23 June 2015

Private Dinner Party Chef with the Williams'




This week has been really busy and it was fantastic to be cooking for Wayne and Michelle and their family at the beginning of the weekend to start everything off. Having cooked many times for them before and having become good friends since I knew it was going to be  a fab Dinner Party! I was especially looking forwards to cooking for their two young girls who had the same food as the adults which is something I strongly believe in :)  Everything went fabulously, the girls really enjoying the dinner which really made my evening. :)  









Menu


Canapes:

King Prawn Roll, Sweet Chilli,
x x x
Sesame, Dijon and Honey glazed Sausages,
x x x
Bruschetta, Mozzarella, Avocado, Blush Tomato, Lemon Hummus,
x x x
Carpacio of Beef Fillet, Rocket, Lemon, Black Pepper,


To Begin:

Pressed Confit of Crispy Pork Belly, Pulled Pork Cromesquis, Sea Salt Crackling,
Curried Lentils, Burnt Onion Ketchup, Apple Sauce,


Main-Course:

Pulled Lamb Shortcrust Pie, Pan Seared Lamb Loin, Braised Shoulder, 
Creamed Potatoes, Spiced Red Cabbage, Glazed Carrots, Buttered Asparagus Spears,
Mint and Redcurrant Sauces, White Wine Gravy,


To Finish:

Trio of Desserts:
Sticky Toffee Pudding, Salted Popcorn Ice-Cream,
x x x
Chocolate and Cashew nut Brownie,
x x x
Strawberry and Almond Crumble.

















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



17 June 2015

Private Dinner Party, Avington Park Farm,

"Thanks for your note and for the wonderful experience provided recently. We had a fantastic evening and everything was exactly as we wanted. We were so impressed with how efficiently you were able to produce the courses and how clean the place was left"   Lori Clarke





My latest Dinner Party was near Winchester at a lovely holiday home where I catered for ten keen fisherman. They had been out for the day and wanted to come back and celebrate with a fabulous 7 course gourmet menu at the cottage where they were all staying. Having organised the menu and timings via email it was great to finally meet everyone and get unpacked and put my "Chef Hat" on for Dinner. One of the courses was created using some of the fresh trout that had been caught that morning, which I prepared on site. Poaching in a Ginger, Shallot and Lemongrass Broth, I then served with Sweet Chill Noodles, Lime and Soy Sauce which went down really well. :) Another fabulous Dinner Party under my belt, very lucky that I love what I do.













Menu


Canapes:

Honey, Dijon and Sesame glazed Sausages,
x x x
Bruschetta, Blush Tomato, Avocado, 
x x x
King Prawn Roll, Sweet Chilli,

x x x

Roasted Butternut Squash, Coconut, Chilli and Ginger soup,
x x x

Carpacio of Beef Fillet, Chilli, Spring Onion, Oyster Sauce, 
OR
Cured River Trout, Pickled Cucumber and Spring Onion,
x x x

Poached Trout, Ginger, Lemon Grass, Sweet Chilli Noodles, 

x x x

Lime and Mango Sorbet,

x x x

Duo of Asian inspired Pork:
Masala spiced Pork fillet, Hoi Sin glazed Belly,
Spiced Lentils, Coconut, Chilli,Tomato and Tamarind Sauce,

x x x

Dessert:
Cardamom and Vanilla Creme Brulee,
Honeycomb, Caramel & Chocolate Tuille, Fresh Raspberries,
x x x

Petit Fours.




















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

9 June 2015

Private Hen Dinner Party Celebration, Southampton





I love catering for all occasions, be it be a special Birthday, a Wedding Anniversary, Works Party or simply a special Dinner at Home. This weekend though, I knew it was going to be a great evening as I was booked to be Private Chef for a group of Hens, celebrating at their home in fine style in Southampton. Having booked me through word of mouth, it was a huge pleasure to mark the event in my diary way back from last year. The date came around really quickly though and it was fabulous to come up with  a brilliant menu to suit all the girls. I had one vegetarian, two dairy free and one gluten free diet, so it was a bit of a test to work some recipes but I relished the challenge to do so. The "Hens" all enjoyed some delicious canapes that were all vegetarian, gluten and dairy free before seating to enjoy three more courses. Finishing with my "Trio of Desserts" again, all gluten and dairy free, it was a very rewarding menu to produce and I was certainly made to feel appreciated by all after each course. :) 









Menu




Canapes:

Spiced Carrot and Onion Bhaji, Sweet Chilli Sauce,
x x x 
Bruschetta, Smashed Avocado, Chilli, Lime,
x x x
Vegetable Sushi Maki, Julienne Red Pepper, Spring Onion, Pickled Ginger,


To Begin:

Marinated King Prawn, Garlic, Chilli, Paprika, wrapped in Pancetta, 
Roasted Chorizo, Rocket, Balsamic,

or

Tempura Vegetables, Crisp Ginger Beer Batter, 


Main-Course:

Pave of Beef Fillet, Individual Pulled Beef and Red Wine Pie, Wild Mushroom Cream Sauce
Dauphinoise Potatoes, roasted Carrots, Asparagus, 

or

Wild Mushroom and Lentil Pie, 
Dauphinoise Potatoes, roasted Carrots, Asparagus, 


To Finish:

Trio of Desserts,
Sticky Toffee Pudding, Vanilla Custard, Peanut and Cashew Brittle,
x x x
Vanilla and Honeycomb Creme Brulee, 
x x x
Strawberry and Elder Flower Jelly.
























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

1 June 2015

Brian Wareham, Special Birthday Dinner Party, Winchester




This weekend I was personal Chef for a very special Birthday Dinner Party for Brian, who was celebrating with his close family at home. Having cooked for all on several occasions before, it was a brilliant evening, sharing in a little wine at the end of the meal. As usual, I served up some delicious little canapes prior to seating, then followed with the remaining courses at the table. We had a very special course in the middle as one of Brian's favourite dishes is classic Lasagna, and so I served it up as an interim course before the Mains. It went down really well as it was a surprise for Brian and gave a few laughs :) It was hard to pick a favourite course over al but it was especially rewarding to produce my Pork Main Dish, taking a lot of practise and skill to get just right. Showing off different cooking styles, textures and flavours on one dish is something I love to do with all my cooking, whether it be meat, fish or vegetarian, but Pork is especially pleasurable to work with. :) Anotther fabulous Dinner Party under my belt and I am booked in with them all  again soon. 







Menu



Canapes:

Crab and Smoked Salmon Rarebit, Horseradish, Dijon, glazed Mature Cheddar
x x x
Bruschetta, Stilton, Cranberry, Orange,
x x x
Crispy Duck Roll, Sweet Chilli,
x x x
Smoked Mackerel Pate, Cucumber,


To Begin: 

Pan Fried King Prawn, Chilli, Garlic, Lemon,
Chorizo, Pancetta, Roasted Red Pepper, 


Main-Course:

Celebration of Roast Pork,
Pan roasted Tenderloin, wrapped in Serrano Ham,
Slow roasted Pork Shoulder Cromesquis, Crispy fried Confit of Belly,
Black Pudding, Sea Salt Crackling, Apricot and Sausagemeat Stuffing,
Buttered Green Beans, Asparagus, Glazed Carrots,
Apple and Cider Gravy.


To Finish:

Trio of Desserts:
Sticky Toffee Pudding, Salted Caramel and Popcorn Ice-Cream,
x x x
Kaffir Lime and Lemongrass Creme Brulee, Honeycomb, 
x x x
Pear and Anise Tarte Tatin, Stem Ginger Ice-Cream.









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