It was a Big Birthday Celebration at the lovely Brooks Farm in Wiltshire this weekend, cooking for a friendly family holidaying for the weekend. I was contacted by Rachel via email a little while back and so it was great to finally meet everyone and get my favourite part of my work underway. Making use of a beautifully large Kitchen with an old fashioned Aga, it was a real pleasure to cook and serve a delicious menu of King Scallops with Black Pudding and Cauliflower Puree, Trio of roast Duck with Balsamic and Redcurrant Gravy and Melting Chocolate Fondant with Peanut Butter Ice Cream to finish off.
I also had the young Liam with me who is a Passionate young Chef, keen to learn from accompanying me to some of my Private Dinner Parties. It's fantastic to be able to pass my skills and knowledge along but equally a big help when working under pressure, feeding hungry Diners! Another Brilliant Dinner Party all round and I look forwards to the next visit to Brooks Farm, a truly stunning and enticing venue.
Menu
Canapes:
Serrano Ham, Cream Cheese, slow roasted Tomato and Fresh Rocket Pesto,
x x x
Bruschetta, Mango and Chilli Salsa,
x x x
Cured Salmon, Horseradish, Lemon, Black Pepper,
To Begin:
Seared King Scallops, Black Pudding, Cauliflower Puree, Pancetta Crisp,
Main-Course:
Trio of roast Duck, Balsamic and Redcurrant Gravy,
5 Spiced Breast, Confit Shank, Crispy Duck Parcel,
Dauphinoise Potatoes, Carrot Fondant, Spiced Red Cabbage, Buttered Asparagus Spears,
To Finish:
Chocolate Fondant,
Peanut Butter Ice Cream, Toffee and Chocolate Sauce, Caramel and Vanilla Tuilles.
"Thank you for cooking such amazing food for the Dinner Party! The food was Delicious, the kitchen left absolutely spotless, what a treat! The whole experience made the entire evening such a special occasion. Everything through from canapes to desserts was exceptional. Thank You"
Rachel
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk
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