Your Christmas Day Lunch Delivered To Your Door In The Cotswolds

What do mean you haven't worked out who's cooking Christmas Lunch this year?!

Days Until Christmas

Don't worry though - we've got that covered. Either delivered chilled on Christmas Eve with simple heating instructions for you to heat and serve yourselves, or you can relax with family and friends while our chefs and waiting staff cook and serve it up for you in your home on the day itself!.

Find more details here.

Trio of Fish Starters - Home Cured Salmon Gravadlax,, Smoked Halibut & Crayfish with Mango

We use Norfolk Black turkey which gives you a much better, almost gamey flavour, together with Gloucester Old Spot chipolatas and bacon. Maris Piper potatoes are roasted in goose fat and rosemary, and sprouts are cooked with chestnuts and bacon because everything tastes better with bacon, right? (vegetarian alternative also available). Parsnips are roasted with Cotswold Bees Borage Honey, and your turkey gravy is made from the turkey bones after we have de-boned all the Christmas turkeys. Everything is prepared for maximum flavour - just the way it has been for the last 10 years.

Homemade Christmas Pudding with Crystallised Redcurrants and Brandy Sauce

Our Christmas pudding is made from my Gran's old recipe which dates back at least 100 years - so it's well tried and tested, Not everyone is a Christmas pudding fan of course, so we also have other options for you.

But what will your guests think about you not slaving over a hot stove all day on Christmas Eve and Christmas Day morning? We have one regular client who passes our food off as her own to her guests - just transfers it to her own dishes. That's the way to do it - you deserve it!

Over the years we have done deliveries in the Bristol, Oxford, Worcester, Bath, Stratford-on-Avon, Cheltenham area. If you're around here at Christmas, we still have a few bookings left available - but get there quick before it's gone! Find out more and how to contact us here.

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Clams, mussels, squid and tiger prawns in black bean sauce for a 21st birthday pan asian theme buffet in Minster Lovell near Oxford

Anton,

Please pass on our thanks to James and the rest of the team – the food was fantastic (asparagus tempura and crispy shredded beef were highlights!) and Jessie was really pleased with everything.

Thanks again

Helen

Of all the things we've cooked this year (that's a lot of things) I think this has been my favourite so far! It's all in the sauce, so don't go thinking you can use a brought ready made one. 

Black bean sauce is actually surprisingly easy to make, so much so you kind of wonder why you've never got round to it before. It helps, of course, now being based round the corner from all sorts of different ethnic food shops. I used this black bean sauce recipe and dropped the seafood into it to cook & take on the flavours - wild! This was served in chafing dishes, buffet style in the barn.

Sushi as a canape, made on site, minutes before it went out - can't beat the freshness! Vegetable maki rolls, cooked prawn uramaki rolled in sesame, tuna rolls in (raw) savoy cabbage leaves, salmon nigiri, gunkan maki with keta caviar, and swordfish nigiri. 

It's amazing how often people think you just turn up on the day and that's it. They don't see the 7 day industry that goes behind all the setting up, and clearing away. This party took 10 days in total from beginning to end. The pan asian menus especially take a lot of food preparation, both before and on the day, but it's all worth it for those fresh flavours - you can't get that with ready made sauces etc. It must have made on an impression on the birthday girl's aunt as well - as she has since booked us to cater for her wedding at the same venue next year!

So after a pan-asian style main, the birthday girl had decided on a more english style dessert with lemon & raspberry meringue roulade, chocolate eclair and shotglass of raspberry sorbet. Mix and match the styles - that's what it's all about!

Canapés

Sushi Selection;

including vegetable and avocado, cooked prawn, raw salmon and tuna, keta caviar

Served with Wasabi, Soy Sauce and Pickled Ginger

Catered Buffet Menu

Sharing Platters Starter

Crispy Confit Duck Spring Rolls with Hoi Sin Dip

Stir Fried Salt and Pepper Squid

Asparagus Tempura

Beef Tataki

Prawns in Lemongrass and Coconut

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Selection of 4 main courses

Chicken Katsu Curry

Pad Thai Noodles with Tofu

Crispy Shredded Beef with Honey Chilli Sauce

Mussels, Clams, Squid, Prawns and Edamame in Black Bean Sauce

served with;

Plain Steamed Rice

Pak Choi with Garlic, Ginger and Oyster Sauce

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Trio of desserts;

Mini Chocolate Éclairs

Mini Lemon Meringue Roulade

Shotglass of Homemade Raspberry Mojito Sorbet 

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Cooking for a shooting party - shepherds pie with colcannon mash

Around 3 years ago I cooked and served a brunch menu at Upper Court for the english rugby team and guest Zara Phillips before they went out on a shoot. Three times recently (I'm now writing this in January 2010) I have been cooking just down the road in the next village at the Overbury Estate for their shoot lunches. Although Mr and Mrs. Bossom of the estate have a personal chef, he is given every other Christmas off, which is how, 2 years after the last time, I again was cooking there again on these 3 occasions.

The last one on 2nd January was slightly delayed due to freezing fog which had delayed their start in the morning (it had hardly improved), another due to vehicles getting stuck in boggy ground. Save it to say - if you're going shooting you have to be hardy. And dressed for the weather. So I always make the lunches rather hearty - something to warm everyone up before they go out again.

At Overbury they prefer the self-service option which is fine. As there is often a quick turn around between them coming in and going back out, the heat is on.

Ros, the PA I was leasing with suggested something like shepherds pie for the first one. I had been wanting to try this version for a while. Instead of minced lamb I used diced lamb from a little further round Bredon hill - Home Farm at Bredons Norton. And instead of plain creamed potato I made it into colcannon - adding kale, leeks and a little grain mustard as well as the usual cream and butter.

Cooked the same way as the lamb and apricot (apart from the apricots of course) and then topped with the colcannon.

On this occasion it was accompanied with our home made toffee apple pie and cheese - Oxford Blue and Oxford Isis (a new favourite - as close a British version to Calvados Camembert as I have found).




A few days before Christmas (I really like to pack in as much as possible) I cooked for another shoot lunch at Overbury - the same group so a different menu and went for coq au vin (another hearty warming lunch (that was when the vehicles had got stuck in the mud) and an old favourite - lemon curd bread and butter pudding which really went down well, with the guns as much as the Overbury office staff. I also brought out the Blue Heaven cheese - how good does it get?

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