31 March 2013

Private Dinner Party, Lymington



My most recent Private Dinner Party was in celebration of Rob's 30th who had arranged for his close friends to commemorate his Birthday at his very modern and beautifully designed home in Lymington. With  a contemporary and stylish kitchen to match, it was a pleasure to cook in, providing a delectable menu for nine good friends. I always love travelling to Lymington as it is such a beautiful little town, having driven through many times previously and taken the time to enjoy the scenery. It was with great delectation that I took my latest booking there and the evening didn't disappoint, cooking for a convivial group of friends who really appreciated the leisure of a Private Chef in the comfort of a home environment..







Menu


To Begin:

Smoked Salmon Maki, Pickled Ginger, Soy,
x x x
Roasted Sweet Potato, Garam Masala,
x x x
Bruschetta, Tomato, Chilli, coriander, Lime,

To Start:

Cheese Souffle, 
Rocket, Blush Tomato, Balsamic,
Caramelised Red Onion and Cheddar Granary Bread

Main-Course:

Mille Fuille of Beef Fillet medallions, Puff Pastry, Saint Agur, Crisp Pancetta,
Hand cut chips, Caraway roasted Carrots, slow roasted Vine Tomatoes,
OR
Seared Sea Bass Fillet, Coconut, Lemongrass and Ginger,
Lime and Chilli pickled Vegetables,

To Finish:

Trio of Desserts:
Lemon and Honeycomb Creme Brulee
x x x
Chocolate Orange Cheese Cake
x x x
Pear and Anise Tarte Tatin, Cinnamon and Vanlla Ice cream.








For more information please contact me on 07775560126 or Mailto://chef@chefgary.co.uk


24 March 2013

Private Dinner Party, Paul and Lorna Benton




I spent this weekend catering for a great friendly couple who hosted a Private Dinner Party with their parents in Winchfield, Hampshire. It was the third time cooking for Paul and Lorna and each time has been a complete pleasure. Making it extra special this time around was cooking for their two young boys as well! Great fans of my food, Henry and Joshua have amazing palettes for boys their age and it really made my evening when they wolfed down their plates of Roast Chicken and fresh Vegetables, followed by Chocolate Fondant with Honeycomb Ice-cream. The rest of the evening went really well, serving one of my most popular and all time favourite main courses and then finishing off with a trio of desserts. 






Menu


To Begin:

Stilton, Beetroot, Pear and Parma Ham
x x x
Duck and Black Pudding Terrine, Spiced Fig Chutney
x x x
Smoked Salmon, Horseradish, Cream Cheese, Black Pepper

To Start:

Crab and Smoked Salmon Thermidor, Leek, Tarragon, Ossau Iraty
or
Baked Goats Cheese, Blush Tomatoes, Rocket, Balsamic

Main-Course:

Fillet of Beef Wellington, Wild Mushroom and Truffle Pate, Parma Ham, Crisp Pastry,
Roasted New Potatoes, Caraway roasted Chantenay Carrots, Asparagus, Purple Sprouting Broccoli, 
Red wine Gravy

To Finish:

Trio of Desserts:
Chocolate, Cinnamon and Orange Fondant
x x x
Honeycomb and vanilla Ice cream
x x x
Chocolate and Raspberry Cheese cake.







"Chef Gary's food is amazing. It was so good I used a spatula to scrape my plate clean! Yummy, yummy come again soon Gary." Joshua, aged 8,

19 March 2013

Private Dinner Party, Alison and Martin Aspin



One of the best things about my job besides cooking amazing food is that I get to meet lots of different people. I always come back from my Private Dinner Parties feeling really positive after a great evening and it is especially rewarding to feel I have made new friends each time. My latest Dinner Party was in Winchester for an intimate number of four who won my Dinner Party Prize that I donated to a local charity event. With a benevolent atmosphere around the table, I couldn't have hoped for a friendlier bunch of people to cook for. The menu chosen utilised some of my favourite ingredients and everything turned out as planned, with all guests raving about the evening afterwards.







Menu

To Begin:
Pressed Duck and Black Pudding Terrine, Spiced Fig and Plum Chutney.

Main-Course:
Hampshire Pork Fillet and sausage meat Wellington, wrapped in Parma ham and crisp Pastry,
Dijon mash, Caraway roasted Carrots, Saute Green Beans, Cider and Cream sauce.

To Finish:
Summer Berry Pudding, Chilled Vanilla Custard, Caramel Tuille.






"We all had a fantastic evening on Saturday. The food was incredible. Thank you so so much!



10 March 2013

Private Hen Party Dinner, Hook




This weekend I catered for 12 convivial ladies celebrating a Hen Party in Hook, Hampshire. I have cooked for many Hen Parties before, providing some resplendent evenings revolved around fantastic food and great friends. My latest Private Dinner Party was no exception and all the hens were great fun, helping make my evening a pleasurable experience. I served four delectable courses, utilising some of my favourite ingredients and cooking styles. 









Menu


Canapes:
Marinated Chicken skewers, Garlic, chilli and lemon, Curried Apricot chutney. 
x x x
Crayfish tails, Chilli, Coriander, Mango and Lemon Salsa,
x x x
Deep fried Geelry Rice balls, Turmeric and Raisins.

To Start:

Thai Style Fish Cake: Julienne of Vegetables, Sesame, Garlic, Ginger & Soy Dressing,
 OR
Goats Cheese and Blush Tomato Tart, Balsamic reduction, Rocket leaves,

Main

Trio Of Roast Duck:
Gressingham Duck Breast, Brushed with Clove, Cinnamon, Ginger & Honey,
Crispy Duck Leg, Duck and vegetable filo parcel,
Hand Cut Chips, Saute Cabbage and Peas, Buttered Carrots, Caraway seeds and Orange, 
OR
 Fillet of Seabass, Thai Green Chilli, Ginger, Lemon Grass and Coconut Sauce,
Basmati rice, Mange tout, Pickled carrot, red pepper, ginger and spring onion,

To Finish:

Trio of Desserts,
Lime, Mango and Cardamom Posset
White Chocolate & Ginger Cheesecake
Individual Toffee Apple, Crunchy Oat & Pecan Crumble.