Private Chef, Fine Dining Menus
Quality,Bespoke Private Catering and Fine Dining for small Weddings, Private Events and Dinner Parties across the Cotswolds, Oxfordshire, Gloucestershire, Wiltshire, Warwickshire, Worcestershire, Buckinghamshire, Berkshire, Hampshire, Surrey & London
We organise & cater for events of every description including...
- Lunch & Dinner Parties
- Christenings and Birthdays
- Company, Corporate events & Business Breakfasts, Lunches & Suppers
- Private House Catering
- Wedding Receptions up to 50
- Shoot Lunches and Suppers
- Hen and Stag Parties
- Oxford University Fine Dining & College Catering
- Drinks & Canape Receptions
- Funeral & Memorial Catering
Top Quality Bespoke Catering! Whatever the nature or location of your party, event or supper, Tailor Made Top Nosh can provide you with the inspiration and personal dedicated service you need to ensure successful, relaxed, enjoyable & stress free catering, with a sense of humour! From a romantic supper, family birthday party, business lunch, holiday home catering to complete wedding planning including catering, music and marquee hire, we're here to take care of everything on your behalf, reliably, discretely, creatively and just as you would like it to be!
Please use the contact form to send details of your party and event and we will respond with a selection of seasonal menus and ideas to whet your appetite! Below are just a few of our recommendations. These can be customised to your liking, and you can even give us your favourite recipes to recreate to add that personal touch to your event.
We work closely with Luxury Cotswold Rentals, Avenue Properties, Unique Homestays & Wow House Company, all of whom have a comprehensive portfolio of wonderful properties for hire in the Cotswolds, Oxfordshire, Gloucestershire, Wiltshire, Warwickshire and beyond. For stays of a week or more we will happily travel further afield to Dorset, Somerset, Sussex, Worcestershire & Northamptonshire. A selection of local properties where we frequently cater is detailed below:-
In addtion to catering, we can also help to addtional activities such as wine tastings, cooking lessons & demonstrations
Sample Spring Menus March, April & May
After long dark nights and the wintery chill, the clocks will soon change & what could be more welcoming than the first asparagus of the year, Jersey Royals, sardines, Cornish crab, rhubarb, gooseberries......how can that not whet your appetite?
Below is a wide selection of dishes that are available throughout the year. They are simply suggestions, so should you have a favourite dish or ingredient then let us know and we will do our utmost to incorporate it!
First Courses
Light chicken & lemon soup with fresh tarragon & crème fraiche
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Langoustine, crab & chervil broth with a hint of fresh ginger & lemongrass
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Caramelised shallot, thyme & goats' cheese Tarte Tatin with a rocket & tomato salad
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Traditional Basque Piperade served on a bed of Serrano ham
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Home smoked breast of chicken with sweet ripe mango & a Jalapeno dressing
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Seared diver caught Scottish scallops, crispy smoked Pancetta on a fresh pea & mint puree
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Fresh Cornish crab & avocado salad & homemade tangy lime mayonnaise
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Morecombe Bay potted shrimps with finest locally smoked salmon & wholemeal toast
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Pan fried fillets of Newlyn lemon sole with a chive & butter sauce
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Creamy lobster risotto with seared scallops and a lobster & saffron bisque
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Warm griddled fillet of prime Aberdeen Angus beef, horseradish dressing, Parmesan shavings & rocket salad
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Fresh local asparagus with Parmesan shavings (from end of April)
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Marinated salmon – thinly sliced Loch Duart salmon marinated with fresh lime juice, sea salt & dill
Main Courses
Roast herb crusted rack of Oxford Downs lamb served on a bed of parsnip puree, roasted shallots & a sauce of lamb stock, mint & sorrel
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Roast fillet of English veal with pan fried veal sweetbreads, truffle shavings, giroles & baby broad beans, pan juices, Jersey royals & asparagus
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Roast Chateaubriand of prime Scotch beef with a rich cepe sauce, gratin dauphinoise potatoes & French beans
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Pan fried English calves’ liver with fresh sage, dried cured bacon, creamy mashed potato and roasted shallot gravy
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Warm Cajun spiced Monkfish with skewered langoustines, avocado & tomato salad & a guacamole dressing, warm new potatoes
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Fillet of halibut poached in Champagne & served with a sauce of langoustines, scallops & prawns, sugar snap peas & new potatoes
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Whole Dover sole simply pan fried in butter with triple cooked chips, peas & proper homemade tartare sauce
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Baked hake fillet with red peppers, tomatoes, potatoes, chorizo & smoked paprika
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Pan fried fillets of Brill with capers, shrimps & parsley, brown butter sauce
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Main courses are accompanied by a selection of seasonal potatoes & vegetables or salad
Puddings & Savouries
Sticky toffee, date & pecan pudding & cream
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Vanilla panna cotta, poached rhubarb, brandy snap crumb
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Milk chocolate & orange mousse in a dark chocolate cup with a Grand Marnier glaze
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Warm chocolate fondant pudding with cream, salted caramel ice cream & spun sugar
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Mango & ginger crème brûlée with homemade ginger ice cream & brandy snap biscuits
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Warm pear frangipane with cream
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Tangy lemon tart with a fresh raspberry sauce
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Baked egg custard tart dusted with fresh nutmeg & served with vanilla cream
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Petit pot au citron vert with lime biscuits & citrus curd
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Selection of English & French farmhouse cheeses with biscuits, fruit, celery & homemade apple & date chutney
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Pan fried field mushrooms cooked with fresh herbs & garlic & served with grilled dry cured back bacon with toast & dripping
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Tea, coffee, hot chocolate and homemade petits fours
Sample Summer Menus - June, July & August
Whether you are looking for an informal alfresco Sunday brunch, a 4 course gourmet supper or a BBQ we can come up with the goods! Mouth-watering fresh seafood, luscious summer berries, spring lamb, fruit tarts......
First Courses
Chilled spinach & watercress soup, with crisp pancetta, sour cream & chives
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New England clam chowder
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Warm mature Mrs Kirkham’s Lancashire soufflé with rocket & sun dried tomato salad, light creamy Dijon mustard sauce
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Seared diver caught Scottish scallops, crispy smoked Pancetta, fresh pea puree
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Warm lobster, Swiss chard & Emmenthal tart with a saffron sauce
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Finest local English asparagus with locally cured ham, Parmesan shavings (until end of June)
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Fillet of sea trout poached in Gewürztraminer, served on a bed of asparagus with sabayon sauce
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Pan fried fillets of Newlyn lemon sole with a prawn sauce
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Warm seared foie gras with crisp pancetta on sourdough toast & chanterelles
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Beetroot & horseradish cured salmon, thinly sliced & served with an endive salad & crème fraiche dressing
Main Courses
Pan fried breast of free range chicken wrapped in cured ham & served with a fresh herb & butter sauce
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Roast fillet of spring lamb with roasted garlic, caramelised shallots, pancetta & spring vegetables, Madeira sauce
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Fillets of Brill poached in Noilly Prat & served with a creamy prawn & avocado sauce
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Roast rump fillet of prime Scotch beef with a Béarnaise sauce, gratin dauphinoise potatoes
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Pan fried wing of skate with black butter, capers, parsley & lemon
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Roast breast of Gressingham duck with a rhubarb, apple & ginger compote, crisp confit duck leg, chicory & orange salad
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Loin of local organic pork, cooked with fresh rosemary, carved & served with a chanterelle sauce
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Seared stone bass fillet, light fresh crab, summer herb & citrus dressing
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Herb crusted baked loin of cod, roasted fennel & red peppers, spicy tomato sauce
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Fillet of halibut poached in Champagne & served with a sauce of langoustines, scallops & prawns
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Main courses are accompanied by a selection of potatoes & seasonal vegetables
Puddings & Savouries
Dark chocolate & orange mousse in a dark chocolate cup with a Grand Marnier glaze
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Warm chocolate fondant pudding with vanilla cream, salted caramel ice cream & spun sugar
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Fresh strawberry and mascarpone tart, fresh strawberry puree
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Summer fruits in a refreshing fragrant rosé wine jelly with crème fraiche
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Vanilla & strawberry crème brûlée with homemade strawberry ice cream
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Warm raspberry & Eau de vie soufflé with a fresh raspberry sauce
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Warm apricot & almond frangipane with custard
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Lemon tart with a fresh summer fruit sauce
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Tangy petit pot au citron vert with lime biscuits & citrus curd
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Selection of English & French farmhouse cheeses with biscuits, fruit, celery & homemade apple & date chutney
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Tea, coffee, hot chocolate and homemade petit fours
Sample Autumn menus - September, October & November
One of my favourite times of the year, with a plentiful supply of autumn berries, root vegetables, wild mushrooms, as well as the beginning of the game season & plentiful shellfish....
First Courses
Cullen skink – a traditional hearty Scottish soup made with Finnan haddock, potatoes & milk
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Confit de canard served with a crisp mixed leaf salad, crunchy apple & vine tomatoes
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Game terrine with warm toasted brioche & homemade spiced fruit chutney
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Home smoked breast of chicken with a fresh herb & crème fraiche dressing & salad leaves
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Warm seared Scottish scallop with crisp smoked pancetta on a pea & mint puree
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Whole Crottin goats’ cheese, wrapped in filo pastry, baked & served with roasted red peppers, sun dried tomatoes & rocket
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Warm roast local pigeon salad with wild mushrooms, bacon & a walnut oil dressing
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Warm lobster, spinach & Emmenthal tart with a saffron sauce
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Seared fillet of fillet of beef with a rocket salad, horseradish dressing & Pecorino shavings
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Local roe deer Carpaccio with truffle shavings & drizzled with truffle oil
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Wild mushroom risotto with Parmesan wafers & rocket
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Cider soused fillet of mackerel with a horseradish & celery relish, green salad
Main Courses
Roast rump fillet of Scottish beef with a wild mushroom sauce, accompanied by gratin dauphinoise potatoes, French beans & braised red cabbage
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Loin of local Oxford Down lamb roasted with fresh rosemary & served with a parsnip & celeriac puree & a sauce made with lamb stock, mint & sorrel
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Beefsteak & kidney pudding with lashings of gravy, mashed potato, swede & Savoy cabbage
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Roast Grouse with all the traditional accompaniments, including bread sauce, grummets, game chips & gravy (available September & October)
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Roast breast of pheasant served with a chanterelle risotto & a Madeira sauce – available from the middle of October
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1lb Dover sole simply pan fried in butter with homemade Tartare sauce
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Saddle of hare roasted, carved & served on a bed of root vegetables with a Port wine sauce
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Champagne poached fillet of halibut with a sauce of mussels, langoustine, scallops & prawns
Pan fried wing of skate with capers, parsley & lemon
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Main courses are accompanied by a selection of potatoes & seasonal vegetables
Puddings & Savouries
,Dark chocolate & Brandy mousse, shortbread
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Sticky toffee & date pudding with cream
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Steamed syrup sponge with custard & cream
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Warm prune & Armagnac soufflé
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Tarte tatin with Calvados custard
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Baked rice pudding with lemon & cinnamon
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Warm dark chocolate fondant pudding, vanilla cream, salted caramel ice cream
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Traditional treacle tart & custard
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Proper bread & butter pudding
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Autumn fruit compote, creme fraiche
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Blackberry & apple crumble & custard
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Selection of English & French farmhouse cheeses with biscuits, fruit & celery
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Tea, coffee, hot chocolate & petits fours
Winter Menus
With long winter nights & log fires what could be more appealing than warming broths, casseroles, hearty pies, braised joints & succulent roasts? So whatever you are planning from a pre-Christmas family gathering, a shoot supper to an indulgent festive feast, there will definitely be something for you........
First Courses
Parsnip & tomato soup with spicy cumin croutons
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Hearty winter vegetable soup with pearl barley
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Home cured, spiced & smoked breast of goose with a homemade spiced chutney
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Coarse pheasant, rabbit & venison terrine laced with Cognac & with chunky wholemeal toast & proper Cumberland sauce
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Warm turbot & scallop mousse with a Champagne sauce & caviar
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Lobster, langoustine, prawn & seafood fricassee with a creamy saffron sauce
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Sautéed veal kidneys with shallots, smoked pancetta, wild mushrooms & Madeira on country toast & drippings
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Warm crab, spinach & Emmenthal tart with a fresh herb & butter sauce
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Rillettes de porc et canard with cornichons with crusty bread
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Scrambled eggs with smoked salmon & prawns on wholemeal toast
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Pan fried Scottish diver caught scallops with pea puree & crispy smoked pancetta
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Gorgonzola risotto with Pecorino crisps, sage & cured ham
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Potted hare enhanced with warming allspice, mace & nutmeg & served with spiced pears, onion chutney & toast
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Pan fried fillets of lemon sole with a chive beurre blanc
Main Courses
Roast rack of garlic & herb crusted English lamb, served on a bed of parsnip & celeriac puree, with roasted button onions & a light Madeira & rosemary sauce
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Roast breast of local pheasant with a wild mushroom risotto & a game sauce
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12hr slow cooked oxtail & winter vegetable casserole with mashed potato, swede & braised red cabbage
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Steamed beefsteak & kidney suet pudding with lashings of gravy
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Braised shin of beef with Guinness, herb & horseradish dumplings
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Game pie with a crisp wholemeal pastry crust
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Pot roasted English partridge with a Burgundy wine sauce
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Saddle of hare roasted on a bed of root vegetables & served with a Port wine sauce
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Pan fried breast of local free range chicken with a creamy morel sauce
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Slow cooked belly of Kelmscott pork roasted on a bed of winter root vegetables, cracking, apple sauce & gravy
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Roast turbot with a braised fennel, Pernod hollandaise
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Fillet of halibut poached in cider & served with a sauce of langoustines, prawns, scallops & mussels
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Roast rump fillet of prime Scotch beef with a cepe sauce
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Proper Cassoulet with a crisp confit of duck & braised red cabbage
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Slow cooked shoulder of Cotswold lamb with braised spiced Puy lentils
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Roast loin of local fallow deer with roasted shallots, chestnuts & garlic served with a juniper red wine sauce
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Main courses are accompanied by a selection of potatoes & seasonal winter vegetables or salad
Puddings & Savouries
Boozy dark chocolate & Brandy mousse with vanilla cream & shortbread
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Warm prune & Armagnac soufflé with a little pot of vanilla custard
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Sticky toffee, date & pecan pudding with cream
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Petit pot au citron vert with lime biscuits
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Apricot & almond frangipane & custard
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Proper bread & butter pudding, custard & cream
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Warm chocolate & pistachio fondant with caramel sauce & vanilla cream
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Tarte tatin with a warm Calvados sauce
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Naughty steamed sultana treacle sponge pudding with extra syrup & custard
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Apple & cinnamon crumble
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Vanilla & cardamom panna cotta with tropical fruits
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Selection of English & French farmhouse cheeses with biscuits, fruit & celery
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Grown up Welsh rarebit
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Sautéed herring roes on toast
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Tea, coffee, hot chocolate & homemade petits fours
Canapes, Treats & Amuse Bouche
No matter what the event, from an informal drinks reception, company function, book launch to a wedding we offer a large range of canapes, treats & amuse-bouche. From light summer treats to substantial winter nibbles there is something for everybody!
Below we have listed a small selection to give you a good idea of what we offer.....all freshly prepared & always homemade
Sticky chilli tiger prawns with homemade guacamole & coriander in a pastry cup
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Home smoked quails’ eggs dusted with celery salt & black pepper with truffle mayonnaise
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Rice paper rolls with Cornish crab, coriander & lime with sweet chilli dressing
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Warm Thai spiced pork larb lettuce cups
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Crudités with green herb mayonnaise
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Smoked salmon, cream cheese & chive roulade on sablé biscuits
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Beetroot & horseradish cured Gravadlax on toasted rye bread with horseradish crème fraiche
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Gloucestershire cured ham, mascarpone on wafer thin crostini drizzled with white truffle oil
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Home smoked chicken & mango bound with a light curry dressing in a pastry case
Spoons of scallop & salmon ceviche with avocado & tomato
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Home smoked spiced duck breast on toasted brioche with spiced peach chutney
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Potted shrimps with cayenne & nutmeg on granary toasts
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Marinated salmon with lime, dill & Maldon sea salt on rye bread
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Home smoked & cured fillet of beef skewers
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Brandade de morue on toasted baguette with parsley & lemon
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Tomato confit with goats’ cheese on Parmesan & rosemary scones
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Mini warm Yorkshire puddings with roast rare fillet of Scotch beef & horseradish
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Goujons of lemon sole with proper tartare sauce
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Bruschetta with roasted peppers, garlic, tomatoes, basil & olives
Spinach & smoked bacon quiches
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Oxford Sandy & Black chipolatas cooked with a honey & mustard glaze
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Smoked mackerel barquettes
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Roquefort, tomato & marjoram tartlets
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Scrambled eggs with smoked salmon & prawns in a pastry case
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Warm cheese beignets
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Spoons of smoked haddock & prawn kedgeree
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Goujons of Cajun spiced chicken breast
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Small Welsh rarebits on wholemeal toast
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Coriander & cumin spiced roasted fillet of lamb served pink
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Grilled skewered langoustines wrapped in Parma ham & sage
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Devils on horseback (prunes wrapped in smoked bacon)
Dinner Party and Function Wines
Below we have listed a small selection of wines chosen to savour & enjoy, as well as to complement our menus. We are more than happy to offer a broader range of specialist fine wines if you wish
Champagne
Veuve Clicquot Yellow Label NV Brut
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Veuve Clicquot Vintage Reserve
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Bollinger Grande Année
Dom Pérignon
Rose
Château de la Deidière Rosé, Côtes de Provence -
Sancerre Rosé, Domaine Cherrier, France
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Camel Valley Rose Cornwall England
Dessert Wines
Muscat de Beaumes de Venise Domaine de Durban
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Les Aunis Coteaux de Layon Chaume France
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Château Coutet 1er Cru Barsac France
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Château d'Yquem, Grand 1er Cru Classé, Sauternes ½
White Wines
Domaine du Tariquet Sauvignon, Gascogne, France
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Ardèche Chardonnay Latour Coteaux de L’Ardèche
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Gavi di Gavi, Contessa Zara, Piemonte, Italy
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Chablis, Domaine Fournillon, France
Montagny Vieilles Vignes, Buxy France
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Sancerre Blanc, Domaine Cherrier France -
Cloudy Bay Sauvignon Blanc, Marlborough, NZ -
Pouilly Fume AC Château de Tracey France
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Pouilly Fuisse Lucien Thomas France
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Meursault, Domaine Christian Bellang, France
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Puligny Montrachet, Bachelet Monnot, France
Red Wines
Côtes du Rhône Villages, 'La Côte Sauvage' France
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Château des Combes, St. Emilion Grand Cru, France
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Rudi Schultz Syrah, Stellenbosch South Africa
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Marchesi di Gresy Villa Martis Langhe, Italy
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Contino Rioja Reserva Spain
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Gun Gog Rare Game Shiraz Hunter Valley South Australia
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Guado al Tasso Antinori Bolgheri Italy
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Châteauneuf du Pape, Domaine du Vieux Télégraphe
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Château Sociando Mallet, Haut Médoc, France -
Gevrey François Parent, Château de Guettes France
We can custom make menus with your favourite dishes to add that truly personal touch, just ask, we love a challenge!