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Private Parties

You never need an excuse to throw a dinner party, but you can probably think of an array of excuses not to throw one, planning a menu to make everyone happy, the shopping, the cooking, keeping your guests entertained while you juggle with plates in the kitchen, the washing up… I am more than capable of creating a stunning menu based fully on your requirements, the season and the food you love to eat. All I need is your kitchen. Oh, and of course I’ll do the washing up!

Personal Holiday Chef

When I’m on holiday, sometimes I like to hide away from the world and be pampered. For me, food is an important part of that pampering experience. If you’re on holiday in Cornwall, whatever time of year perhaps you’d like to treat yourselves to a fantastic 3 course meal, Sunday lunch, a perfect leisurely breakfast, afternoon tea, a BBQ, all of the above?

Some of my favourites…

To start:
Pan fried scallops & black pudding with walnut parsley pesto with seasonal salad leaves.
Wild mushroom risotto with olive oil & garlic toasts.
Miss Tea’s bread, organic chicken liver & bourbon pate, courgette & ginger chutney.
Cornish crabcakes, chilli jam and a little bit of salad.
Crevettes with garlic, lemon zest, butter (or olive oil) with homemade focaccia.

Mains:
Cornish ale and Ruby Red beef stew with mashed celeriac or parsnip.
Mushroom duxelle stuffed pork loin baked in prosciutto with seasonal vegetables.
Pan fried fish with a roast vegetable sauce and oven roasted black pepper chips.
Whole brill or turbot baked with herbs, leeks, butter and cider finished with cream, served with seasonal vegetables.
Pasta with spinach, ricotta, mushroom and marjoram.
A beautiful bowl of warming vegetable stew with thyme dumplings.
Roasted red vegetables and borlotti bean stew with feta, sorrel and sumac.
Gorgeous and sustainable fish pie – sometimes with pollock caught and cold smoked by me!
Aubergine and halloumi wraps with chunky chips and roast garlic riata.

* Please note that anything fishy is dependent on catches landed, sometimes we may have to change the species, but we’d always let you know!

Puds:
Deliciously chewy walnut and honey tart.
Baked wild blackberry & apple with amaretto, oat and butter crumble.
Chocolate tart or lemon treacle tart. (both with clotted cream)
Seasonal pavlova.
Sticky toffee pudding, served cold and set – a must try!
Cornish cheese, homemade biscuits and homemade chutney.

“From the word go working with Sarah was an absolute delight. Professional, calm and attentive she created a menu that was seasonal, local and sounded delicious. She sorted tableware, linen, glasses, staff and even recommended a cocktail maker (who we also used and was fab). On the night our 32 guests were served beautifully presented, scrumptious food in true style. We are already planning our next party and I don’t plan on doing it without Sarah!

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