PRIVATE CHEF
MEET THE CHEF
Chef Chris has been cooking professionally since 2006.
After completing three years at catering college, Chef has been working in a range of hotels, restaurants and ski resorts.
He joined Cool River in 2014 applying his knowledge and passion into the cafe. Since taking ownership in 2020, he has continued progress the business by expanding into the private catering sector.
Taking the experience of a Bistro Night and being able to offer that in the comfort of your own home or holiday let.
HOW IT WORKS
Once the menu has been agreed, we kindly ask for a deposit to secure the date. When the date comes, we will arrive at the venue at an agreed time.
Most items will have been prepared prior and will be finished off at the venue. We use our own crockery. Cutlery can be provided if needed. We may ask to store items such as ice-cream or sorbet in the freezer, if applicable for the menu chosen.
We will set the table and food will be served to the guests throughout the evening. This is all included as standard, so that you can just relax back and enjoy your evening with your guests.
We also do a full clean down and ensure that everything is all cleared before we leave and all rubbish will be removed.
*Other options such as a hot and cold buffet are also available*
MENU
Below are examples of dishes that we have to offer.
Everything is homemade, fresh to order, which allows us to be flexible and really create a bespoke menu for your event.
We ask that you choose 1 starter, 1 main and 1 dessert for everyone who is dining. We can makes substitutions or slight tweaks to a dish, for anyone with an allergy or dietary requirements
Here are some recent menus that our clients put together
ADDITIONS
In addition to below, we also offer extra items, that can be added to your menu.
Homemade Focaccia bread with a caramelised onion butter and crispy onions
The canapés listed below are a great way to start your event. We recommend 3 – 4 canapés from the list.
A lemon sorbet to clense your pallet between main course and dessert
Petit fours, as a great way to finish your meal with a tea or coffee.
CANAPÉS
*Brie & caramelised red onion tartlet
*Parmesan choux bun filled with parma ham
*Mini haddock fishcake with sweet chilli jam
*Teriyaki pork, sesame seed crisp
*Tartine chicken ceasar
*BBQ pulled pork and apple tart
*Mini filo tart filled with dill cream cheese & crayfish
*Spinach and sun dried tomato en croûte
*Sweetcorn fritter with sweet chilli jam
*Bacon & leek bon bon, mushroom ketchup
*Pea panna cotta with pancetta crisp
STARTER
*Ham Hock Terrine with toasted brioche, Pickled
vegetables & Braeburn apple puree
*King prawn ravioli, lobster bisque
*Spinach & Feta Tart served with a red pepper & tomato coulis
*Pea Panna Cotta served with Asparagus, bean & mint salad. Crispy pancetta
*Haddock & Spring Onion Fishcake, sweet chilli jam & dressed watercress
*Chicken Ravioli with wild mushrooms & cream tarragon sauce
*Chicken liver parfait, caramelised red onion chutney with toasted brioche
*Teriyaki pork belly, oriental slaw and sesame seed crisp
*Cauliflower veloute with truffle oil
*Spinach & ricotta tortellini, mushroom consume, pancetta crisp
*Salmon gravlax with textures of beetroot
*Chicken ceasar salad, poached chicken, baby gem, croutons, anchovies & ceasar dressing
MAIN
*Chicken ballantine stuffed with herb sausage meat. Served with pomme anna, roast carrot puree, vegetable crisp & thyme sauce
*Pork tenderloin wrapped in pancetta. Served with dauphinoise, braised red cabbage & a cider sauce
*Pan fried Seabass. Ratatouille cylinder, watercress puree & fondant potato
*Slow braised Riber Lamb breast. Served with pea puree, tenderstem broccoli, fondant potato & a mint sauce
*Mushroom wellington. Filled with portabello mushrooms, spinach & roasted chestnuts. Served with creamed mash, honey glazed carrots & thyme sauce
*Pan roast guinea fowl, celeriac puree, wild mushrooms, pomme anna & a tarragon sauce
*Line caught cod, fondant potato, samphire, pea puree & parsley sauce
*Sweet potato & chickpea curry, coconut rice & homemade naan bread
*Steak & Ale pie, creamed mash, roast carrots & rich beef gravy
*Slow braised pork belly, apple puree, mushroom & truffle bon bon
DESSERT
*Warm Ginger Sponge, banana parfait, caramel
& raspberry coulis
*Warm fudge brownie, clotted cream ice cream & chocolate wafer
*Lemon meringue tart, all butter sweet pastry case filled with lemon curd & topped with torched Italian meringue, raspberry coulis
*White chocolate cheesecake, chantilly cream, slow roast strawberries, meringue crisp
*Apple & blackberry crumble, cinnamon crème anglaise, vanilla ice cream
*Tonka bean creme brulee with biscotti
*Warm treacle tart, creme fraiche ice cream, raspberry puree
*New York cheesecake, chantilly cream & duo of blackberries
*Sticky toffee pudding, butterscotch sauce, vanilla ice cream
