Luxury & Bespoke 

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PHONE TIM ON 07392 043828 

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Tim's bespoke menu service  FROM £50 PER PERSON  Tim will call you personally and work with you designing your perfect menu for your perfect evening. 

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Weekend Deluxe Menu  £200 PER HEAD 

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Tim's Premium Menu  £75.00 PER HEAD 

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The Modern Menu  £59.00 PER HEAD 

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Complete Luxury in Winter  £89.00 PER HEAD 

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Winter Warmer  £89 PER HEAD 

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Winter Indulgence  £89 PER HEAD 

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Please make all allergies know when making the booking email confirmation is required. 

Weekend Deluxe Menu 

Hello my name is Timothy 
 
Many of us, when we go away, never seem to relax to our full potential. Getting to the venue, then having to shop, put it all away, cook, wash up etc the list goes on. Why not spoil yourself and have a private chef for the weekend? Great value for money and you can just sit back, relax and enjoy yourself and your guests company. Let me do all the hard work for you. 
Drinks 
A glass of Prosecco for you and your guests on arrival 
Friday Night Dinner 
A two course dinner 
Saturday Breakfast 
Enjoy a continental breakfast at your leisure. Just let your chef know what time you would like him to arrive and he will do the rest for you. 
Saturday Lunch 
A two course lunch 
A six course tasting menu 
Enjoy some of the chefs best dishes in this luxury menu. A wine pairing service is available on request for an extra charge. Please contact me for more details. 
Appetizer 
Chef appetiser 
Starter 
Puff pastry pillow | asparagus | black garlic | chorizo | Tomato salsa 
Fish 
Pavé of salmon | gnocchi | spinach | truffle | Parmesan 
Main course 
Beef fillet | wild mushrooms | polenta | oxtail | carrot | Barolo 
Dessert 
Textures of peach Melba 
Sweet treats 
A selection of the chefs hand made petit fours 
Sunday brunch 
Set the day off and your journey with a fantastic brunch. Served normally at 10:30 in the morning 
 
Croissants | Danish pastries | toast | Jam and preserves. 
Freshly cut fruits | Yorkshire Skyr yoghurt | honey 
American pancakes | maple syrup 
A selection of teas to include | Yorkshire tea | fruit teas | peppermint | Grumpy mule coffee 
Bucks fizz 
Add a glass of Bucks Fizz with your brunch if you so wish for an extra £3.95 per person 
Hamper 
The chef will leave you a food hamper with lots of yummy goodies for you to take away with you "contents may vary" 
Additions 
There are many extra options for you to choose. From a butler, extra courses, wine pairing and wine upgrades. please contact for more details 

Premium Menu 

Appetizer 
Chef's choice of appetiser 

The Modern 

Appetizer 
Tian of peppered hot smoked salmon, cauliflower purée & sultana and raisin emulsion 
Starter 
Buttered asparagus, poached Clarence hens eggs, pancetta, smoked hollandaise, smoked sea salt 
Main Course 
Roasted honey and sesame duck breast "served pink", fondant potato, confit leg, shiitake mushrooms, baby bok choi 
Dessert 
Passion fruit panna cotta, toasted coconut & mango bomb, mango salad, crisp biscuit 

Complete Luxury in Winter 

Amuse Bouche 
Winter Spiced Parsnip Croquette  
Starter 
Risotto of Porcini Mushrooms | Roasted Garlic Pearls | truffle honey 
Fish Course 
Harrisa Roasted Monkfish | Coconut Butternut Squash Puree | Rose Scented Poached Butternut Squash | Coriander Pearl Barley 
Main Course 
Breast of Gressingham Duck | Pulled Duck | Roasted Shallots | Red wine Maraschino Jus 
Pre Dessert 
Dark Rum Soaked Canelle | Roasted Pineapple | Coconut 
Dessert 
Toblerone Trilo "JPS" | Crispy Honey | Almond Praline Crumble | Amaretto Semi Freddo 
Cheese Course 
Goats cheese Crostini | Chestnuts | Spiced red wine Dressing  
Sweets 
Gingerbread Fudge 

Winter Warmer 

Appetiser 
Black pudding | Mustard & Cress 
Starter 
Smokey Albondigas | Fresh Tomato  
Fish 
Salmon Ravioli | Lobster Cream | Lemon Oil 
Main Course 
Pork Fillet in Pancetta "Sous Vide" | Savoy Cabbage | Smoked Pomme Puree | Dijon Cafe au Lait Veal Jus 
Pre Dessert 
Roasted Plum | Almond Crumble | Ameretto Sabayon 
Dessert 
Baileys Chocolate Dome | Dulche Leche | Espresso Anglaise 
Cheese 
Peppered Goats cheese mousse | Artichokes | Pickled Radish | Raisin Puree 

Winter Indulgence 

Appetiser 
Leek and potato soup | truffle creme fraiche 
Starter 
Fine tart of tomato | goats cheese | Walnut & basil pesto 
Fish 
Butter poached cod | roasted chicken broth | Salsify | Trompette Mushrooms 
Main Course 
Sous vide lamb fillet | Bombay crumb | giant cous cous | roasted curried cauliflower puree | rich cummin lamb jus 
Pre Dessert 
Eggnog Pannacotta | Mulled Berries 
Dessert 
Chocolate Cremeaux | Spiced Gingerbread cake | Caramelized Orange 
Sweets 
Petit fours - Arriba 39% chocolate buttons with pistachio, St Clements almond cakes, Palmiers 

CONTACT TIM 

get in touch to find out more or to book a special dinner 
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