Chef Alan Irwin

Personal Chef In Bexley

Take a chefs most experienced chef having provided more services than any other chef worldwide on the platform with experience from high end fine dining to top end gastro pubs and luxury hotels ! Since an early age I have been fascinated with food and cooking and my desire to be the best I can be took me to London working in a restaurant called chapter one where I was lucky enough whilst there helping to win and retain a Michelin star and also achieving four AA rosettes for the best part of a decade ! From there I moved 2 the 5 star luxury landmark hotel in London working in there flagship 2 Michelin star restaurant run by the highly acclaimed John burton race ,producing some of the best haute cuisine in London at the time ! I have also been in the finals of the prestigious Gordon Ramsay scholarship and also the Roux scholarships finishing in the top 3 both times ! My first head chef role I was lucky enough to achieve the Good food guide restaurant of the year award for the south east of England and also best restaurant In Kent for 2 years running ! A London was calling again and I helped open some of the best gastro pubs in London also achieving the 37 th best pub in the uk , and now slowly but surely putting my stamp on a luxury 4 star hotel in Kent again ! Also through my private work I have undertaken charters on super yachts and luxury residences across europe !

For me, cooking is...

My life and passion to live well one must eat well

I learned to cook at...

Through working in some of the best establishments in the country !

A cooking secret...

Seasonality and simplicity

My menus

French

STARTER

Choose 1 dish

Snail bon bons , wild garlic

Chicken liver and foi gras parfait ,caramelised onions ,toasted brioche

Hand dived Isle of Mull scallops , brae mussels, caramelised cauliflower, ,

FIRST COURSE

Choose 1 dish

English pea veloute perigord truffle

Chargrilled watermelon ,native lobster ,toasted pumpkin seeds ,curry mayonnaise

MAIN COURSE

Choose 1 dish

BRILL Pan fried brill, golden fennel, Jerusalem artichoke, brown shrimp, chicken sauce

Aged fillet of Surrey hills farm beef , creamed spinach , bordelaise sauce , beef dripping potato

Creedy carver duck , sweet potato fondant , golden raisin, sautéed bok choy , duck leg boulangere

DESSERT

All inclusive

Alphonso mango , coconut panacotta, tropical fruit dressing

LEMON Lemon mousse, lemon curd ,lemon verbena

Avocado and milk chocolate ,early summer berries

Modern European

STARTER

Choose 1 dish

PIGS HEAD Crispy Pigs head, smoked gammon, Jerusalem artichoke, pickled sand carrot , brioche

LOBSTER Ravioli of native lobster, buttered spinach, Datterini tomato Raisins, lobster bisque

RED MULLET Roasted Provence red mullet, golden fennel, etuvee of leek, Bouillabaisse, piquilo pepper

VEAL SWEETBREAD Roasted veal sweetbreads, English sweetcorn, pickled walnuts, roasted chicken fat butter

SEA TROUT Lightly cured sea trout, spiced sand carrot, pickled spring vegetables, Sauternes and roe dressing

SCALLOPS Hand dived Isle of Mull scallops, New season morels, broad beans, Alsace bacon

ASPARAGUS New season Asparagus, morel mushroom, crispy quail eggs

SQUAB PIGEON Roasted squab pigeon, Perigourdine sauce, crapaudine beetroot

FIRST COURSE

Choose 1 dish

CRAB Crab tartlet, turnip remoulade, brown shrimp

FIG Italian black fig, pata negra, Beauvale cheese

WILD GARLIC Risotto of wild garlic, aged Parmesan

MAIN COURSE

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LAMB Best end of Church farm lamb, crispy shoulder, charred courgette, tomato and cumin

VENISON Knole park Venison loin , Fig tatin , chervil root , Cavalo nero , sauce grand Veneur

SEA BASS South coast sea-bass, Maldon oyster, sea vegetables, oyster and buttermilk veloute

BRILL Roasted tranche of south coast Brill, fricasse of cepe mushroom, Jerusalem artichoke, charred baby leek, thyme infused chicken jus

BEEF Sashi beef, A5 croquette,celiaric, peppercorn, Calcot onion, Nasturtiums

DUCK Roasted Creedy carver duck breast, spring pea, confit duck leg tartlet, burnt orange

PORK Legado Iberico Pork rack, slow roast belly, caramelised cauliflower, pink lady, mustard

DESSERT

Choose 1 dish

PASSIONFRUIT & MANGO Passion fruit mousse, mango compote iSable biscuit base ,freeze dried passion fruit

CHOCOLATE & HAZELNUT Salted caramel chocolate cremeaux, Milk chocolate whipping gamache, salted caramel melt, roasted hazelnuts

LEMON Lemon mousse, lemon curd ,lemon verbena

SALTED caramel tart , praline choux , carmelised hazelnuts

APPLE TART TATIN Pink lady apple Tatin, Tahitian vanilla ice cream

VASSOUT PEAR Poached and roasted Vassout pear, cardamom and vanilla, chamomile mouse, hazelnut brittle

GARIGUETTE STRAWBERRY Gariguette strawberry, Espelette pepper, white chocolate, macadamia

Italian

STARTER

Choose 1 dish

LOBSTER Ravioli of native lobster, buttered spinach, Datterini tomato Raisins, lobster bisque

BURRATA Isle of Wight tomato, basil purée , black olive

Spring vegetable minestrone,young basil ,crispy bocconcini

FIRST COURSE

All inclusive

Rissoto of cockles saffron and chorizo

Rissoto of cepe mushrooms, Parmesan ,Creme fraiche

MAIN COURSE

All inclusive

Breast of new season lamb , candied aubergine , red pepper dressing , sautés Bok Choy

Bbq Surrey hills farm ribeye steak ,san Marzano tomato

Gilt head black bream , spring vegetable minestrone,brown shrimp

DESSERT

Choose 1 dish

Tiramisu Valrona chocolate, toasted pistachios

BLOOD ORANGE blood orange cream, fresh blood orange marmalade, Sable biscuit

Carmelised white chocolate , Alphonso mango , freeze dried passion fruit