Take a Look At Mike’s New Three Course Dinner Party Menu That Feels Like a Restaurant (Without Leaving Home)

A closer look at Mike Fishpen’s latest sample Three Course Menu for Summer 2026, and why it’s a brilliant format for hosting at home with a private chef.

If you love the idea of throwing a proper dinner party, but don’t love juggling timings, pans, and last‑minute plating, Private Chef Mike's latest three‑course menus hit the sweet spot eveytime.

All of Mike’s three-course menus are built for celebration: bold flavours, familiar favourites with a twist, and enough choice to suit mixed groups. There’s even an optional nod to pre‑dinner canapés if you want to turn the night into a full experience.  You have the option to choose from the latest three course menu, or why not peruse the menu archive and look over some previous menus, all available for you to choose from.

How this three‑course menu works (and why hosts love it)

• One chosen starter, main, and dessert for the whole table: it keeps service smooth and ensures every plate is at its best.

• Want more than one option? It’s possible, just discuss it with the chef in advance.

• Look out for the (£) marker: those dishes come with a supplement at market price (worth checking when you book).

• Dietary requirements are welcome: vegetarians, vegans, and allergies can be catered for, please flag needs when booking.

• You can add waiting staff: available from £100 plus travel (distance dependent), which can make the evening feel effortlessly “restaurant”.

Starters: punchy flavours, plenty of crowd‑pleasers

The starter list reads like a greatest‑hits reel for a modern dinner party.

You can begin with homemade sourdough and butter (optional), or go straight for the chef’s more “wow” plates—like pan‑fried Devon scallops (Mike’s speciality) with Cornish white ponzu crab, celeriac mayo, truffle oil and balsamic.

Seafood fans also have sushi‑grade tuna with a nigella seed crust and ponzu dressing, while lighter options include smoked chicken with avocado and pumpkin seed salad.

For vegetarian guests (or tables that like to mix it up), there are comforting and share‑friendly choices such as wild mushroom fettuccine with tarragon and parmesan, or sun‑blushed tomato and buffalo mozzarella tarts with rocket and balsamic.

Mains: from steakhouse classics to vibrant vegetarian plates

The main course options make it easy to match the mood of your night—whether you want relaxed comfort or full celebratory indulgence.

For bold, sunny flavours, there’s a 48‑hour marinated chargrilled peri‑peri chicken finished with charred tomato and lemon dressing.

If your guests are steak people, you can go all‑in with either a dry‑aged Cotswold fillet with wild mushroom velouté or a rib eye with chimichurri (both with a supplement and a choice of portion size).

The rack of English lamb with truffle butter and a rosemary crust leans luxurious, while the fish option—pan‑fried cod with roasted fennel and sauce meunière—keeps things classic.

Vegetarians aren’t an afterthought either: a wild mushroom pithivier or a Thai green vegetable curry with crunchy bok choi and baby spinach makes a properly satisfying centrepiece.

Whichever route you choose, mains are served with a potato dish and seasonal vegetables, so the plate always feels complete.

Desserts: nostalgic comfort, done properly

The dessert section is where the menu really leans into pleasure—familiar British favourites and dessert‑trolley energy.

A Cherry Bakewell tart with clotted cream, berries and mint is a guaranteed crowd‑pleaser, while lime pannacotta with summer berry compote keeps things lighter and fresher.

For chocolate lovers, there are gooey chocolate and macadamia brownies finished with a Mars Bar chocolate sauce, plus a decadent baked chocolate and lime cheesecake for something richer.

If you’re catering for mixed dietary needs, the roasted pineapple with toasted coconut, homemade mango sorbet and raspberry coulis is suitable for vegans and gluten‑free diners.

And if you can’t choose (honestly, fair), the trio of desserts—dark chocolate fondant, berry mousse and crème brûlée—adds a little “best of everything” finale (with a supplement).

Why it works for dinner parties

What makes this menu so host‑friendly is that it’s designed like a restaurant service: a single, well‑chosen starter and main means the chef can cook and plate with precision, and everyone eats together. You still get flexibility—steak, fish, chicken, vegetarian—without the chaos of multiple bespoke orders.

If you’re planning a birthday meal, anniversary dinner, holiday gathering, or just a “let’s do something special” weekend, this three‑course menu is a great starting point: pick the vibe (fresh and summery, classic and indulgent, or veggie‑forward), then ask about any supplement dishes, canapés, and staffing to match the occasion. The result is the kind of evening where you can actually sit down with your guests—and still serve food that feels like a treat.

To take that restaurant quality another step forward, Mike offers waiting staff at an additional price too. Just ask for more information wehn enquiring.

Take a closer look at the menu here and get in touch with Mike today to see how he can provide your with the dinner party of dreams, that all of your friends will talk about for years to come.