Private Chef 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…



  • 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


  • 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


  • 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 Summer

Private Chef Winter

Private Chef Autumn