Personal Chef Dinner Menus – for a stress free dinner

Personal chef dinner menus

Have a look through our personal chef dinner menus. Choose one of our sample menus or mix and match your own menu.  Our menus are not set in stone, so please have a look at them and build your own menus if you would prefer.   

For vegetarian options, please choose from the selection below the sample menus.  If you choose your own menu, please choose a maximum of 2 choices plus a vegetarian choice per course.

All of our ingredients are locally sourced where possible, and as much as possible of our menus are home made by us.  Please ask if you would like clarification on any dishes.

Many of our personal chef dinner menus comtain one or more of the 14 recognised allergens. Please ensure that you let us know of any dietary requirements for each dish, especially if there needs to be any variations on the same dish

Menu A:

Chicken liver and smoked bacon parfait
Served with crusty bread and red onion chutney

Pan fried corn fed supreme of chicken (gf)
Served with a creamy leek and Stilton sauce

Chilled lemon souffle
With Cointreau Chantilly cream and white chocolate shavings

Menu B:

Prawn Cocktail
Served with brown bread and butter

Cumberland ‘tatie’ pot
Cumbrian lamb and Cumberland sausage cooked in a red wine liquor topped with black pudding and sliced potatoes.

Sticky Toffee Pudding
with toffee sauce, served with custard or fresh cream

Menu C:

Smoked duck and fig salad
Served on mixed leaves with an orange vinaigrette

Steak and ale pie (can be gf)
A double crust pie with tender local beef. 

Homemade Apple pie
Served with custard

Menu D:

Soup of the Day
Served with crusty bread

Salmon fishcakes
Flaked salmon mixed with mashed potato and fresh dill, with mixed leaves and sweet chilli sauce.

Roast pork belly squares
Served on a bed of mashed potato with onion gravy

White Chocolate and Orange CheesecakeTopped with whipped cream

Vegetarian options:

Balsamic red onion and goats cheese tarts (v)
Sliced red onion cooked in balsamic vinegar, in a short crust pastry case and topped with a round of soft goat’s cheese

Roasted red pepper (vegan)
Stuffed with a wild mushroom and asparagus risotto, served with a side salad

Sticky toffee pudding
with toffee sauce, served with homemade ice cream

Wild mushroom risotto
Served with truffle oil and pea shoots

Mushroom and red pepper lasagne
Served with garlic bread and a side salad

Fruit crumble
Served with custard

Quinoa, avocado and sweet potato timbale
Served with rocket and a coriander leaf and lime dressing

Mushroom Stroganoff
Whole button mushrooms cooked in our own creamy stroganoff sauce; served on a bed of pilaff rice.

Exotic fruit salad (vegan without cream)
Served in its own juices, with cream

For our full personal chef dinner menus, please see below. This is, however, not an exhaustive list; if you would like to suggest items for your own personal chef dinner menus, we will do our best to acommodate them.

Starters:

Chicken liver and smoked bacon parfait
Served with crusty bread and red onion chutney

Salmon rillettes
Served on dill scented blinis

Balsamic red onion and goats cheese tarts (v)
Sliced red onion cooked in balsamic vinegar, in a short crust pastry case and topped with a round of soft goat’s cheese

Homemade soup of the day (can be v, ve or gf)
The choices are limitless.  Our suggestions include roasted carrot and fennel, lentil, leek and potato, tomato, and creamy mushroom.  Served with crusty bread

Classic prawn cocktail
North Atlantic prawns served on a bed of shredded lettuce, cloaked in our own recipe seafood sauce, with brown bread and butter

Smoked duck and fig salad (gf)
Served on mixed leaves with an orange vinaigrette

Cumbrian air-dried ham
with goats’ cheese and beetroot

Wild mushroom risotto
Served with truffle oil and pea shoots

Quinoa, avocado and sweet potato timbale
With coriander leaf and lime dressing

Main Courses:

Chicken dishes:

Ballotine of Chicken (gf)
Tender chicken breast, stuffed with asparagus, rolled, and then poached.  Served with a creamy wild mushroom sauce

Pan fried corn fed supreme of chicken (gf)
Served with a creamy leek and Stilton sauce

Chicken Balti (gf)
Served with basmati rice, naan bread, poppadoms and pickles

Chicken, leek, and tarragon pie (can be gf)
A double crust pie with a creamy chicken and leek filling. 

Chicken ‘a la crème’
Diced chicken breast with mushrooms bound in a creamy white wine sauce, served with basmati rice

Lamb:

Cumberland ‘tatie’ pot
Cumbrian lamb and Cumberland sausage cooked in a red wine liquor topped with black pudding and sliced potatoes.

Noisettes of Lamb
Served with a red wine and mint reduction

Javanese lamb curry (gf)
A mild lamb curry with coconut and lemongrass served on a bed of basmati rice, served with naan bread, poppadoms and pickles.

3 bone rack of lamb (gf)
Served with a madeira jus.

Beef:

Steak pie (can be gf)
A double crust pie with tender local beef.  Choose from steak and ale, steak and kidney or steak and mushroom

Beef madras (gf)Served on a bed of basmati rice, served with naan bread, poppadum, and pickles.

Beef stroganoff (gf)
Tender strips of beef cooked in a creamy white wine sauce with Dijon mustard and paprika served on a bed of pilaf rice

Individual beef wellington (£7.50 per person surcharge)
A 4oz fillet steak spread with Dijon mustard, and coated with duxelles and Cumbrian air-dried ham, wrapped in puff pastry.  Served with bordelaise sauce

Pork:

Somerset pork chops (gf)
Pork loin chops cooked in a creamy cider sauce with onions and sage.

Pork fillet and black pudding
Pan fried and served with a creamy pink peppercorn sauce.

Zesty stir-fried pork
with spring onions, beansprouts, sugar snap peas, red chillies and egg noodles.

Roast pork belly squares
Can be served with a sweet chilli glaze.  Served on a bed of mashed potato with onion gravy

Fish:

All these items can be prepared as a fish course, or as a main course with a larger portion size.

Salmon fishcakes (gf)
Flaked salmon mixed with mashed potato and fresh dill

Chilli Prawns with Cashews (gf)
Delicious stir-fry of prawns, spring onions, broccoli, red chillies, and cashew nuts.  Served with Basmati rice

Chorizo stuffed squid tubes
Squid tubes, stuffed with a chorizo, garlic, rice, and parsley mix.  Served with dressed mixed leaves.

Salmon en Croute (can be gf)
Delicious Salmon fillet with a creamy spinach filling wrapped in melt-in-the-mouth pastry. 

Baked fillet of cod (gf)
wrapped in pancetta with a creamy white wine and chive sauce

Vegetarian:

3 bean chilli (gf, Ve)
Red kidney beans, cannellini beans and borlotti beans made to our own recipe, served on a bed of basmati rice

Field Mushroom wellington (can be vegan)
With spinach and blue stilton, wrapped in puff pastry with a red wine and shallot sauce

Roasted Vegetable and nut stroganoff (can be vegan)
With cashew and pistachio nuts in creamy stroganoff sauce with pilaff rice

Roasted red pepper (vegan)
Stuffed with a wild mushroom and asparagus risotto, served with a side salad

Pasta:

Prawn and smoked salmon ravioli
With prawn velouté

Sweet potato and goats cheese ravioli (v)
With shaved parmesan and a chilli butter sauce

Swedish meatballs
With a creamy sauce, served with tagliatelle

Lasagne
Choose from beef, pork, or mushroom and red pepper.  Served with garlic bread and a side salad.

Fettuccine with chicken and leek
Bound in a creamy gorgonzola sauce

Dessert:

Fruit pie / Crumble (can be gf and Ve)
Depending what is available and in season, your choice of fruit wrapped in sweet pastry or topped with delicious crumble.  Examples include Apple, Rhubarb and Gooseberry.  Served with custard, fresh cream, or homemade ice cream

Eton mess (gf)
Strawberries and crushed meringues, bound with whipped cream and topped with strawberry sauce

Sticky toffee pudding (can be gf)
With toffee sauce, served with homemade ice cream

CheesecakeChoose from white chocolate and orange, after eight, chocolate and ginger, raspberry and chocolate (white or dark) or lemon curd

Chilled lemon souffle
With Cointreau Chantilly cream and white chocolate shavings

White chocolate panna cotta
With a citrus glaze Exotic fruit salad (vegan without cream)
Served in its own juices, with cream

Cheese board
A selection of local cheeses, served with crackers and red onion chutney