Looking for a private chef to cater for your next event? Let us take care of the cooking and celebrate in stype. We’ll cook up a menu based on your taste and what’s in season, and bring everything along with us (including doing the washing up!). Get in touch at bethdoesfood@gmail.com and we’ll send over a sample menu and we’ll tailor to match your requirements.
Here’s a taster of some of our popular dishes:
Starters & sharing plates
Crispy venison bao buns with pickled roots Lamb samosa with green chutney, pink onions & nigella Korean sticky chicken wings with kimchi dip Whipped pollack taramasalata & sourdough Truffle honey, walnut, bitter leaves & blue cheese (v) Cauliflower pani puri with green chutney & salsa (vg) Root vegetable & ricotta fritters with preserved citrus & whey dressing (v) Homemade flatbread with British chickpeas, yoghurt & dukkah (v) Sticky purple cauliflower lettuce cups with winter vegetable kimchi (vg/ gf) Roast squash and sage panzanella with Little Bread Pedlar sourdough (vg) Winter greens pakoras in yoghurt kadhi (v) Sticky pork bao bun with fermented radish slaw and peanut brittle, or Asparagus with whipped ricotta, toasted dukkah crumbs and lemon oil.
Mains
Sticky Asian pork collar, fermented radish & red chilli Roast chicken, confit garlic & chickpeas with tahini dressed brassicas Pink bavette, smashed potatoes, wasabi mayo & herb salad Miso trout with winter greens & sticky rice Squash, sage & ricotta savoury tart (v) Cauliflower shawarma with Persian rice & apricots (vg) Slow cooked lamb shoulder & roasted fennel ragu, gnocchi & olive caramel Confit salmon with skin crisps, green mango salad & sticky rice
Desserts
Chocolate mousse, salted caramel & dukkah brittle Mango, yoghurt & cardamom lassi posset & citrus granita Orchard fruit and hazelnut frangipane & custard Blackberry jelly, milk ice cream & brown sugar crumble Botanical lemon pudding & pistachio meringue Poached Rhubarb with lemon pith curd & brown sugar meringue Miso caramel brownie with milk ice cream Orange & almond syrup cake with chocolate cremeux & crunchy nut praline
