18 March 2012


Although I have a great base of clients that I love to cook for regularly, I attain equal personal reward and pleasure when I get to cook for someone new for the first time. It is really exciting coming up with new menus, relishing the thought of cooking in a new environment where I will be producing some great food for my hungry and expectant diners.

Tonight's Private dinner party was at a beautiful house near Romsey, where I was greeted by all the family, making me feel very welcome before I set up. I was shown to the kitchen, which was my idea of absolute heaven. A vast amount of work top space with a beautiful eight hob range to cook on, with two grand ovens underneath. The dining table was part of an open plan kitchen so I would be on full view of the guests whilst I was cooking away. We had a great menu planned so I was confident that everyone would enjoy the food and have a brilliant evening.


To Begin:

Sliced smoked duck breast, raspberry vinaigrette, caramelised figs, rocket leaves,
Warmed goats cheese and red onion tart, roasted baby plum tomato, balsamic dressing,


Seared pork fillet, Slow roast pork belly, Sea salt crackling, Caramelised apple, 
Cider and Dijon cream sauce,
Mushroom stroganoff: Garlic, shallots, white wine, paprika, cherry tomato, mustard cream,

Served with:
Creamed potatoes, Saute greens, Glazed baby carrots, Asparagus spears, Tender stem brocolli.

To Finish:

White chocolate and fresh minted cheesecake, 
Chocolate coated cherry, vanilla tuille,

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