Chef Adam Adam
Chef At Home In Crawley
One word - Passion. When it comes to food and hospitality I am very passionate about the complete customer experience. From planning the perfect event right through to clearing up . I take care of everything making it a seamless experience for you and your guests. With over 30 years experience working in various countries I can assure you a professional experience and culinary expertise
More about me
For me, cooking is...
A passion and art. I believe food is the best way to bring people together.
I learned to cook at...
Carlett Park catering collage and have gained experience in many different cultures and countries around the world.
A cooking secret...
I always source products from local farms. I am a strong believer in sustainability and supporting local businesses.
My menus
Bruschetta – A mix of tomato, basil, shallots olive oil and garlic on toasted bread
Stuffed Portobello mushrooms – mushrooms stuffed with herbs bread crumbs and Italian cheeses
Baked figs with blue cheese and balsamic
Vitello Tonnato -sliced veal antipasto
Monkfish Piccata – Monkfish In A Lemon And Butter Sauce
Pancetta, watercress and mozzarella arancini – crispy bread crumbed balls served with an aubergine salad
Traditional tagliatelle carbonara
Pollo alla Pizzaiola – chicken breast cooked in a rich tomato sauce topped with Scamorza cheese. Serve with crispy Italian roast potatoes and green beans
Cioppino With Fennel And Saffron – Italian Seafood Stew
Wild mushroom and truffle risotto - A creamy vegan dish of wild mushroom and Italian rice
Tiramisu – This classic of sponge, coffee liquor and cream need no introduction
Cheese Board – A selection of cheeses with an Italian influence, olives, grapes, chutneys, crackers and bread. (Minimum of 5 people sharing)
Panna cotta – Served with raspberry coulis and fresh strawberries
Raspberry & Lemon Polenta Cake – Filled With Cream
Amaretti & Sultana Cheesecake – Creamy Almond And Sultana Cheesecake
View full menu
Halloumi Bruschetta - Char grilled Halloumi cheese served over a mix of tomato, basil, shallots olive oil and garlic on toasted bloomer bread
Pan Fried Scallops and pancetta - King scallops seared in a hot pan with cubes of pancetta served with rocket and lemon butter
Gravadlax with celeriac & fennel salad - Cured Salmon served over a chiffonade of celeriac and fennel with a drizzle of lemon, honey and dill dressing
Warm Duck confit salad - Slow cooked duck legs shredded and finished in honey and wholegrain mustard. served on a salad of crisp ice burg lettuce, pistachio, grapes and garlic croutons',
Chicken wings French trimmed chicken wings served with a sweet spicy aniseed BBQ sauce, sour cream , chicory and lambs tongue lettuce
Fillet steak, horseradish butter, hassle back potatoes, greens and a red wine reduction
Moroccan Lamb - Spiced marinated Lamb chops, pan fried medium rare, served on a bed of sundried tomato, cous cous and feta salad with roasted vegetables and chickpeas. Topped with a garlic and coriander butter sauce
Pork belly - Slow cooked pork belly, served on tradition British bubble and squeak apple fritter and cider jus
Spanish Hake/Cod - Pan fried Hake fillet cooked with mussels, chorizo and saffron served with baby new potatoes tossed in white truffle oil topped with the reduced cooking liquor
Stuffed peppers (vegetarian option) - Chargrilled red peppers stuffed with roasted Halloumi cheese & sundried tomato, olive and garlic cous cous
(vegan/vegetarian))Mushroom, black bean and butternut wellington served with red wine jus hassel back potatoes, green beans and turned carrots with chervil
Cheese Board - A selection of cheeses from around the world served with, olives, grapes, chutneys, crackers and bread (great centre piece for sharing 5 or more)
Traditional Sussex Banoffee Pie - A beautiful creation of biscuit base topped with banana, toffee and whipped cream
Sticky toffee pudding - Our own indulgent recipe of date pudding served with Cornish clotted cream.(can be made dairy free)
Eaton Mess surprise- Classic British dessert of raspberries, meringue, and cream with our own twist of raspberry sorbet and a drizzle of prosecco
View full menu
Queso and Guacamole Dip And Tortilla Chips (V)
Stuffed Jalapeno peppers (v, hot)
Pulled pork burrito rolls
Loaded Nachos With chilli con carne, sour cream Guacamole And Spicy Salsa (V/Ve)
Mexican Sweetcorn Salad With Prawns And Avocado
Grilled Steak Tacos With Pico Verde
Mexican Corn Cobs With Chipotle Adobo Sauce (V)
Bean & Cheese Tostadas (V)
Fish Tacos With Pico Verde
Arroz Rojo Mexicano (Spiced Mexican Red Rice)
Mushroom Tacos (V)
Pineapple Empanadas With Vanilla Ice Cream
Dulce De Leche And Lime Cheesecake (V)
Chilli Chocolate Pots De Creme (V)
Tequila & Lime Tres Leches Milk Cake (V)
View full menu
A mixture of Breads, Olives and dips
Patatas bravas meatballs -Pork meatballs and potatoes in a garlic tomato sauce
Stuffed cherry peppers – Sweet cherry peppers stuffed grilled artichokes, feta and rocket
Warm kale salad with almonds & Serrano ham
Seafood & Chicken paella – An impressive combination of rice, seafood and chicken
Spanish Skewers – marinated skewers with potato, peppers and chorizo
Citrus & fennel marinated olives
Simmered Squid or Octopus – Calamari or Octopus (depends on availability) in red wine, fennel, rosemary and tomatoes
Spinach & sweet potato tortilla
Tarte de Santiago – Orange Almond cake served with ice cream
Buñuelos – Spain’s answer to profiteroles but filled with custard
Spiced poached pears – Pears cooked in cassis, cinnamon and star anise. Served with a rich chocolate sauce
View full menu
Lyonnaise Salad – Crisp salad with vinaigrette dressing crispy bacon strips topped with a poached egg
Baked camembert – A romantic starter of Camembert cheese baked inside a bloomer loaf studded with rosemary and garlic designed to tear and share
Mackerel Rillettes – A French mackerel pate served with rocket lettuce pine nuts and melba toast
Bouillabaisse – A rich and tasty French seafood stew
Le gigot d’adneau – Rosemary and garlic roast leg of lamb. Served with green beans and potatoes gratin
Filets de porc – Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
Crevettes à l’ail – Garlic king prawns served over a decadent fennel salad and hassle back potatoes
Mushroom Bourguignon – Mixed Mushrooms cooked with shallots, tyme, red wine. served with creamed potatoes
Raspberry Clafoutis – raspberry and almond tart served with creme fraiche
Creme brulee – Rhubarb crème Brulee turned out on the plate and decorated with dried apple
French cheese board to share – A selection of French cheeses, hand picked and served with various chutneys (minimum of 5 sharing)
Pear Tatin – Sweet pears cooked with brown sugar and vanilla served in a puff pastry base topped with clotted cream
View full menu
Bruschetta – A mix of tomato, basil, shallots olive oil and garlic on toasted bread
Stuffed Portobello mushrooms – mushrooms stuffed with herbs bread crumbs and Italian cheeses
Baked figs with blue cheese and balsamic
Vitello Tonnato -sliced veal antipasto
Monkfish Piccata – Monkfish In A Lemon And Butter Sauce
Pancetta, watercress and mozzarella arancini – crispy bread crumbed balls served with an aubergine salad
Traditional tagliatelle carbonara
Pollo alla Pizzaiola – chicken breast cooked in a rich tomato sauce topped with Scamorza cheese. Serve with crispy Italian roast potatoes and green beans
Cioppino With Fennel And Saffron – Italian Seafood Stew
Wild mushroom and truffle risotto - A creamy vegan dish of wild mushroom and Italian rice
Tiramisu – This classic of sponge, coffee liquor and cream need no introduction
Cheese Board – A selection of cheeses with an Italian influence, olives, grapes, chutneys, crackers and bread. (Minimum of 5 people sharing)
Panna cotta – Served with raspberry coulis and fresh strawberries
Raspberry & Lemon Polenta Cake – Filled With Cream
Amaretti & Sultana Cheesecake – Creamy Almond And Sultana Cheesecake
View full menu
Halloumi Bruschetta - Char grilled Halloumi cheese served over a mix of tomato, basil, shallots olive oil and garlic on toasted bloomer bread
Pan Fried Scallops and pancetta - King scallops seared in a hot pan with cubes of pancetta served with rocket and lemon butter
Gravadlax with celeriac & fennel salad - Cured Salmon served over a chiffonade of celeriac and fennel with a drizzle of lemon, honey and dill dressing
Warm Duck confit salad - Slow cooked duck legs shredded and finished in honey and wholegrain mustard. served on a salad of crisp ice burg lettuce, pistachio, grapes and garlic croutons',
Chicken wings French trimmed chicken wings served with a sweet spicy aniseed BBQ sauce, sour cream , chicory and lambs tongue lettuce
Fillet steak, horseradish butter, hassle back potatoes, greens and a red wine reduction
Moroccan Lamb - Spiced marinated Lamb chops, pan fried medium rare, served on a bed of sundried tomato, cous cous and feta salad with roasted vegetables and chickpeas. Topped with a garlic and coriander butter sauce
Pork belly - Slow cooked pork belly, served on tradition British bubble and squeak apple fritter and cider jus
Spanish Hake/Cod - Pan fried Hake fillet cooked with mussels, chorizo and saffron served with baby new potatoes tossed in white truffle oil topped with the reduced cooking liquor
Stuffed peppers (vegetarian option) - Chargrilled red peppers stuffed with roasted Halloumi cheese & sundried tomato, olive and garlic cous cous
(vegan/vegetarian))Mushroom, black bean and butternut wellington served with red wine jus hassel back potatoes, green beans and turned carrots with chervil
Cheese Board - A selection of cheeses from around the world served with, olives, grapes, chutneys, crackers and bread (great centre piece for sharing 5 or more)
Traditional Sussex Banoffee Pie - A beautiful creation of biscuit base topped with banana, toffee and whipped cream
Sticky toffee pudding - Our own indulgent recipe of date pudding served with Cornish clotted cream.(can be made dairy free)
Eaton Mess surprise- Classic British dessert of raspberries, meringue, and cream with our own twist of raspberry sorbet and a drizzle of prosecco
View full menu
Queso and Guacamole Dip And Tortilla Chips (V)
Stuffed Jalapeno peppers (v, hot)
Pulled pork burrito rolls
Loaded Nachos With chilli con carne, sour cream Guacamole And Spicy Salsa (V/Ve)
Mexican Sweetcorn Salad With Prawns And Avocado
Grilled Steak Tacos With Pico Verde
Mexican Corn Cobs With Chipotle Adobo Sauce (V)
Bean & Cheese Tostadas (V)
Fish Tacos With Pico Verde
Arroz Rojo Mexicano (Spiced Mexican Red Rice)
Mushroom Tacos (V)
Pineapple Empanadas With Vanilla Ice Cream
Dulce De Leche And Lime Cheesecake (V)
Chilli Chocolate Pots De Creme (V)
Tequila & Lime Tres Leches Milk Cake (V)
View full menu
A mixture of Breads, Olives and dips
Patatas bravas meatballs -Pork meatballs and potatoes in a garlic tomato sauce
Stuffed cherry peppers – Sweet cherry peppers stuffed grilled artichokes, feta and rocket
Warm kale salad with almonds & Serrano ham
Seafood & Chicken paella – An impressive combination of rice, seafood and chicken
Spanish Skewers – marinated skewers with potato, peppers and chorizo
Citrus & fennel marinated olives
Simmered Squid or Octopus – Calamari or Octopus (depends on availability) in red wine, fennel, rosemary and tomatoes
Spinach & sweet potato tortilla
Tarte de Santiago – Orange Almond cake served with ice cream
Buñuelos – Spain’s answer to profiteroles but filled with custard
Spiced poached pears – Pears cooked in cassis, cinnamon and star anise. Served with a rich chocolate sauce
View full menu
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