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Mike Fishpen Private Chef

Three Course Menu For Spring/Summer 2025

Pre-dinner canapés (not part of the three course menu, please enquire if interested).


Please choose the same course for everyone

(unless there is a dietary requirement).

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Any items with a (£) at the end means that there will be a supplement charge added, at current market prices.

(Please check with Chef what they are).

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Starters

Homemade sourdough and butter (optional)

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Pan-fried Devon scallops, Cornish white ponzu crab, celeriac mayo, truffle oil, balsamic (£) (my signature dish)

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Thai beef salad, crunchy cucumber, gem lettuce, teriyaki (£)


Chorizo and sweetcorn pancakes with coriander yogurt

 

Smoked chicken, peach, radicchio, rocket, and roasted almond salad


Sweet and spicy halloumi with aubergine yogurt (V)

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Individual sun blushed tomato and asparagus quiche, mixed leaves (V)

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Mains

Cornfed chicken, buffalo mozzarella and basil, roasted tomato jus

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Panfried Cotswold beef fillet, madeira jus
(choice of 6oz or 8oz, please let chef know) (£)


Seared rump of beef, wild mushroom veloute
(choice of 6oz or 8oz, please let chef know) (£)


Succulent rack of lamb, pesto crust, red wine jus (£)


Market fresh grilled sea bass, roasted fennel, salsa verde

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Roasted Mediterranean vegetable wellington, confit red onion marmalade (V)

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Tortelloni aubergine parmigiana, rocket pesto, parmesan (V)

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Please note:

All main course items are served with a potato dish and seasonal vegetables

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Dessert

Honey spiced parfait with fresh summer berries

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Lemon posset served in double walled glasses with shortbread, mint

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Peanut butter and pretzel cheesecake

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Dark chocolate fondant, chantilly cream, raspberry coulis


Bakewell tart slice, clotted cream, berries, mint

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Boston brownie - gooey chocolate brownie, baked with cranberries, vanilla ice cream

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Raspberry creme brûlée, mint

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OR

 

Trio of dessert - dark chocolate fondant, berry mousse, creme brûlée, lemon balm (£)

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(V) suitable for vegetarians

Vegetarians, vegans and other dietary requirements can easily be catered for, please enquire on booking

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Waiting staff can accompany the chef for a fee from £100 plus travel (depending on distance)

 

Dietary requirements and allergies: Please make the chef aware of any requirements when booking

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© Michael Fishpen  

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