Well since my last post a lot has been going on, the new magazine called the grumpy chef is no longer going ahead, i am sorry to say as are other chefs out there who were going to have regular articles in it! still all is not lost, i am now offering a consultation service to assist other caterers, pubs or restaurants to improve what they offer, look at costs, redesign menus and look more closely at using local produce, plus a whole lot more, if you are interested call me, my prices are very reasonable and could save you a lot of stress and money in the future.
Well, life has been really busy lately, i am very happy to say i will be writing for a new magazine due out in june called the Grumpy Chef Magazine a real foodie magazine packed full of information, recipes, reviews and lots more, this will be my regular column, there will be a recipe and photograph to accompany it as well as a review on either a new food product or pieces of kitchen equipment. Should be great and my first draft has been sent to Ben Parker who i owe a big thanks to…
Some great produce around at the moment, new seasons asparagus, black garlic, heirloom tomatoes, heritage carrots, spring lamb is now around and fantastic slow roasted with some wild garlic? New sample menus are now being written and will be up on the site in the next week or so, so keep a look out. For more information on whats on offer contact me direct.
I am writing this to potential customers who may percieve my company to be expensive and who perhaps choose not to pick up the phone because of this reason. I offer a bespoke service for any occasion whether it be a wedding, event, dinner party, bbq, paella and the list goes on. I can work to a set budget should you want or i can pull out all the stops and really go to town. Prices start from £8.95pp for a basic finger buffet up to around £85pp for a tasting menu of Dorsets finest offerings with matching wines to impress your family, friends or associates. I use a combination of modern techniques along with classical French ideas to bring you something special everytime. Just give us a call for more information.
Well its not long now, we are starting to see the first of the English asparagus, prices are still very high but will come down once the season kicks in more. The weather has been awful lately and due to this produce has taken a hit, however its due for a change, we are promised by the met office, so the spring produce will be on the supermarket shelves and on our plates in the restaurants in the next couple of weeks. From wild garlic which is abundant right now, fantastic cabbages, spring greens and rhubarb will all be along this month. Also be on the look out for wild salmon and wood pigeon which also come through this month, although later.
We are offering 10% off all weddings booked this year with us, we offervery competitive rates, a very professional service and great menus created using local Dorset Produce, for more information please use the contact form.
There is a new magazine out in May called strangely enough to those who know me the Grumpy Chef Magazine!! I will be working with the magazine on a monthly basis writing a recipe using seasonal ingredients, keeping it simple so that people can easily re create it at home. I am really happy about this and it will be great working with them. I will also be including information on new exiting products and equipment. This will be aimed more at the professional. So i will be reminding all of you avid readers out there nearer the time, to go out and buy the Grumpy Chef Mag, should be a great read….
Some really lovely new foods have arrived in Dorset from amazing producers, i am now being sent samples of these which are ranging from, Wasabi which is being grown in Dorset, just down the road in Dorchester, fresh wasabi is never seen in this country, however The Wasabi Company are growing fresh the taste is sweet with a real fiery heat, but be warned do not get too close to have a sniff as it really does wake up those sinuses!!! Laverstoke park have sent out samples of a new buffalo blue cheese, tasted this today and its creamy, slightly acidic, fantastic flavour as are all their dairy products i have tested, for something a little different they really have to be tried.
Got some fantastic fresh fish arriving tomorrow, red mullet and ling, both are fantastic fish, i will be doing grilled fillets of red mullet over a spicy, but fresh Lebanese salad with tomatoes, cucumber, coriander, garlic and a few other ingredients set off with a nice kick of fresh lime juice and the ling will be served simply poached in buffalo milk which really adds a richness to the fish, then a fresh parsley sauce, spinach mash and pimiento….
Outside catering has strong competition, especially in Dorset! So you have to keep ahead of the game and keep things moving all the time, here are a few of my new ideas, let me know if you are interested. Chocolate fondant with honeycomb ice cream, bee pollen and mango, fresh crab cigars with chilli, yoghurt and coriander, poached salmon, sauce vert, sea asparagus, fresh crab with pea and mint panna cotta, chicken stuffed with a wild garlic mousse. All of these and more are on offer at this time of year and lots more are being develloped. Will be offering desserts for parties which are finished and made in front of the guest, basically a modern sharing platter for the guest to deconstruct themselves! We are calling it table art. My interpretation of a great idea introduced at a favourite restaurant of mine in Chicago called Alinea. Contact me if you maybe interested, you may even be the first!!!!
Big thanks to those at Dorset Chefs Forum for inviting me to become a member, looking forward to working with you all…….
Took a trip to Evershot on monday and was faced by an abundance of baby leaf wild garlic, now that to a chef is a real treat! Since then I have been using it in pesto, mousseline, yoghurt dip. The list goes on, it really is a great herb and best of all its free and all around us at this time of year. If you fancy some wild garlic pesto give me a shout, why not freeze some down in ice cube trays ready for those summer BBQ’s? A real spring treat!