Private Chef Hannah Milsom

I am a professional self taught chef with 23 years experience. I like to keep up to date with all the different pairings and new foods on the market.Ive worked in michelin, 3 rosette restaurants, done events and banqueting as well as dinner parties. Amy request will be executed perfectly and you won’t be disappointed

For me, cooking is...

Cooking is everything to me. If i’m not at a market im coming up with new recipes in my head.It really is my passion

I learned to cook at...

I was lucky enough to learn the basics from my late grandmothers and fell in love from there, i am self taught and no menu is to big for me

A cooking secret...

very much a secret. i like to pair things that are u likely

My menus

British menu

STARTER

All inclusive

Chicken liver parfait, red current jelly, brioche toast

Pea totalling, pea broth

Tempura courgette, oyster emulsion, caponata

Mussels in lemongrass, galangal and lime leaf broth

Crab cakes, mango and lime chutney

Langostine apple and celeriac terrine set in a bisque

Seafood risotto and scallops served in shell

Egg royal

Scallop chevice

Wild mushroom on toast

Chestnut mushroom wrapped in courgette with crisp bread and truffle mayo

Crispy chilli shrooms (oyster mushroom)

Scallop cauliflower puree, crispy parma ham topping

Aubergine bites coated in rosemary, agave nectar snd black onion seeds

White pudding and najuju scotch quail eggs, onion chutney

Broccoli and blue cheese tart

Cauliflower shots, truffle oil sourdough croutes

Trio of cauliflour, burnt romenesco, cauliflowers puree, saffron pickled florets

Salmon terrine with cream cheese and dill

Monkfish chevice

Gin and beetroot cured salmon

Tuna nicoise with baby potato and soft boiled quail eggs

King prawns, avacado mousse, melon salad

FIRST COURSE

All inclusive

Heritage tkmstoe, pomegranate, aubergine and mollasas

Fresh pea,asparagus and burnt feta salas

Carrot and courgette ribbons with a tahini dressing and black onion seeds

Polenta and parmasan chips

Roast mixed squash in a bbq rub

Lotus chips

MAIN COURSE

All inclusive

Ginger and lime chicken, soba noodles, aromatic broth

Sesame crusted tuna, red rice, pak choi, black garlic sauce

Lamb shoulder, salsa verde, crispy anchovies, baked jersey royals

Beef rage with papadelle pasta and pamasan crisps

Sausage, najuja, cream and cherry tomatoes rigatoni

Oyster burger, siracha vegan mayo, vegan brioche, sweet potato wedges

French trimmed chicken breast, pomme dauphinois, crispy leaks, white wine sauce

Vegan Mac and cheese

Grazing board

Venison on croute, beetroot puree, pomme anna

Chicken cooked in cola and brown sugar, black rice and macchiato least

Pressed and herb crusted lamb, 1000 layed potatoes with truffle, baby veg,, lemon cream sauce

Sea bass chevice, grapefruit and lime dressing

Burnt aubergine hummus and dukka

Fillet Steak, triple cooked chips, fricasse of wild mushrooms, lemonaid battered onion ring, selection of sauces (red wine ju, blue cheeese sauce, peppercorn sauce, cafe au lait sauce )

Medium duck breast, pomme puree, crispy kale, cherry sauce

Mango and jalapeño chicken, rice and peasant

Burnt aubergine with crispy chick peas, babaganoush, pickled shallots black garlic hummus

Beef pho

Pork loin, burnt leaks, apple and potato cakes, Burnt leeks, cider sauce

Lemon sole, artichoke puree purple sprouting broccoli

Rack of lamb, pomme pureee, honey glazed heritage carrots in

Whole roaster quail, parsnip chips buttered spinach, caffe au lait sauce

DESSERT

All inclusive

Chocolate torte with Chantilly cream

Clotted cream parfait, masarated strawberries, piimmes jelly, meringue crisps