On Sunday it was our second night as a personal chef Somerton. We were cooking at Lytes Cary Manor again for Nancy and her family. Again we had to ensure there was an option for gluten free, cows milk free, A vegetarian option which can include fish, and an to have an option that didn’t have an unpasteurised cheese. All of the dishes were served family style. The menu for the evening I below and pictures of some of the dishes following that.
The menu for the evening was as follows:-
Personal chef Somerton Menu
Starters
Roasted figs stuffed with blue cheese and rosemary drizzled with honey and served with rocket and air cured ham. (Quarter of these were served without blue cheese)
White bean, fennel and polenta salad with spinach and basil, served with a tomato and basil sauce.
Main
Slow roasted lamb with mint sauce and gravy
Whole roasted Sea bream with a lemon, parsley and rapeseed dressing
All served with roasted potatoes, orange and rosemary roasted carrots, green beans served with a nutmeg butter.
Dessert
Apple and blackberry crumble with a macadamia crumble. Stem ginger cream on the side.
Fruit salad with a mint, vanilla and lemon syrup on the side.
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