Chef's Journal
May 2025
A busy May! Many birthday celebrations including a lovely dinner party for 14 guests at Netherhall estate farmhouse https://www.netherhallestate.com/the-farmhouse
Their menu was a choice of a prawn cocktail with a twist or leek and potato veloute. For main was Sea bream, miso fregola or cornfed chicken supreme with jersey royals. To finish, dark chocolate fondant or as seen in the picture (above) Pistachio and polenta cake, rhubarb and homemade creme fraiche ice cream.
March 2025
A couple of recent events in Suffolk.
One was booked by a lady living in Cheshire. She found me on Google, did her research and after a chat on the phone, she felt confident in my abilities and booked me into cook for her uncles 75th Birthday. He used to go out to many top restaurants, but isn't able to anymore, so bringing the restaurant to his home was such a lovely gesture. I liaised with the uncle to create a bespoke menu, featuring dover sole, lamb loin and a papaya dessert.
I also prepared a three course meal for a 40th birthday at an airbnb. Their menu consisted of duck croquette to start, slow cooked pork belly for main and the dessert was a light, zingy tarte au citron.
February 2025
Dinner at a fantastic venue, Butley Priory farmhouse in Suffolk. It was celebrating a 60th Birthday for 22 guests. The menu was a choice of twice baked cheese soufflé or leek and potato veloute. They opted for fillet of beef with smoked mash and Bourguignon sauce. Dessert was a choice of dark chocolate fondant, caramel ice cream and blood orange or a frangipane tart with creme fraiche ice cream. A waitress was provided which gave everybody the chance to relax and feel like they were in a restaurant!
Venues I work with
Whitehouse Lodges
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