26 November 2011

Tandoori Spiced Lamb Rack,

Spiced puy lentils, cauliflower and potato curry, vegetable bhaji,
Green chilli, coconut and lime sauce.

We had friends round for dinner and I cooked up some great British ingredients, fusing some Asian spices to bring my favourite cooking styles into play. We finished off with cardamom and vanilla creme brulee, which is a fantastic way to finish off any meal.

Coconut, garlic and coriander naan, chilli and tomato relish, minted yoghurt, mango chutney.
Tandoori spiced lamb rack
Creme brulee, rhubarb and raspberry compote with honeycomb.  
Chocolate brownie and orange shortbread.

"Thanks for such a fantastic meal on Friday night, the food was delicious and the flavours were amazing! It was the perfect start to the weekend, thanks ChefGary xx" 

20 November 2011

PRIVATE DINNER PARTY, Mark and Cindy Billington, November.

My Private Dinner Parties have kicked off in a big way since I first started cooking for people in their own homes and it is no wonder when I have such great clients as Mark and Cindy. It was the fourth occasion that I had the pleasure of cooking for them at my latest Dinner Party and it was great from beginning to end. Mark is a real food enthusiast and it was great coming up with the latest menu and getting to produce and serve it on the evening. It always makes the evening a success when I receive compliments and I wasn't disappointed this time round. Another Dinner Party that went down fantastically added to my repertoire. 

Mark is a keen amateur photographer as am I and it was great to have him use his Cannon to take some great photos from the evening.


Bread and Canapes:

Sun dried tomato and Parmesan bread,
Marinated olives, blush tomato, garlic and fresh basil,
Honey and mustard glazed pork sausages, wrapped in smoked bacon,
Crispy duck spring rolls, soy and honey.

To start:

Asparagus spears, wrapped in Parma ham, 
Bearnaise sauce, rocket and spinach salad.


Seared pork fillet tenderloin,crispy pork belly, sea salt crackling, Stroganoff sauce.
Stilton creamed potatoes,
Purple sprouting broccoli, mange tout, green beans and baby carrots.


Toffee apple crumble, chilled vanilla custard, caramel sauce.

"Thanks for another brilliant meal which gave everyone a real buzz!" Mark Billington

More fruit carvings

"Gary, thanks for another tremendous array of dishes last night!

From the start, the bread, delicately flavoured with parmesan and sun dried tomato was a big hit and I had to play the host, letting our friends clear the plate in front of me. Each course raised the bar further. Thanks for building my favourite (duck) into the canapé and I am really glad we went with the pork main. The tenderloin  was cooked to perfection; succulent and beautifully complemented by the Stroganoff sauce and stilton mash
. The crackling was great to look at and better to 
crunch on whilst the pork belly was a brilliant finishing touch that I was 
not expecting!

The toffee apple crumble was wickedly scrumptious!Thanks again Gary. It was another great evening built around you and your which allows us to relax whilst you take care of the hard stuff :-) Cindy and I can't wait 'til next time" food. We love having you cook for us and out friends. It's a real treat "

12 November 2011


I have often donated my dinner party services for the benefits of various charities and the latest recipients hosted a dinner party for four in their beautiful home in Hook. As always, I arrived with about an hour to set up, with all the ingredients, cooking utensils, crockery and cutlery. My dinner party service aims to provide an amazing bespoke experience with me helping create a menu with you to suit your preferences. By using my bespoke services in your own home, you can host the most fabulous dinner party with none of the usual work load and stress that comes with it. Simply sit back and relax with your guests and enjoy the great food that I love preparing and cooking. I can even provide a waitress to serve your drinks so that you will be able to receive the full benefits of a personal chef.



Freshly made olive and rosemary bread, olive oil and balsamic.

To begin:

Crab and celeriac remoulade, Dijon mustard and horseradish.
Granary Melba toast.


Trio of Gressingham duck, red wine and balsamic gravy.
Seared 5 spice marinated breast, crispy roast shank, confit duck roll, soy glaze.
Buttered fondant potato, roasted carrots and saute cabbage with garlic and shallots.

To follow:

Rhubarb and ginger Charlotte,
Chilled vanilla custard, rhubarb puree and caramel sauce.

Karen and her husband were very welcoming and it was another great evening for me at what has become an increasingly popular service. Dinner parties are definitely at the top of my most favourite events and I hope to continue to grow my personal business in this way.

PRIVATE DINNER PARTY, Jules and Sue, November

We have become good friends with Jules and Sue, who we first met when they did our engagement photo shoot prior to our wedding photography back in September, 2007. Being great lovers of food, we have cooked for each other a few times and tonight we had them round ours. I prepared a seasonal menu with lamb as the main-course which has always been a great favourite of mine. I used two different cuts, offering tender slow braised neck fillet and the rack, which is beautifully tender served roasted pink.


To begin:

Seared scallops, four ways.
Parma ham and asparagus,
Sesame seed and soy sauce,
Hallouimi cheese, tomato and caper dressing,
Chilli, sesame and red onion Thai style dipping sauce.


   Slow braised casserole of lamb and roast cutlet
Garlic, shallot, red wine and rosemary gravy.
Served with: Boulangerie potatoes and mashed root vegetables.

To follow:

Rhubarb and ginger Charlotte,
Chilled vanilla custard, rhubarb puree and caramel sauce.

All photography by Julian Porter

Jules and Sue Porter said...

"Once again Gary we had the most amazing night, the food was superb. The starter was sensational and the main was a perfect winter warmer and very moorish :-) The desert was just............well it was the best, I am lost for words really, we just loved it all,
Great company and great food, what more could anyone ask for, you are an artist with food Gary and we are extremely lucky to know you and proud to be associated with photographing your amazing work.
Thank you seems such a simple term but THANK YOU"
Jules and Sue x

8 November 2011

SEARED TUNA, sesame seeds, stir fried vegetabe noodles, Hoi sin sauce.

I love cooking with fresh tuna and had this great dish for tea tonight. I put some fresh chilli, ginger and garlic through the noodles which went really well with the tuna and was complimented with a few Japanese lagers. 

6 November 2011

PRIVATE DINNER PARTY, Noel and Michelle Reidy

I was booked to cater for a Private Dinner Party in Grayshott, near Petersfield this Saturday. The menu was chosen by Noel from my Website and I travelled to his little coffee shop to do all the preparation there on the day. I always get great satisfaction from beginning to end when doing a Dinner Party and spent most of the day getting all the hard work done before serving up in the evening. Noel had arranged for his daughter and her friends to serve as there were 20 guests to cater for, so I just had to concentrate on ensuring the food was of my usual great standard.

I received very positive feedback from all the guests that I spoke with and was very satisfied with my days work, the end of the evening being finished off with a fantastic fire work display from Noel!



Smoked salmon, rocket and cream cheese, fresh lemon and black pepper,
Sweet chilli King prawns,
Goats cheese and blush tomato brushcetta, fresh basil.

To Start

Grilled asparagus spears, wrapped in Parma ham, lemon and garlic mayonnaise.


Slow braised lamb shank, tarragon and balsamic vinegar,
Served with mustard seed mash, honey roasted chantaney carrots, green beans and natural gravy.

To Follow

Vanilla creme brulee, honeycomb and orange shortbread.


I catered for my latest Dinner Party for Joanna and Ian  who are getting married next year at Northbrook Park in Alton. They initially contacted me about my wedding services as I had previously catered for Andy and Issy's wedding there this year in June.  I travelled to their  home in London and met some of their family and friends to a provide a dinner party combined with a wedding tasting. It was a great way to sample my cooking and gain the opportunity to talk about what services I could offer and provide for their own wedding.

The journey driving through London on a Friday evening was quite a new experience for me so I was glad when I finally arrived and was able to set up. I was greeted very warmly by Joanna's family and was shown to their lovely new kitchen where I would be doing my preparation and cooking. I wanted to get back on schedule so I got my head down and began to organise everything ready for the starters. I met the rest of the family as they arrived and it was great to finally meet Joanna and Ian as we had exchanged many emails over the last few months. 

I had designed and tailored a banquet menu specific to Joanna'a and Ian's preferences so it was very bespoke to them. Joanna requested some Cypriot/Greek influence and also gave me a list of their favourite ingredients.  I was really looking forwards to presenting everything and getting necessary feedback from the evening. 


 To begin:

Individual mini lamb moussaka, 
x x x
Roasted figs, halloumi, Parma ham, honey and cinnamon dressing,
x x x
Char-grilled vegetable and hallouimi mille fuille,
x x x
Freshly made olive and rosemary bread, Camembert and Parma ham.
x x x
Smoked salmon maki, toasted sesame, pickled ginger, wasabi and soy,
x x x
Smoked salmon, wasabi crème fraiche, toasted sesame oil.


Lamb Kleftico: Individual cutlet of lamb,
Served on braised potatoes, onions and tomatoes, oregano, basil, capers and fresh lemon.

x x x
Duo of soy glazed duck breast and crispy duck pancake roll, 
Served with Paprika roast potatoes, honey and sesame roasted carrots,

x x x
Seared tuna, sesame and fennel seed crust, served on winter greens.

To finish: 

Banoffee and chocolate cheese cake, ginger biscuit base,

x x x
Lime and ginger brulee, honeycomb and caramel tuille,
x x x
Apple and cinnamon tartin, ginger ice cream.

Freshly made olive and rosemary bread, Parma ham and Camembet.
Smoked salmon maki, wasabi, pickled ginger and soy sauce.
Freshly made olive and rosemary bread, Parma ham and Camembet, Blush tomatoes.
Roasted figs, Parma ham and Halloumi, Honey and cinnamon dressing.
Individual lamb moussaka, Hallouimi and Mediterranean vegetable mille fuille.
Seared tuna, fennel and sesame seed, saute winter greens.
Lamb cutlet, Kleftico.
Seared duck breast, crispy duck pancake.
Chocolate and banoffe cheese cake
Apple Tartin, ginger ice cream.
Lime and ginger brulee, honeycomb and caramel tuille.

I have been in Catering and Hospitality for nearly twenty years and have always brought my best and the utmost pride into my work, putting my skills to the test. Weddings are very personal to everyone and this is where I see that my bespoke services will provide a great base to create the most memorable wedding banquet. I have several weddings already booked next year and know that  each will be extremely successful,  allowing word of mouth to spread my business.

"We all had such a fantastic night.  The food was amazing and it was a real luxury not having to lift a finger - particularly for my mum and aunty who are usually the ones slaving away in the kitchen at family get-togethers. The food was so full of flavour and beautifully presented.  You'd obviously put a lot of thought into the menu and Ian and I loved how it reflected our personal tastes.There were lots of food combinations we hadn't tried before but they all worked really well - especially the figs with halloumi and honey and cinnamon dressing. They were a huge hit with everyone!

Having now tasted your food, we are confident that you would provide a delicious and very special wedding meal for us.  

Thanks so much for all the time and effort you've put in - we really appreciate it"
Quote from Joanna Evans.