Private chef in the lake district/Cumbria
Realfood Chefs Ltd
NEW Spring and summer menus 2025
Private chef if the lake district
"Experience Our Exquisite 2025 Spring & Summer Menus in the Lake District"
Menu 1
£59.95 Per person
Soup of the day (V)
If you love soup then you will love ours ,Always made from scratch using the finest Cumbria has to offer ,
served with our very own sourdough
(3 year starter)
(GF= Gluen free bread)
Garlic Mushrooms & Toasted Sourdough (V)
Whole Mushrooms Braised in red wine and Wild garlic butter , dash cream ,
Served on toasted Sourdough bread
(can be made Vegan)
A very traditional Prawn Cocktail
Juicy prawns served on crunchy Iceberg lettuce ,topped with our Prawn cocktail sauce. Brown bread
Chicken liver Parfait
A Light Smooth Pate
Tomato chutney, Toasts
Thai salad with tofu
Marinated in Soy and ginger, garlic
Served with my take on asian slaw
Cajun Wings of fire
Spiced Wings
BBq and Piri piri Glaze
Dressed rocket
Main Course
55 day Salt aged 8 oz Ribeye steak
(or Fillet Steak £8 Supplement)
From our friends at lowdale farm , Roasted tomato , Flat Mushroom and hand cut chips
Peppercorn Sauce
Diane Sauce
Blue cheese
Roasted Cauliflower Steak
Roasted Tomato and flat mushrooms
Seasoned Crispy fries
(Who knew) Cauliflower and pepercorn sauce is a match made in heaven)
Pan Fried Pork Fillet
Tender filet of pork ,Creamed Savoy cabbage and peas,
Buttered baby jacket potatoes,
Spring veg , Subtle Pear and ginger jus
Medveg jambalaya (V)
Roasted Peppers,red onion,Sweet cherry tomatoes
Corgette , Aubergine
Served with Spicy rice and Peas
Haddock with chorizo and potatoes
(Merluza à la Gallega)
Flavoured with tomatoes and paprika, peas,peppers and roasted potatoes,
Lebaneese Chicken
Marinated in Garlic and freshly squeezed lemon ,
Wild mushrooms , Buttered Kale
Boulanger Potatoes
Desserts/Puddings
Homemade Sticky Toffee Pudding
Butterscotch sauce
Cream or Ice Cream
New York Vanilla Cheesecake
Raspberry Coulis , frozen berries , pouring cream
Mixed Berry Eton Mess
Raspberries,Strawberries ,Blueberries meringue , whipped cream
Our chefs Chocolate Brownie
Whipped cream or ice cream , Summer berries
Selection of Cheese and Biscuits
Cheddar , Brie , blue ,guest cheese , Grapes ,Chutney and celery curls
Important disclaimer
FOOD ALLERGIES AND INTOLERANCES. If you have intollerances to food please tell me about your requirements.
Whilst i take very special care to preserve the integrity of our vegetarian and vegan products, It is important to advise that these products are handled in a multi-ingredient kitchen environment. All dishes are prepared in areas where allergens are present. Therefore, there is a risk that ingredients used in your meal may have accidentally come into contact with an undeclared allergen, leading to cross contamination.whilst i make sure that all Cooking equipment is cleaned down between usage (e.g. fryers, grills etc.) and food preparation areas , different allergens may be cooked in the same frying oil. Some fish may contain small bones although i spend a great deal of time checking and double checking . All weights stated are approximate prior to cooking. (v)Vegetarian (Vgn)Vegan (gf)Gluten Free
Menu 2
£79.95 Per person
Starters
Chef's Signature Homemade Soup (V)
Delve into a bowl of comfort with our meticulously crafted soup, made from the finest ingredients Cumbria has to offer, and served alongside our delectable sourdough bread.
(GF= Gluen free bread)
Pork Belly and black pudding (GF)
Slow braised pork belly , dried for 24hrs and then roasted on high , thats how we do it,
Butcher made black pudding
Smokey BBQ and whisky sauce
Irish Mussels
Local Mussels steamed in white wine and fresh garlic, enhanced with a dash of cream and butter. Served with crusty bread .
Seared feta with pak choi (GF)
torched feta , with pakchoi , roasted seeds and dressed with soy and sweet chilli
Pan-fried Wild Mushrooms and Soft Poached Egg
For-edged pan-fried Wild Mushrooms ,topped with a soft poached Duck Egg, Cumbrian wild garlic butter and a dash of cream, drizzed with white truffele oil
(GF= Gluen free bread)
Thai Pork Salad (GF)
Marinated pork fillet, crunchy bean sprouts, chili slithers, mango sticks, and a Soy and mango dressing, ensuring a burst of exotic flavors.
King Prawn Lollipops (GF)
Marinated in Garlic and chilli
Served with Asian dip
lemon dressed Rocket and seared cherry tomatoes
MAIN COURSES:
Confit Shoulder of Lamb (GF)
Indulge in tender perfection with our Confit Shoulder of Lamb, cooked for over 20 hours to ensure succulent flavors. Served with creamed potatoes, confit carrot, greens, and a port and mint jus for a truly luxurious dining experience.
Roasted Vegetable and Goats Cheese Tart (V) (VGN)
Mediterranean flavors with our Roasted Vegetable and Goats Cheese Tart, served with a choice of vegetarian or vegan cheese. Accompanied by rocket, seared cherry tomato salad, and a balsamic paint
Pan-fried Chicken with Truffle (GF)
pan-fried chicken, infused with white truffle butter and a red wine and truffle sauce. Served with seasonal vegetables and
creamed potatoes
Hot smoked salmon (GF)
Fillet of salmon from our smoker
Gratin potatoes , Roasted vegtables
butter sauce , red Amaranth (micro herb)
Blade of Beef (GF)
Taking my hat off to cumbrian produce beef , cooked for over 12 hours and cut into medalions , served with creamy mash potatoes , Seasonal vegatables
Redwine Jus with a hint of black truffle
Pan-fried Sea Bass (GF)
Delight in the delicate flavors of our pan-fried sea bass, accompanied by prawns, mussels, Yorkshire asparagus, sweet carrot, kale, samphire, and a garlic and white wine cream sauce
55-Day Salt Aged 10 oz Ribeye Steak (GF)
Treat yourself to the finest quality with our perfectly aged Ribeye Steak, sourced from Lowdale Farm. Served with roasted cherry tomatoes, flat portobello mushrooms, hand-cut chips, and your choice of peppercorn or Diane sauce.
Mushroom Diane (V) (VGN)
Pressed Mushroom , panfried ,
Diane sauce , roasted veg , buttered new potatoes
(This plate can be made vegan)
DESSERTS:
Sticky Toffee Pudding
Indulge in sweetness with our delectable Sticky Toffee Pudding, drizzled with butterscotch sauce and served with your choice of cream or ice cream for the perfect ending to your meal.
Fresh fruit salad Meringue
fresh fruits , whipped cream
nested in sweet crunchy/chewey meringue
Topped with sour berry coulis
Creme Brulee
really needs know explanation
its rich , creamy and a little bit different
Served with short bread
Chocolate Orange Fudge Cake
Orange curd , Sponge , sticky dark chocolate fudge
Served with frozen berries and cream
I hope you like the new 2025 spring summer menus , ive tried to include a little something for everyone ,
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