Private Chef Stuart
Dinner parties Retreats
Weddings
Stuart has a career which spans over 30 years. Starting out in Scotland’s finest restaurants and boutique hotels, he soon progressed to luxury ski chalets & super yachts and then finally to the privileged position of private chef to a list celebrities, a Middle Eastern King and several VIPs, in some of the world's most exclusive private properties and estates
Stuart now brings his vast experience to his resident Sussex and into London and the Home Counties
SERVICES PROVIDED
* Bespoke weddings and events
*Retreat catering
* Dinner parties
*Corporate away days
* Canapé and finger food parties
*Barbecues
*Big pan paella
*Hog and lamb roasts
Butler and serving staff services arranged upon request
Discreet. Dependable. Professional
Food
CANAPES
HOT
Dates rellenos
(dates stuffed with almond, wrapped in bacon)
Pork, sage and apricot sausage rolls
Smoked haddock and leek arancini
Salmon fishcakes, sriracha lemon mayo
COLD MEAT AND FISH
Garden pea, mustard mayo, ham hock croustade
Prosciutto ham, melon and mini mozzarella skewers
Roast beef mini Yorkshire pudding, horse-radish cream
Smoked mackerel pate, crispy toasts, aubergine pickle
Smoked Salmon on dill pancake with crème fraiche
Tuna ceviche, mango. radish, crisp tortilla
VEGAN
Hummus and red pepper relish tartlet
Heirloom tomato and basil crostini, vegan pesto
Mushroom and artichoke arancini, truffle alioli (hot)
Curried sweet potato and mango chutney "sausage roll" (hot)
VEGETARIAN
Fig, whipped feta, toasted pistachio, hot honey
Basil, fresh tomato, feta, olive bruschetta
Parmesan shortbread, goats cheese, celeriac jam
Vegetable Samosa, sweet potato, cumin and cashews (hot)
BISTRO MENU
Starters
(served with bread and butter)
Heritage tomato and peach salad with gazpacho dressing, crumbled feta
Potato tortilla with cured English charcuterie, pickled onion and gem lettuce
Chicken and duck terrine, mango relish and avocado
Burrata with roasted grapes, tarragon and toasted hazelnuts
Crab and avocado with lime and chilli mayo, micro salad
Oak smoked salmon, pink grapefruit, ponzu dressing, baby coriander
Mains
Roasted beef sirloin, cherry tomatoes, chimmichurri, potato gratin, green beans
Pork loin steak, pistachio salmuera, lemon orzo, tenderstem broccoli
Peri peri chicken breast with pineapple hot sauce, pomegranate salsa, roast potatoes and rainbow ‘slaw
Confit duck leg, French peas and lettuce, new potatoes, port and cherry jus
Baked cod with tomatoes, peppers and olives, basil mash and spinach
Blackened tuna steak, lime-coriander rice, pico de gallo, roasted vegetables
Desserts
Chocolate mousse, cherry compote, salted caramel, biscoff crumb
Vanilla panna cotta,, raspberries , chocolate soil
Tonka bean crème brûlée, strawberries, shortbread (20 Max)
Trio of desserts (chefs choice)
CELEBRATION MENU
Starters
Sourdough bread and homemade flavoured butter (included)
Gin cured salmon, dill emulsion, pickled cucumber, sourdough croutons, aliums
Twice baked gruyere souffle, truffle cream, baby herbs salad (v)
Seared king scallops, tomato chutney, roasted peppers, pine nuts
Confit duck pressing with rhubarb and pistachios
Goats curd tartlet with fresh figs, beets and port wine reduction (v)
Mains
(served with seasonal vegetables)
Sussex beef fillet “au poivre”
, potato dauphinoise
Roasted cannon of lamb, fondant potato, Bordelaise sauce
Honey glazed duck breast, plum tart tatin, butternut puree, port wine
Truffle stuffed chicken breast, wild mushrooms, potato puree, tarragon sauce
Sous vide sea trout , pommes écrasée, seaweed, lemon butter
Stone/Wild bass, crayfish sauce, samphire & new potatoes
Lobster Thermidor *sup
(all fish is subject to availability)
Vegetarian/vegan
Shiitake mushroom and cheese fritters with Catalan vegetables
Crispy aubergine, white bean puree, chimichurri
Desserts
Tonka bean panna cotta, strawberry consomme, black sesame tuille
Banana toffee pudding, miso caramel sauce, clotted cream ice cream
Bitter chocolate tartlet, cherry compote, cherry ice cream
Trio of desserts -(eg) pomegranate pavlova, vanilla cheesecake, chocolate
mousse
WHOLE TABLE TASTER MENU (sample)
Marmite bread with English
charcuterie and picalili
Whipped goats curd,
beetroot and raspberries
Seared scallop
crushed peas, shiitake - bacon
vinaigrette
Crispy panko aubergine
wasabi mayo, togarashi, shiso leaf
Sussex Sirloin beef
beef croquette, celeriac puree,
kale, jus
Local Brie
port wine plums, thyme madeline
Tonka bean panna cotta
strawberry consomme, black
sesame tuille
RETREAT MENU
night 1
Burrata with maple roasted butternut squash & pomegranate
Homemade Beef Lasagne with creamy bechamel sauce
or
Vegetarian lasagne with ricotta , tomatoes & courgette
(vegan and gf available)
Panna cotta with red berries
night 2
Sharing nachos with salsa, melted cheese, guacamole and jalapenos
Bbq pulled pork chilli with rice and corn on the cob
or
Vegetarian chilli with rice and corn on the cob
New York cheesecake, toffee sauce, fresh fruits
Night 3
Caesar cob salad with garlic dressing, croutons and pecorino
Salmon, sundried tomato and spinach rigatoni
or
Broccoli, sundried tomato and spinach rigatoni
Chocolate mousse, biscoff, cherry compote
Night 4
Vegetable samosa, kachumber salad, mint yoghurt
Butter chicken, braised rice, coriander
or
Butter vegetable curry, braised rice, coriander
Lemon tart, crushed meringue, raspberriesOptional extras
WEDDING MENU
Starters
Honeydew melon, bocconcini mozzarella, mint, rocket and parma ham
Hot and cold smoked salmon rillette, turmeric daikon, cucumber, dill mayo
Avocado and prawns with cayenne pepper and lemon
Chicken and ham terrine, pickled vegetables, tomato chutney
Roasted beetroot, goats cheese, pickle mustard seeds, candied walnuts (v)
Tomato puff pastry tarts with vegan pesto (vegan)
Mains
Roasted supreme of chicken, peppercorn sauce, potato puree and red chard
Grilled chicken, chipotle & lime mojo, corn succotash, sweet potato
Baked salmon fillet, citrus pickled fennel, potatoes, spinach, pomegranate dressing
Roast Sussex beef sirloin, , potato fondant, tenderstem broccoli, chimichuri
Gochujang-maple duck leg, Asian slaw, potatoes with soy and chilli
*Butter roasted fillet of Sussex beef, green beans in bacon, potato fondant, , celeriac purée, claret jus
Vegetarian Wellington with potato fondant and tenderstem (v)
Cauliflower steak, butterbean puree, chimichurri (vegan)
Desserts
Strawberry pavlova, toasted pistachios, whipped cream
New york cheesecake, raspberries, mango coulis
Chocolate mousse, cherries, candied nuts
Selection of sorbet and ice cream (vegan)
*Individual Sussex cheese platter,
grape chutney, fruit and nuts
"As good as the Ritz - I thought I'd died and gone to heaven" Sir Rod Stewart
"Stuart's fridge filling service has made eating healthy and nutritious food really simple during my busy work life"
Anon, London
"What an amazing experience having Stuart cater for our wedding. From start to finish he was easy to communicate with and the food on the day was exceptional. Every one of our guests was more than impressed!"
Craig and Mils, Bolney
"Stuart was truly brilliant and went above and beyond to make our evening special. Not only was his food delicious but his warmth also shone through and made for a truly wonderful experience"
Amanda, London
"Such a personable chef, incredible dishes and made the evening so special. Highly recomended"
Isobel, London
Tel: +44 (0)7565587614 | Email: stumathieson@yahoo.com
