Lunch & Dinner

Each of my menus can be individually tailored to suit your tastes and requirements and I am always more than happy to change, add or substitute dishes if required. 



  • Consommé of mushroom and madeira with melba toast

  • Cream of tomato and orange soup with croutons

  • Curried parsnip and apple soup

  • Chilled Spanish gazpacho with croutons

  • Crab and avocado tian

  • Pan fried sesame crusted scallops with stir fried Chinese style vegetables with a sweet chilli dressing

  • Hot smoked salmon and avocado salsa with a balsamic syrup

  • Salad of Thai style prawns in filo pastry

  • Trio of salmon – gravadlax, smoked salmon and poached salmon fillet

  • Blackened tuna skewers, served on a bed of coriander couscous

  • Spiced sweet and sour marinated Mediterranean prawn salad

  • Individual tartlet of salmon and leek, with a creamed lemon dressing

  • Crostini of crab with a warm curried sabayon glaze, roasted peppers and salad leaves

  • Seared salmon oriental salad with a spicy sweet and sour dressing

Main courses

  • Fillets of red mullet with rustic ratatouille vegetables

  • Roasted salmon suprême served on rosti potatoes with a chive fish velouté

  • Pan roasted sea bass with turmeric and sultana rice, Japanese aubergine and mangetout, with a teriyaki dressing

  • Fillet of halibut bourguignonne

  • Thai style salmon parcels in filo pastry with a red Thai curry sauce

  • Individual beef wellington with a madeira sauce

  • Individual steak and kidney puddings

  • Fillet of beef with caramelised shallots and a red wine sauce

  • Teriyaki beef fillet with ginger and sesame rice, served with stir fried Oriental style vegetables

  • Pan fried medallions of veal fillet with a café au lait red wine and shallot sauce

  • Tournedos of beef fillet with a madeira and wild mushroom sauce

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  • Lemon tart with raspberry coulis

  • Passion fruit brulée

  • Pecan pie with cinnamon ice cream

  • Chocolate truffle torte with raspberry coulis

  • Exotic fruit gratin with a tuille of sorbet

  • Fine apple tart served with a calvados ice cream

  • Caramelised oranges with an orange perfumed crème caramel

  • White chocolate cheesecake

  • Individual raspberry pavlova with a red berry coulis

  • Treacle tart with brandy ice cream

“We would like to thank you so much for the superb dishes that you prepared for our celebration on Sunday - it was all wonderful. We wish you every success with your enterprise.”