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CULINARY EXPERIENCE

THE ULTIMATE CULINARY EXPERIENCE | PERSONAL CHEF SERVICE

You want the ultimate culinary experience? Punk Chef will create restaurant quality food in the comfort of your home or venue. From intimate dinners for two to catering for large corporate events, no event is too large or small. Punk Chef will have everything covered including delicious food, waitstaff and cutlery/crockery. You won't have to lift a finger!

  • Typically, the same starter, main and dessert is served to the entire party. If there is any vegetarians or vegans we can serve a separate starter and main for them. WE are very flexible with our menu so if you would like to see more options or add some favourites in, please don't hesitate to ask.

  • We arrive at the property approximately 1.5 hrs prior to serving the canapes or first course. This gives us enough time to setup for the evening and finish off the food preparations. Usually we use the crockery, cutlery and cooking utensils within the property but can provide these by prior arrangement.

  • For groups of 16 or more people, waiting staff will be provided* to serve and clear up. Smaller groups will be served by the chef, who will also do all of the clearing up.

  • By prior arrangement we can decorate and setup the dining table. Pricing starts from £35 and includes laying of the table (using crockery and cutlery available at the property), fresh flowers, napkins, candles and fairy lights or light box. Otherwise, we ask that the table is laid out by the party themselves.

  • To confirm a booking we take a £100 deposit. Once menu choices and final number of guests have been confirmed an invoice is issued, payable up to 24 hrs prior to the event.

*Charges apply

01

YOU CHOOSE THE DATE & TIME

To get started, simply submit a booking request with your desired event date, time, location and guest count. From there, I will send a formal quote your way and collect a 50% deposit.

02

WE BUILD A MENU TOGETHER

I’ll collect important information like food preferences and dietary restrictions, and then we’ll work together to build your perfect custom menu. My sample menus are a great starting point and showcase my specialties.

03

YOU ENJOY THE DINNER. I DO THE WORK.

I’ll arrive with all the ingredients, spices and cooking equipment and handle prep, cooking, serving and cleanup. I’ll bring menus for your guests and can interact with them as much or as little as you like, and I promise to leave the kitchen as it was when I arrived.

WHAT WE CAN CREATE TOGETHER:

SAMPLE MENU

Private Dining Menu

These menus are a sample of what we can do. We create menus to suit your taste, theme or dietary requirements using produce in season”

 

Private Dining

 

Starters

Wood pigeon, rhubarb, beetroot ceviche, horseradish cream, wheatgrass
Cider & soy cod, apple, toasted asparagus
Pickled & roasted garden vegetables, herb emulsion, puffed rice (vegan)
Cured mackerel, radish, burnt orange, dill puree
Tomato stuffed with lovage, sourdough, olive, tomato essence (vegan)
Crispy smoked bacon, duck egg, broad beans, pickled red onion

Mains

Hake, ribboned carrot & courgette, edamame, watercress oil, pinot grigio
Apple & maple 48 hour beef brisket, carrot, onion powder, new potato, spinach puree, radish
Hay brined chicken, mushroom, quinoa, stout & chicken reduction, paprika walnut, lovage
Rainbow trout, apple, caper, onion puree, chard, potato 
Cream baked savoy, charred spring onion, pearl barley, beetroot (v)

Dessert

Dark chocolate mousse, cider, pear, walnut, raspberry, sea salt
Trifle of Victoria cake, bramble jelly, apple, cream, nutmeg
Pineapple, caramel, pepper, ginger, coconut sorbet (vegan)
Pavlova, lemon, berries
Strawberry, arabesque wafer, basil, pepper (vegan)
Treacle tart, mascarpone, orange

 

 

Sharing boards and buffet

 

Our boards can be served sharing-style at tables or grazing-style at buffet stations.

Served with a selection of breads

 

 

Local meat

 

Hay-baked Somerset hogget lamb with Moroccan spices, redcurrant relish and dukkah to sprinkle, herbed lamb croquettes, marinated olives (contains nuts)
Chicken ballotine with rye and lovage, paprika and yogurt chicken thighs, sticky chicken chipolatas served with spiced plum chutney and tzatziki


Honeyed whole Wiltshire hams and homemade glazed sausage rolls served with mustard aioli and a beetroot piccalilli
Sustainable fish (may change according to availability)

Smoked mackerel scotch eggs, cod balls in seaweed powder, marinated anchovies, grilled sardines with sorrel sauce vierge, lemon mayonnaise

 

 

Vegetarian

 

Beetroot, fig and stilton tart, smoky aubergine, tamari squash, herb-rolled soft cheese, parsnip rosti, home-pickled vegetables

 

 

Vegan

 

Shallot tart tatin, caramelised cauliflower steaks, spinach fritters, smoked vegan aioli and za’atar to sprinkle

Salads

Sweet potato and Charlotte potato
Kale, rocket and pear
Radicchio and soft herb
Crunchy carrot, radish and celery
Celeriac ribbon remoulade
Millet, green herb and pomegranate

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© 2020 by Punk Chef, All Rights Reserved.

CONTACT US

Mail: scott.garthwaite@punkchef.co.uk

Tel: 07595466729

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