The team will be there to cook, lay the table and serve drinks and dinner. The team will then clear each course and leave the kitchen clean and tidy. They will leave you with coffee at the end of the meal and whatever glass wear you may still be using.

We can provide linen napkins and cloths, should you require it, candles, table decorations and fine wines. Please advise me on any of the items mentioned and we can discuss the details.

The price is for a set menu, but we can of course accommodate any dietary needs, please do get in touch to discuss.

All our dishes are handmade, the menus are designed around local, seasonal food and we only use the finest suppliers.

We always happy to design new dishes upon request incorporating your ideas.



Please feel free to contact me with any questions.

Express Entertaining Menu

Chicken liver pate enriched with port and brandy accompanied by Cumberland sauce served with fresh crusty breads

Homemade flat breads with caramelized onion humus, Aubergine caviar and tomato salad

Spiced Potted shrimps in cayenne butter served with dressed salad and crusty breads

Winter warmer spiced Roast butternut and parmesan soup with crusty bread

Smoked trout mousse with beetroot compote mini potato and chive salad, peppery salad and poppy seed dressing.

Braised Shin of Local Dorset beef in red wine and spices served with dauphinoise potatoes and seasonal vegetables

Slow cooked spring shoulder of lamb with caper, garlic, rosemary and mint served with pear barley and roasted winter vegetable risotto

Duck confit cooked in thyme, garlic and star anise served with a port and orange jus

Dorset Chicken breast stuffed Asparagus and bacon wrapped in pancetta and served with a sherry sauce

Dorset chicken breast stuffed with sweet tomatoes, feta, rosemary and garlic and served with a feta, garlic and spinach cream sauce

Roasted butternut risotto topped with toasted pine nuts and finished with shaved parmesan and drizzled with pumpkin oil and crushed amoretti biscuits

Slow cooked belly of pork on a bed of parsnip purée served with caramelized apples and roasted root vegetables and accompanied with a rich calvados jus

Parsnip and thyme roulade served with a parmesan cream sauce (V)

All dishes served with seasonal vegetables and a potato dish


Very berry and cinnamon fruits topped with oats, nuts and brown sugar crumble with clotted cream ice cream

New York baked vanilla cheesecake with crème fraiche topping and raspberry coulis

Amazing Bakewell tart with vanilla crème Anglaise

Vanilla panacotta with strawberries in champagne syrup and shortbread biscuit

Vanilla rice pudding Brule with apple tuile

Toffee choux buns filled with praline cream and drizzled in toffee sauce

Gooey chocolate roulade with fresh raspberry sauce and hot chocolate sauce

Poached pears in red wine and cinnamon with crème anglaise and shortbread biscuit

Homemade honeycomb ice cream with autumn berry compote with rose water and ginger

Coconut infused panacotta with grenadine soaked carpaccio of pineapple

Chocolate and hazelnut tart with mocha sauce




These menus have been designed with ‘you in mind’. We prepare the dishes lovingly at our kitchen HQ, using the very best ingredients, locally sourced.

We then package them, label them with cooking instructions and deliver them to your door, ready for the oven.

You can sit back, glass of wine in hand and relax while the dinner cooks itself.



Sample Dinner Party Menu

Roast Butternut and Toasted Hazelnut and Parmesan Arancini with Sweet Tomato Sauce

Crispy deep fried Blue Vinney, pickled beetroot, Gingerbread crumb and Toasted hazelnut praline with a little winter salad

Salt Cod Fritters with Aioli

Fresh Mussels with Leek, Thyme and Capreolus Bacon Cooked in Wine and Cream

Pan Fried scallops with spiced parsnip volute topped with crispy pancetta and parsnip crisps

Smoked Trout on Herbed Hot Potato Cake served with a Beetroot Compote and warm Citrus Dressing

Dressed Dorset Crab with Chilli, Spring Onions, and a little Ginger, served with a fragrant Chilli Dressing

Baked Ricotta, peas, broad beans and courgette spaghetti with pesto sauce (V)


Local sirloin of beef served with Avocado and tarragon butter, chilli fried greens and sauté garlic potatoes

Roast Monkfish wrapped in Pancetta with Red Wine Sauce served with a Potato Rosti

Roasted Hake with Crab Bisque and Buttered Baby Gems

Roast Monkfish wrapped in Parma Ham with Romesco Sauce

Fillet of Dorset Beef with French Fries and Béarnaise Sauce (£2.50pp supplement)

Fillet of beef roasted and served with Bordelaise sauce, accompanied by a wild mushroom tart and roasted shallot and potato fondant

Fillet of venison cooked in red wine, garlic, junipers and pancetta accompanied by a potato rosti cake filled with diced prunes and wrapped in pancetta, served with a port sauce


Mini Éclair filled with Passion Fruit Crème Pâtisser, Topped with White Chocolate and served with a Raspberry Cream

Hot Chocolate Fondant with Orange Oil Mascarpone and Orange and Whiskey Compote

Warm Bakewell Tart with Crème Anglaise

Orange and almond cake with Zabaglione ice cream drizzled with orange and rose water syrup

Hazelnut Meringue with Raspberry Mousse and Kirsch Syrup



Please feel free to contact me If you require any dietary information or a menu consultation.