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Private dining 

All packages are priced at £45 per head, including ingredients, waiting service and full clean up. 



Menu 1

 To Start

Glazed goat's cheese, pear and walnut salad

Sautéed king prawns with garlic, chilli and coriander served with a citrus salad

Caramelized figs, Parma ham and rocket with balsamic glaze

To Follow

Roast chicken breast with a thyme and chestnut mushroom risotto, finished with mascarpone, a white wine cream sauce and parmesan

Individual Steak, blue cheese and garlic pie served with pomme puree, leeks, parsnip crisps and red wine jus

Tray baked salmon in sesame seeds served with wilted oriental greens in soy, ginger and chili finished with curly kale

Individual roast vegetable and goat's cheese pie, served with pomme puree, red onion jam and a white wine cream

To finish

Cherry and Chocolate cheesecake served with dark chocolate sauce and dried cherries

Dark chocolate mousse served with a sesame seed toffee snap

Lemon and raspberry posset with raspberry coulis and lemon Chantilly cream

menu_1.pdf
File Size: 180 kb
File Type: pdf
Download File


Menu 2

To Start

Tempura asparagus tips with poached egg and seared parma ham

Beetroot Carpaccio with apple and a cracked pepper cream cheese

Smoked salmon roulade with cracked black pepper cream cheese served with a dill salad

To Follow

Slow cooked Lamb Shank served with a Moroccans couscous and spiced tomato confit

Goats cheese ballontine with almonds, glazed in chilli jam sitting on light rocket salad

Salmon en pappillote in white wine, thyme and dill served with potato rosti

 
To Finish
 
Strawberries dipped in dark and white chocolate with Chantilly cream

Tiramisu with a hint of orange served with fresh raspberries  

Chocolate and walnut brownie with vanilla ice cream

menu_2.pdf
File Size: 180 kb
File Type: pdf
Download File


Menu 3

To Start

Antipasto –A selection of cured meats, glazed goat’s cheese, olives, red onion jam, garlic sautéed mushrooms and balsamic croutons

Whitebait with slow cooked garlic in lemon oil, aioli and dressed seasonal leaves

Chicken liver parfait served with red onion jam and Melba toast

To Follow

Roast rump of lamb, duchess potatoes, tender stem broccoli and red wine jus

Tray baked cod with a pine nut and herb crust, served pomme puree, pack choi and white wine cream sauce

Braised Blade of beef with pomme puree, caramelized shallots, carrot crisps and red wine jus

To Finish

Dark chocolate pots, served with fresh berries and chocolate shavings

Glazed lemon tart, served with mixed berry compote and Chantilly cream

Raspberry crème brulee served brandy snap sticks

menu_3.pdf
File Size: 265 kb
File Type: pdf
Download File

Have your own ideas? email ashleeschefsecrets@hotmail.co.uk or get in touch here to discuss your bespoke menu. 

A luxury dining experience, tailored to you. 
Ashlee's Chef Secrets
email: ashleeschefsecrets@hotmail.co.uk
Tel: 07740 101568

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