Private Chef Essex - Paige Bartholomew

Sample menus

Subject to change based on season, preference and dietary requirements.

Sample menu A

Starter

Fresh Burrata served with heritage tomatoes, black olive tapenade, fresh basil, extra virgin olive oil and Maldon sea salt

 

Main

Slow-roasted belly of pork with a celeriac puree, baby rainbow carrots, and black pudding croquette served with homemade apple sauce, cider jus and crackling

Cauliflower steak with a roasted red pepper and black alive salsa and hassle back new potatoes

 

Dessert

Raspberry and lemon panna cotta with macerated raspberries, candied lemons, and fresh mint.

Sample menu B

Starter

Crab and king prawn cocktail served with a crostini and classic Marie rose sauce

Sicilian lemon frost (palette cleanser)

 

Main

Cornfed chicken breast filled with roasted garlic, cream cheese, sun-ripened tomatoes, wrapped in parma ham served with a fondant potato, seasonal vegetables and a cream sauce 

 

Dessert

Vanilla bean creme brulee with fresh strawberries

Sample menu C

Canapes

Smoked salmon and cream cheese blinis
Mini bruschetta
Goats cheese and beetroot crostini’s

 

Starter

St Jacques Coquille – Baked scallops with a champagne and dill cream sauce topped with creamy mash and a parsley lemon breadcrumb.

 

Main

Angus fillet of beef wellington (our specialty) served medium rare with thyme and garlic dauphinoise potato, field mushroom, cherry on the vine tomatoes, tenderstem broccoli and a red wine and port jus

Sicilian lemon frost ( palette cleanser)

 

Dessert

Traditional strawberry eton mess with homemade meringue

Want something more personal?

You can add canapés, palate cleansers, or create different menus to suit your taste.