Some private and corporate events I have cooked for in the last 18 months
And recipes I regulary feature on my menus.



New Years Eve 2007

Moet Chandon Champagne Cocktail.

Selection of Canapés.


French Onion Soup

Local King Scallops Tempura  

With Sweet chilli sauce

Goat Cheese and Red Onion tart.

Venison, Duck, & Pheasant Game Terrine

With toasted Brioche.


Lemon and mint sorbet


Roast Goose

With chestnut stuffing, orange and cognac sauce.

Organic Welsh Black Fillet of Beef.

With Yorkshire pudding and rich mushroom and Bordeaux Jus

  Seafood Pot au Feu

Lobster crab mussels prawns and mixed white fish in a full

Flavoured fish and julienne vegetable bouillon.

Spinach, Mushroom and pine Kernel pancake with Fresh Mozzarella.

Stuffed Courgette with Fresh Tomato and Pepper sauce

Pan Seared Loin of Tuna

With Tomato, Olive and herb Salsa.


Selection of fresh vegetables and potato


Christmas Pudding with brandy sauce.

 Dark and White chocolate mousse with fruit sauce.

 Fig and Plum Pudding with crème Anglaise.

 Fresh Raspberry Meringue with clotted cream.


 Coffee or Tea with Petit Fours.


Selection of Cheese and Biscuits.   

Mr & Mrs Russell Harris QC

Garden Party at Pen- Porthclais

 21st June 2007

                            Lobster & Prawn Skewers with sweet chilli dressing.

Chicken Satay Sticks with spicy peanut sauce.

Fillet of Beef & button mushroom skewers with Tomato salsa.

Lamb and Baby onion sticks with mint and yoghurt dressing.

Aubergine, Courgette & Tomato sticks with oil vinegar & herb dressing.


                            Smoked salmon, cream cheese and chive canapé

Puff pastry rings with tomato & Mozzarella

Anti Pasti selection –fine sliced Italian cured meats.

Devilled Crab Canapés.

Duck Terrine and olive crostini

Selection of Crudités & dips


Tomato, Olive & Feta salad

Caesar Salad

Local New Potato salad


Fresh Fruit Platter

Brazilian Bananas

Selection of Petit Fours




Veuve Cliquot Yellow Label Champagne    

Jean Geiler Gewurztraminer AC 1999        

Chablis 1er Cru Vaillons, Ropiteay Freres 2001

       Beaune AC, Charles Vienot 1997                

 Australian Wolf Blass presidents selection Chardonay2001
Wolf Blass Presidents Selection Cabernet Sauvignon       

Selection of international bottled beers

 Ty Nant Still and sparkling water.

Mr and Mrs Rhodri Lewis Q.C

Garden Party at Tretio on Saturday July 21st 2007

70 guests


Rye Bread Baguette, olive oil and aged balsamic

Olives & Thyme


 Fresh Seafood Fruit de Mer.

Shellfish from local fisherman Nev George, Croesgoch


Prime Rib of Local Beef

Langloffan Farm, St David’s.


Leg of New Season Local Lamb

Craig y mor farm. Whitesands.St David’s

Finished on the grill. with rich red wine gravy.

Local Cheese and Leek Sausage.

Mushroom and parsley sauce.

Warm Ratatouille, Roast Tomato and Mozzarella Salad

Fresh basil Pesto dressing.

Porthlisky New potatoes and fresh mint butter.

Glazed baby carrots

Creamed broad bean, spinach and onion

Creamed horseradish sauce.


Fresh English Strawberries with Caerfai double cream

Chocolate mousse and Brandy snap Biscuit.


 Fresh coffee and home made fudge.


A Selection of Popular Starters


Confit Duck Leg
With aromatic pearl barley and spinach.
Rhubarb, red onion, orange chutney


 Spinach, Mushroom, Shallot and Goats Cheese Tart
With fresh basil pesto.

Fresh Squid and Milano Salami
Sautéed with shallot, garlic, fresh herbs, white wine with garlic bread crouton

Lightly Curried Cauliflower and Sweet Potato Soup
With Cucumber, Yogurt and Fresh Coriander

Seared Local Bass Fillet
In Cajun spices. Garlic butter, sweet potato purée. Fried leeks.

Fresh King Scallops Tempura
In crisp  sesame seed batter. Aromatic rice noodles, sweet chilli dressing.

 Local Lobster and Crab Chowder
With roast, buttered corn.


 Mediterranean Vegetable and Mozzarella Salad
With mixed leaf and black olives, oil balsamic dressing.

 Minestrone Soup
Classic Italian vegetable & pasta broth. ‘Just like Mamma used to make.’
With Foccachia bread and fresh grated Parmesan.

 Local Line Caught Smoked Trout Salad
Mixed with fresh herbs, croutons, lemon, and horseradish dressing
on mixed leaf .Served with Brioche toast & spiced cucumber jelly.

 Smoked Chicken, Walnut and Avocado Salad.
With mixed leaf apple, celery and French dressing

Confit Duck and Haricot Bean Casserole
Shredded duck on mushroom and beans, finished with toasted breadcrumbs

 Sun Dried Tomato & Olive Ravioli
With rich tomato sauce, fresh mozzarella, spinach and oregano.

Classic fish & shellfish soup with crisp garlic crouton & Aioli.

 Warm Fillet of Beef and Puy lentil Salad
On mixed leaf salad. With an oil and balsamic dressing

 Cream of Leek & Potato Soup
With melting Dolcelatté and fresh basil pesto

 Roast Plum Tomato, Puy Lentil & Red Pepper Salad
Mixed leaf, baby leek, pine kernel and red pepper sauce.

 Cream of Mushroom Soup.
Sour cream and chives.

 Fillet of Beef Hoi Sin Spring Rolls
Rocket salad and plum sauce

 Spiced Fish Cakes
Smoked Haddock, crab, white fish, with lemon grass and coriander.
Mixed leaf oil and balsamic dressing

 Greek Cous cous Salad
With Feta cheese, mixed seed, roast red peppers and cherry tomato,
olives and Gherkin. On mixed leaf.

 Whole King Prawns in garlic herb butter
On sesame prawn toast

Our award winning Cawl
A delicate version of our winning broth,
but packed with all the flavour.

Scallops Parisienne
Saffron cream sauce. Duchesse potato.Mixed leaf and seed salad.

 Fillet of Welsh Beef & Calves Liver Stroganoff
On brown and wild rice.

 Mozzarella & Tomato Cannelloni
Fine ratatouille ricotta stuffing, mixed leaf, pesto dressing

Fresh Egg Linguine Carbonara 
Pancetta, Milano salami, parmigiana cream sauce.

Cream of Spinach, Pea and Mint Soup
With fresh Parmesan and garlic crostini.

 French Onion Soup.
With melted Gruyere and cheddar cheese crouton.

 Fresh Crab & Gruyere Tartlet
White meat only. With mixed leaf and balsamic dressing

 Charante Melon & Parma ham.
With orange and tarragon dressing, orange segments. mixed leaf.

 Smoked Haddock & Salmon Kedgeree.
Spiced fresh fish with egg and herbed rice.

 House Caesar Salad.
Romaine and Radicchio lettuce, Chorizo sausage, Anchovies, olives
& Crisp croutons and herbs in the classic dressing.

Warm Ratatouille, Mozzarella and Roast Tomato Salad
With mixed leaf balsamic and oil dressing

Game Terrine.
With toasted brioche and apple & cranberry chutney.

Cream of Carrot, Sweet Potato and Coriander Soup.
Chive Crème Fraiche.

Local Venison, Pork and Liver Pate

Caribbean King Prawns
Simmered in lightly curried, coconut cream sauce, with fresh coriander.
On steamed saffron rice.

Mushroom and Walnut Terrine with apple and Thyme stuffing.
Cranberry & port sauce

Broccoli and Gruyere Soufflé
Toasted pine kernels, butter sauce.

Seafood Paella
Free range chicken, saffron, fresh prawns, squid and mussels.

Chicken Consommé
With chicken forcemeat filled macaroni.

Main Courses

                            Roast Breast of Wild Partridge
Wrapped in apricot and sweet cure bacon. madiera and Orange sauce.

Prime Fillet of John Dory
Griddled seared in Cajun Spices.Melted garlic butter and crisp noodles.

Prime Halibut Loin and Fresh Squid.
In Caribbean coconut curry sauce and fresh coriander.With Fragrant rice Noodles.

Classic Chateaubriand
Roasted to your liking with baby vegetables and mushroom jus.

Fillet of Ramsey Island Venison
With Juniper and chocolate sauce. Parsnip crisps

Prime Fillet of Turbot
Steamed with Camargue red rice and Smoked Salmon.
and chive sauce.

 Local Whitesands Lamb Madras
With brown rice, mango chutney and
Goats milk yogurt and cucumber. Poppadom.

Scallops St Jacque
Hand Dived local Scallops from st brides bay
Baked in cream chive and vermouth sauce
With duchesse potato border and fresh Langoustine.

Local Sewin Steak (Sea Trout)
Poached with white wine herbs and lemon, with
Fresh hollandaise and Asparagus.

Slow Roast Loin of Tamworth Pork
Finished with rich tomato sauce Parma Ham and Grilled Mozzarella

 Vegetable Fettuccine Bolognaise
With fresh parmesan shavings and basil pine nut pesto.

Caerfai Cheese and Leek Sausages
Parmesan herb crust, Spicy tomato salsa, crème Fraiche and chive

Fresh Whole Ramsey Sound Lobster
Grilled with garlic, lemon and herb butter.With local velvet crab and steamed mussels.

Roast Rack of Welsh Lamb
In herb breadcrumb crust. With our own mint jelly and rich redcurrant Jus.

 Porthgain Crab Bordelaise
Baked in the shell, bacon, mushroom brandy cream sauce,
Finished with melted gruyere and breadcrumbs.

 Fresh Squid in Spicy Tomato Chilli Casserole.

Prime Fillet of Local bass
Steamed with tomato herbs and wine, fresh pesto dressing.

Grilled Whole Field Mushroom with
Leek and cheese sausage, braised red cabbage.

Wild mushroom, green peppercorn and brandy cream

Prime Loin of Monkfish
Steamed with fresh herbs and white wine,
served with Caribbean Curried coconut sauce.

Pan Seared Breast of Pheasant
With leeks and pine kernel, Madeira jus and cranberry compote.

Fillet of Fresh Lemon sole
Salmon mousse stuffing, smoked salmon saffron sauce.

Welsh Black Fillet of Beef
On apricot suet pudding and red wine Gravy.

Ballotine of Pork Loin
With Parma ham, Gruyere and Spinach, cider and apple sauce

Lemon & Herb Risotto
With Roast Mediterranean Vegetables, fresh basil pesto and Parmesan

Local Cheese, Spinach and Pine kernel Soufflé
Crème Fraiche, Cucumber, mint salsa.

Fresh Scallops and Smoked Salmon Tagliatelle
Pan seared with mixed herbs with a cream and chive fish sauce.

Cassoulet de Castelnaudary
Traditional French casserole of haricot beans, pork, lamb,
Toulouse sausage and confit duck leg. Baked with herb and breadcrumb crust.

Poached Fillet of Salmon
With Hollandaise sauce, asparagus.

Roast Rib of Local Organic Welsh Black Beef
With Yorkshire pudding, creamed horseradish sauce,
rich red wine gravy.

 Whole Red Mullet
Steamed with Lemon grass, Coriander, ginger,
 Fennel, garlic, shallot, soy and fish bouillon.

 Fresh Loin of Monkfish
Steamed with fresh mixed herbs, white wine
on a tomato and Basil Provencal salsa.

Corn Fed breast of Chicken
Apricot and citrus stuffing. Tarragon cream sauce.

Fresh Swordfish Steak
With Cajun spices fresh coriander. Pimento and vermouth butter.

Vegetable and Bean Burrito.
Fresh vegetables, chilli and refried beans in a Mexican Tortilla with hot Cheddar cheese and sour cream.

Crisp Breast of Gressingham Duck
Hoi sin, spring onion, baby vegetables on egg noodles.

 Pork Tenderloin Stroganoff
Sautéed with button mushrooms, shallot, sherry & fresh parsley

 Spinach, Mushroom, Pine Kernel and Goat Cheese Pancake

 Brochette of Welsh Lamb
With button mushrooms, shallot, tomato &
Rosemary & Red wine Jus.

Fresh Seafood Tagliatelle.
Fresh Fish and shellfish in a lobster cream sauce with fresh herbs and Parmesan.



A selection of some popular desserts

Fresh Fruit Pavlova
Mixed berries on meringue, whipped cream
Fruit sauce and chocolate veil.

 White Chocolate and Cointreau Crème Brulée.
With crisp sugar topping, and fruit sauce.

 Caramel Profiteroles
Filled with vanilla custard. Chocolate, caramel sauces, double cream

 Trio of Ice creams
Vanilla, Coconut & Almond Ice Cream
Fresh berries. Whipped cream and chocolate wafers.

 Hot chocolate Fondant
Baked chocolate sponge with soft melting centre. Chocolate sauce, crème normande.

 Baked Alaska
Coconut Ice cream on Malibu soaked sponge in soft meringue
Chocolate sauce double cream

 Crêpes Parisienne
Sauce Curaçao, tangerine ice.

 Sherry and Fruit Trifle
Brandy snap fruit basket and whipped cream, sugar lattice.

 Poached Fruits
Spiced red wine reduction, Almond Ice cream, langues du chat biscuit

Rhubarb steamed suet Pudding
Crème Normande and rhubarb sauce.

 Chocolate & Raspberry Roulade
With chocolate & caramel sauces and double cream, chocolate lattice

Apricot Steamed Suet Pudding
With fresh citrus syrup and clotted cream

 Warm Fruit Salad with Cinnamon Mascarpone Cream
Fresh figs, plum, apricots, and Macadamia nuts. Soaked in apricot liqueur. In a brandy snap basket.

 Local Autumn Fruit Tartlet
Local Apple and plum filo tart .Crème Normande, blackberry sauce

 Fresh Orange Panna cotta
Set orange cream with confit orange and vanilla ice brandy snap basket.

 Rum and Raisin Brioche Bread pudding
With chocolate sauce and double cream

 Apple & Pear Tart Tatin
Classic caramelised French tart with clotted cream

 Fresh Papaya & Mango jelly with Tutti Fruti Ice Cream.
Lime& passion fruit sauce.

 Tart au Citron
Fresh mint sorbet

 Chocolate and Baileys Mousse Meringue Basket
With double cream and fruit coulis

Choux Pastry Buns
Filled with homemade strawberry ice cream & fresh fruit.,
with chocolate & caramel sauce

 Charlotte Russe
Vanilla bavois filling, redcurrant sauce.

 Chocolate & Raspberry Roulade
With chocolate & caramel sauces and double cream.
 Fresh Fruit Salad in Sweet Wine
With fresh mint and double cream.

Meringue with Chocolate and Baileys Mousse

Coffee Custard and cream.
Praline Semi Freddo

Frozen almond, cream, meringue, coffee bean sauce.

 Darjeeling and Pistachio soufflé
Strawberry soup
 Fresh Fruit Brioche Summer Pudding
Raspberry sauce and Crème caprice
 Dark chocolate and Kahlua soufflé
Crème Normande
Christmas Pudding Ice Cream
Clotted cream and Brandy sauce

Banana Spring Roll
Ginger anise cream & Maple syrup.
 Rice Pudding Palerme
Red fruit jelly and whipped cream filling.