The Private Chef

by Joseph Davis MasterChef 2014 Quarter Finalist

Here are some sample menu suggestions from our repertoire to give you a flavour of The Private Chef dining experience.


Truffled celeriac veloute with braised duck leg

Ham hock terrine with golden plum and chilli chutney

Cromer crab mayonnaise with avocado and sweetcorn 

Glazed pork cheek, truffled swede puree, leeks and crackling

Spring Garden risotto with goats cheese and fine herbs


Pan fried Dover sole with brown shrimp and chive butter sauce

Wild sea bass with a warm salad of gem lettuce, pomodorini tomatoes and English cucumber in a warm vinaigrette

Steamed turbot, Cromer crab ravioli, charred asparagus and a veloute of brown crab, tomato and tarragon


Roast rack and braised neck of lamb with flavours of the Mediteranean 

Roast duck breast, crispy chips, hot pot of peas, pancetta and leeks, duck gravy

'Beef 'n' Onions'

Fillet of beef, onion soubise, beer braised shallots and crispy onion rings


Melting massala lamb shank with pilau rice, raita and onion salad

Saffron risotto with braised shin of beef


Rhubarb jelly scented with vanilla, rose water and Vin Santo with mascarpone ice cream

Chocolate orange fondant with maramalade ice cream

Spiced tangerine cake with vanilla and orange blossom honey chantilly cream

Sticky toffee and cherry pudding with toffee sauce, custard and vanilla ice cream 

Of course, the above suggestions are merely an illustration, designed to assist you in developing menu ideas for your fully personalised dining experience.