Menus

Have a browse through the different menus I have written to get some ideas for your occasion.  What food do you like to eat?  When planning a menu with you, I would ask for your favourite ingredients and then suggest appropriate dishes.  The season and month would play an important part too.  

For me, autumn is game and wild mushrooms, shellfish are always better in the colder months too.  

Winter brings the longer dark evenings, candlelight and robust hearty dishes cooked slowly starring cavolo nero, kale and Jerusalem artichokes.  

Spring is lighter and brighter, wild garlic and young nettles, lamb, morels, asparagus in May.

By summer the table is groaning with seasonal bounty, fresh herbs, cold poached fish, grilled meat, salads, courgettes flowers, globe artichokes and the first broad beans.