21 July 2015

Private Dinner Party, 11 Course Gourmet Menu with Pete, Carly, Emily and Stuart

"Every course was absolute delight, can't wait for the next occasion" Emily Seddon




It's been a fabulous weekend of cooking and on Saturday night I had the huge pleasure of coming up with a surprise taster menu for four great friends who all love, enjoy and appreciate great food!! :) The whole menu was meat free, utilising some amazing fish and shellfish and some beautiful vegetarian ingredients into some delicious plates of food. I traveled to near Bournemouth, bringing everything with me, cooking in Pete and Carly's new kitchen which was fantastic to work in :) Holding a large island in the middle, it was a complete joy to get started and my diners decided on enjoying the first few courses in the kitchen on the other side whilst I produced the evening's delights. As each course was served, we relayed the cutlery from the main table onto the island and before we knew it, about four hours later, all eleven courses had been enjoyed and devoured in the kitchen. It was a super atmosphere to work in and was great to be part of the evening :) Although having my guests enjoy my food is usually the most rewarding part of the evening the utmost highlight was getting to meet Baby Olivia for the first time as on the last occasion  I cooked for Emily she was still holding her bump well, Olivia yet to join us:)













Menu



Canapes:

Avocado and Spring Onion Sushi Maki, Pickled Ginger,
x x x
Crispy Carrot and Onion Bhaji, Chilli, Turmeric, Ginger, Fresh Coriander,
x x x
Bruschetta, Blush Tomato Hummus, Goats Cheese, Fresh Basil,

x x x

Black Treacle and Dijon Cured Salmon, Rocket Leaves,

x x x

Roasted Sweet Potato and Chilli Soup, 

x x x

Asian spiced Crab and Spring Onion Fritter and Crab and Avocado Sushi,  
Soy, Ginger and Sesame Dipping Sauce,

x x x

Individual Wild Mushroom, Asparagus, Puy Lentil and Truffle Infused Pie, Shortcrust Pastry,

x x x

Garlic marinated King Prawn and Lobster Claw, Yellow Thai Curry Sauce, Coconut, Turmeric, Coriander, Ginger and Green Chilli, Egg Noodles,

x x x

Mango and Lime Sorbet,

x x x 

Seared Sea-Bass Fillet, Sea-Bass and Crab Cake, Curried Lentils, Black Bean, Soy and Miso Broth, Tempura Asparagus, 

x x x

Iced "Lemon Meringue Pie" Parfait, Lemon Sherbet, Crisp Pastry Pieces, Crunchy Meringue, Raspberry Coulis, Lemon Curd and Raspberry Mille Fuille,

x x x

Duo of Sticky Toffee Pudding and Chocolate and Salted Caramel Brownie, Peanut Butter and Chocolate Chip Ice-Cream, Caramel Tuille, Roasted Nut Brittle, Vanilla Custard,

x x x

Cheese-Board, Spiced Pear Chutney, Toasted Pitta.






















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

19 July 2015

Private Dinner Party, Barrie and Tahira, Southampton, Hampshire





I was Private Chef for four fabulous guests this weekend, cooking up a delicious feast with some fantastic ingredients in Hampshire. Having cooked for Barrie and Tahiri before as a post Wedding celebration it was exciting to be invited back to cook again, this time an intimate table of four with Barrie's Parents. :) I love cooking all of my dishes on my menu but love the chance to create something a little different and my Sea-Bass Mains with a Pan-Asian influence was a delight to create and certainly wowed all the guests. Another great Dinner Party catered for in the comfort of home and a successful evening all round :)










Menu



Canapes:

Bruschetta, Blue Cheese, Spiced Pear Chutney,
x x x
Smoked Salmon, Cream Cheese, Lemon, Black Pepper,
x x x
Carrot and Onion Bhaji, Cumin and Fennel Seed, Garam Masala, Garlic and Ginger,


To Begin:

Smoked Chicken Breast, Ground Turmeric, Ginger and Coriander, Sweet Chilli, Textures of Mango,


Main-Course:

Seared Sea-Bass Fillet, Sea Bass and Crab Cake, 
Egg Noodles, Curried Lentils, Tempura Asparagus and Wild Mushrooms, 
Black Bean, Ginger, Soy and Miso Broth,


To Finish:

Platter of Desserts:
Sticky Toffee Pudding, Peanut Butter and Chocolate Chip Ice-Cream,
x x x
Salted Caramel Chocolate Brownie,
x x x
Vanilla and Honeycomb Creme Brulee,
x x x
Iced "Lemon Meringue Pie" Parfait.












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

15 July 2015

Private Birthday Celebration Dinner Party, Paul, Lorna and Family



I have just catered a fabulous busy weekend, having the huge pleasure of chefing for Lorna's birthday at her family home in North Hampshire. I have cooked for Lorna and Paul many times and each has been a marvellous occasion, especially getting to cook for their two young boys each time :) Starting off with some delectable little Canapes and Champagne in the garden, followed by an exquisite King Prawn and Chorizo starter, a delicious Duck Mains and my very special Trio of Desserts to Finish it was  a fabulous celebratory menu deserved of a superb Dinner Party.










Menu



Canapes:

Smoked Chicken, Mango, Rocket,
x x x
Smoked Salmon, Cream Cheese, Lemon, Black Pepper,
x x x
Thai Spiced Fish Cake, Chilli, Ginger, Sesame, Coriander, 
x x x
Crispy Deep Fried Onion and Carrot Bhaji, Sweet Chilli,


To Begin:

Saute King Prawn, Garlic and Chilli, Chorizo, Roasted Red Pepper, Balsamic, 


Main-Course:

Pan Seared 5 spiced Duck Breast, Crispy Roast Confit of Leg, 
Hand cut Duck Fat Chips, Braised Red Cabbage, Butter and Caraway Glazed Baby Carrots, Asparagus Spears, Redcurrant Gravy,


To Finish:

Trio of Desserts:
Sticky Toffee Pudding, Peanut Butter Ice-Cream,
x x x
Orange, Vanilla and Honeycomb Creme Brulee, Caramel Tuille,
x x x
"Lemon Meringue Pie" Iced Parfait.


















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

13 July 2015

Private Dinner Party in Winchester, Brian and Friends






I have been really blessed with following a career that I love and catering for such friendly and lovely people all the time always reminds me how special it is. It was an "extra" special treat for me and my diners this Sunday, cooking some decadent and fabulous food on Father's day for seven wonderful guests in Winchester. Brian and his lovely wife had some very old and close friends for lunch and as an exclusive treat, they had me round to provide some delightful canapes and a further three delicious courses in their lovey home. The afternoon was a superb Dinner Party, with great food, entertaining conversation and plenty of wine :)









Menu


Canapes:

Cured Salmon, Lemon, Black Pepper, Rocket,
x x x
Bruschetta, Blue Cheese, Bluch Tomato,
x x x
Chicken Satay, Ginger, Chilli and Cashew Nut Butter,
x x x
Sesame, Dijon and Honey Glazed Chipolatas,


To Begin:

Pressed Confit of Crispy Pork Belly, Pulled Pork Cromesquis,
Masala Spiced Puy Lentils, Burnt Onion Ketchup, Apple Sauce, Sea Salt Crackling,


Main-Course:

Salmon and King Prawn Wellington, Baby Spinach, Asparagus Spears, 
Potato Dauphinoise, Buttered Carrots, White Wine and Tarragon Lemon Butter Sauce,


To Finish:

Trio of Desserts:
Sticky Toffee Pudding, Chocolate Chip and Honeycomb Ice-Cream,
x x x
Chocolate and Cashew Nut Brownie, Vanilla Custard,
x x x
Orange and Vanilla Creme Brulee, Vanilla Tuille.


















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

12 July 2015

Private Dinner Party, Summa, Hampshire



I am so lucky to love what I do for a living and mostly I go out and cook amazing food for Private Dinner Parties celebrating the most special of occasions. My Dinner Parties can be for Birthdays, Wedding Anniversaries, Hen Parties, Work Celebrations or sometimes just to help take the pressure off a large party so the host can enjoy the evening along with their guests. At Christmas time I always send out lots of gift vouchers and it was a complete pleasure to redeem one of them for Summa and her husband this weekend. Arriving to a lovely home in Hampshire, I had the pleasure to cook for four wonderful guests, providing canapes and a further four courses. The evening was a fantastic event, serving up some of my favourite ingredients and getting fabulous feedback as always, :)





Menu


Canapes:

Bruschetta, Gouda Cheese, Bush Tomato, Fresh Basil,
x x x
Honey, Dijon and Sesame Glazed Chipolatas,
x x x
Cured Salmon, Lemon, Black Pepper, Rocket,
x x x
King Prawn Roll, Sweet Chilli,


Pre-Starter:

Bruschetta, Glazed Goats Cheese, Beetroot, Balsamic, 


To Begin:

Saute King Prawn, Garlic Chilli, Chorizo, Roasted Red Pepper,


Main-Course:

Duo of Asian Inspired Pork,
Masala spiced Tenderloin, Soy, Honey and Chilli Glazed Belly, 
Curried Puy Lentils, Baby Corn, Asparagus, 
Tomato, Chilli, Coconut and Tamarind Sauce,


To Finish:

Trio of Desserts:
Chocolate and Salted Caramel Brownie, Walnut Granola,
x x x 
Vanilla and Honeycomb Creme Brulee,
x x x
Sticky Toffee Pudding, Peanut Butter and Chocolate Chip Ice-Cream.


















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

9 July 2015

Private Dinner Party in Petersfield, Trevor, Michelle and Friends




Amidst a very busy week, I traveled up near Petersfield to be personal Chef for some fantastic regular guests celebrating with some fabulous food at home. :) I have cooked for Trevor and Michelle on many occasions but this was just the second time in their new home, cooking with their big Aga. I love to use Aga ovens as they are so full of character but also taking some adjusting to if not used to them :) I had plenty of space to work in though and it was a fantastic Dinner Party, all the food coming out perfectly and with plenty of praise from my Diners.










Menu


Canapes:

Smoked Salmon, Cream Cheese, Lemon, Black Pepper,
x x x
Honey and Dijon Glazed Chipolatas, 
x x x
King Prawn Roll, Sweet Chilli, 
x x x
Bruschetta, Blue Stilton, Spiced Pear Chutney,


To Start:

King Prawn, Garlic, Chilli, Roasted Red Pepper, Chorizo, Balsamic,


Main-Course:

Pave of Beef Fillet, Pulled Beef and Red Wine Pie, Wild Mushroom Sauce,
Dauphinoise Potatoes, Roasted Carrots, Buttered Asparagus  Spears,


To Finish:

Trio of Desserts:
Vanilla and Honeycomb Creme Brulee, Caramel Tuille,
x x x
Sticky Toffee Pudding, Cinnamon, Ginger and Nutmeg Granola,
x x x
Chocolate and Cashew Nut Brownie, Chocolate Chip and Vanilla Ice Cream.












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

7 July 2015

Private Dinner Party with The Sherwin's and Stockdale's






This Friday I catered a fabulous Taster Menu Dinner Party for some of my regular Diners. Mark, Hannah, James and Kim have all eaten with me plenty of times before and so it was a huge pleasure to do so again with me choosing every dish of the menu as a surprise. No less than 8 courses along with Canapes were enjoyed and each plate of food went down really well. My Wild Mushroom and Truffle Soup with toasted Walnuts and the Lam Wellington going down particularly well :)









Menu



Canapes:

Spiced Chicken Kiev, Fennel and Sesame Seed, Hoi-Sin,
x x x
Smoked Duck Breast, Raspberry Balsamic, Cucumber, Spring Onion,
 x x x
Bruschetta, Blush Tomato and Basil Humus, 

x x x

Vodka cured Salmon, Cucumber, Spring Onion, 

x x x

Cream of Wild Mushroom and Truffle Soup, Toasted Walnuts, 

x x x

Smoked Chicken Breast, Mango, Balsamic,

x x x

Saute King Prawn, Garlic, Chilli, Chorizo, 
King Prawn Ravioli, Prawn Bisque,

x x x

Strawberry, Elderflower and Basil Jelly,

x x x

Lamb Loin, Wild Mushroom and Spinach Wellington, Pulled Lamb Shoulder and Mint Pie, Crispy Confit of Lamb Belly, Potato Gratin, Oyster and Chestnut Mushrooms, Asparagus Spears, Redcurrant Gravy,

x x x 

Plate of Mini Desserts:
Sticky Toffee Pudding, Sticky Toffee Pudding Ice-Cream,
x x x
Chocolate and Cashew Nut Brownie, Salted Popcorn and Caramel Ice Cream,
x x x
"Lemon Meringue Pie" Iced Parfait, Raspberry Coulis,
x x x
Vanilla and Honeycomb Creme Brulee, 

x x x

Cheese Board, Spiced Pear Chutney.























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