26 March 2012

Private Dinner Party, Curry evening, Hampshire

Tonight, I cooked up some of my favourite food. I have a lot of passion for Indian cuisine and really enjoy making all my spice blends from whole spices and fresh ingredients. I made my own bhaji recipe which went down really well with the piquant mango salsa, offering bursts of sweetness and hot chilli.  My variation on Indian bread was made with self raising flour and yoghurt, flavoured with fresh garlic, ginger, coriander and whole cumin and coriander seeds. The pork came out of the oven really tender after cooking for four hours at a low temperature, the aromatic spices filling  the room. The dessert was really refreshing, cleansing the palette after a beautifully spiced meal.


To Start:

Vegetable bhaji, spiced with Garlic, ginger, coriander and chilli.

Mango, tomato and chilli salsa,
Natural yoghurt, fresh mint and cucumber,
Sweet chilli jam.


Whole roast shoulder of Tandoori pork, Marsala sauce,
Lentil and cauliflower curry,
Cardamom, saffron and spring onion rice,
Garlic, coriander and coconut chapatti,

To Finish:

Lemon and blueberry posset, orange sherbet and honeycomb, vanilla tuille biscuit.

25 March 2012

Private Dinner Party, Mark and Cindy

My Private Dinner Parties have kicked off in a big way since I first started cooking for people in their own homes and it is no wonder when I have such great clients as Mark and Cindy. It was the fourth occasion that I had the pleasure of cooking for them at my latest Dinner Party and it was great from beginning to end. Mark is a real food enthusiast and it was great coming up with the latest menu and getting to produce and serve it on the evening. It always makes the evening a success when I receive compliments and I wasn't disappointed this time round. Another Dinner Party that went down fantastically added to my repertoire. 

Mark is a keen amateur photographer as am I and it was great to have him use his Cannon to take some great photos from the evening.


Bread and Canapes:

Sun dried tomato and Parmesan bread,
Marinated olives, blush tomato, garlic and fresh basil,
Honey and mustard glazed pork sausages, wrapped in smoked bacon,
Crispy duck spring rolls, soy and honey.

To start:

Asparagus spears, wrapped in Parma ham, 
Bearnaise sauce, rocket and spinach salad.


Seared pork fillet tenderloin,crispy pork belly, sea salt crackling, Stroganoff sauce.
Stilton creamed potatoes,
Purple sprouting broccoli, mange tout, green beans and baby carrots.


Toffee apple crumble, chilled vanilla custard, caramel sauce.

"Thanks for another brilliant meal which gave everyone a real buzz!" Mark Billington

More fruit carvings

"Gary, thanks for another tremendous array of dishes last night!

From the start, the bread, delicately flavoured with parmesan and sun dried tomato was a big hit and I had to play the host, letting our friends clear the plate in front of me. Each course raised the bar further. Thanks for building my favourite (duck) into the canapĂ© and I am really glad we went with the pork main. The tenderloin  was cooked to perfection; succulent and beautifully complemented by the Stroganoff sauce and stilton mash
. The crackling was great to look at and better to 
crunch on whilst the pork belly was a brilliant finishing touch that I was 
not expecting!

The toffee apple crumble was wickedly scrumptious!Thanks again Gary. It was another great evening built around you and your which allows us to relax whilst you take care of the hard stuff :-) Cindy and I can't wait 'til next time" food. We love having you cook for us and out friends. It's a real treat "
Mark and Cindy.

Private Dinner Party, Grayshott, March 2012

I have now catered for the third successive dinner club in The Grayshott Gallette, near Petersfield, North Hampshire. They started back in January 2012, being hosted by Noel and Michelle at their family owned coffee shop. Each one has been a great success and with raving reviews from each dinner party, it is becoming a popular night out to enjoy fantastic food and superb service in the tranquil ambiance of the beautifully transformed coffee shop.

They are run on the last Saturday of each month and bookings can be taken direct through Noel Reidy on 01428 608277. Numbers are capped at twenty to retain the relaxed atmosphere of a Private Dinner Party so please book early to avoid disappointment. 


To Begin:

Smoked salmon, cream cheese, rocket leaves, granary toast, lemon, cracked black pepper,
Parma ham, soft goats cheese,
Bruschetta, Stilton, fresh cranberries, orange,

To Start:

Saute King prawns, chorizo, sliced red chilli, spring onion, fresh coriander, lime,


Slow braised lamb shank, rosemary and garlic,
Minted mashed potatoes, Honey roasted parsnips, Saute green beans, pancetta and shallots,

To Finish:

Lemon tarte, shortcrust pastry,
Fresh raspberries, raspberry coulis, caramel tuille.

"Thank you for an excellent dinner last Saturday, we have had great feedback,
especially for the dessert presentation; superb!" Noel Reidy, Private Dinner Party

18 March 2012


Although I have a great base of clients that I love to cook for regularly, I attain equal personal reward and pleasure when I get to cook for someone new for the first time. It is really exciting coming up with new menus, relishing the thought of cooking in a new environment where I will be producing some great food for my hungry and expectant diners.

Tonight's Private dinner party was at a beautiful house near Romsey, where I was greeted by all the family, making me feel very welcome before I set up. I was shown to the kitchen, which was my idea of absolute heaven. A vast amount of work top space with a beautiful eight hob range to cook on, with two grand ovens underneath. The dining table was part of an open plan kitchen so I would be on full view of the guests whilst I was cooking away. We had a great menu planned so I was confident that everyone would enjoy the food and have a brilliant evening.


To Begin:

Sliced smoked duck breast, raspberry vinaigrette, caramelised figs, rocket leaves,
Warmed goats cheese and red onion tart, roasted baby plum tomato, balsamic dressing,


Seared pork fillet, Slow roast pork belly, Sea salt crackling, Caramelised apple, 
Cider and Dijon cream sauce,
Mushroom stroganoff: Garlic, shallots, white wine, paprika, cherry tomato, mustard cream,

Served with:
Creamed potatoes, Saute greens, Glazed baby carrots, Asparagus spears, Tender stem brocolli.

To Finish:

White chocolate and fresh minted cheesecake, 
Chocolate coated cherry, vanilla tuille,

14 March 2012

Private Dinner Party, Eastleigh

I cooked up a great relaxed dinner tonight, kicking off with chilli and fresh basil hummus with freshly made pitta bread to snack on whilst enjoying a few arrival drinks. Moving on to a fantastic chicken dish, followed by a modern desserts selection, it was a brilliant evening, revolving around the food.


To Begin:

Freshly made chilli and basil hummus, grilled sesame and cumin seed pitta bread.


Pan roasted hicken thigh, Parma ham and wild mushroom sausage meat stuffing,
Seared chicken breast, shallit, tomato and tarragon gravy,
Sweet potato mash, glazed carrots, saute green beans, toasted almonds

To Finish:

Trio of desserts:

Vanilla and cardamom creme brulee,
Strawberry, lychee and elderflower jelly,
Mango, strawberry and fresh basil maki roll, lime syrup.