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Mike Fishpen Private Chef

Three Course Menu for Summer 2022

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).


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

Grilled chicken caesar salad, crunchy cos, vine cherry tomato, caesar dressing, fresh parmesan, sourdough croutons 

Warm peri peri chicken livers, sauté red onions, mixed leaves, toasted ciabatta, ginger and mandarin dressing 

Fusilli with grilled chorizo, rocket pesto, shaved parmesan, sun-blushed tomato and nocellara olives 

Chickpea cakes with spinach and lemongrass, harissa tahini (V)

Pan Fried halloumi, red chicory, watercress, sweet chili and lime dressing, Kalamata, sun-blushed tomato (V)



Char grilled Cotswold beef fillet, pink peppercorn sauce, smoked parmentier potatoes, vegetables (choice of 6oz or 8oz - let chef know) (£)

Classic Tournedos Rossini, beef fillet, foie gras, black truffle, croute, summer vegetables, cocotte potatoes, madeira jus (££)

Char-grilled 8 ounce ribeye steak, chimichurri sauce, sweet potato wedges, green beans, sauté red onions (£)

 Crusted 8 ounce lamb rump, Rioja jus, smoked parmentier potatoes, summer vegetables (£)

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

Grilled chicken with za'atar and tahini, roast sweet potato wedges, Asian slaw salad

Baked seabass, puttanesca sauce, fondant potatoes, lemon thyme

Warm wild mushroom, dill and charred asparagus tart, baby leaf salad (V)

Roasted cauliflower steak with rocket pesto, sweet potato wedges, mixed greens (V)


Baked chocolate (base) and lime cheesecake, fresh berries, mint

Dark chocolate fondant, Chantilly cream, freeze dried raspberries

Peach and pear oat crumble, creme anglaise 

Raspberry creme brûlée, peanut brittle 

Duo of chocolate mousse, dark chocolate cup, berry coulis 

Bakewell tart, clotted cream, berries 

Gooey chocolate and macadamia nut brownie, mars bar chocolate sauce 

Trio of desserts - 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

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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