English / Italian buffet
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Hometainer
5
✔️
Cotswolds
✔️
Essex
✔️
London
✔️
Oxfordshire
✔️
Somerset
✔️
Surrey
✔️
Sussex
Michael is a classically trained chef starting his career working in a 5 star hotel with a 2 Michelin star restaurant. Hes worked in top restaurants such as Le Chabichou, Le Palme d'Or, Chef Pierre gagnaire and Hotel Oustau Baumaniere. Along with this, he has worked alongside Jason Atherton for 2 years, and a variety of the top French and British chefs.
Since then Michael has moved forward with working in top Michelin star restaurants all over France.
Highly knowledge able on mediterranean cooking, Japanese fusion along with any dietary restrictions
He has a passion ensuring clients are impressed and satisfied by the dishes served, always making sure to listen to any requests and needs.
He enjoys teaching others the range of skills he has gathered over the years in the forms of cooking classes.
Can cook anything from casual dining to 5 star but not matter what, the food stays at a high quality.
Happy to to travel to Essex, Kent, Sussex, London and Berkshire.
Description
Bufffet
HOT FISH COURSE
Organic salmon loin, cumin sweet potato and carrots pressed, tomato curry broth and steamed green
HOT MEAT COURSE
Cornish Cross chicken breast, grilled chicory and pancetta, butternuts squash malfatti, light tarragon jus
3 HOT SIDES
Crispy pomme Boulangere
Arlésienne of courgette, grilled butternut squash infuse with rosemary, caramelised red onions, slow cook tomato, thyme and lemon vinaigrette
Carrots Vichyssoise
2 COLD SIDES
Fennel and castelfranco salad, sauté red onions and Dijon mustard vinaigrette
Chanterelle and chicory salad, confit garlic and miso dressing
Roasted Baby Yellow green Patty Pan niçoise, caper and green olive vinaigrette
CHEESE
Selection of Seasonal “Nea’s yard cheese “, soft, hard, blue, Quince jelly , warm sourdough bread
ASSORTED OF DESSERTS (choose 2)
Sticky toffy pudding with caramelize bananas and clotted cream
French tart tatin served with custard cream
White chocolate and strawberry gateaux , berries compote
Lemon meringue pavlovas summer fruit tea
Rhubarb Eton mess
Available locations: Cotswolds, Essex, London, Oxfordshire, Somerset, Surrey, Sussex
Experience details
Experience duration:
3 hours
Maximum number of Guests:
100
Minimum spend:
£
300
Lead time ahead of booking:
1week
Set up time:
2h
Packing up time:
1h
Additional info
Included from the hometainer:
Private chef, ingredients and platters
I will need the host to provide
Table or counter for the Buffet, tableware and serviceware
Dietary & Allergies
Dairy,nuts,gluten,seafood,citric
