Private Dinner Party, Richard Craggs and Co, Pond Farm

It was a pleasure to be invited back to Pond Farm in Hampshire after I catered a fabulous Dinner Party there last Christmas. Cooking in a kitchen with lots of character for a fabulous bunch it was a brilliant afternoon, also sharing in plenty of food conversation. As Richard owns two restaurants in China and is also heavily involved in contract catering there was plenty to talk about!! :) Richard gave me free reign with creating the menu but specifically requested Beef Fillet Wellington, being one of my most popular dishes. 



Crispy Roast Duck Roll, Sweet Chilli,
x x x
Fennel and Mustard Seed spiced Fish-Cake, 
x x x
Bruschetta, Blue Stilton, Blush Tomato, Caramelised Red Onion Chutney,

To Begin:

Pressed Confit of Crisp Pork Belly, Serrano Ham, Sea Salt Crackling, 
Poached Egg Yolk, Apple Puree, Balsamic reduction,


Beef Fillet Wellington, Wild Mushroom Pate, Red Wine Gravy,
Rosemary Roast Potatoes, Buttered Asparagus Spears,
Carrot Puree, Glazed Carrots, Carrot Crisps,

To Finish:

Trio of Desserts:
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Lemon Curd, Raspberry and Meringue Fool,
x x x
Peanut Butter and Chocolate Ice Cream.

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