26 October 2015

Private Birthday Dinner Party, Chris and Heather and Friends, Fawley, Hampshire,




I had the huge pleasure of cooking for four lovely guests this weekend, providing canapes and three courses of delicious food at a beautiful holiday home in Fawley. Not being far from Southampton, I had a swift journey through some quaint little roads before I arrived at the scenic grounds of Nelson's Place. :) Greeted warmly by Chris at the door, I was shown into the large kitchen to unpack my things and get ready for the Dinner Party ahead. I met the rest of the guests shortly after and it was a great atmosphere, celebrating Heather's Birthday in the cottage. :) Canapes were enjoyed in the lounge before everyone came out to the Dining Table which had me working next to everyone in the communal Kitchen/Dining area. Each course was very well received and I got to enjoy a beer towards the end of the evening :) It was fabulous to be involved in the conversation in-between cooking and I had another fantastic Dinner Party this Saturday......






Menu



Canapes:



Chicken Satay, Soy, Honey, Cashew Nut Butter,
x x x
Brushetta, Cheddar, Blush Tomato, Green Olive, 
x x x
King Prawn, Chorizo, Roasted Red Pepper, Chilli, Balsamic,



To Begin:


Chicken Liver Parfait, Gralic Brishetta, Saute Wild Mushrooms, Caramelized ed onion Chutney,



Main-Course:

Assiette of Lamb:
Pan Roasted Rump, RedCurrant and Red Wine Gravy,
Pulled Lamb and Potato Pie, Mint Sauce,
Crisp Fried Confit of Shoulder,
Celeriac Puree, Roasted Carrots, Spiced Red Cabbage, 
Buttered Asparagus and Peas with Pancetta and Shallots, 



To Finish:

Trio of Desserts:
Vanilla and Cardamom Creme Brulee,
x x x
Plum and Cinnamon Tarte Tatin, "Apple Crumble" and Stem Ginger Ice-Cream,
x x x
Winter Berry "Mess"
















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

25 October 2015

Private Dinner Party, Gourmet Tasting Menu with The Williams,





I cooked and served up no less than ELEVEN Courses for my latest Dinner Party, with Canapes and Champagne enjoyed in the Kitchen before ten more delicious and enticing plates of food at the table. :) I was working in an open plan environment so it was a pleasure to be part of the evening, being on display as I catered as Private Chef for 6 guests in Hampshire. Each course went down really well, and there were different favourites between everyone so that was really great for me to hear. :) Dinner was served over nearly four hours so it was a banquet of decadent food throughout the evening and I enjoyed the whole event immensely. With plenty of banter around the table, including food and wine talk, general conversation and even some extemporaneous arm wrestling to top the night off!!! :) 











Menu




Canapes:


Onion and Carrot Bhaji, Sweet Chilli,
 x x x
Crispy Duck Roll, Hoi-Sin,
x x x
Bruschetta, Tomato, Spring Onion and Chilli Salsa,


x x x


Roasted Butternut Squash, Coconut, Chilli and Ginger Soup,


x x x


Crisp Confit of Pork Belly, Pulled Pork and Apple Cromesquis, 
Peanut and Coconut Curry Sauce, Egg Noodles, 


x x x


Individual Ravioli of Goats Cheese, Blush Tomato and Fresh Basil, Beetroot Chutney, Balsamic,


x x x


Tempura Sea-Bass Goujons, Straw Potatoes, Spring Onion, Red Roquito Chilli Pepper, Tamarind, 


x x x


Raspberry Sorbet,


x x x


Assiette of Beef:
Pave of Pan-Roasted Beef Fillet, Slow Braised Short-Rib, Crispy roast Brisket, 
Pulled Beef and Red Wine Pie, Red Wine Gravy,
Dauphinoise Potatoes, Buttered Greens, Wild Mushrooms, 


x x x


Caramelized Plum Tarte Tartin, Vanilla Custard, 
"Apple Crumble" Ice-Cream,


x x x


Berries and Cream,
Winter Berry Pudding, Vanilla and Cardamom Creme Brulee, Honeycomb, 


x x x


Cheese Board, spiced Pear Chutney,


x x x


Petit Fours.




















.


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


21 October 2015

Private Dinner Party, Kimberley, Hampshire,




This weekend I catered a special surprise Birthday Dinner Party, providing three fabulous courses in the comfort of Kimberley's beautiful home near Wickham. :) I had 7 wonderful guests to cater for, providing a split choice menu for both meat eating and pescetarian guests. :) Cooking in a confined space was a challenge but definitely a good one and it was very rewarding to get out each course to wonderful compliments from everyone. There was also some delicious French Red Wine at the table, which was very welcoming when offered by the lovely Kimberley to sample after I had served the main-course ;) Looked after extremely well by such courteous and welcoming hosts made for a wonderful dinner party and it was my huge pleasure to sit with everyone at the end of the meal ;) I think the Lamb Main-course went don especially well with the carnivores at the table :)








Menu




Canapes:

King Prawns, Chorizo, Roasted Red Pepper, Chilli, Balsamic, 
x x x
Curried Onion and Carrot Bhaji, Garlic, Masala, Coriander,
x x x
Bruschetta, Mature Cheddar, Spiced Pear Chutney,



To Begin:

Black Treacle and Dijon Cured Salmon,
Pickled Cucumber and Spring Onion,
Salmon Cromesquis, 

OR

Goats Cheese and Roasted Tomato Ravioli, Beetroot Chutney, Rocket,



Main-Course:

Assiette of Lamb:
Pan Roasted Rump, Crispy Confit of Shoulder, Pulled Lamb and Potato Pie,
Celeriac Mash, Buttered Greens, 

OR

Salmon ans Spinach Wellington, King Prawns, Lemon Butter Sauce,
Dauphinoise Potatoes, Asparagus, Tender Stem Broccoli,




To Finish:

Trio of Desserts:
Vanilla and Cardamom Creme Brulee, Honeycombe,
x x x
Summer Pudding, Vanilla Custard,
x x x
Salted Caramel and Walnut Chocolate Brownie.



















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




20 October 2015

Private Dinner Party, Hayley and Carl, Bournemouth



"We had the best evening on Saturday night from start to finish. Everything was perfect. The food is absolutely out of this world. Cannot recommend Chef Gary enough"      Hayley Mirauer



I catered as private chef for ten fantastic guests this weekend in Bournemouth, serving up some delectable and delicious vegetarian canapes, followed by three further exquisite and enticing courses at the table. It was a post Birthday Celebration, so there was a fabulous atmosphere amongst the guests, who were celebrating in style with plenty of super tasty food and good wine at home :) Hayley contacted me as a surprise for her Husband's Birthday, organising the menu in secret for everybody, choosing some of my favourite dishes. I offered a split menu as I had two vegetarian guests. It was a pleasure to do, having loved and being involved passionately with Vegetarian cuisine for the last few years. I was welcomed very warmly by all the guests who were perfect to cook for, enjoying and complimenting each course. :) Another brilliant Dinner Party under my belt. :)











Menu




Canapes:

Masala spiced Carrot and Onion Bhaji, Sweet Chilli, 
x x x
Spring Onion, Red Pepper and Noodle Spring Roll, Hoi-Sin,
x x x
Brschetta, Tomato, Chilli and Lime Salsa,



To Begin:

Pressed Confit of Pork Belly, Pulled Pork and Apple Cromesquis,
Curried Lentils, 
"Burnt" Onion Ketchup, Apple Sauce, 

OR

Tempura Wild Mushrooms, Baby Corn, Spring Onion, Red Pepper, 
 Vegetarian Sushi,
Pickled Ginger, Wasabi, Soy,



Main-Course:

Pave of Beef Fillet, Pulled Brisket and Red Wine Pie, 
Dauphinoise Potatoes, Roasted Carrots, Buttered Greens, Wild Mushrooms, 
Red Wine Gravy,

OR

Sri Lankan Inspired Curry, Masala, Red Chilli, Ginger, Coconut, Cashew,
Sweet Potato, Spinach, Asparagus, Wild Mushrooms,



To Finish:

Trio of Desserts:
Vanilla and Cardamom Creme Brulee, Honeycombe,
x x x
Iced "Lemon Meringue Parfait" with Winter Berries
x x x
Salted Caramel and Walnut Chocolate Brownie, Peanut Butter Ice-Cream.























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

12 October 2015

Private Dinner Party Chef cooks 8 Delicious Courses in Yateley, Katherine, Tony & Friends





Before I started my Dinner Party Chef Adventure, my background of  "Chefing" experience came from some Fantastic Hotels, Restaurants and Gastro Pubs, gaining invaluable acumen and knowledge in the world of food. I also ventured into Education for my most recent years as an "Employee" working with hundreds of Famishing Children, their Teachers and on many occasions, their Parents. :) This is where my working life and hours changed and I started building ChefGary alongside my wonderful experience at Yateley Manor in North Hampshire. I have maintained an excellent relationship with all the staff and parents and it is really rewarding each time I go out and cook for either, catching up on how Yateley Manor is getting on. :) I also donate a special gift for the school charity on an annual basis, offering a small Dinner Party as an auction prize. This year, I had the huge pleasure of cooking for Katherine and her friends, offering eight tantalizing courses for eight fabulous guests. Each course went down perfectly, but definitely with some outstanding and memorable tastes from the evening. Definitely one of my all time favourite menus as I had complete freedom in coming up with the menu. :) And catering for Dairy and Gluten free diets into the mix was a pleasurable challenge ;)













Menu



Canapes:

Smoked Salmon, Cream Cheese, Horseradish, Lemon, Black Pepper, 
x x x
Skewered Dijon, Honey and Sesame Glazed Pork Sausages, 
x x x
Bruschetta, Mozzarella, Black Olive, Blush Tomato,

x x x

Roasted Butternut Squash, Chilli, Coconut and Ginger Soup,

x x x

Terrine of Confit of Duck, Black Pudding and Serrano Ham,
Balsamic, Caramelized Red onion Chutney,

x x x

Saute Chilli and Lemon marinated King Prawns, Seared Chorizo, Spicy Roasted Red Pepper, 

x x x

Raspberry Sorbet,

x x x

Plate of Roast Lamb,
Lamb Loin Wellington, Spinach and Wild Mushroom,  Pan Roasted Rump,
Crispy Roast Shoulder, Lamb and Potato Pie, 
Celeriac Puree, Roasted Carrots, Buttered Asparagus Spears,
Redcurrant and Red Wine Gravy.

x x x

Caramelized Plum and Cinnamon Tarte Tatin, Vanilla Ice-Cream, 
Stem Ginger Custard, Caramel Tuille,

 x x x

Petit Fours.

















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