Private Chef Spring

AT THEIR BEST DURING SPRING…

Asparagus, broad beans, broccoli, hispi cabbage, Jersey royals, morels, new season’s garlic, mangoes, nettles, parsley, peas, spring lamb, spring onions, salmon, sardines, sweetbreads, wild garlic, Yorkshire rhubarb…

Starters

• English asparagus, poached egg & hollandaise sauce on sourdough toast (v)
• Risotto primavera (v)
• Courgette fritters with tzatziki (v)
• Ravioli with peas & mint in a ham broth
• Pork terrine with pistachios & quince syrup
• Lamb’s sweetbreads with broad beans and new season’s garlic purée
• Chargrilled scallops, spicy chorizo & crushed peas

Mains

• Spring vegetable pilaff with roast beets & dill yoghurt  (v)
• Sea bream, slow cooked fennel & black olives
• Cornish hake, mussel, cream & saffron broth with crispy leeks
• Chicken marinated with thyme & lemon with asparagus, broad beans & new potatoes
• Slow cooked shoulder of new season’s lamb, spring cabbage, borlotti beans & salsa verde
• Duck breast, pommes Anna, peas, bacon & thyme with a Madeira sauce
• Pan fried calves liver with sage, braised cavolo nero, balsamic vinegar & crème fraîche

Puddings

• Chocolate mousse with salt caramel
• Vanilla pannacotta with Yorkshire rhubarb & orange
• Italian meringue with lemon curd cream & blueberries
• Blood orange jelly with langue de chat biscuits
• Cheeseboard with homemade bread, crackers & quince

If you’re looking for a private chef in the Bristol area, do get in touch to find out how we can help. 

Private Chef Autumn