our details and as a way to thank you for your support, both parties will receive a bottle of high quality chilled Prosecco. Complimentary "Chef's choice" canapes will also be served at the dinner party. That's it! Really simple. *















*Prosecco will either be posted out or delivered on deposit being made from third party booking. *Booking must be in conjunction with our minimum spend of £260 Sun-Fri or £390 on Saturdays.
*Referral offer must be mentioned at time of booking or when details are passed.
*Referral scheme is for a limited period only and can be withdrawn at anytime.




For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk

20 February 2017

Valentines Tasting Dinner Party, Winchester,

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This Valentine's day I went out to cook for some regular clients with CheGary, with the addition of some very special guests also invited :)  Everyone was a pleasure to cook for, with us providing a titillating and tantalising tasting menu for an intimate number of four. From a selction of inviting canapes to garlic marinated King prawns, crispy confit of pork belly, pan seared sirloin steak, red wine gravy and a trio of delicious desserts, all courses went down fabulously, with plenty of great positive feedback :) Definitely one to remember, being a top Saint's fan :) 











Menu


Canapes:

Bruschetta, Truffle infused Cheddar, Saffron Poached Pear,
x x x
King Prawn Skewer, Garlic, Ginger, Sweet Chilli,
x x x
Moroccan spiced Chicken Ball,

x x x

Roasted Red Pepper,Blush Tomato and Chilli Soup,

x x x

Seared Sea bass Fillet, Tempura Calamari, Soused Carrot and Fennel, Wasabi,

x x x

Crisp Confit of Pork Belly, Curried Puy Lentils, Sea Salt Crackling, Apple Sauce,

x x x

Garlic Marinated King Prawn, Corinader Pesto, Ciabatta Crumb, 

x x x

Passion Fruit Sorbet.

x x x

Pan-Roasted Pave of Sirloin, Pulled Brisket and Red Wine Pie,
Dauphinoise Potatoes, Glazed Baby Vegetables, 

x x x

Salted Caramel and Pecan Chocolate Brownie, Peanut Butter Ice cream,
x x x
Elderflower and Strawberry Jelly,
x x x
Vanilla and Honeycomb Creme Brulee.



















For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk