21 July 2014

Private Dinner Party, Lymington Hen Celebration




I cater for many events from Birthdays to Anniversaries, really loving the diversity of what I do, so when I got to cook for a great bunch of friends as I did this Saturday on a Fantastic Hen Party weekend it certainly made for a brilliant evening!! Arranging everything prior to the event in secret away from the bride to be, I exchanged several emails along with a few telephone conversations to organise everything from the menu, timings, wine and logistics of the day. Emma did a brilliant job along with her friends to ensure a fun fuelled weekend and it was a complete pleasure to be able to provide 8 courses of delicious and decadent food to help celebrate their Saturday evening in style. 

All the ladies were perfectly behaved, making me feel so welcome and it is always an accolade to receive great feedback on my food on the night. It was a late evening as we had plenty of culinary delights to get through but I can't remember one being so full of entertainment for a good while so I'm sure not to forget one of my favourite Dinner Parties in a long time. 







"The most fantastic dinner Party I have ever been to! The food was divine. I was overwhelmed by the great friendly service and the outstanding food! You made my Hen party so special" 
Victoria Rawlinson

"Perfect Dinner Party - Delicious food and really friendly professional service - Thank you for a brilliant evening"
Verity Smith

"AMAZING food!!! And a thoroughly nice guy to have in your home, Super evening!"
Charlotte Carson

"A truly great evening with the most delicious food, every course brought a different surprise...especially the cucumber vodka. Thank you Gary for making it such a relaxed and special evening for my sister"
Emma Warington-Smith

"Such amazing food all the way from canapés to cheese. The kitchen was spotless! So patient whilst introducing each course in between the laughter, you are a star x"
Clare Cosson






Menu


Canapes:
Teryaki Roast Pork Sushi, Soy and Sesame,
x x x
Wasabi and Potato Croquettes,
x x x
Curried Lamb Samosa,

Soup:
Lobster Bisque, Brandy, Anise and Cream,

To Begin:
Chicken Satay, Soy, Honey, Chilli,
Egg Noodles, Cashew, Chilli and Coconut Cream,

Fish:
Vodka cured Salmon Fillet, Sesame Fish Cake,
Pickled Cucumber ribbons, Wasabi Creme Fraiche,
Shot of Cucumber Vodka,

Palette Cleanser:
Raspberry and Lemon Sorbet,

Main-Course:
Trio of roast Duck, Honey, Soy and Redcurrant Gravy
5 Spiced Pan seared Breast, Confit of Shank, Crispy Duck Parcel, 
Jersey Royal "Chips" Spiced Red Cabbage, Cumin and Caraway roasted Carrot,

Dessert:
Duo of Dark and White Chocolate Cheesecake,
Baileys, Toffee, Honeycomb, Caramel Tuille,

To Finish:
Cheese Board,
Mature Cheddar, Comte, Stilton, Brie, Sliced Pear, 
Curried Beetroot Chutney, Caramelised Red Onion Chutney, Fresh Bread.















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


14 July 2014

Private Dinner Party, Andy and Kelly Rowe, & The Williams'



Working up an appetite for 8 courses of delicious food on a Saturday night was exactly what my latest guests were doing this weekend whilst I was busy preparing some exquisite ingredients to make up the surprise menu. Kelly, Andy, Wayne and Michelle have all sampled my food many times but this was definitely my most ambitious and creative menu with them so far. I just took a few details concerning their particular likes and I then had free range with the design of the dishes. It was really exciting and also a huge pleasure to serve up some new creations amongst some of my all time favourite plates of food. 









Menu


Canapes:
Bruschetta, Blue Stilton, Cranberry, Orange and Caramelised Red Onion Chutney,
x x x
Glazed Chipolata, Dijon, Sesame, Honey,
x x x
Lamb Samosa, Sweet Chilli,
x x x
Wasabi Cured Salmon, Soy, Coriander, Chilli,

x x x

French Onion Soup, Parmesan Croute,

x x x

Pork Belly Three Ways, Poached Egg Yolk, Buttered Asparagus,
Shredded Pork, Shallot and Caper Rillete, Serrano Ham,
Slow roasted Slice of Belly, Jus reduction, Sea salt Crackling,
Pressed Belly in Ciabatta Crumb, Horseradish Creme Fraiche,

x x x

Saute King Prawn, Chorizo, Red Chilli, Rocket, Spring Onion,

x x x

Mango, Lime and Chilli Sorbet,

x x x

Duo of Asian inspired Beef, Peanut, Green Chilli and Coconut sauce,
Masala marinated Fillet, Soy, Honey and Chilli Braised Brisket,
Curried Jersey Royals, Fried wild Rice, 
Sugar Snap Peas, Chestnut Mushrooms, Fresh Coriander, 

x x x

Trio of Desserts:
Pear Tartin, Stem Ginger Ice Cream,
x x x
Sticky Toffee Pudding, Peanut Butter Ice Cream,
x x x
Pistachio, White Chocolate and Mint Cheesecake,

x x x

Cheese Board.


















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


11 July 2014

Private Dinner Party, The Hickman's, Hayling Island



I have a fantastic bunch of clients and it is always a great accolade and a really rewarding experience to get invited back to cook for a second time, or even a third, fourth or more. I first cooked for Lisa and her family way back when I was at the very beginning of my own business and several times since so it was a particularly good day when I travelled to Hayling Island to cater a three course Dinner Party this Thursday. I served some delicious little canapes to kick off the celebration of Lisa's Parent's Golden Wedding Anniversary and followed with three more titillating plates of food utilising some fantastic ingredients. As always, Lisa and her family were perfect hosts and it really was a pleasure to be part of the momentous occasion. 

Although I am happy cooking in any kitchen, I love working with Lisa's gas stove burner and double oven and there is plenty of work space for me to spread out. With the Dining room adjacent to the kitchen with a little window between us, it was perfect to ensure things were running smoothly but not be in the way. Everything went down well and it was another brilliant Dinner Party to add to my repertoire.








Menu



Canapes:

Bruschetta, Blue Stilton, Caramelised red onion and Orange Chutney,
x x x
Blush Tomato and Green Olive, Basil, Garlic and Sunflower Seed Pesto,
x x x
Cured Salmon, Lime, Ginger, Sesame and Soy,


To Begin:

Saute King Prawn, Fire roasted Red Pepper, Balsamic, Rocket, 


Main-Course:

Duo of Asian Beef, roasted Peanut, Green Chilli, Coconut and Lime sauce,
Masala Spiced Fillet, Teryaki Braised Brisket,
Wild Mushroom and Garlic fried Rice, Coriander, Spring Onion, Thai Basil,


To Finish:
Trio of Desserts:

Pear and Anise Tarte Tatin, Stem Ginger Ice Cream,
x x x
Sticky Toffee Pudding, Peanut Butter Ice Cream,
x x x
White Chocolate, Pistachio and Mint Cheese Cake.
















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

5 July 2014

Private Dinner Party, Mark, Hannah and Family, Shaftesbury, Dorset,



It was a fabulous feast of titillating delights this Thursday as I served up Seven courses of delicious food in Shaftesbury. Cooking for Mark and Hannah has become a bit of a habit as we must be on Dinner Party no 6 after many successful events at their lovely home near Fleet. On this occasion, we were dining at Mark's Parents' beautiful home in Dorset, the kitchen being of bespoke design and a complete pleasure to work in! Being open plan it was great to cook and plate up in front of everyone and join in on jolly conversation. Mark and Hannah built their personal menu from my site, starting with some delectable little canapes, enjoyed in the lounge. Then at the table, we started off with a warming Thai inspired Chilli and Ginger Broth with a light Vegetable Dumpling. Making their way through a culinary journey over a further 5 courses before rounding off with a trio of Desserts made for a perfect evening, full of fantastic food enjoyed in convivial company.







Menu



Canapes
Carpaccio of Beef Fillet, Rocket and Hoi Sin
x x x
Crab, Celeriac, Horseradish
x x x
Bruschetta, Cranberries, Orange, crumbled Stilton


To Begin
Soy, Ginger, Lemongrass and Chilli Consome, Vegetable Dumpling


To Follow
Individual Goats Cheese, Fresh Basil and Blush Tomato Ravioli, 
Pickled Beetroot, Chilli and Balsamic roasted Beetroot,

Fish
Seared King Scallops, 
Black Pudding, Cauliflower Purée, Cauliflower Beignet, Parma ham Crisps, Apple Sauce,


To Cleanse The Palate
Raspberry and champagne sorbet


Main
Salmon Fillet, King Prawn and Spinach Wellington, Lemon Butter sauce,
Dauphinoise potatoes, Buttered Asparagus, Glazed Carrots, 

To Finish
White Chocolate, Pistachio and Mint Cheesecake, Chocolate Tuille,
x x x
Lemon Mille Feuille, Puff Pastry Biscuit, Lemon Curd, Lemon Cream, Fresh Raspberries,
x x x
Melting Dark Chocolate and Cherry Brandy Fondant, Stem Ginger Ice Cream,

Shot of Chocolate Wine.













"The most exciting meal of our lives (2x Michelin Star experiences included!) Simon Rogan was still resident when we went to L’Enclume; your cooking was much more appealing!)We can’t wait for another excuse to ask you to come again; it was truly a very special occasion – we enjoyed your company very much too – as well as your phenomenal and beautifully presented cooking!" 
Ruth Sherwin



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