23 December 2012

Private Dinner Party, Dave and Sally



I catered for my latest Private Dinner Party in Fleet, Hampshire for a large group of friends celebrating Christmas, New years and more than one Birthday all rolled into one. Everyone was in great spirit and the atmosphere was perfect to enjoy an evening with great company and delectable cuisine. The dining table was extended from the kitchen and I really enjoyed cooking on display, getting great feedback throughout the evening.  It really was a fantastic event and I especially enjoyed personal feedback from Dave's Mother who turned 100 a few weeks back, still going strong with a brilliant appetite.





Menu


To Begin:

Venison Bresaola, Black olive, Goats cheese, Blush tomato,
x x x
Bruschetta, Soft blue Cheese, Spiced Fig Chutney,
x x x
Crispy Duck Spring roll, Sweet Chilli sauce,

To Start:

Thai style Fish-cake, 
Lime and Ginger cured Sea-Bream,
Roasted red pepper and sweet Chilli sauce,

Main-Course:

British Rump Steak, 
Pancetta and Spring onion Mash, 
Spiced Red Cabbage, Fondant Carrots, Buttered Courgettes, Slow roasted baby Vine Tomatoes, 
Green peppercorn and Brandy cream Sauce,

To Finish:

Mango, Lime and Cardamom posset.









"Everyone had a great time and loved the food.  Thanks so much!" Sally and Dave

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


18 December 2012

Private Dinner Party, John and Joan Ellwood





I have been really busy at the weekends on the run up to Christmas this year so it was great to be asked to do a Private Dinner Party  mid-week, cooking for a lovely bunch of friends and family near Fareham.
I had a great time putting the final menu together as John had emailed me a few of his favourite dishes from each course and then asked me to narrow them down, creating a surprise for the actual evening. It was a really rewarding day, meeting a benevolent group of people and receiving fantastic feed back from everyone after each plate of food. It was a complete pleasure and as always, I elicited great pride from a brilliant night's cooking.



Menu
To Start:
Bruschetta: Tomato, Sweet Chilli Salsa,
x x x
Goats Cheese, Blush Tomato, Fresh Basil,
x x x
Smoked Salmon, Wasabi Creme Fraiche, Knorri Seaweed,
To Begin:
Chilli and Garlic King Prawns, roasted Butternut Squash,
Main-Course:
Trio of Asian Beef:
Teryaki marinated Fillet, Coconut braised Shoulder, Masala spiced Rump,
Wild Red Rice, Soy Glazed Mushrooms, Sugar snap Peas,

To Finish:
Trio of Desserts:
Bailey's and Toffee Cheese cake,
Spiced Apple and Caramel Crumble,
Vanilla and Honeycomb Creme Brulee.









Fine dining at it's best. A dinner party to remember with great food and terrific service. Gary comes with the highest of recommendations. Thank you again, John and Joan








9 December 2012

Private Dinner Party, Ali and Steve






I had a great beginning to the weekend, starting with a fab Private Dinner Party in Owslebury. I was welcomed very warmly into the lovely home of Steve and Ali which had a beautiful kitchen area for me to work in. I really loved the island in the middle which allowed for plenty of space and a platform for me to plate up from. Adjoining to the lounge area, it was the perfect setting for me to be cooking on display of  all the guests and cooking for a group of old friends, the atmosphere was very amicable with plenty of benevolent banter. 

The evening started off with some delicious canapes, being enjoyed around the kitchen island before serving the remaining three courses at the dining table. Ali and Steve chose one of my favourite dishes, having fillet of Beef Wellington for their main-course. I always use the best quality ingredients, rolling  the fillet with wild mushroom pate, Proscuitto ham and puff pastry. It is a fantastic dish and it was a great pleasure to receive positive compliments for my recipe.






Menu


To Begin:

Curried Sweet Potato, Black sesame and Cumin seeds,
x x x 
Crispy Vegetable Samosa, Hoi sin,
x x x
Sweet Chilli King Prawns, 


To Start:

Thai Fish Cakes, Chilli, Ginger, Spring onion, Coriander,
Or
Baked Goats Cheese, Blush Tomato, Roasted Red Pepper and Balsamic dressing,


Main-Course:

Fillet of Beef Wellington, Wild mushroom pate, proscuitto ham, Puff pastry, Red wine gravy,
Dauphinoise potatoes, Spiced Red Cabbage, Caraway roasted Carrots,
Or
Pan seared Silver Bream, Lemon butter sauce,


To Finish:

Trio of Desserts:
Cherry and Blueberry bake well tart,
Toffee apple crumble,
White chocolate and fresh minted cheese cake.





"Thank you so much for such a wonderful evening and for providing the most delicious food, the Beef Wellington was gorgeous and the trio of puddings was sublime. Brian's special birthday treat was a really lovely surprise so thank you all very much for that. A truly memorable night"
 

“Thank you so much for such a fabulous evening! We thought you were tremendous! A real treat to have such a great Chef cook for us in our own home ☺. The food, the presentation, everything was bang on. Bring on the next one!” Ali Davies

"What a wonderful evening! Perfect food and perfect company - it doesn't get any better!! Thank you for such a memorable evening"  
Mandy & Graham

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

25 November 2012

Grayshott Gallette Dinner Party, November 2012




November has been a cold month which was a perfect setting for my latest monthly Private Dinner Party at the Grayshott Gallette. A Winter themed menu starting with a hearty soup of roasted butternut squash and coconut milk with a warming chilli and ginger kick, followed by slow braised lamb provided a great start. Finishing off with an individual apple and pecan crumble was a fantastic end, providing a filling meal to help combat the cold weather.






Menu


To Start:

Sweet chilli King prawns & fresh coriander,
Curried sweet potato, black sesame seeds,
Goat’s cheese, wrapped in Parma ham,

To Kindle:

Chunky butternut squash and coconut soup: 
Chilli, lemongrass, ginger, coconut milk,

To Savour:

Slow braised shank of lamb, Tarragon and balsamic gravy,
Mustard seed mash, seasonal vegetables,

To Delight: 
Individual Toffee apple, crunchy oat and pecan crumble,
Chilled vanilla and cinnamon custard.






Grayshott Gallette Dinner Party, May 
Grayshott Gallette Dinner Party, July 


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

18 November 2012

Private Dinner Party, Andy Franklyn-Miller



My most recent Dinner Party in Surrey was for ten fantastic guests who gave great feedback on all of my food which always makes for the most rewarding evening. I was initially greeted very warmly by Andy and his wife and had great pleasure in producing a delicious four course menu in their attractive home. On arrival, I unpacked my equipment and ingredients in their capacious and beautiful kitchen, which was a complete delight to work in.

It was a great evening all round, with the guests enjoying the canapes with a few drinks in the kitchen area before sitting down for the remaining three courses. Everyone was friendly throughout the evening and I really enjoyed cooking some of my favourite ingredients.






Menu


To Begin:

Smoked Duck, Cucumber, Raspberry, Balsamic, Spring onion,
x x x
Spiced Chicken Satay, Soy, Cashew and Chilli,
x x x
King Prawn Tempura, Mango, Chilli, Lime,


To Start:

Crayfish tails and Prawns, Red pepper, Tomato, Chilli and Coriander Salsa,


Main-Course:

Assiette of roast Pork:
Pan roasted Tenderloin, Confit of Belly, Sea salt Crackling, Stilton and Cider Gravy,
Dijon mustard Mash, Buttered Carrots, Green Beans,


To Finish:

Trio of Desserts:

Vanilla and Honeycomb Creme Brulee
x x x
Chocolate Orange Fondant,
x x x
Toffee Apple Crumble.








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

5 November 2012

Private Dinner Party, Mark and Cindy.

"Awesome Dinner Party! Once again your food was the star of the evening" Mark Billington




I have been catering for Private Dinner Parties for a few years now and Mark and Cindy were amongst the first to sample my cooking! It has been a huge pleasure cooking for them on many occasions, trying out savorous and delectable dishes as I expanded my repertoire and developed my skills along the way. I also have the pleasure to able to class them as good friends, being introduced by Julian and Sue Porter a good while back at their own Private Dinner Party for Jules' Birthday. Jules and Sue are long standing friends of Marks and Cindy's and my wife and I had the great titillation of their amazing photography at our wedding over 5 years ago, staying friends since. My latest Dinner Party for Mark and Cindy was definitely in my all time top ten and I cooked up one of Mark's favourites, "Trio of Duck" tonight, though the main reason for the latest celebratory dinner was for Cindy's Birthday. 





It was great to catch up with both of them whilst I unpacked my kitchen equipment and I enjoyed a lovely cup of tea from Cindy whilst Mark tried to ply me with beer throughout the rest of the evening. They are always the perfect hosts and I enjoyed cooking for an intimate number of six guests, putting out four courses of some great tasting, pleasing and aromatic food. Mark and I both enjoy our photography due to Jules and we both got trigger happy around the food. As always, I enjoy posting the pictures on my Blog afterwards as it is a perfect way to end each Dinner Party.





Menu


To Begin:

Hoi Sin glazed Pork belly skewers,
x x x
Blue cheese, Parma ham, Blush tomato,
x x x
Bruschetta, Sweet baby Plum Tomato and Basil Salsa,

To Start:

Saute King Prawns, Chorizo, Chilli, Garlic, Spring Onion,

Main-Course:

Trio of Duck:
Seared 5 Spiced Breast, Confit of Leg, Crispy Duck Parcel,
Cajun Chips, Spiced Red Cabbage, Soy and Honey fused Gravy,

To Finish:

Trio of Creme Brulees,
Vanilla and Honeycomb,
Baileys, Toffee and Cinnamon,
Cardamom and Orange.













"Awesome Dinner Party! Once again your food was the star of the evening" Mark Billington


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