Last night we had our third day over at Lytes Cary Manor, catering Somerton, for Nancy Lowe and her friends and family. We needed to create a menu that includes an option that is gluten free, cows milk free, a vegetarian option (can include fish).
The menu is below including pictures of some of the dishes;
Catering Somerton Menu
Smoked and pickled beetroot, goats cheese and rocket salad
Gin and tonic salmon with fennel, radish, finger and lemon
Duck breasts with mushrooms and a blackberry sauce
Whole roasted sea bass with lemon and capers
Hasselback potatoes, asparagus and roasted squash in rosemary
Mango and passion fruit roulade
cherry, honeycomb, almond, dark chocolate parfait
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
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.
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.
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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Yesterday Lunchtime we cooked our first meal at Lytes Cary Manor in Somerton as a personal chef for Nancy and her family. There we a few requirements for this meal. there needed to be some gluten free options and dairy free. There was also a rather large table to fill so we decided to serve everything family style on rustic boards and platters. We are there for four days over the next week but this is the menu we decided on four their first lunch with pictures underneath. We are looking forward to returning there tonight for their second meal.
Lytes Cary Manor Menu 1
Asparagus, parmesan, macadamia nut and spinach salad with a lemon and poppy seed dressing
Salmon and lemon mini fish cakes with rocket
Chicken breast with pine nut puree, spinach with pine nuts, tarragon and chicken sauce
Braised beef with roasted squash, kale and mushrooms with sage and a red wine sauce
Served with dauphinoise potatoes, one normal one made with goats milk
Pavolva with berries and a berry sauce one with a vanilla cream the other with a vanilla oat crème fraiche
Flourless chocolate pear cake with crème fraiche or oat cream
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