Hi, i'm Sam and as a private chef, I am dedicated to crafting unforgettable events, ensuring every guest receives a unique and exquisite gourmet experience tailored to your desires. I also balance that with professionalism and humility. Taking into account your needs and requirements. Creating a tru...read more
SNACKS
Sourdough bread with whipped brown butter
Warm Cheddar & pickled onion scone
Smoked cod’s roe on rye crackers
Scotch eggs with pickled pear
STARTERS
Potted Shrimps
Served with grilled sourdough and watercress salad.
Duck and Prune Terrine
With spiced pear chutney and toasted hazelnuts.
Warm Leek Vinaigrette
Topped with crispy pancetta, capers, and soft-boiled egg.
Roasted Jerusalem Artichoke Soup
Finished with hazelnut oil and crispy shallots.
Grilled Mackerel
With rhubarb compote, pickled cucumber, and horseradish crème fraîche.
MAINS
Roast Sirloin of Aged Beef
Yorkshire pudding, bone marrow gravy, and dripping roast potatoes.
Pan-Fried Cornish Turbot
Served with cockles, samphire, and a brown butter sauce.
Wild Mushroom and Pearl Barley Risotto
Finished with Old Winchester cheese and truffle oil.
Gloucester Old Spot Pork Chop
With charred Hispi cabbage, apple butter, and cider jus.
Whole Roast Partridge
With bread sauce, chestnuts, and roasted root vegetables.
PUDDINGS
Sticky Toffee Pudding
Served with muscovado butterscotch and vanilla ice cream.
Rhubarb and Custard Tart
With a ginger snap crust.
Chocolate Nemesis Cake
With salted caramel cream and hazelnut praline.
Blood Orange Posset
With shortbread and candied zest.
Eccles Cake
Served warm with a wedge of Lancashire cheese.
Optional Cheese Board
A curated selection of five British artisan cheeses such as Montgomery’s Cheddar, Stinking Bishop, Tunworth, Colston Bassett Stilton and Golden Cenarth, served with house oatcakes, quince jelly, and pickled damsons.
Want to request a chef's price and personalised menu based on your requirements?
Just message chef Sam and discuss the details of your event and the requirements you have.