Private Chef Winter


beets, blood oranges, bitter leaves, brill, brussels sprouts, cabbage, chard, cod, clementines, goose, haddock, halibut, hazelnuts, hake, john dory, jerusalem artichokes, kale, leeks, monkfish, mussels, mackerel, oysters, pomegranates, parsnips, quince, root vegetables, salsify, squid, sea bream, venison. As your private chef, Tara can create menus like these…


  • Spiced pumpkin ravioli with grilled radicchio & a warm almond & sherry vinaigrette (v)
  • Chicory salad with balsamic roast shallots & goat’s cheese crostini (v)
  • Provençale fish soup & accompaniments
  • Mussels with cider, leeks & cream
  • Roast scallops with pancetta & a garlic & rosemary sauce
  • Ham hock terrine with piccalilli
  • Warm salad of confit duck, watercress & orange


  • Pumpkin, ricotta & sage rotolo with burnt butter (v)
  • Roast fillet of cod with white beans, parsley, chorizo & brown shrimp
  • Salmon & leeks poached in red wine
  • Roast turbot, red wine butter sauce, caramelised chicory
  • Lamb tagine with butternut squash, cinnamon, cous cous & yoghurt
  • Roast loin of pork with apple & celeriac purée & red cabbage
  • Pheasant with creamed chard, pangrattato & a red wine reduction


  • Crème caramel with apples & bay leaf shortbread
  • Pears poached with saffron, mascarpone & pistachio brittle
  • Dark chocolate pot with star anis, coffee shortbread
  • Sticky ginger pudding with clotted cream
  • Cheese & biscuits with seasonal fruit

Looking for a private cook in Bristol for your party or event? Get in touch

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