EXAMPLE MENUS
TRADITIONAL DINNER PARTY
Starters
Pan-fried Scallops with Apple, Hazelnuts and Pea Shoots
Roasted Asparagus With Wild Garlic, Spring Onion and Pumpkin Seed Pesto (VG)
Steak Tartare with Sourdough Toasts and Cured Egg Yolk
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Main
Pan Roasted Duck Breast with Celeriac Puree, Blackberry and Port Sauce with Pickled Blackberries
Slow Cooked Crispy Pork Belly, Caraway Spiced Savoy Cabbage and Creamy Ratte Mashed Potatoes with a Cider Sauce
Roast Aubergine with Tamarind, Slow Roasted Onion Petals and White Bean Puree (VG)
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Desserts
Sticky Toffee Pudding With Walnuts and Cornish Clotted Cream Ice Cream
Vegan Espresso Creme Caramel with Pistachio Biscotti
Lemon and Passion Fruit Tart with Creme Fraiche
JAPANESE DINNER PARTY
Canapé
Yuzu Griddled Scallop with Pickled Apple
Starter
Kombu and Sake Cured Salmon, Charred Leeks and Squid Ink Coral
Main
Fillet of Beef with Ponzu, Crispy Garlic and Wasabi Leaf Salad
Dessert
Cherry Blossom Panna Cotta and Matcha Meringue Shards
MEXICAN DINNER PARTY
Canapé
'Nduja Croquettas with Saffron Aioli
Starter
Sea Bass Ceviche with Blood Orange and Watermelon Radishes
Main
Slow Cooked Beef Short Rib, Blue Corn Tortilla, Pink Pickled Onions and a Burnt Spring Onion Crema
Dessert
Griddled Pineapple with Lime and Tequila Granita and Ginger Snap Biscuit
HEALTHY DAILY MENUS
Breakfast
Roasted Tomato with Smashed Avocado on Rye with a Poached Egg
Homemade Granola, Low- Fat Greek Yoghurt, Fresh Berries and Seeds
Bircher Muesli with Apple and Almonds (VG)
Lunch
Griddled Halloumi with Lentil and Spiced Chickpea Salad and Herb Yoghurt Dressing
Tuna Poke Bowl with Edamame Beans and Avocado
Spicy Tofu Pad Thai with Crunchy Papaya Salad (VG)
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Dinner
Roasted Cod Loin with Romesco Sauce and Charred Purple Sprouting Broccoli served with Crushed Parsley Baby Potatoes
Baked Sweet Potatoes, Chipotle Black Bean Chilli, Charred Corn and Avocado Salsa (VG)
Griddled Chicken Breast, Italian Braised Lentils and Kale and Hazelnut Pesto
BARBECUE MENU
Herb and Lemon Lamb Cutlets with Rose Harissa Yoghurt
Spiced Monk Fish Skewers
Fillet of Beef with Salsa Verde
Roast Romano Peppers with Soft Goat's Cheese and Soft Herbs
Griddled Courgettes with Lemon and Mint
Mixed Hertiage Tomato Salad
Smokey Coal Baked Potatoes
Mango and Passionfruit Pavlova with Toasted Cocount
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