24 March 2016

Private Hen Dinner Party, Karen and Friends, Hampshire

"Dear Gary,
On behalf of all of the girls thank you so much for our private dinner party for Michele’s hen weekend.   We can’t thank you enough – our meal was amazing and so delicious.    We all thoroughly enjoyed the experience and as you know did not want it to end!   You and Mike certainly made our weekend extra special – we did not stop talking about it the next day.   
THANK YOU! "
Karen Wall






Catering for a Superb Hen Party this weekend was a real treat, serving up some delicious canapes and four tasty courses to a group of seven lovely ladies :) Having rented out a fab holiday home for the weekend to celebrate, the girls booked me to cook an enticing Dinner Party Menu for them all on the Sunday evening. I arrived as usual with all my gear and ingredients, laying the table and getting everything ready. Welcomed very warmly, it was a great start to the evening and as the wine flowed the atmosphere started to get more jolly and louder as each course was served :) As the cheese came out it was a huge pleasure to be invited to join in with a small glass of wine along with Mike who came with me on the day. All the "Hens" were fantastic company and it was definitely a Dinner Party to remember!! :)













Menu


Canapes:

Chicken Satay, Soy, Ginger, Peanut and Chilli Butter,
x x x
Vegetable and Noodle Roll, Hoi Sin,
x x x
Honey and Mustard Glazed Chipolatas,
x x x
Cured Salmon, Sea Salt, Lemon, Horseradish, Black Pepper,
x x x
Brushetta, Sesame Seed and Blush Tomato Hummus,


To Begin:

Seared King Scallops, 
Pressed Pork Belly, Black Pudding, Roasted Cauliflower Puree, Peas, 
Sea Salt Crackling,


Main-Course:

Teryaki Marinated and Seared Fillet of Beef,
Coconut and Lemongrass Slow Braised Brisket,
Fried Basmati Rice, Spring Vegetables, 
Coconut, Green Chilli and Coriander Sauce,


To Finish:

Trio of Desserts:
Salted Caramel and Toasted Walnut Chocolate Brownie, Peanut Butter Ice-Cream,
x x x
Vanilla, Cardamom and Vanilla Creme Brulee, 
x x x
Lemon Curd, Blueberry and Meringue "Mess"


Cheese Board.

Chef's selection with:
Toasted Soda Bread, Figs, Spiced Pear Chutney.























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

16 March 2016

Private Birthday Dinner Party, with ChefGary, Rob and Sharon, Wiltshire


"Absolutely fabulous meal! Yet again Gary you did us proud with some stunning food served in the comfort of our own home. No mess no fuss and the kitchen as spotless as when you arrived! Highly recommend this unique event for anybody who likes a truly special evening you can't forget. Thanks again Gary and cannot wait until the next time!!" Rob Ballard





It has been a busy few days for me with some fabulous dinner parties and it's always a great evening cooking for Rob and Sharon which was my Saturday menu this weekend. Being huge foodie fans, we always come up with a superb multi-course tasting menu together but this time around it was mostly a surprise which went down really well. :) The whole evening was a surprise for Sharon's birthday and a "ChefGary" Dinner Party was the perfect way to celebrate at home with excellent company and superb food and wine !! :)








Menu



Canapes:

Honey, Dijon and Sesame Glazed Chipolatas,
x x x
Chicken Satay, Soy, Ginger, Chilli, Cashew Nut Butter,
x x x
Vegetable and Noodle Roll, Hoi Sin, Sweet Chilli,

x x x

Roasted Butternut Squash, Coconut, Chilli and Ginger Soup, 

x x x

Pressed Chicken,Charred Red Pepper and Basil Terrine,
Red Pesto, Balsamic,

x x x

Seared King Scallops, Black Pudding, Pork Belly, Peas, Roasted Cauliflower Puree,

x x x

Raspberry Sorbet,

x x x

Pave of Fillet Steak, Toasted Croute, Chicken Liver and Duck Pate, Red Wine Gravy,
Dauphinoise Potatoes, Glazed Carrots, Asparagus Spears, Green Beans, 

x x x

Trio of Desserts:
Salted Caramel and Toasted Walnut Chocolate Brownie,
x x x
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Lemon Curd, Blueberry and Meringue "Mess"

x x x

Cheese Plate.

































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

9 March 2016

Private Dinner Party, Mother's day with ChefGary and "The Marnhams"





had the huge pleasure of providing a special Mother's day meal for four fabulous guests this weekend. Having cooked for Ben and Claire many times before, it was wonderful to do so again on Mother's Day Weekend. :) I served up some decadent and delicious canapes before following with a traditional menu made up of three courses. I was made to feel very welcome as usual, and sampled some fabulous red and white wines as we had an expert wine merchant and sommelier dining at the table also. :) 









Menu



Canapes:

Chipolata Sausages, Honey, Dijon, Sesame Seeds,
x x x
Crispy Vegetable and Noodle Roll, Sweet Chilli,
x x x
Chicken Satay, Chilli, Ginger, Soy, Cashew Nut Butter,


To Begin:

Gin cured Salmon and King Prawns,
Saffron pickled Fennel, Cucumber Ribbons, Spring Onion, Avocado, 


Main-Course:

Assiette of Roast Lamb,
Garlic and Thyme roasted Leg of Lamb, Crispy Confit of Shoulder, Mutton and Kidney Pie,
Chateau Potatoes, Glazed Parsnips, Carrots, Buttered Greens,
Lamb Gravy.


To Finish:

Sticky Toffee Pudding, Peanut Butter Ice-Cream, 
Date and Prune Puree, Caramelized Apples, Vanilla Custard, Vanilla Tuille.


















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

1 March 2016

Private Birthday Dinner Party with ChefGary, Wiltshire



I was cooking in a lovely part of Wiltshire this weekend, serving some delicious canapes and a further seven courses as part of one of my fabulous tasting menus. Its always a rewarding evening when I get to be a part of a special Birthday Dinner and my latest was certainly no disappointment! :)With a great crowd of guests to cook for and plenty of compliments from around the table I really enjoyed the evening. The kitchen was great to work in, providing me with plenty of work and cooking space and I finished off the night feeling very happy, a little tired but full of merit :)









Menu


Canapes:

Bruschetta, Tomato, Chilli, Lime and Coriander Salsa,
x x x
Chorizo, Blush Tomato, Fresh Basil,
x x x
Carpacio of Venison Fillet, Pickled Beetroot, Rocket,

x x x

Cream of Wild Mushroom Soup, Truffle Oil, Toasted Walnuts,   
x x x 
Vodka and Apple cured Salmon, Salmon and Horseradish Cromesquis, 
Pickled Cucumber and Spring Onion
x x x
Pressed Duck and Black Pudding Terrine, Parma Ham, 
Balsamic and Caramelised Red Oinon chutney,
x x x 
Raspberry Sorbet,
x x x 
Pave of Beef Fillet, Red Wine Braised Ox Cheeks, Individual Brisket Pie
Hand Cut Chips,  Roasted Baby Carrots, Buttered Asparagus,
x x x
"Fruit Crumble"
Vanilla Poached Pears, Red Wine Mascerated Plums, Balsaic roasted Figs,
Muscavado and Oat Crumble, Carame Tuille, Cinnamon Creme Anglais, Vanilla Ice-Cream
x x x
Petit Fours.























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