Autumn Menu 2017

We have just released our Autumn Menu 2017. We have used great local seasonal produce to provide you with the best possible dishes.

Book now to avoid disappointment. Contact us .

Autumn Menu 2017

Canapés

Chicken, Fosseway fleece sheeps cheese, and Somerset cider chorizo in filo pastry

Spiced Kimbers lamb koftas With a tangy Indian herb chutney

Squash, sage and chestnut rolls

Liquorice bread Topped with crème fraiche, radish and hot smoked arctic char from Brown and Forrest

Butternut veloute With toasted pumpkin seed, crème fraiche and pumpkin seed oil

Starters

Capricorn Goats cheese, beetroot and pine nut tart with a rocket and parsley salad

Wild mushroom consommé With mushroom floss, sautéed mushroom, parsley and confit shallots

Roasted tomato soup With basil oil, onion cream, pesto, and rosemary brioche

Whole Lubborn Somerset camembert baked With candied walnuts, rosemary, garlic, toasts for dipping and rocket

Duck salad With orange, charred sweetcorn and watercress and hazelnuts

Mains

Hamish Pork belly with apple puree, braised red cabbage, cider sauce, dauphinoise potatoes

Ruby Red Devon Beef, Palmers 200 ale, stilton and mushroom pie With green beans and crushed new potatoes with an ale sauce

Moroccan braised Kimbers Somerset lamb neck with cumin roasted squash, coriander, hummus dukkah, cauliflower and a spiced lamb sauce

Moroccan cod, salmon and mussel stew with gremolata and garlic toasts

Spinach, squash and mushroom wellington with herby mash, sprouting broccoli and vegetarian gravy

Desserts

Spiced pear tarte tatin With rosemary cream

Apple and mint mille feuille with an apple crisp, and a rosemary infused blackcurrant sauce

Vanilla panna cotta With blackberries, fresh figs and gingernut crumble

White chocolate mousse with bee pollen, sweet dukkah, clementine segments and caramelised white chocolate

local cheese board served with a homemade sweet chilli citrus jelly, homemade caramelised onion chutney, toasted pecans, seasonal fruit and ciabatta croutes

Petit Fours

Chocolate and hazelnut brownies

Blackberry marshmallows

Baklava

Pistachio, white chocolate and almond nougat

Rosewater and raspberry meringue kisses

Price: Per person
3 courses £48

4 courses £54

5 courses £60

Please inform us of any dietary requirements, allergies or intolerances and we can adjust the menu to suit your needs

13/06/2017

Dinner party catering

On Sunday evening we did some dinner party catering in Yeovil with four courses for a birthday meal. The menu was as follows:-

Dinner party catering menu

Canapés

Walnut, goats cheese and red onion croissant

Apricots stuffed with blue cheese, wrapped in parma ham and roasted, sprinkled with thyme and drizzled with caramelised honey

Starter

Scallops with radish, apple, fennel, fennel oil, watercress, nigella seed and celeriac puree

Main

Duck breast with red wine sauce, cherries, buckwheat, cherry fluid gel, watercress and crispy duck leg bonbons

Dessert

Vanilla, lemon thyme and raspberry panna cotta with raspberry sorbet and a passion fruit and hibiscus iced tea

09/06/201709/06/2017

Final evening catering Lytes Cary Manor

Last night was our final evening catering Lytes Cary Manor. We have spent four days with Nancy and her family and friends as a personal chef for them. The menu for their last night needed to have a gluten free option and a cows milk free option also. The menu is below and pictures of some of the dishes.

Menu catering Lytes Cary Manor

Starter

Crab salad with lambs lettuce and parsley with a caper cream on the side

Asparagus, broad bean and rocket salad with lemon ricotta

Main

Roast fore rib of beef with cauliflower puree and a pale ale sauce

Chicken breasts with pine nuts, watercress and a white wine herby sauce

Served with crushed herbed new potatoes, sprouting broccoli and roasted beetroot and red onion in balsamic

Dessert

White chocolate domes filled with blackberry jelly, crème patissiere and almond and polenta cake sprinkled with freeze dried blackberry powder

meringue nests filled with passion fruit curd, crème patissiere and mango

Mini jars filled with blackberry jelly, set vanilla yoghurt and topped with a macadamia crumble

To book your on evening contact us

07/06/2017

Catering Somerton

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

Starter

Smoked and pickled beetroot, goats cheese and rocket salad

Gin and tonic salmon with fennel, radish, finger and lemon

Main

Duck breasts with mushrooms and a blackberry sauce

Whole roasted sea bass with lemon and capers

served with

Hasselback potatoes, asparagus and roasted squash in rosemary

Desserts

Mango and passion fruit roulade

cherry, honeycomb, almond, dark chocolate parfait

06/06/2017

Personal chef Somerton

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.

To book your own event please contact us

Caterer and Personal chef service that covers Somerset and Dorset. This includes Weymouth. Sherborne, Bruton, Bridport, Dorchester, Lyme Regis. Also Weston, Bridgewater, cheddar, crewkerne, Templecombe, Taunton. Wellington, Wincanton, Abbotsbury, Cerne Abbas, Portland, Shaftesbury. Sherborne, Sturminster Newton, Swanage, Wareham and Yeovil.

23/05/201723/05/2017

Summer Menu 2017

Today we have released our Summer Menu 2017 on our Menu page. We have great local seasonal produce being displayed throughout our menu.

Summer Menu 2017

Canapes

Spicy gazpacho

Watermelon with crab mayonnaise and basil

Duck, beetroot, grapefruit, parsley

Starters

Salmon and cheddar tart

with a rocket and coriander salad

Mozzarella

pea, basil, lemon and olive oil

Picnic on a plate

goats cheese and bacon tartlet with tomato jam, hot smoked salmon with a lemon and dill cream, cheddar quiche with red onion relish

Mains

Mackerel

with beetroot, horseradish, watercress and apple

Griddled pork belly

with fennel, pea, spring onion and parsley salsa

Lemon garlic and parsley spatchcock chicken

with a pancetta, summer vegetable and new potato salad

Mussels

with pancetta, fennel and white wine, parsley with garlic croutes

Layered roast summer courgette, tomato and aubergine tart

with lambs lettuce and pea salad

Desserts

Rum and vanilla caramelised pineapple

with a bee pollen, basil, coriander, mint and pistachio pesto and mascarpone cream

Lemon meringue pie

with basil syrup

Vanilla panna cotta

with summer berries

Mini pavlova

with sea buckthorn curd and fresh fruit

Strawberry jelly

with lime curd, elderflower sauce, crème fraiche and berries

Petit Fours

Quindim

Mini Raspberry pie

Passionfruit mousse

with watermelon salsa

Raspberry and white chocolate marshmallow

Cardamom, orange and honey macerated strawberries

Price: Per person

3 courses £48

4 courses £54

5 courses £60

Please inform us of any dietary requirements, allergies or intolerances and we can adjust the menu to suit your needs

We are a caterer and Personal chef service that covers Somerset and Dorset including Abbas Combe. Weymouth, Sherborne, Bruton, Bridport, Dorchester, Lyme Regis, Weston and Yeovil. If you would like to know if we cover your area please get in touch and we would be happy to discuss this with you.

Caterer and Personal chef service that covers Somerset and Dorset. This includes Bridgewater, cheddar, Yeovilton crewkerne, Templecombe, Taunton. Wellington, Wincanton, Abbotsbury, Cerne Abbas, Portland, Shaftesbury. Sherborne, Sturminster Newton, Swanage, Wareham

27/03/2017

Weymouth hen party

On Saturday evening we hosted a dinner party for a Weymouth hen party. This was located right on the esplanade with a beautiful ocean view. Hattie and was organising a special meal for the bride to be and contacted us a little while ago to put together a menu for this evening. After discussing requirements and looking through our menus we came down to final choices. We decided on a three course meal to suit the 13 of them. The Menu was as follows:-

Weymouth hen party Menu

Starter

Goats cheese custard and beetroot

Pickled beetroot, beetroot parcels filled with smoked goats cheese custard. roast hazelnuts, hazelnut crumb. goats cheese custard. goats cheese. lemon and rapeseed oil dressed rocket and beet leaves

Main

Beef cheek

24 hour braised beef cheek with cauliflower purée, crispy potato slices. asparagus. sprouting broccoli and a pale ale sauce

Dessert

Pomegranate and vanilla cheesecake

Pomegranate and vanilla cheesecake with a biscuit and honeycomb crumb with edible gold leaf.

01/03/201701/03/2017

Easter Menu 2017

Our Easter Menu 2017 is now available to view online. This menu will be available for the whole of Easter weekend but booking are limited. Early bookings are advisable to avoid disappointment.

To view all of our menus please go to our Menu page and to book a date or make an enquiry please contact us.

Easter Menu 2017

Canapés

Red onion and goats cheese filo tartlets

Smoked salmon, horseradish cream and beetroot relish on rye bread crisps

Goats cheese, walnut and fig on a caraway crisp

Starters

Rabbit with carrot purée, coriander, walnut, roast carrot and camomile

Asparagus and broad bean tart with a watercress pesto and rapeseed and balsamic dressed rocket

Pea veloute with smoked salmon, crème fraiche and parsley served with warm bread

Mains

Served family style: please pick one to share, for larger groups additional meats can be added

Herby lemon roast chicken with a white wine sauce

Garlic Rosemary and red wine lamb with a red wine sauce

Fennel and sage pork belly with a pork sauce

All served with dauphinoise potatoes and seasonal vegetables

Desserts

Vanilla panna cotta with coffee syrup, chocolate coated honeycomb and it shortbread crumble

Lemon and raspberry cheesecake

Caramel centred chocolate fondant

Mango mousse with strawberries passion fruit and coconut with cardamom, orange and pistachio biscotti

Petit Fours

Rose baklava

Selma- a Swedish cardamom bun filled with almond paste and vanilla cream

Spiced carrot simnel cake

Price: Per person 3 courses £48

4 courses £54

5 courses £60

Please inform us of any dietary requirements, allergies or intolerances and we can adjust the menu to suit your needs

24/02/201724/02/2017

Mothers Day Menu 2017

Mothers day is coming up on the 26th March 2017! What better way to treat your Mum and the rest of the family than having a special meal cooked for you in your own home. Our Mothers Day Menu 2017 is now available to view on our Menu page. Spaces for this weekend are limited so book now to avoid disappointment! To book this weekend or another weekend with some of our other Menus or create your bespoke menu to suit your needs please contact us!

Our Mothers Day Menu 2017 includes lots of fresh local seasonal produce. This includes some fantastic suppliers around the Somerset and Dorset area and homegrown vegetables, fruit and herbs.

Mothers Day Menu 2017

Canapés

Spring tomato gazpacho

Confit lamb neck spring rolls

Filo pastry cup

filled with goats cheese, beetroot puree and balsamic red onion topped with herbs

Starters

Confit duck

with butternut squash veloute

Shallot tarte tatin

With chicken breast, rocket and hazelnut

Asparagus tart

with air cured ham, rocket and lemon dressing

Mains

Chicken breast

with potato puree, pine nuts, watercress, asparagus and a herbed sauce

Lamb neck

with fennel, squash puree, walnuts, garlic puree, red wine sauce

Duck breast

with beetroot puree, blackberry jus, seasonal mushrooms and dauphinoise potatoes

Desserts

Millionaire mousse

Buttermilk panna cotta

with cardamom, orange strawberries

Apple tarte tatin

apple liquid gel, Chantilly cream, apple crisp

Petit Fours

Carrot cake

Chocolate truffles

Orange and rhubarb posset shot

Price: Per person

3 courses £48

4 courses £54

5 courses £60

Please inform us of any dietary requirements, allergies or intolerances and we can adjust the menu to suit your needs

Mothers Day Menu 2017 Suppliers yeovil caterer Christmasa party catering — By Tory McTernan cranberry and pistachio nougat

22/02/201722/02/2017

Birthday dinner party Abbotsbury

On Saturday evening we held a birthday dinner party Abbotsbury in Dorset. The dinner party was for 8 people at Greenbanks which is a beautiful house overlooking the sea with beautiful views.

The group chose from our seasonal menu and their choices were as follows.

Birthday dinner party Abbotsbury

Starters

Set cheese soufflé with sautéed wild mushrooms, spinach leaves, nut crumb and garlic toasts.

Confit chicken wings with parsnip veloute and pickled apple.

Mains

Pork belly With parsnip crisps, celeriac puree, braised red cabbage and pork sauce.

Chicken croquettes With crushed buttered new potatoes, honey and thyme carrots, sage and onion puree, bread sauce and sprout leaves.

Harissa parsnip and squash puff pie With a roasted vegetable salad and whipped goats cheese.

Dessert

Chocolate fondant with peanut caramel tuille and salted butter caramel sauce.

Apple tart with winter fruits, a berry sauce and Chantilly cream.