Private Chef Essex - Paige Bartholomew

Sample menus

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

Sample menu A


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



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



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

Sample menu B


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

Sicilian lemon frost (palette cleanser)



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 



Vanilla bean creme brulee with fresh strawberries

Sample menu C


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



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



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)



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.