Private Dinner Party, Grayshott, August 18th

I have been cooking at The Grayshott Gallette since December of last year and it has really taken off well, even having a double this month, holding two separate Parties in August. My latest menu was themed for summer, which went down really well with the guests, especially as we actually had the summer weather to go alongside. The Potato and parsnip rosti starter was light, yet full of flavour from the Parma ham and sage and the poached fresh salmon was a perfect main-course with the crushed new potatoes and Hollandaise. Finishing off beautifully with the pear tart tartin created a great all round menu, served with a star anise infused sour cream. I evoked great pleasure from all three course, receiving great feedback from each guest also. 


To Begin:

Chicken Satay Skewers, Roasted Cashew and chilli,
x x x
Goats cheese, Parma ham, Fresh basil,
x x x
Granary toasts, Pesto, Mozzarella, Blushed baby plum Tomato,

To Start:

Parsnip rosti Saltimbocca: Parma ham, Fresh Sage, Rocket leaves, Dijon Mayonnaise, 


Poached Salmon Supreme, Hollandiase sauce,
Crushed new potatoes, Broccoli florets, Asparagus spears, Braised red cabbage,

To Finish:

Pear Tart Tartin, Puff pastry, Star Anise infused Soured Cream.

For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: