Well this is the busy weekend, lots of weeks work and it ends on bank holiday monday with a wedding for 450 people!! Can’t wait, taking a team of chefs there for 2 days prep and then the wedding on the monday. Its an Asian wedding where myself and my business partner have develloped a prestige menu for the client, they were looking for something completely different as far as Asian weddings go and i feel we have pulled it off and they love the ideas and concepts for the food. We have taken the normal menu and refined it, but still keeping the flavours which are recognised. Pictures will be up on the site within the next few weeks!
Its been fantastic weather over the last few weeks, we have had some fantastic bbq’s and everyone was very happy. Wide selection of salads and fantastic meat from my local butcher Wayne Pullen in Milborne Port, well worth a visit if you are passing. When we do a bbq we pull out all the stops from locally caught sustainable fish to fantastic vegetarian options also. We cover all over the south west and offer an all round great service with main emphasis on great food and friendly attentive staff.
Well there is lots going on. I am now really pleased to say i am working on another project at present and have a business partner, creative director Howard Lloyd we are going to be offering our take on culinary cryogenics for the event industry, to find out more, please email or call,if you are looking to impress your guests or clients this is it!
Working with Howard we are now consulting for the Asian market and specialise in consultation and weddings, we are working with some of the UK’s largest catering comapnies at present, helping develop new concepts and ideas for large Asian weddings, together we are able to offer something different with emphasis on quality. If you would like us to give a free initial consultation for your company whether it be a pub, resaturant, hotel or outside catering company, get in touch. we can work with you to help save money, develop new menus and presentation techniques helping to increase turnover and looking at your whole operation should you wish and give you a detailed breakdown of our findings and where we can help.
Should you be looking for a chef to cover holiday or sickness and would like to save on the agency costs, then give me a call i would be pleased to help if i am free. I am able to cover all over Dorset and surrounding counties.
Well it’s been a while now since my last post, however mainly because things have been really busy! which is great, i have been to London doing consultancy work and am now heading up a high profile wedding at the Grosvenor House Hotel in August for 500 people, with a great friend who runs a bespoke design company handling the project design, together we make an awesome team and have already bagged two more large consultancy projects this year alone. Watch this space there are lots of exiting things going on behind the scenes as well!
This has to be a chefs favourite time of year, all the fantastic produce is around, from asparagus, heirloom tomatoes, wild sea trout to lamb and fresh berries to name but a few oh and out now the fantastic elderflower is all around us in full bloom. Fantastic ingredient, free and with so many uses, we really need to start using whats around us a lot more i think all these free ingredients on the doorstep. I will be making elderflower lollies, lemonade, gazpacho, simply grilled asparagus with a poached duck egg, fantastic! All these and plenty more, so if these interest you or make your mouth water give me a call or simply email. i can cater for any occasion and my prices are very reasonable and competitive. Or i can be booked to give cookery lessons from simple dishes and basics to the more advanced home cook!
That’s all for now, get in touch all quotes are free and i can always meet up and have a chat about your requirements face to face should you wish.
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….