Christmas Day Lunch Menu
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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
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:
15
Minimum spend:
£
900
Lead time ahead of booking:
2 months
Set up time:
2h
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
