7 December 2016

Private Birthday Dinner Party, Andrew and Lisa, Hampshire,





This weekend I catered a fabulous special birthday celebration, cooking a superb gourmet tasting menu for Lisa and friends. I had a warm welcome and was shown to a modern kitchen in their lovely home near Winchester. We had a lot of courses to get through, from canapes through to petit fours and an exciting and zesty Asian theme throughout the menu. All courses were a pleasure to put out and all guests devoured each one, making the evening a pleasure to be part of.












Menu


Canapes:

Smoked Salmon, Cream Cheese, Lemon, Black Pepper,
 x x x
Bruschetta, Mozzarella, Blush Tomato, 
x x x
Honey, Dijon and Sesame glazed Sausages,
x x x
Watermelon, Feta, Mint,

x x x

Roasted Butternut Squash, Chilli and Coconut Soup,

x x x

Seared Carpacio of Beef Fillet,
Pulled Ox Cheek and Tail "Lollipop"
Soy, Ginger, Spring Onion, 

x x x

Seared King Scallop, Green Chilli, Coriander and Coconut Sauce,
Garlic Flat Bread,

x x x

Mango and Lime Sorbet,

x x x

Seared Tandoori Pork Fillet, 
Soy and Honey glazed Tenderloin,
Fried Rice, Curried Lentils,
Crispy Kale, Chilli, Tamarind, Tomato and Coconut Sauce,

x x x

Duo of Creme Brulee,
Raspberry, Vanilla and Honeycomb,
x x x
Orange Blossom and Stem Ginger,

x x x

Petit Fours.



















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








4 December 2016

Private Dinner Party, Jo and Kenny, Guildford



Last weekend I went out to cook  three delicious and excuisite courses along with some delectable and enticing canapes near Guildford. Having cooked for Jo and Kenny and guests a fair number of times, it was great to be invited back, though this time around it was in their lovely new home, having recently moved. Cooking for a table of ten along with ChefMike, it was a smooth evening, with canapes enjoyed prior to seating at the dining table which was part of a open plan kitchen. It was also fab to see "young Fergus" again, as I have cooked for him more times than most from my previous days at Yately Manor School. Along with many of his friends, I have cooked for several of the parents at Yateley school and it wa great to see a few on the evening including young William's mum, who I fondly remember as a brilliant young character :) Absolutely fabulous evening all round and I am looking forwards to the next one already :)










Menu



Canpaes:

Bruschetta, Mozzarella, Blush Tomato, Fresh Basil,
x x x
Bruschetta, Chicken Liver Pate, Caramelized Red Onion Chutney,
x x x
Bruschetta, Goats Cheese, Saffron Pickled Pear, Beetroot,
x x x
Dijon and Honey glazed Sausages, Sesame Seeds,
x x x
Crab and Celeriac Remoulade,


To Begin:

Carpacio of British Beef Fillet, Soy, Ginger and Sesame Oil,
Beef Brisket "Lollipop"
Pickled Noodle and Vegetabe Salad, 


Main-Course:

BBQ Smoked Tenderloin of Pork, Teryaki glazed Confit Belly,
Hand Cut Chips, Baby Corn, Asparagus Spears,
Sea Salt Crackling, Apple Sauce, 


To Finish:

Trio of Desserts;
Fig, Plum and Oat Crumble,
x x x
Vanilla and Honeycomb Creme Brulee,
x x x 
Slated Carame and Walnut Chocolate Brownie.

















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

2 December 2016

Private Birthday Dinner Party with ChefGary and Sally, Hampshire




I've cooked for Sally and Mark a few times so it was a huge pleasure to be invited to cook for Sally's Birthday at their lovely home in Hampshire. With six good friends at the table it was an intimate yet lively atmosphere and the drinks were flowing nicely between courses :) I served up some decadent canapes followed by three more delicious courses which were all well received. A fab night all round.










Menu




Canapes:

Beetroot Crisp, Serrano Ham, Saffron Poached Pear, Apricot Chutney,
x x x
King Prawn Ball, Ginger and Coriander, Sweet Chilli,
x x x
Bruschetta, Tomato and Basil Salsa, Green Olive, Pimento, Mozzarella,


To Begin:

Crispy Confit pressed Pork Belly, Ham Hock Terrine ,
Slow Poached Duck Egg Yolk, Asparagus Spears,


Main-Course:

Pave of Beef Fillet, Brisket, Ox Tail and and Red Wine Pie, 
Dauphinoise Potatoes, Glazed Carrots, Wild Mushrooms, Tender stem Broccoli, 
Red Wine Gravy,


To Finish:

Trio of Creme Brulee:
Orange Blossom and Stem Ginger,
x x x
Vanilla and Honeycomb,
x x x
Raspberry and  White Chocolate.











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



29 November 2016

Private Dinner Party, Wedding Anniversary for Tara and David



I catered another superb Dinner Party this weekend with a return visit to Wiltshire, serving a delicious and gourmet tasting menu for Tara and David :) Having cooked a fabulous menu for them both along with their guests only  a few weeks ago, this time around, it was a more intimate environment with just the two of them celebrating a very special wedding anniversary. Having been given free range with the menu choices, it was a great pleasure to provide a tasty and delectable array of dishes, serving up some exquisite canapes and 7 more courses to enjoy. As before, I was made to feel more than welcome, enjoying the evening immensely as I  served each course, also sampling an extremely nectarous glass of red :) 












Menu



Canapes:



Honey, Dijon and Sesame Glazed Sausages,
x x x
Bruschetta, Chicken Liver Parfait, Caramelised Red Onion Chutney,
x x x
King Prawn Ball, Sweet Chilli,

x x x

Wild Mushroom and Truffle Soup,
Ciabatta Croutons, Truffle Oil,

x x x

Confit Pork Belly, Slow cooked Duck Egg Yolk, 
Sea Salt Pork Crackling, Chorio, Apple Sauce, Balsamic, 

x x x

Garlic and Chilli Marinated King Prawn, Seared Sea Bass Fillet, Green lip Mussells,
Samphire, Red Pepper and Chilli Dressing,

x x x

Raspberry Sorbet,

x x x

Seared Pave of Beef Fillet, Braised Ox Cheek,
Dauphinoise Potatoes, Glazed Carrots, Tenderstem Broccoli, Asparagus Spears,
Red Wine Gravy,

x x x

Sharing Platter of Desserts:
White Chocolate and Pecan Brownie, Peanut Butter Ice Cream,
x x x
Mulled Fig, Pear and Cinnamon Oat Crumble, 
x x x
Vanilla and Honeycomb Creme Brulee,
x x x
Treacle Tart,

x x x

Petit Fours.





























Travel is Free within 25 Miles of SO53
£25 Charge over 25 Miles of  SO53 and £1 per mile there after.

Bespoke ingredients and menus may incurr a supplement. Minimum charge for four persons.

22 November 2016

Private Dinner Party, Birthday Celebration, Studland Bay, Christina Colby






This weekend, I catered a superb birthday celebration dinner party in a beautiful hired holiday home in Studland Bay. I had only received the call for the booking the same week all the way from New York so it was amazing to feel that my presence was felt all the way over in America, (albeit online ;) With a bit of juggling, I was able to come up with a menu in super quick time and was really excited to be producing one of my fabulous gourmet dinners. Cooking a tasting menu for twelve is a big challenge in  a strange house but I was rewarded with a large kitchen, plenty of space and two huge ovens which were fab to work with :) Being made to feel so welcome on arrival always helps and it was such a huge pleasure cooking for such friendly and wonderful guests. it was especially rewarding to have two young "fans" watch me plate up the desserts towards the end of the meal and chat so enthusiastically about the food on the evening. :) By the time  I had cleared up, all guests were dancing in celabratory style, making a superb ending to a brilliant dinner party.











Menu




Canapes:


Honey, Dijon and Sesame Glazed Sausages, 
x x x
Chicken Satay, Soy, Ginger, Garam Masala, Cashew Nut Butter,
x x x
Spiced Cauliflower and Carrot Bhaji, Sweet Chilli Sauce,

x x x

Gazpachio,
Peppers, Tomatoes, Garlic, Cucumber, Fresh Basil, Olive Oil, Chilli,
Bruschetta, Black Olive, Blush Tomato, 

x x x

Goats Cheese, Beetroot, Saffron Pickled Pear, Crouton, Balsamic, Rocket,

x x x

Saute King Prawn, "Confit and Pan-Seared Pork Belly, Chorio, 
Apple Sauce, Prune "Ketchup" Sea Salt Crackling,

x x x

Mango and Lime Sorbet,

x x x

Pan Roast Rump of Lamb, Mutton and Lamb Shoulder Pie,
Dauphinoise Potatoes, Spiced Red Cabbage, Glazed Carrots, Asparagus Spears, 
Red Wine Gravy,

x x x

Trio of Desesrts:
Vanilla and Honeycomb Creme Brulee,
 x x x
Salted Caramel and Walnut Chocloate Brownie,
x x x
Caramelised Fig, Plum and Cinnamon Oat Crumble,

x x x

Petit Fours.
























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

19 November 2016

Private Birthday Dinner Party, Louisa McBain, Wiltshire

"Thank you for all your efforts and delicious food on my  birthday. It really was outstanding, we are all still dreaming about your puddings!" Louisa McBain





This weekend, ChefMike and I traveled up to Wiltshire together to cook for a very special birthday celebration. With an intimate number of six diners, it was a relaxed atmosphere and with a large kitchen to work in it made for a smooth service. We don't often get to cook out together as we get so busy on the weekends but cooking on a Wednesday evening allowed us to team up :) All courses were well received and Mike and I were made to feel very welcome, making another fabulous Dinner Party in a beautiful home.












Menu 



Canapes:

Chicken Satay, Soy, Ginger, Cashew and Chilli,
x x x
Bruschetta, Goats Cheee, Saffron Pickled Pear, Beetroot,
x x x
Chicken Liver Parfait, Caramelised Red Onion Chutney,
x x x
Crab and Celeriac Remoulade


To Begin:

Saute King Prawns, "Twice Cooked" Pork Belly, 
Pork and Prawn Cromesquis, Apple Sauce, Sea Salt Crackling,



Main-Course:

Pan roasted Loin of Lamb, Confit of Lamb Shoulder, Indovidual Mutton Pie,
Dauphinoise Potatoes, Celeriac Puree, Glazed Carrots, Green Beans, Spiced Red Cabbage, 
Red Wine Gravy,


To Finish:

Trio of Desserts:
Saltted Caramel, Walnut and Chocolate Brownie, Peanut Butter Ice Cream,
x x x
Vanilla and Honeycomb Creme Brulee,
x x x
Raspberry, Lemon Curd and Meringue "Mess"




















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