Christmas Day Lunch Menu

Christmas Day Lunch Menu
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Chef Michael
Chef Michael




A simple start















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.
SAMPLE MENU, CHOOSE 1 STARTER, 1 MAIN, 1 DESSERT AMUSE BOUCHE Celeriac & black truffle velouté FIRST COURSES Cornish poached lobster risotto, spring onion, butter samphire Severn & Wye smoked salmon, crème fraîche, pickled shallot, mustard seeds, soda bread Potato & parmesan gnocchi, wild mushroom, chestnut, cep velouté Heritage beetroot salad, goat's cheese mousse, apple, watercress, walnuts MAIN COURSES Roasted turkey breast, stuffing, bread sauce Loin of venison Wellington , pickled cabbage, juniper berries jus Roasted breast of goose crown and legs rolls , creamy Jerusalem artichokes mash, welted mix green cranberry jus Salmon feuilleté, salsify, wild mushrooms, Champagne sauce ,Heritage carrots cumin, wild garlic oil For the table: Brussels sprouts with lardons, roast potatoes, glazed parsnips & carrots, sautéed garden vegetables, cranberry sauce DESSERTS Christmas pudding, brandy Anglaise Black forest, dark chocolate logs winter berries compote Gingerbread and pears mille-feuille, caramel sauce Selection of rustic British cheeses with traditional accompaniments Available locations: Cotswolds, Essex, London, Oxfordshire, Somerset, Surrey, Sussex
Experience details

Experience duration:

4 hours

Maximum number of Guests:


Minimum spend:


Lead time ahead of booking:

2 months

Set up time:


Packing up time:

30 min
Additional info

Included from the hometainer:

Ingredients & private chef

I will need the host to provide

Kitchen and tableware

Operating hours

Available 24/7

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