Service Description

Cooking with Friends Course duration 4 hours Cost per head £65 Follow the seasons with Head Chef Rupert Gleadow and learn how food and can support mindfulness. We will help you transform seasonal and healthy ingredients into healthy and delicious food Sample 1  Pan fried local wood pigeon, roasted and pickled heritage beetroot, winter greens and Armagnac and prune dressing  30-day aged Sussex beef fillet, braised red cabbage, fondant potato, garlic buttered kale rich red wine sauce  Mille feuille of poached and roasted autumn fruits, crème Chantilly and cassis syrup Fine dining menus reflect seasonality and can for example include some of the following: To start:  Cold-smoked Chalk Stream trout, classically garnished with spring onions, local free-range egg, capers and pickled horseradish  Roasted Heritage beetroot, Whitelake sheep’s curd, charred asparagus and English apple balsamic  Fresh garden pea risotto, Hampshire watercress and Old Winchester Main course:  Grass-fed, Dry-aged English ribeye, bone marrow butter, spring greens with smoked garlic, Pont Neuf potatoes  Poached and roasted Spring chicken, fricassee of asparagus and morels, chervil beurre blanc  Pan-fried fillets of MSC plaice, cassoulet of fresh peas and beans, sun-blushed tomato hollandaise  Spring vegetable stew, Jersey Royal potatoes, wild garlic, and black truffle broth To finish:  Peach tarte tatin, Taywell’s vanilla bean ice cream  Lemon posset with poached rhubarb in Grenadine  Dark chocolate delice, caramelised apricots and mandarin syrup

Contact Details

• Waterloo Road, Cranbrook TN17 3JD, UK

  07881851566

  info@thechefpartnership.com