27 May 2013

Private Hen Party Dinner, Nicola Courtney



My Private Dinner Parties are becoming increasingly popular as part of Hen Party celebrations and this weekend I had the pleasure of cooking for 7 lovely Ladies in Brighton. The evening started off with a delectable selection of canapes, served with some choice bubbly on the balcony. The three course dinner was then served downstairs, enjoyed with plenty more bubbles and friendly banter around the table. 




Menu

Canapes:
Smoked Duck Breast, Cucumber, Spring Onion, Plum Sauce,
x x x
Smoked Salmon and Crab Rarebit, Dijon Mustard and Parmesan,
x x x
Sesame, Honey and Mustard Glazed Chipolatas, 

To Start:
Thai Fish Cake, Ginger, Lemongrass and Fresh Coriander,
Sweet Chilli, Seasame and soy Dressing,

Main-Course:
Beef Fillet Medallions, Saint Agur, Pancetta, Puff pastry,
Crushed New Potatoes, Baby Vegetables, Blue cheese Sauce,

To Finish:
Trio of Desserts:
Ginger and White Chocolate Cheese Cake, Toffee Sauce, 
x x x
Summer Pudding, Red Berries, Star anise, Vanilla Custard,
x x x
Chocolate Orange Fondant.











"It was absolutely delicious. Seeing these pics makes me want to eat it all over again!! Thank you.Nicola D


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

Private Dinner Party, Mark and Hannah Sherwin



Another amazing Dinner Party evening with Mark and Hannah! The menu was a complete pleasure to cook, creating a delectable feast  with some of my favourite foods. Both friendly and sincere, Mark and Hannah are great hosts, always making me feel so welcome. It was great to meet more of their family on this occasion and to see their two little boys briefly before they went to bed. The rest of the evening centred around six inviting courses of  delightful cuisine served with a display of some nectarous wines. Mixed with engaging conversation it all made a perfect Dinner Party.





Menu


Canapes:
Smoked Duck Breast, Cucumber, Spring Onion, Plum Sauce,
x x x
Smoked Salmon and Crab Rarebit, Dijon Mustard and Parmesan,
x x x
Sesame, Honey and Mustard Glazed Chipolatas,

To Start:
Game Pate, Chicken Livers, Venison, Rabbit and Pheasant, Brandy and Cream,
Caramelised Red Onion Chutney,

To Savour:
Slow Roasted Pork Belly, Soy, Honey and Chilli Glaze,

Main-Course:
Trio of Roast Duck, Soy and Honey infused Gravy,
Seared 5 Spiced Breast, Confit of Leg, Crispy Duck Parcel,
Hand cut Chips, Baby Carrots, Corn, Beans and Asparagus,

To Finish:
Trio of Desserts:
Ginger and White Chocolate Cheese Cake, Toffee Sauce,
x x x
Summer Pudding, Red Berries, Star anise, Vanilla Custard,
x x x
Chocolate Orange Fondant,

Cheese Board.









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


19 May 2013

Private Dinner Party, Anna and Ben Leyland



This weekend has been a fantastic busy time for me with a Sit Down Wedding on the Friday, but the highlight definitely being the Saturday with my latest Dinner Party in Twyford. Cooking up a delicious menu for fourteen in a beautiful large house with a capacious dining room was a pleasure from start to finish. Every guest was perfectly agreeable and each course was complimented by a united round of their applause which was such a first class compliment. The hosts were very cordial, making me feel very welcome and making the evening a brilliant night. Thanks also to Jean who was a star helping me in the kitchen.




Menu


Canapes;
Carpacio of Beef Fillet, Parmesan, Rocket, Lemon,
x x x
Bruschetta, Baby Plum Tomato, Chilli, Coriander, Lime,
x x x
King Prawn Wonton, Sweet Chilli, Lime Mango,

To Start:
Seared Scallop, King Prawns, Lobster Claw, 
Coconut, Ginger, Lemongrass, Chilli, Fresh Coriander,
Garlic, Ginger and Cumin flat Bread.

Main-Course:
Assiette of Chicken,
Seared Breast, Pancetta, Confit of Leg, Rolled thigh, Wild Mushroom and Truffle, Sea Salt Crackling,
Celeriac and Truffle Mash, Glazed Chanteny Carrots, Broccoli, White Wine and Tarragon Gravy,

To Finish:
Trio of Desserts,
Vanilla and Honeycomb Creme Brulee,
x x x
Elderflower and Berry Jelly,
x x x
Pear and Anise Tarte Tartin.










"Still thinking about the yummy food, you really did make the party a night to remember. Thank you, thank you thank you!" Anna Leyland

"Thank you for the most marvellous food. The meal was absolutely deicious and most beautifully presented. Everything was just perfect topped off with your spectacular cooking, thank you so much" Barbara


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

11 May 2013

Private Dinner Party, Mark & Cindy Billington



I have been really busy at the beginning of this year's Wedding season so it was with excitement and considerable anticipation that I had a little intimate Dinner Party to look forwards to this Friday. I knew I was in for a treat as I have cooked for Mark and Cindy on many occasions and each time has been with the greatest of pleasures and a fantastic evening all round.

I popped over to Mark and Cindy's prior to their Dinner Party to discuss the food,  getting a list of their favourite ingredients. I then had total freedom with the rest of the menu planning which I absolutely love doing. Coming up with an exciting Prawn dish, followed by an all time favourite, Beef fillet Wellington was a brilliant start, but finishing off with a jazzed up version of Eton mess gave a superb menu all round.

The whole evening went amazingly, each course coming off as planned and delivering a fantastic line up of delectable flavours and contrasting textures. Mark and Cindy were fab, making me feel part of the party as always and it was a shame to finish up but I am sure it won't be long until the next time.






Menu


Canapes:
Pork Belly Satay, Cashew nut and Chilli,
x x x
Duck and Black pudding Terrine, Red onion chutney,
x x x
Bruschetta, Tomato, Spring onion, fresh Coriander,


To Start:
Saute King Prawns, Serrano ham, Garlic, Chilli, Basil,
Blush Tomato, Cheese and Basil Bread,


Main-Course:
Beef Fillet Wellington, Wild mushroom Pate, Parma Ham, Puff Pastry, Red Wine Gravy,
OR
Supreme of Guinea Fowl,

Chateau Potatoes, Green beans, Asparagus, Tender Stem Broccoli, Glazed Carrots,


To Finish:
Eton Mess, Strawberry and Elder flower Jelly, Honeycomb.











"Many thanks for yet another fantastic dinner last night. As always, you (and your food) made the evening. The king prawn starter was light and subtle with a nice spicy kick to finish, a perfect prelude to the Beef Wellington that was the best ever! The Eton mess was beautifully presented and tasted fantastic. I can't tell you how great it is to relax knowing that you'll compose and deliver a perfect combination. Cindy really appreciates that you took care of her dietary needs without her feeling short changed. Thanks again Gary, we can't wait until the next time!


Mark and Cindy



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

2 May 2013

Private Dinner Party, Katie's Birthday




I really do love all my Private Dinner Parties, every occasion being special in it's own right, yet every now and again I do one that is that extra little bit more so, managing to leave me with a complete buzz of excitement and pride. Cooking for my latest guests was definitely among my all time top ten, having a brilliant evening from the beginning to end. Their two young girls were a complete dream, helping lay the table and indulging me with very adult conversation about my work. They were a pleasure to have around and even obliged with helping take food out and clearing  the empty plates which was most efficacious.

Katie found my Face book Page a while back and has been brilliant with her Comments and "Likes", always saying that she will have me round to cook. It always brings a sense of reward when I get new clients and Katie and Dave were absolutely brilliant when we finally got around to setting a Dinner Party Date. They  were so complimentary about my food, giving great feedback and engaging in great banter throughout the night that it was with the greatest of pleasures that I joined them at the table at the end of the evening with a chilled bottle of Becks. All of Katie's and Dave's guests were so convivial and welcoming it was a fantastic way to end a brilliant Birthday celebration.








Menu
Canapes:
Chicken Satay, Cashew, Chilli,
x x x
Bruschetta, Tomato, Red Pepper, Basil,
x x x
Crispy Duck roll, Sweet Chilli,
To Begin:
Caramelised Figs,
Blue Stilton, Parma Ham, Balsamic, Honey, Cinnamon,
 Stilton Soda Bread,

Main-Course:
Beef Fillet Medallions, Crisp Pancetta, Saint Agur, Puff Pastry,
Crushed New Potatoes, glazed Carrots, Saute Cabbage and Leeks,
To Finish:
Trio of Desserts:
Elder Flower Pannacotta, Raspberry Coulis,
x x x
Chocolate Orange Fondant, Chocolate and Toffee Sauce,
x x x
Pear and Anise Tarte Tatin.







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