FOOD MENU 2023/2024
My services are the perfect options for family breakfast, lunch, dinner or to entertaining of guest in your own home or hired location. My menus are linked between flavours, textures, well-being and health, based on quality fresh ingredients.
I will treat my carefully sourced ingredients with the respect they deserve, creating delicious meals to give the high-end culinary experience.
BREAKFAST & BRUNCH
BREAKFAST - BRUNCH MENU CHOICES
Sourdough crumpets, poached eggs, Evesham or Wiltshire asparagus. vg
Sourdough American pancakes, grilled smoked bacon, Maple syrup.
Roasted pepper hummus, grilled tender-stem broccoli, crispy poached egg, sesame & chilli salsa macha. vgo
Freshly baked muffins, poached egg, spinach bernaise. vgo
Avocado, toasted sourdough bread, harissa, za'atar. vg
Confit duck leg hash, Organic fried egg, duck sauce, Warminster watercress.
Smoked haddock Kadgeree petit pois, soft cooked egg, chaat masala, turmeric curry sauce.
Somerset Valley organic smoked salmon, poached egg, sourdough bread toast, caper butter.
Classic Breakfast: grilled smoked bacon, Wiltshire pork sausage, baked beans, option of two eggs, cocooked to personal preference, potato & onion rosti, grilled mushrooms.
Plant forward Breakfast: avocado, asparagus, smoked paprika beens, option of two eggs cooked to your liking , roasted cherry vine tomato, potato & onion rosti. vgo
Egg cooking options: served on sourdough bread toast
- Poached
- Scramble
- Fried
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| Goosnargh duck breast, pomme anna potato, asparagus, duck sauce, smoked parsnip puree. |
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| Lobster and smoked haddock gratin |
Private chef breakfast service available from £14pp
One, two, three or four course dining experience menu.
Available in variety of delicious starters main courses and desserts. Prepared and made with only the freshest, locally-sourced, high-end ingredients used throughout our dinner party, our delicious and stunning dishes are certain to blow you away. To keep our menu fresh and excited I'm tweaking my menu according to the seasons.
Fine drink and wine list available on request.
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| Conit lamb, fondant potato, heritage carrot, beets, lamb sauce. |
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| Pear belle Helene |
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| Warm chocolate fondant tartlet |
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| Scallops, spinach, prosciutto, samphire |
Sourdough thyme biscuit, duck liver mousse, date jelly.
Pecorino, sweet corn and truffle beignet. ( gluten free flour, egg, yeast , oil, sugar ) gfo
Parmesan tuile, brown prawns butter, smoked salmon flakes. vg
Crispy hallumi, sweet chilli sauce, oregano.
STARTERS
Seared Scallops, proscuiuto, comfit peppers, muhammara, samphire. ( Scallops, Worcestershire sauce, plain flour, celery salt, soy sauce, panco, onion seeds, parsley) gf
Goosnargh duck breast , sourcrout, aigre-doux. ( white cabbage, cumin, wild fennel, apple, lemon, Kombucha, soy sauce, ginger, pepper, onion) gf
Chickpea chana chaat salad. vg
Woodland, cep mushrooms in white wine sauce, sourdough toast, organic leaves.
Valley house smoked salmon & crab fish cake, lobster creme, spinach. ( Devon crab, creme, chive, parsley, panco, gluten free flour) gf
Twice baked cheese souffle, spinach, pickled sweet onion . ( infused milk, French blond pate a bombe, Pecorino, Worcestershire sauce, Savora mustard, thyme) vg
Roasted tender stem broccoli, crispy poached egg, spinach, salsa macha. ( panco, sesame, onion seeds, gluten free flour) vgo gf
Burrata cheese, Parma ham, roasted pepper hummus, tomato & olive salsa, candied seeds. ( available vegetarian)
Rillettes de Canard: slow cooked Duck, Baharat butter, fresh sourdough, fig & onion confiture.
Caramelized parsnip and shallot soup, truffle fritters, rosemary oil.
MAIN COURSES
1/2 Lobster tail, turmeric butter, Wiltshire truffle-macaroni, watercress & umami salad. ( lobster tail, salted butter, smoked paprika, madras spice, turmeric, fresh coriander, lime zest, whole lemon, rice vinegar, soy sauce, black treacle, mizo paste, agave syrup, water. vg
Char-grilled 8oz Wiltshire rib eye of beef, caramelized shallots, vine tomatoes, king oyster mushrooms, Wiltshire Truffles Bernaise, beef dripping & safton fondant potato.
Aubergine Parmigiana, spinach, muhammara, salsa macha, roasted seeds. (vg)
Pan seared lamb rump, potato au gratin, cavolo nero, tender stem broccoli, candied carrots, red wine juniper jus.
Char-grilled 8oz Wiltshire beef Sirloin steak, gratin potato, button mushroom, vine tomato, natural beef sauce.
Pan seared Goosnargh duck breast, potato gratin, candied beetroots, gastique sauce, squash puree. ( potatoes, cream, Pecorino, honey, Somerset salt, red wine vinegar, red wine, thyme)
Lobster Bisque, spinach, linguine, Pecorino, cured yolk, basil, N'duja. ( creme, celery salt, Worcester sauce, tomato paste)
Pan seared Sea Bass fillet, Basque piperade, Pormantier au squash, sause Vierge
Pan seared organic chicken supreme, chorizo, roasted pepper pesto, tender stem broccoli, roasted pepper Piperade, basil & lemon oil
DESSERTS
Chocolate fondant tartlet, candied hazelnuts, clotted cream, fresh strawberry sauce ( baked to order on day, served warm)
Génoise Cox's apple crumble cake, hazelnuts, almonds, cardamom & vanilla crème ( baked on the day, served warm )
Chocolate mousse, Macerated cherries, salted caramel sauce, hazelnut crumble, cream chantilly.
Chocolate brownie, candied hazelnuts, clotted cream. ( chocolate, butter, sugar, eggs, flour) gf
Mille feuille of English strawberry, mango mousse, vanilla mascarpone.
Blueberries and chocolate Clafouits, vanilla ice cream, raspberry sauce ( almond flour, plain flour, eggs, baking powder, salt, sugar, creme, vanilla, dates)
CHEESE: three options per person.
Somerset brie: soft-white cheese great for vegetarian.
Alex James' Blue Monday: Cotswold cow's milk in a style of Gorgonzola soft and creamy blue cheese.
Cornifh Yarg: clean taste semi hard. It is wrapped in nettles to give its distinct flavour and unique yet subtle taste.
Coastal cheddar: aged up to 15 months to give it a deliciously sweet, flavour. Naturally formed calcium crystals sometimes found in the cheese are a sign of age and reached its optimum maturity. .
Blue Vinny: Cow's milk hard, crumbly cheese.
Starts from £34pp minimum 2 people
gf - gluten free vg / vegan vegetarian
gfo - gluten free option / vgo - vegan option
( butter base biscuit mix, milk marinated duck liver, natural gelatin, fresh cranberries sugar thyme )
Crispy Mussels, wafu sauce. ( milk poached mussels, onion powder, garlic powder, panco, smoked paprika, sweet paprika, celery salt, coriander, GF flour)
Smoked chicken Kedgeree croquettes , summer peas, bahji shallot, curry oil. ( Arborio rice, shallot, white wine, butter, thyme, star anise, turmeric, saffron, butter, stock, spring onion, peas, crispy bhaji rings.
Somerset ,,Valley smoke house'' oak smoked salmon, lemon blini, horseradish creme. ( chive, plain flour, salt, baking powder G.F, fresh horseradish, creme)
AFTERNOON TEA & CRUDITES MENU
Selection of sandwiches
- Coastal cheddar & own apple chutney
- Hummus, rocket, spiced falafel
- Smoked salmon, dill, freshly made creme fraiche
- Roasted chicken, avocado, chorizo, onion jam.
Smoked salmon & chive with horseradish scone
Freshly made sausage rolls
Smoked scotch egg, bernaise or wafu sauce.
Brownie bars.
Banana bread loaf with lemon icing.
Freshly made vanilla scones, clotted cream and freshly made berry jam.
Start from £14pp minimum 4 people including 2 sandwiches and 2 crudities
Please note for allergens.
We do require an on-site kitchen to cater for a any of our functions.
For more services, details and information please visit our service pages.
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