Autumn
Menus are tailored to your group and the occasion. These dishes are examples to give a sense of the style.
AT THEIR BEST DURING AUTUMN: Apples, borlotti beans, blackberries, butternut squash, cauliflower, ceps, chicory, clams, crab, celeriac, fennel, figs, guinea fowl, leeks, mackerel, mousserons, mussels, plums, pumpkin, pears, Plaice, skate, sweetcorn, spinach, turnips, watercress…
Starters
Corn soufflé with Scottish girolle mushrooms (v)
Crab salad with celeriac & apple rémoulade
Confit duck terrine, spiced poached pear
Mains
Celery & dried porcini risotto with parmesan (v)
Halibut, fennel, salsify & red wine butter sauce
Partridge, spiced red cabbage & parsnips baked with cream
Puddings
Warm chocolate fondant with cream
Pears poached with saffron, mascarpone & pistachio brittle
Apple tarte tatin
Cheese
Cheeseboard with rye bread, sourdough crackers & quince
If this all sounds delicious to you, get in touch to enquire about our private chef services in Bristol.
Winter
Spring
