29 August 2015

Private Dinner Party, Dr Robert and Gloria, Southampton


"Just wanted to say an enormous thank you from Rob and I for making the evening one to always remember, it was exceptional and very special, the food was absolutely amazing! Well done for such a commendable menu! Gloria and Rob







I had a fabulous time being Private Chef to 7 wonderful guests in Southampton this week, cooking up some delectable canapes, followed by six more delicious courses. Dining was Al Fresco, under a beautifully made up "Marquis" on the balcony, being very lucky that the weather held up to enjoy the evening. :) I came up with a bespoke menu, based on personal preferences from the Birthday Boy, and it all went down superbly. :) The Star Dish probably being the Lamb Main-Course, but every plate of food received fabulous compliments which really made my evening!! It was particularly enjoyable to enjoy a glass of red wine at the end of dinner at the table and join in on the evening's conversation. 










Menu



Canapes:

Black Treacle and Dijon cured Salmon, Lemon, Black Pepper,
x x x
Crispy Duck Roll, Sweet Chilli,
x x x
Honey, Sesame and Mustard Sausages,

x x x

Cream of Wild Mushroom and Truffle Soup, Toatsed Walnuts,

x x x

Marinated King Prawn, Garlic, Chilli, Lemon, Saute with Chorizo and Balsamic,

x x x

Raspberry Sorbet,

x x x

Lamb Loin Wellington, Spinach and Wild Mushroom Duxelle, Pressed Confit of Shoulder,
Champ Mash, Buttered Asparagus Spears, Roasted Carrots, Redcurrant Gravy,

x x x

"Berries and Cream"
Berry Berry Mess, Crunchy Meringue, Fresh Raspberries, Creme Chantilly,
x x x
Summer Berry Pudding, Vanilla Custard, 
x x x
Elder flower and Blackberry Jelly,
x x x
Iced "Lemon Meringue Pie" Parfait,
x x x
Vanilla and Cardamom Creme Brulee,

x x x

Cheese Board.





















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


24 August 2015

Private Surprise Birthday Dinner Party, 7 Courses in Winchester




This Saturday, I was personal Chef for ten amazing and hungry guests celebrating a birthday Party in Winchester, Hampshire. Providing some decadent and delicious Canapes along with  a further 7 gourmet courses, it was a fabulous Dinner Party to remember. As I was a surprise for the Birthday Girl, I arrived about two hours before Canapes and set up in the kitchen. I have known Mark for a little over a year so it was great to chat whilst getting to work and I was offered a taster of some delicious red wines that had been selected for some of the courses. :) 

It was a real pleasure to be invited to the table after Dessert and try some choice and enticing cheeses and a little more red wine :) It was fantastic to get first hand compliments on my cooking and talk about each course and everybody's favourites. I would say it was a hard decision for most as all courses were of course superb and with a mixed vote around the table, I would say my main Duck dish was a very close top dish of the evening :) My Wild Mushroom Soup and Dessert very close behind. 











Menu



Canapes:

Bruschetta, Black Sesame Seed and Paprika Hummus,
x x x
Cured Salmon, Sp
ring Onion, Lemon, Black Pepper,
x x x
Chicken Satay, Chilli, Ginger, Cashew, Garam Masala,
x x x
Crispy Duck Roll, Sweet Chilli,


x x x

Wild Mushroom and Truffle Soup, Toasted Walnuts, Truffle Oil,

x x x

Pressed Confit of Pork, Curried Lentils, Burnt Red Onion Ketchup,
Apple Sauce, Sea Salt Crackling,

x x x

Marinated King Prawn, Garlic, Paprika, Chilli, Lemon,
Saute with Chorizo, Roasted Red Pepper, Balsamic,

x x x

Mango Sorbet

x x x

Pan Seared 5 Spiced Duck Breast, Game Pie, Duck Fat Pastry, Redcurrant Gravy,
Dauphinoise Potatoes, Spiced Red Cabbage, Glazed Carrots, Buttered Asparagus Spears,
Cherry and Red Wine Reduction,

x x x

Vanilla, Cardamom and Honeycomb Creme Brulee, 
Strawberry and Elderflower Jelly, Crushed Meringue, Fresh Berries,

x x x

Petit Fours.




































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

19 August 2015

Wedding Tasting for James & Vicki and Friends, Lymington




This weekend I catered a fabulous wedding tasting in Lymington to try out the proposed menu. Jamie and Vicky had invited some close friends over to enjoy the food exactly as it would be served up on the big day, the only difference being they would all be enjoying the delicious courses in the comfort of their own home :) It was great to first meet them last year and discuss plans for their wedding, including the lovely venue near Christchurch at Sopley Mill. Having catered there before and also having been highly recommended it was fantastic to be able to offer my expertise and thoughts on Jamie and Vicki's menu concept. A sharing theme on each table is always a fabulous way to create a great atmosphere and a perfect way to enjoy the food, so we went forth with this idea, serving up a Middle Eastern themed starter and a modern twist on Porchetta for the Main-course. Finishing off with a trio of desserts is always such a fabulous way to finish up and has become a bit of  a trademark from me :)

The whole meal went superbly, from canapes through to Coffee and Petit Fours and it was fantastic to have Jamie and Vicki so pleased with my food. Both making me so welcome in their home it made me so excited to be part of their special day come this November. I am Really looking forwards to creating the delicious and fabulous plates of food for every guest attending and having everyone enjoy what will be the most amazing day :)














Menu


Canapes:

King Prawn Roll, Ginger, Fresh Coriander, Lime, Sweet Chilli sauce,
x x x
Chicken Liver and Wild Mushroom Pate, Granary Toast, Caramelised Red Onion Chutney,
x x x
Honey, Sesame and Dijon glazed Sausages, Creamed Mustard Mash,
x x x
Bruschetta, Baby Plum Tomato, Red onion, Basil and Chilli Salsa,




To Begin:

Sharing Platters:
Arabic Flat Breads,
Crispy roasted Chicken Wings, Cumin Seed, sliced Red Chilli, Lemon Zest,
Spiced Falafel Fritters, Crushed Chick Peas, Chilli, Coriander, 
Tabbouleh: Fluffed Bulgar Wheat, Lemon Zest, Chopped Parsley, Diced Tomato, Red Onions,
Authentic style Hummus, Olive Oil, Balsamic, 
Carrot and Celery Sticks.





Main-Course:

Slow Roasted Italian Porchetta: 
Seasoned and Rolled Belly and Loin of Pork, Garlic, Fennel seed, Thyme, Sea Salt, Pepper, Dauphinoise Potatoes, Buttered Greens, Roasted Carrots, 
Sea Salted Crackling, Cider and Apple Gravy, Apple Sauce.

OR

Wild Mushroom and Puy Lentil Pie, Cream Sauce.



To Finish:

Trio of Desserts:
Salted Caramel and Walnut Chocolate Brownie, 
Winter Berry Eton Mess,
Individual Toffee Apple and Oat Crumble, Cinnamon Custard.















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

16 August 2015

Private Brthday Dinner Party, Glebe House, Part Deux,




The second evening at Glebe House celebrating a very special Birthday was another excellent event of fabulous food and exciting entertainment! :) Cooking for 15 was quite a challenge but everything went perfectly and it was amazing to receive such great compliments from the table. Dining Al Fresco as the weather held up perfectly until late in the evening made for a great Dinner Party and it was really fantastic to have a superb Elvis tribute band  playing and singing amongst the guests! 








Menu


Canapes:

Chicken Satay, Ginger, Soy, Honey, Cashew and Chilli Butter,
x x x
Spiced Falafel, Cumin, Coriander, Tomato and Red Onion Salsa,
x x x
Bruschetta, Lemon and Black Sesame Seed Hummus, 


To Begin:

Marinated King Prawn, Garlic, Chilli, Lemon, saute with Chorizo, Roasted Red Pepper, Balsamic, 


Main-Course:

Pave of Beef Fillet, Pulled Brisket and Red Wine Pie, 
Dauphinoise Potatoes, Glazed Carrots, Carrot Puree, Carrot Crisps, Asparagus Spears,
Wild Mushroom Sauce,


To Finish:

Pear and Anise Tarte Tartin, Stem Ginger Ice-Cream, Cinnamon and Vanilla Custard,
OR (Diabetic Choice)
Anise and Cinnamon Poached Pears, 
Vanilla Ice-Cream, Pecan and Almond Granola, Fresh Raspberries.


Cheese Board:

Selection of Delicious Cheeses, Chutneys, Celery, Biscuits.













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

10 August 2015

Private Dinner Party, Glebe House, Newton




This weekend I catered two parties at Glebe house to celebrate a very special birthday. The first on the Friday, being persona chef and serving canapes and four further courses for seven guests. I've catered many events recently with Claire and Ben and so it was a pleasure to go back and cook for them all again. :)











Menu



Canapes:

King Prawn Roll, Ginger, Fresh Coriander, Sweet Chilli,
x x x
Bruschetta, Baby Plum Tomato, Red Onion and Basil Salsa,
x x x
Crispy Spiced Falafel, Crushed Chick Peas, Onions, Garlic,


To Begin:

Black Treacle and Dijon Cured Salmon Fillet, Salmon and Horseradish Cromesquis,
Cucumber and Spring Onion,


Main-Course:

Trio of Asian Inspired Chicken,
Pan Seared Chilli and Masala marinated Breast, Soy and Honey Confit Drumstick, Garlic and Fennel Seed Kiev,
Fried Rice, Garlic and Ginger Baby Corn, Green Beans, Asparagus Spears, 
Peanut, Fresh Coriander and Coconut Curry Sauce,


To Finish:

Vanilla, Cardamom and Honeycomb Creme Brulee, Summer Fruits, Caramel Tuille,


Cheese Board














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


5 August 2015

Private Birthday Dinner Party, Fordingbridge,

"The most amazing beautifully presented food ! Thank you Gary for making my birthday dinner the best night ever!"   Preet Gill






This Saturday was part of another fabulous Dinner Party fuelled weekend, travelling near to Fording bridge to cook for 23 people and celebrating a very special Birthday! As I was cooking for a large number I brought one of my trusted Chefs with me to help. The kitchen was beautifully spacious, offering  a large central island to plate up and a huge AGA to cook in. I love working with the AGA, having plenty of space to utilise and having a grand presence in any kitchen. The evening went really well, with all guests enjoying canapes in the garden before seating for a further three course meal at the table. From Starter to Dessert, it was a great evening, enjoying many compliments around the table. 












Menu



Canapes:

Chicken Satay, Soy, Chilli, Cashew and Sesame Seeds,
x x x
Asparagus Spears, wrapped in Parma Ham, Aioli,
x x x
Crispy Duck Roll, Sweet Chilli,


To Begin

Pressed Confit of Pork Belly, Pulled Pork Cromesquis, Sea Salt Crackling,
Curried Puy Lentils, Roasted Apple Puree, 


Main-Course:

Masala Spiced Seabass Fillet & Seabass "FishCake" 
Egg Noodles, Spring Onion, Chestnut Mushroom, Asparagus, 
Black Bean and Miso Broth,


To Finish:

Trio of Desserts:
Chocolate, Walnut and Salted Caramel Brownie, Peanut Butter Ice-cream,
x x x
Vanilla, Cardamom and Honeycomb Creme Brulee,
 x x x





















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