BBQ Function, Hen Party in Southampton

Despite the English weather this year I have been really busy with plenty of Summer functions. One of my favourite styles of cooking is definitely to BBQ food, utilising many versatile cuts of meat and fish . adding different marinades to add flavour and tenderise. Probably my last BBQ of this year was for a group of animated and captivating hens, throwing a party at their home to celebrate the upcoming marriage for their friend. The girls chose the menu from my site last month and I turned up a few hours early on the evening to light my coal BBQ and get it at the right temperature before commencing cooking. Everything was served buffet style and the girls enjoyed all the main food, before finishing off with a choice of desserts. I had a very enjoyable evening and it was good to see the girls having fun and it was refreshing to meet a jovial bunch of people, including Dan the barman who served them some delightful cocktails throughput the evening.

Menu 

Chicken thighs, honey, light soy sauce and paprika marinade. 

x x x

British lamb rump steak, garlic and rosemary, 

x x x

Minced pork kebabs, spiced with chilli, garlic, coriander, minted yoghurt.

x x x 

Flamed King Prawns and Fresh tuna skewers, Dark Rum, lime and lemongrass.

x x x 

Roasted Potato Wedges, Cajun Spices.

x x x

Freshly baked French bread.

x x x

Mixed tossed salad, olive oil and aged balsamic.

x x x

Coleslaw, with grated cheddar and ranch dressing.

To Finish:

Summer Berry Pavlova,

OR

Chocolate and Bailey's Torte, Toffee sauce.

ChefGary
ChefGary Hampshire Dinner Parties

ChefGary Dinner Party Menus

About ChefGary

BBQ Party, The Bakers

I have one of the most rewarding jobs and this is especially true when I become a regular Chef at family events on a repeat basis. I first cooked for Jody and Kate Baker along with Jody's parents at a sit down Dinner Party and I have now catered for the second family BBQ. This occasion was to celebrate Susan's Birthday and we came up with a great menu for the event, starting off with some ambrosial canapes before enjoying the main event and then finishing off with a choice of delectable desserts. 

Although just meeting the three times, I really feel welcome when in their company and it certainly seems that we have known each other much longer. Such great friendly people to cook for really makes a great day cooking so rewarding, making each visit  a complete pleasure. 

Menu

To Begin:

Smoked duck breast, Cucumber, Spring onion,

x x x

BBQ and 5 spiced Pork belly,

 x x x

Bruscetta, smoked salmon and goats cheese,

x x x

Brushetta, Tomato, chilli, stuffed green olives,

x x x

Serrano ham and Goats cheese,

BBQ Menu

Marinated chicken breasts, chilli, cumin, garlic, lime and coriander,

x x x

Marinated Tandoori chicken Drum Sticks,

x x x

Soy, honey and chilli glazed Chicken wings,

x x x

British Sirloin steak, crushed black peppercorns, sea salt,

x x x 

Slow roasted shoulder of lamb, Jerk seasoning,

x x x

Pork Cumberland sausages,

x x x 

Crispy roast potato wedges, cajun spice, Roasted Sweet potato,

x x x

Floured baps, Chunky cut tin loaf,

x x x

Fresh tossed salad, celeriac coleslaw,

To Finish:

White chocolate and fresh minted Cheese cake,

OR

Vanilla and honeycomb Creme Brulee.

"A wonderful night as ever, and we can't wait to find an excuse to do the same again " Jody Baker

ChefGary
ChefGary Hampshire Dinner Parties

ChefGary Dinner Party Menus

About ChefGary

Wedding for Joanne and Ian, NorthBrook Park

I have now catered for two Weddings at Northbrook Park and both have been an amazing and rewarding experience. It was a complete pleasure from beginning to end for my latest couple, Joanna and Ian, who were such lovely people, deserving a great ceremony and superb food that should suit such a grand occasion. We first met last year for a Wedding tasting combined with a Private Dinner Party which I produced a totally bespoke and alluring menu for, based on Joanna and Ian's list of favourite foods. The whole family enjoyed the food I produced on the evening and it sealed the deal for me to go ahead with their Wedding Catering. I went on to organise producing the whole menus from the tasting, following Joanna's desired Cypriot theme. Upcoming to the Wedding, we met up at Northbrook park to go through all details and exchanged further emails to finalise everything to ensure the event to be as perfect as possible, meeting all expectations.

Menu

Canapes:

Smoked salmon and cream cheese roulade, lemon, cracked black pepper, rocket leaves,

Crayfish tails, mango, chilli and coriander salsa,

Bruschetta, black olive tapenade, fresh basil, blush tomato,

Goat’s cheese, wrapped in Parma ham,

Crisp fried calamari, sliced red chilli, sea salt, fresh mango,

Bruschetta, Pease pudding, Parma ham, 

Starter:

Caramelised figs, wrapped in Parma ham,  ricotta cheese,
Honey, cinnamon and balsamic dressing,
Rocket,  watercress and spinach salad

Main-Course:

Lamb Kleftico:
Roasted rack of lamb, served pink, Slow braised lamb shoulder, Natural gravy.
Sliced potatoes, onions, oregano, Tomato concasse with baby capers. 
Glazed carrots and Steamed broccoli.

Or

Roasted vegetable, cous cous and halloumi filo parcel.   (V)

Dessert:

Duo of:
Vanilla and cardamom crème brulee, Honeycomb, Vanilla tuille,
Chocolate and cinnamon tarte, raspberry coulis.

Coffee and Petit Fours:

Hampshire Strawberries, coated in white chocolate,

Vanilla Fudge,

Hazelnut and Chocolate Brownie.

We served the delectable canapes in the enchanting gardens along with the arrival drinks, taking full advantage of the beautiful weather we were blessed with on the day. Receiving great feed back from early on gave me great sense of pride and achievement, feeding the immense passion I have for creating delicious and mouthwatering food. The sit down meal went off perfectly, again alluring ferver from  serving some great dishes.

Evening Menu

Pork and Chicken Slouvaki, 

Marinated with olive oil, red wine, oregano, lemon,

Skewered and Grilled, Served with: Warmed Pitta Bread, 

Fresh coriander and Lime Hummus, Tzatziki, Greek salad, Red onion and blush tomato salad.

As we were all so busy throughout the whole day, it wasn't until towards the end of the evening that I got to speak to Joanna and Ian, receiving great praise from them personally. It was a terrific day, being a shame to end but Joanna and Ian must now enjoy a well deserved honeymoon.

ChefGary
ChefGary Hampshire Dinner Parties

ChefGary Dinner Party Menus

About ChefGary