I’m a skilled chef with over 30 years experience, I bring a blend of flavours , I like to think that I have a refined palette and a keen eye for detail

Inspiration Menu:

STARTERS Seared Scallops with lightly curried Cauliflower purée and apple pearls. Thai fish cake with green salad and sweet chilli dip. Wild mushroom’s risotto with black garlic and truffle oil. v/vg/gf Pickled beetroot, candied walnuts and goats cheese cream. v/gf Twice baked cheese soufflé with shallot, parsley and chive cream.

MAINS Fillet of beef with croquette potato, pea purée, roasted carrot and port sauce . Supreme of Chicken in a white wine sauce with gnocchi, peas and bacon lardons .gf Baked Cod on chickpea, spinach and chorizo Spanish stew. gf Potato and Leek presse , straw vegetables with onion jus. (v/vg/gf) Tarte Tatin Provençal, tomatoes, peppers, red onions, aubergine topped with Boursin cheese (v) DESSERTS Vanilla bean panna cotta, raspberry compote Warm Cherry chocolate cake, vanilla ice cream (gf) Grilled peaches, strawberry jelly, cardamom and white chocolate sauce.(v/vg/gf)