Welcome Drink & Assorted Canapés
Leek and potato Soup Shot
Shaved Courgette , Burrata & Apple roll
Cauliflower Cheese Beignets
Charcuterie & Celeriac Remoulade
Seared Scallops, Textures of Cauliflower, Pea-Shoot Salad
Chef Ian Samuels
Cucumber and Mint Gazpacho
Chef Matthew Bare
Escabeche of Fresh Brixham Fish
Chef Jack Boast
Cornish Rack of Lamb on black heritage carrots, confit potato & minted Madeira jus
Chef Gary Lee
Indian Vanilla Bean panna cotta, rhubarb sorbet & pickled ginger
Chef Paul Blackman
Winterdale Shaw & Stichleton, Homemade Porridge Oat Biscuits, Banana Jam
Chef Hari Covert
"Take Five Cooks" Tea Blend
Assorted Petit Fours
Please note menu is subject to market purchases and ingredient availability.
Please do state at the time of booking if you have any food allergies or specific dietary requirements and we will accommodate them.
Inspired by his Grandmother and from watching Marco Pierre White his destiny was to become a chef. Over the last 25 years he has worked with the likes of Marco, Gary Rhodes, Steven Bull and Richard Neat.
His business "Come Dine with You" provides a private dining experience, as he brings the restaurant to your venue of choice or for cookery lessons. Along with this he also works extensively in the charity sector including Home Start and the Welcome Project.
Born and raised in Suffolk, Jack had a desire to become a chef at a very young age. As his passion grew, he had his eyes set on London, where he soon became a chef at The Ivy.
After a stint in Edinburgh at Ondine, soon after he started working for the Galvin Brothers to refine his skills. In 2009, he was part of the opening team at La Chapelle, who won a Michelin star, AA restaurant of the year, Tatler restaurant of the year and 8 other awards. In 2012 Jack was promoted to Head Chef of Cafe a Vin. Cafe a Vin currently holds 2 Rosettes and a Michelin Bib Gourmand.
Gary has been Head Chef at The Ivy restaurant since 2007, although he was promoted to Executive Chef in 2011. His tenure at The Ivy has also seen the introduction of private members’ club, The Club at The Ivy in September 2008 and he continues to oversee private dining in the Private Room at The Ivy.
Paul Blackman (Le Talbooth Restaurant, Dedham)
Paul Blackman has over 25 years’ experience of working in professional kitchens all over London and for the last 7 years at Milsoms Group of Hotels at Le Talbooth their flag ship fine dining restaurant on the Essex/Suffolk borders.
He has worked as a pastry chef for the past 18 years and learnt lots of styles and techniques from chefs like Brian Turner, Jean Christophe Novelli, Bruno Lobet in different establishments from The Goring Hotel, Atlantic Bar and Grill (with Oliver Peyton) and Butlers Wharf Chop House (Sir Terence Conran).
Matthew Bare - (The Leather Bottle)
Matthew Bare is a classically trained chef specialising in French cuisine. He has worked with Michelin starred chefs at a number of establishments including The Savoy in London and Daniel Clifford at Midsummer House, Cambridge. Matthew is now head chef at the newly refurbished Leather Bottle in Pleshey.
Hari Covert - (Kent's first Secret Supper-Club) will also act as Auctioneer www.haricovert.com
A chef of mystery, Hari set up the secret supper-club in Kent. He will also act as the auctioneer for this event.
Wines, Beers and Soft Drinks to go with your meal can be purchased on the night at an extra cost direct with Rouge Restaurant.