11 September 2016

Private Dinner Party, Maria and Darren, Awbridge Danes, Hampshire.







I cooked for a wonderfully large and lively group of friends in Awbridge recently, being another return visit to Maria and Darren's wonderful house and kitchen near Romsey. It's always a pleasure to do so, serving up a delicious array of dishes each time. I am always made to feel most welcome and often sample some delicious wines through the evening, (in moderation of course :) I served up some tempting and tasty canapes followed by seven delicious and delightful courses at the table. Each course was well received all round which made the night another hugely rewarding dinner party. :)














Menu



Canapes:

King Prawn Tempura, Sweet Chilli,
x x x
Bruschetta, Baby Plum Tomato and Coriander Salsa, 
x x x
Chicken Satay, Cashew Nut and Sesame Butter,

x x x

Gazpachio Soup, Bruschetta, Black Olive, Cucumber, Chilli,

x x x

Goats Cheese and Beetroot, Pickled sliced Pear, Balsamic, 

x x x

Gin Cured Salmon, Saffron Pickled Fennel, Cucumber, Spring Onion, 

x x x

Mango and Lime Sorbet,

x x x

Pave of Pan roasted Sirloin, 
Crispy "Twice Cooked" Brisket, Pea Shoot and Spring Onion Salad,
Quinoa, Pomegranate Seeds, lime, Coriander, 

OR

Pan Seared Seabass Fillet, 
Roasted Vegetables, Quinoa, 

x x x

Trio of Desserts:
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Salted Caramel and Walnut Chocolate Brownie, Peanut Butter Ice Cream,
x x x
Raspberry Pavlova, Vanilla Cream, Raspberry Coulis,

x x x

Petit Fours.













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

6 September 2016

Private Dinner Party, Kate Harrill, Portsmouth, Hampshire

"Brilliant birthday celebration dinner party - beautifully presented delicious food ! Gary could not have been more helpful in finalising the arrangements and it was a real pleasure to deal with him throughout"     Kate Harrill, 






This Weekend I traveled to Portsmouth to cook three courses for a table of 7 fantastic guests. Serving Canapes prior to Dinner along with some delicious sparkling English Wine went down really well and each course followed smoothly after. I managed to enjoy a superb glass of red during the evening and it was a huge pleasure to cook for such lovely people.










Menu




Canapes:

Bruschetta, Ham Hock Terrine, Mustard, Caramelized Red Onion Ketchup,
x x x
Smoked Salmon, Cucumber, Spring Onion,
x x x
Bruschetta, Blue Stilton, Spiced Pear Chutney,


To Begin:

Seared King Scallops and  King Prawns, 
Lobster and Crab Bisque, Samphire Grass, Peas, 


Main-Course:

Pan-Roasted Pave of Sirloin, Red Wine Gravy,
Slow Braised Ox Cheek, Crispy Fried Brisket and Short-Rib,
Dauphinoise Potatoes, Asparagus Spears, Glazed Carrots, Baby Corn,


To Finish:

Trio of Desserts:
Summer Pudding, Raspberry Ripple Ice-Cream,
x x x
Lemon Curd and Berry "Mess"
x x x
Vannilla and Honeycomb Creme Brulee.



















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


18 August 2016

Private Dinner Party, Tasting menu with Jaime and Matt Webb, Southampton, Hampshire




This weekend was another super busy one as I had some fabulous back to back Dinner Parties catering for some amazing guests from all over the world :) Amongst them all, I cooked a superb tasting menu locally in Chandlers Ford for Jaime, Matt and family, being a huge pleasure to cook for the 6 of them with some delectable plates of fantastic ingredients. I had a great evening doing so and enjoyed a glass of red wine in between courses which went down very well. Made to feel very welcome throughout, it was another fabulous dinner party.










Menu



Canapes:

Mini Poppadum, Tomato, Chilli and Lime Salsa,
x x x
Bruschetta, Smoked Mackerel and Horseradish Pate,
x x x
Glazed Chipolatas. Honey, Dijon and Sesame Seeds,

x x x

Smoked Haddock Cromesquis, Buttered Spinach, Chilli,

x x x

King Prawn and Crab Bisque, Garlic Croute,

x x x

Ham Hock Terrine, Asparagus Spears, Confit Duck Egg Yolk,

x x x

Vodka Cured Salmon, Pickled Cucumber and Spring Onion, Shot of Cucumber Vodka,

x x x

Mango and Lime Sorbet,

x x x

Pan-Roasted Sirloin of British Beef, Red Wine Braised Brisket, 
Crispy Confit of Short Rib, Ox Cheek,
Dauphinoise Potatoes, Baby Vegetables,

x x x

Trio Of Desserts:
Summer Berry Pudding, Raspberry Ripple Ice-Cream,
x x x
Chocolate and Grand Marnier Mousse, Cashew Nut Brittle,
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


11 August 2016

Private Dinner Party, Kelly and Nik Hennessy, Bournemouth,

"Absolutely fantastic food and a wonderful professional yet friendly service . All our guests loved the meal . Thanks Gary"   Kelly Hennessy





I catered a Brilliant Birthday Dinner Party this weekend, providing canapes and three delicious courses for a lovely bunch of friends celebrating in style at their lovely home in Bournemouth. Arriving a few hours prior to the first of the food being served gave me plenty of time to set up, with the kitchen already having been perfectly cleared for me.  I had lots of plates to put out and everybody was eating in the garden under the cover of a small marquee, and the weather held up nicely for the occasion. :) A brilliant evening overall, serving up some really tasty and delectable plates of ChefGary food ;)










Menu



Canapes:

Cured Salmon, Spring Onion, Rocket, Lemon,
x x x
Bruschetta, wild Mushrooms, Blue Cheese, 
x x x
Glazed Chipolatas, Honey, Dijon, Sesame Seeds,


To Begin:

Pressed Crispy Confit of Pork Belly, Ham Hock Terrine, 
Asparagus Spears, Confit Duck Egg Yolk, Sea Salt Crackling,

OR

Goats Cheese and Pear Ravioli, Beetroot, Rocket,


Main-Course:

Roast Plate of Guinea Fowl,
Pan Roasted Breast, Rocket and Spinach Mousseline,
Bread crumbed "Boneless" Drumstick, Garlic, Wild Mushrooms, 
Bubble and Squeak Cake, Green Beans, wrapped in Pancetta,
Natural Gravy,


To Finish:

Trio of Desserts
Raspberry, Vanilla and Honeycomb Creme Brulee, 
x x x
Fig and Cinnamon Oat Crumble, Vanilla Creme Fraiche,
x x x
Salted Caramel, Walnut and Chocolate Brownie, Peanut Butter Ice-Cream.





















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

8 August 2016

Private Dinner Party, Carole and Paul Hoode,

"Thanks so much Gary for the fantastic menu for Paul's 50th birthday all courses not only looked scrumptious they tasted delicious we shall certainly book again"   Carole Hoode





I've had a fantastic busy couple of months cooking for dinner parties, bbq's and a few weddings in between, though this weekend I was simply kept super busy cooking for a fabulous birthday dinner party with which I have been looking forwards to for a long time. Having had the dinner party date in my diary for several months, the menu secured and everything raring to go, it was such a huge pleasure to finally go out cooking. A superb tasting menu was set for the evening, with an eclectic mix of vegetarian, pescatarian and meat eating guests, so quite a challenge laid ahead but certainly an exciting one. All food went out as planned to a great group of family and friends, making for such a rewarding experience, gaining brilliant feedback from each course. I also got to taste a new South African red which really got my taste buds going :) uch a great evening all round which is why I love my job sooo much :)













Menu


Canapes:

Watermelon, Halloumi, Fresh Mint,
x x x
Crispy Vegetable Spring Roll,
x x x
Bruschetta, Blue Stilton, Spiced Pear Chutney,

x x x

Butternut Squash, Coconut and Chilli Soup,

x x x

Poached Duck Egg Yolk, Seared Artichoke, Asparagus Spears, Pickled Beetroot,

x x x

Tuna Sahimi, Lime and Ginger Pickled Fennel and Coriander Salad,
OR
Charred Halloumi, Lime and Ginger Pickled Fennel and Coriander Salad,

x x x

Raspberry Sorbet,

x x x

Slow Braised Brisket of British Beef, Red Wine Gravy. pulled Ox Cheek Pie,
Dauphinoise Potatoes, Green beans, Carrots,
Or
Seared Salmon and King Prawns, Butter Tarragon Sauce,
Or
Wild Mushroom, Puy Lentil and Truffle Pie,

x x x

Grand Marnier and Chocolate Fondant, Glazed Cherry, Peanut Butter Ice-Cream,

x x x

"Jelly and Custard"
Vanilla and Honeycomb Creme Brulee, Srawberry and Elderflower Jelly,

x x x

Petit Fours.
























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