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Mike Fishpen Private Chef

Three Course Menu for Summer 2021

Pre-dinner canapés (not part of the 3 course menu, please enquire if interested)

Please choose the same course for everyone

(unless there is a dietary requirement)



Chicken liver parfait, caramelised red onion jam, toasted brioche

Tuna, ponzu dressing, mixed leaves, Edamame (£)

Roasted beetroot, burrata, toasted hazelnut, mandarin dressing (V)

Gin cured loch Duart salmon, cucumber, lemon, honey mustard (£)

Pan Fried Devon scallops, white crab, celeriac mayo, truffle oil, balsamic (£)

Coronation chicken croquette, warm naan, mango chutney, diced vegetables

Roasted Rocha pear, candied walnuts, goats cheese, herb crostini, balsamic (V)

Porcini mushroom ravioli, Red Pepper emulsion, shaved parmesan (V) with Parma ham



Roast cod, parsnip and curry Velouté, celeriac, grapes

Cotswold beef fillet, porcini crumbs, ratatouille, fondant potatoes, madeira jus (£)

Chervil crusted lamb rump, Rioja jus, smoked parmentier potatoes, vegetables (£)

Rack of lamb, red currant jus, hassleback potatoes, baby vegetables (£)

Chicken, buffalo mozzarella, basil, roasted red pepper jus, saffron rice, baby vegetables

Garlic roasted vegetable wellington, braised red onions, confit tomato sauce (V)

Tagliatelle with roasted butternut squash, crispy sage, toasted pine nuts (V)

Thai green tiger prawn curry, toasted coconut, crunchy bok choi, saffron rice



Dark chocolate fondant, wild berry cream, freeze dried raspberries

Baked chocolate and lime cheesecake, berries

Sticky toffee pudding, toffee sauce, salted caramel ice cream

Individual cox apple and peach crumble, creme anglaise

Lime panna cotta, berry and wild mint compote, nougat

Honey spiced parfait, crushed honeycomb

Creme brûlée, toasted sesame seeds

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

(V) suitable for vegetarians

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

(£) Supplement cost at cost price and current market value

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

© Michael Fishpen  

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