Professional Chef Nick Hope
with Waiter Service
From £55 pp
Nick produces locally sourced, delicious menus and even grows his own fruit and vegetables. He has traveledl the world seeking inspiration for his dishes and has worked at L'Ortolan previous to becoming a private chef.
A wonderful 4 course meal cooked by Nick, served by a waiter for the evening. Minimum 10 Guests.
SAMPLE MENU
Afternoon Tea on arrival
Sandwiches
Potted salmon with horseradish cream.
Roast chicken & chorizo, pickles
Montgomery Cheddar, smoked tomato
red onion confit
Canapé
Cornish crab mayonnaise on cheddar scones
Classic pork sausage rolls
Sweets
Victoria sponge cake
strawberry & vanilla cream
Freshly baked scones
homegrown raspberry jam & clotted cream
Artisan macaroons
Flowers & fresh fruit
1st Night Mezze Supper
Artisan cheese & charcuterie
Pickled vegetables & muscat grapes
Marinated olives
Dips & spreads
Humus, Tazatiki, herb crème fraiche, chicken liver pate
Fresh ricotta & garden beetroots
Local truffle honey & salted almonds
Harissa grilled chicken skewers
Spinach & ricotta filo pie
Watercress salad
Moroccan butternut squash couscous salad
Pomegranate, apricots, almonds
Or you can have a three course dinner instead ...
1st Night Three Course Dinner
Everyone to have the same dishes
Starters
Whipped chicken parfait
Black pudding , ginger bread & candied walnuts topping. Served with cheddar cheese scones
Garden beetroots salad v
Cooked in red wine, Sherry vinegar, punchy horseradish crème fraiche, rye croutons
Cured chalk stream trout
Filo pastry tartlet, Hampshire wasabi,
citrus mayonnaise, apple, celeriac remoulade
Main course
Black garlic Pork tenderloin
Sweet potato fondant potato cooked in honey & pork fat, confit pork belly, glazed smoked carrots, cavolo nero cream, pork & local cider sauce
Miso mushroom wellington v
Celeriac & parsnip gratin, old Winchester cheese, pickled red cabbage, toasted sunflower seed
Confit loin of cod
Brown butter poached new potatoes, Rich white wine fish cream, pickled lemon, poached samphire
Dessert
All desserts are suitable for vegetarian
Peanut butter mousse
Salted caramel chocolate pudding
Caramelised chocolate confetti
Garden quince almond tart
Frangipani, milk jam, autumn raspberries jam smoked almond tuile
Cereal milk Panna cotta
Cookie dough, paddock bees honey, cinnamon spiced Turkish figs
2nd Day Brunch Menu
To Start
The Big shot coffee
Artisan Coffee Co. celebrates coffee in its purest and most delicious form, packed with individuality and full of character. Our mantra? Flavour first.
Local Apple juice
Fresh baked croissants
Salt butter & homemade raspberry jam
Avocado on toasted sourdough
Slow roasted tomatoes & herbs
Smoked salmon bagels
Herb cream cheese, pickled cucumber
To follow
Eggs benedict
Country ham,English toasted muffin, organic poached eggs & Hollandaise sauce
2nd Day Five Course Tasting Menu
Artisan sourdough
Salted butter & chalk stream trout pate
Salad of Maxi mushrooms
Truffle Pecorino cheese, fine herbs
poached hen egg, artichoke aioli
Confit Berkshire pork belly
Celeriac & black truffle risotto, chestnut butter, crispy sage leaves
Chalk-stream Trout
Lobster gnocchi, sea vegetable, pickled carrot, lobster butter sauce
Orange panna cotta
Cookie dough, salted caramel ice cream
Chocolate Confetti
Artisan chocolate
Last Day Continental Breakfast
Pastries
Blue berry muffins, croissants & pain au chocolate
Artisan breads preserves & butter
Cold meats ham,
Fresh fruit salad
a selection of the best in season
Yoghurt & granola
Cheese
Emmental, cheddar & camembert
Local Apple juice
MENU IS A SAMPLE, PLEASE EMAIL NICK FOR HIS LATEST SEASONAL MENU
ALL YOU NEED FOR A 2 NIGHT STAY (min 10 guests). This sample menu can be adapted to suit your dietary requirements and length of stay. Please email Nick for more info.
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