Private Chef in Trowbridge

Carrot and ginger soup – carrot crisps

Olive tapenade – caramelised artichoke and parmesan on toasted sourdough (v)

Oysters – citrus mignonette

Beef wellington – beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Crispy panko prawn – pickled cucumber and aioli

Courgette fritter – quail’s egg with tarragon aioli (v)

Ham and cheese croquette – pickles

Onion and goat’s cheese tarts (v)

Steak tartare – fried toast and pickled purée

Filo crab cup – orange and dill

Seared scallops – parsnip purée, parsnip shards, and lemon butter sauce

Fillet of beef carpaccio – rocket pesto, parmesan, pine nuts

Citrus salmon gravlax – avocado purée

Pickled beetroot carpaccio – whipped goat’s cheese and mixed seeds (v)

Celeriac velouté – crispy leeks and blue cheese crumb (v)

Roasted tomato tartare – sea salt cracker

Cheese soufflé – fresh figs and honey (v)

Bouillabaisse – served with fresh bread rolls

Fillet steak – black garlic and mushroom purée, dauphinois, caramelised chicory, crispy shallots, and beef jus

Duck breast – pomme purée, buttered sautéed cabbage, and red wine jus

Pan-fried sea bream – mussels and citrus courgette noodles with samphire, fresh herbs, and crispy capers

Monkfish – prawn bisque, new potatoes, and garden greens

Roasted chicken breast – chicken croquette, pomme purée, roasted carrots, and gravy

Roasted spiced cauliflower – white bean and spinach stew (v)

Aubergine and roasted pepper roulade – garlic mushrooms and spinach purée (v)

Butternut steak – spiced butternut purée and roasted kale with buttered beans (v)

Dark chocolate marquise – salted caramel cream and honeycomb

Lemon and passion fruit tart

Vanilla soufflé – blueberry compote and caramelised walnut crumb

Orange spiced poached pear – white chocolate cremeux and candied orange

Sticky toffee apple pudding – hot toffee sauce and vanilla bean ice cream

Pear tarte tatin – crème anglaise

Chocolate soufflé – chocolate crumb and vanilla bean ice cream

Carrot and ginger soup – carrot crisps

Olive tapenade – caramelised artichoke and parmesan on toasted sourdough (v)

Oysters – citrus mignonette

Beef wellington – beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Crispy panko prawn – pickled cucumber and aioli

Courgette fritter – quail’s egg with tarragon aioli (v)

Ham and cheese croquette – pickles

Onion and goat’s cheese tarts (v)

Steak tartare – fried toast and pickled purée

Filo crab cup – orange and dill

Seared scallops – parsnip purée, parsnip shards, and lemon butter sauce

Fillet of beef carpaccio – rocket pesto, parmesan, pine nuts

Citrus salmon gravlax – avocado purée

Pickled beetroot carpaccio – whipped goat’s cheese and mixed seeds (v)

Celeriac velouté – crispy leeks and blue cheese crumb (v)

Roasted tomato tartare – sea salt cracker

Cheese soufflé – fresh figs and honey (v)

Bouillabaisse – served with fresh bread rolls

Fillet steak – black garlic and mushroom purée, dauphinois, caramelised chicory, crispy shallots, and beef jus

Duck breast – pomme purée, buttered sautéed cabbage, and red wine jus

Pan-fried sea bream – mussels and citrus courgette noodles with samphire, fresh herbs, and crispy capers

Monkfish – prawn bisque, new potatoes, and garden greens

Roasted chicken breast – chicken croquette, pomme purée, roasted carrots, and gravy

Roasted spiced cauliflower – white bean and spinach stew (v)

Aubergine and roasted pepper roulade – garlic mushrooms and spinach purée (v)

Butternut steak – spiced butternut purée and roasted kale with buttered beans (v)

Dark chocolate marquise – salted caramel cream and honeycomb

Lemon and passion fruit tart

Vanilla soufflé – blueberry compote and caramelised walnut crumb

Orange spiced poached pear – white chocolate cremeux and candied orange

Sticky toffee apple pudding – hot toffee sauce and vanilla bean ice cream

Pear tarte tatin – crème anglaise

Chocolate soufflé with chocolate crumb and vanilla bean ice cream

Beef wellington – beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Soup shot – cream of asparagus and pea soup with garden mint oil (v)

Ham and cheese croquette – served with pickles

Olive tapenade – caramelised artichoke and parmesan on toasted sourdough (v)

Courgette fritter – tarragon aioli (v)

Seared scallops – celeriac and apple purée, pancetta crisp, pickled apple

Scotch egg – tomato relish and mixed leaves

Asparagus with parma ham – poached duck egg and herb oil

Whipped goat’s cheese bonbons – poached pear and walnut salad (v)

Crab with orange jelly – radish, watercress, and ciabatta croutons

Crispy panko prawn – pickled cucumber and aioli

Celeriac velouté – mixture of garden greens and herb oil (v)

Chicken croquettes – caesar salad and dressing with parmesan

Lamb fillet – caramelised feta, carrot purée, cumin-roasted long stem broccoli, and lamb jus

Fillet steak – black garlic and mushroom purée, dauphinois, crispy shallots, and beef jus

Roasted chicken breast – chicken thigh croquette, turnip purée, and sautéed cabbage

Slow-cooked pork belly – mustard mash, roasted purple sprouting, and creamy mustard sauce

Roasted spiced cauliflower steak – white bean and spinach stew (v)

Tempura courgette – lemon pepper fried potatoes, pea purée, and caper tartar sauce (v)

Tempura sea bream – lemon pepper fried potatoes, pea purée, and caper tartar sauce

Venison steak – celeriac purée, roasted kale, and red wine sauce

Classic sticky toffee pudding – hot toffee sauce and vanilla ice cream

White, dark, and milk chocolate terrine – tuile and fresh berries

Pistachio and raspberry bakewell tart – raspberry sorbet

Apple crumble tart – salted caramel and vanilla bean custard

Hot banana soufflé – vanilla bean ice cream and salted caramel sauce

Chocolate torte – mixed nut brittle, chocolate crumb, and ice cream

Coffee crème brûlée – served with shortbread

Trio of british cheese – chutney and crackers

Beef wellington – beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Soup shot – cream of asparagus and pea soup with garden mint oil (v)

Ham and cheese croquette – served with pickles

Olive tapenade – caramelised artichoke and parmesan on toasted sourdough (v)

Courgette fritter – tarragon aioli (v)

Seared scallops – celeriac and apple purée, pancetta crisp, pickled apple

Scotch egg – tomato relish and mixed leaves

Asparagus with parma ham – poached duck egg and herb oil

Whipped goat’s cheese bonbons – poached pear and walnut salad (v)

Crab with orange jelly – radish, watercress, and ciabatta croutons

Crispy panko prawn – pickled cucumber and aioli

Celeriac velouté – mixture of garden greens and herb oil (v)

Chicken croquettes – caesar salad and dressing with parmesan

Lamb fillet – caramelised feta, carrot purée, cumin-roasted long stem broccoli, and lamb jus

Fillet steak – black garlic and mushroom purée, dauphinois, crispy shallots, and beef jus

Roasted chicken breast – chicken thigh croquette, turnip purée, and sautéed cabbage

Slow-cooked pork belly – mustard mash, roasted purple sprouting, and creamy mustard sauce

Roasted spiced cauliflower steak – white bean and spinach stew (v)

Tempura courgette – lemon pepper fried potatoes, pea purée, and caper tartar sauce (v)

Tempura sea bream – lemon pepper fried potatoes, pea purée, and caper tartar sauce

Venison steak – celeriac purée, roasted kale, and red wine sauce

Classic sticky toffee pudding – hot toffee sauce and vanilla ice cream

White, dark, and milk chocolate terrine – tuile and fresh berries

Pistachio and raspberry bakewell tart – raspberry sorbet

Apple crumble tart – salted caramel and vanilla bean custard

Hot banana soufflé – vanilla bean ice cream and salted caramel sauce

Chocolate torte – mixed nut brittle, chocolate crumb, and ice cream

Coffee crème brûlée – served with shortbread

Trio of british cheese – chutney and crackers

Parmesan baskets with anti-pasta – olives, sun-dried tomatoes, and parma ham

Grana padano cheese puffs with prosciutto

Pesto pin wheels

Caramelised artichoke with aioli on toast

Fig and cheese bruschetta with honey

Piccolo tomatoes stuffed with tapioca and black garlic

Prosciutto wrapped asparagus with duck egg

Caprese salad bruschetta

Stracciatella soup – chicken, spinach, and basil

Marinara and cheese baked gnocchi

Mushroom tortellini – burnt butter sauce and parmesan shavings

Tomato and mozzarella arancini – parma ham crisp and tomato sauce

Burrata with roasted peach and tomato salad

Crusted sardines with citrus and spice

Grilled sea bream – artichoke carponta, lemon and herb fried potatoes

Braised beef pappardelle

Rabbit stew

Chicken milanese – sage and butter sauce

Sweet potato gnocchi – spinach and goat cheese

Butternut, spinach & pine nut lasagne (v)

Tagliatelle pasta – black truffle butter and parmesan cheese (v)

Beef and pork lasagne – served with salad

Italian seafood stew – clams, mussels, white fish, and shrimp in a tomato-fennel broth with focaccia

Orange baked polenta cake – lemon mascarpone

Vanilla panna cotta – strawberry and basil

Tiramisu with chocolate ganache – white chocolate mascarpone and coffee sauce

Honey semifreddo – fresh fruit and berries

Classic tiramisu

Chocolate fondant – amaretto cream and mixed nut praline

Parmesan baskets with anti-pasta – olives, sun-dried tomatoes, and parma ham

Grana padano cheese puffs with prosciutto

Pesto pin wheels

Caramelised artichoke with aioli on toast

Fig and cheese bruschetta with honey

Piccolo tomatoes stuffed with tapioca and black garlic

Prosciutto wrapped asparagus with duck egg

Caprese salad bruschetta

Stracciatella soup – chicken, spinach, and basil

Marinara and cheese baked gnocchi

Mushroom tortellini – burnt butter sauce and parmesan shavings

Tomato and mozzarella arancini – parma ham crisp and tomato sauce

Burrata with roasted peach and tomato salad

Crusted sardines with citrus and spice

Grilled sea bream – artichoke carponta, lemon and herb fried potatoes

Braised beef pappardelle

Rabbit stew

Chicken milanese – sage and butter sauce

Sweet potato gnocchi – spinach and goat cheese

Butternut, spinach & pine nut lasagne (v)

Tagliatelle pasta – black truffle butter and parmesan cheese (v)

Beef and pork lasagne – served with salad

Italian seafood stew – clams, mussels, white fish, and shrimp in a tomato-fennel broth with focaccia

Orange baked polenta cake – lemon mascarpone

Vanilla panna cotta – strawberry and basil

Tiramisu with chocolate ganache – white chocolate mascarpone and coffee sauce

Honey semifreddo – fresh fruit and berries

Classic tiramisu

Chocolate fondant – amaretto cream and mixed nut praline

Parmesan and garlic stuffed mushrooms

Filo crab cups – orange and dill

Cranberry and camembert bites

Honey and mustard pigs in blanket

Courgette and feta tartlets (v)

Chicory blue cheese and walnut bite (v)

Steak tartare – fried toast and pickled purée

Beef wellington – beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Chicken liver pate with salted cracker and onion chutney

Roasted butternut squash soup with roasted seeds and truffle oil, served with fresh bread rolls (v)

Citrus salmon gravlax with avocado purée

Ham and pickle terrine with toasted sourdough and pickles

Festive baked brie with cranberries and pistachios, served with salted crackers (v)

Celeriac and apple salad with blue cheese sauce and poached egg (v)

Leek and potato soup with crispy leeks and fresh bread roll

Herefordshire beef roast – caramelised shallot purée, beef jus, and beef dripping roast potatoes

Bacon wrapped turkey ballotine – stuffing, sweet potato purée, and roast potatoes

Mushroom nut roast – mushroom gravy and roast potatoes (v)

Roasted christmas stuffed butternut squash – butternut purée, roast potatoes, and onion gravy

Herb roasted rolled lamb – celeriac purée, garlic and rosemary roasted potatoes, and lamb jus

Roasted lemon sole – lemon butter sauce and potato mash

Classic sticky toffee pudding – hot toffee sauce and vanilla ice cream

Banoffee tart – banana ice cream

Port festive spiced poached pear – ginger crumb and mascarpone sabayon

White chocolate panettone bread pudding – crème anglaise

White, dark, and milk chocolate terrine – tuile and fresh berries

Trio of british cheese – spiced apple chutney and crackers

Classic christmas pudding – served with vanilla ice cream, custard, or whipped cream

Baileys cheesecake – shaved chocolate

Parmesan and garlic stuffed mushrooms

Filo crab cups – orange and dill

Cranberry and camembert bites

Honey and mustard pigs in blanket

Courgette and feta tartlets (v)

Chicory blue cheese and walnut bite (v)

Steak tartare – fried toast and pickled purée

Beef wellington – beef fillet with puff pastry, sweet potato and horseradish purée with fresh chives

Herefordshire beef roast – caramelised shallot purée, beef jus, and beef dripping roast potatoes

Bacon wrapped turkey ballotine – stuffing, sweet potato purée, and roast potatoes

Mushroom nut roast – mushroom gravy and roast potatoes (v)

Roasted christmas stuffed butternut squash – butternut purée, roast potatoes, and onion gravy

Herb roasted rolled lamb – celeriac purée, garlic and rosemary roasted potatoes, and lamb jus

Roasted lemon sole – lemon butter sauce and potato mash

Classic sticky toffee pudding – hot toffee sauce and vanilla ice cream

Banoffee tart – banana ice cream

Port festive spiced poached pear – ginger crumb and mascarpone sabayon

White chocolate panettone bread pudding – crème anglaise

White, dark, and milk chocolate terrine – tuile and fresh berries

Trio of british cheese – spiced apple chutney and crackers

Classic christmas pudding – served with vanilla ice cream, custard, or whipped cream

Baileys cheesecake – shaved chocolate