8 September 2014

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. 





Menu


Canapes:

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,


Main-Course:

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: Chef@Chefgary.co.uk

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