Lucian’s K. Aldritch Personal Chef Service

Private Dinner Party Catering Past Menus

Menu 1:

Canapés:
King Scallops pan-fried with Olive Oil, Garlic, Red Chili and Parsley
Chicken Fillets Skewers marinated in Dukkah Spices
Melting Taleggio Cheese with Roast Skinless Red Peppers
Crab Meat with Root Vegetables Salad and Saffron Mayonnaise
Mains:
Lamb Fillet marinated in Garlic and Rosemary, Crushed New Potatoes with Olive Oil and Chives, Young Vegetables with Butter and Fresh Herbs , Wild Mushrooms Sauce
White Fish, Crushed New Potatoes with Olive Oil and Chives, Young Vegetables with Butter and Fresh Herbs
Desserts:
Cocoa Liqueur Tiramisu with Home Made Vanilla Ice Creams and Seasonal Berries

Menu 2:

Finger Buffet:
Grilled Asparagus and Crunchy Fine Green Beans with Olive of Oil and Dill
Orecchiette Pasta with Greek Olives, Smoked Anchovies, Garlic and Parsley
King Prawns with Rocket Salad and Aojiso Dressing
Gazpacho Soup with Diced Vegetables and Parmesan Croutons
Shaved Fennel with Dill and Fennel Seeds Dressing
Baby Sweetcorn and Mange Tout Salad
Marinated Baby Octopus with Paprika Dressing
Marinated Anchovies with Shallots, Yoghurt, Chives and Green Salad
Roast Baby Artichokes and Spinach Salad
Crunchy Cauliflower and Broccoli Florets with Roast Pine Nuts
Watercress and Roast Parsnips Glazed with Mustard and Maple Syrup
Fine Leaves Salad with Roast Flaked Almonds, Butter and Lemon Juice Dressing
Roast Sirloin with Bok Choi, Sesame Seeds and Soya Sauce Dressing
Mini Chicken Fillets with Mandarins
Smoked Mackerel Pieces with Diced Rustic Bread, Shallots and Chives
Pan Fried Aubergines and Courgettes with Basil Pesto
Eastern European Chunky Vegetables Salad with Saffron Mayonnaise
Roast Vegetables with Bulgar and Basil Salad
Mini Thai Fishcakes with Chilli Jam

Menu 3:

Canapés:
– Home Made Smoked Sausages with Mustard and Sweet Shallots
– Roast Irish Beef with Soy Sauce, Ginger, Honey, Garlic and Chili, served with Spring Onions and Coriander, served on Chinese spoons
– Smoked Sea-trout with Total Yoghurt and Fresh Herbs
– Skinless Roast Red Peppers with Melting Livarot Cheese
Starters:
Wild Seafood Soup with King Prawns and Scallops flavoured with Cherry Plum Tomatoes Sauce, Zesty Spices and Saffron, served with Artisan Bread and Butter
Mains:
– Roast Breast of Duck marinated in Garlic and Rosemary
Accompaniment:
– Roast Sliced Baby Potatoes with Fennel
– Young Vegetables with Butter and Fresh Herbs
– Red Wine Gravy Sauce with Wild Mushrooms
– Cranberries Relish cooked with Star Aniseed and Cinnamon Bark
Afters:
– Selection of French Cheeses with Biscuits, Roast Walnuts and Seedless Grapes
Desserts:
– Rich Vanilla Crème Brûlée, Home Made Mango Ice Creams, Red Currants and Seasonal Fruits/Berries

Menu 4:

Appetizers:
Pan-seared Foie Gras on Mini Brioche Toast, with Cranberries Relish
Rock Oysters with Limes Wages and Tabasco (on side)
Roast Rabbit Fillet Canapés with Wild Mushrooms
Starters:
Salad Nicoise with Smoked Trout, Quail Eggs, Extra Fine Green Beans, Cherry Plum Tomatoes, Baby Potatoes and Smoked Anchovies Dressing, served with Rustic Bread and Butter
Palate Refresher:
Champagne Sorbet with Raspberries and Mint
Mains:
Pan-fried Duck Magret marinated in Garlic and Flaked Sea Salt, Roast Sliced Potatoes with Fennel and Dill, Young Vegetables with Butter and Chives, Port Sauce and Red Currants
Desserts:
Apple Tart Tatin with Homemade Vanilla Ice Creams and Seasonal Berries

Menu 5:

Canapés
Smoked Breast of Duck with Horseradish Mayonnaise, Rocket Salad and Smoked Sweet Paprika
Minced Smoked Chicken with Shallots, Mayonnaise, Cherry Plum Tomatoes and Dill
Roquefort Cheese with Fresh Figs and Walnuts
Wild Mushrooms with Parmesan and Parsley
Starter
28x King Prawns and Scallops Pan Fried with Olive Oil, Garlic, Red Chili and Parsley
2x Risotto with Very Wild Mushrooms, Rocket Salad, Parmesan and Chives
Main
28x Roast Argentinian Ribeye Beef
2x Moroccan Vegetable Filo Parcel (V)
Roast Sliced Potatoes with Fennel
Young Vegetables with Butter and Chopped Herbs
Red Wine Sauce
Dessert
15x Baked Banana White Chocolate Cheesecake with Black Cherry Relish
15x Pecan Crumble with Pears, Grapes, Sun-dried Cranberries and Vanilla Custard

Menu 6:

Bowl Food Menu (served hot):
For Meat Lovers:
– Beef Goulash with Roast Skinless Red Peppers, Mash Potatoes with Parsley Puree
– Indian Lamb Stew with Okra and Green Beans, Saffron Basmati Rice
– Cured and Smoked Bacon Stew with Cherry Tomatoes Sauce and Butter Beans, Mash Potatoes with Dill
– Chicken Breast Strips with Button Mushrooms Creamy Sauce, Thai Fragrant Rice
For Fish Lovers:
– Sea-food Soup flavoured with Indian Curry, Fusilli Pasta
– Pan Fried King Prawns and Scallops with Red Chilli and Garlic, Basmati Rice
– Pan Fried Sea Bass with Basil Pesto, Crushed New Potatoes with Virgin Olive Oil and Chives
– Halibut in Creamy Sauce with Mangetout and Cauliflower Florets, Mash Potatoes with Herbs Infused Cream
For Vegetables Lovers:
– Creamy Risotto with Wild Mushrooms and Rocket Salad
– Crunchy Vegetables in Mild Curry Sauce, Basmati Rice
– Farfalle Pasta with Virgin Olive Oil, Greek Black Olives, Cherry Vine Tomatoes and Fresh Herbs
– Broccoli and Cauliflower Florets, Fine Green Beans and Courgettes Skins with Butter and Fresh Herbs, Creamy Mash Potatoes
Afters:
– Seasonal Fruit Salad with Freshly Squeezed Orange Juice, Mint Chiffonade
– Seasonal Berries with Icing Sugar, Mint Chiffonade
– Pecan Crumble with Pears, Seedless Grapes and Sun-dried Cranberries, Coconut Custard
– Tiramisu (enhanced flavour by using Cocoa Liqueur, Vanilla Extract and Reduced Marsala Wine)
Afters are obviously served cold except for the Pecan Crumble

Contact Now with Your Own Menu Suggestions

Lucian’s K. Aldritch Personal Chef Service

Private Dinner Party Catering Past Menus

Menu 7:

Canapés to start with:
Diced Avocado with Red Chili, Shallots, Lemon Juice and Chives (served on Chinese spoons)
Gorgonzola Cheese with Fresh Figs and Walnuts
Smoked Duck of Breasts with Wasabi Mayonnaise, Watercress and Smoked Sweet Paprika
King Prawns pan-fried with Olive Oil, Garlic, Red Chili and Parsley
Grilled Aubergines Involtini with Smoked Mackerel and Chives
Soup :
Iberian Cured Ham Soup made out of Chicken Consommé, flavoured with Cherry Plum Tomatoes Sauce and Paprika, with pan-fried Baby Spinach, Swiss Chard and Pak Choi
Fish Starter:
Pan-fried John Dory Fillets (or Monkfish Tails), on Spicy Curry Sauce with Light Vegetable Mousses
Meat Starter:
Diced Iberian Cured Pork Loin, Broad Beans and Puy Lentils Warm Salad with Olive Oil, Mustard, Lemon/Lime Zests, Fresh Coriander and Mint, served with Freshly Made Naan Bread with Black Onions Seeds
Mains:
Slowly Cooked Iberico Bellota Pork Loin, Mush Potatoes with Spring Onions, Young Vegetables with Butter and Fresh Herbs, Apple Bromley Sauce and White Wine Sauce
Palate Refresher:
Champagne Sorbet with Raspberries and Mint
Desserts:
Spanish Roast Almonds Cake with Poached Pears, Home Made Flaked Almonds Ice Creams and Black Currant Relish

Menu 8:

Appetizers:
Avocado with Red Chili, Shallots and Lemon Juice x 6 for vegetarians
Oaked Smoked Salmon with Normandy Butter, Red Onion Rings and Capers x 12 for meat eaters
Avocado with Red Chili, Shallots and Lemon Juice x 6 for vegetarians
Home Made Mini Sausages with Honey and Mustard x 12 for meat eaters
Risotto Balls with Wild Mushrooms, Parmesan, Emmental Cheese, and Fresh Herbs x 6 for vegetarians
Starter:
– Wild Mushroom Cappuccino plus Focaccia
Mains:
For meat lovers:
– Venison Fillet with Redcurrant Relish
For veg lovers
– Grilled Polenta with Tarragon, Halloumi Cheese and Aubergines with Melting Taleggio Cheese (not Mozzarella) and Rich Cherry Tomatoes Sauce
Accompaniment:
– Crushed New Potatoes with Olive Oil, Greek Olives and Chives
– Young Vegetables with Butter and Fresh Herbs
– Gravy for meat lovers
Desserts:
– Fruits Puree Jelly with Fruits and Light Vanilla Cream

Menu 9:

Starter 1:
– Antipasti: Grilled Aubergine, Courgettes and Asparagus, Roast Skinless Red Peppers, Shaved Fresh Fennel, Rocket Salad, Slowly Baked Cherry Tomatoes with Gorgonzola Cheese and Oregano, Garlic Comfit and Aged Balsamic Dressing, served with Ciabatta Bread, basil pesto.
Starter 2:
– Homemade Tagliatelle with King Prawns and Scallops, Olive Oil, Garlic, Red Chili and Parsley
Mains:
– Best end of Lamb, Crashed New Potatoes with Olive Oil, Italian Olives and Chives, Young Vegetables with Butter and Fresh Herbs, Port Wine Jus
Desserts:
– Traditional Tiramisu with Seasonal Berries (enhanced flavour by using reduced Marsala Wine, Vanilla Extract and Cocoa Liqueur).

Menu 10:

Appetizers:
Homemade Mini Sausages with Honey and Mustard Deep
Grilled Aubergines and Asparagus Involtini
Tempura Baby Fennel with Humus
Starters:
Smoked Duck and Taleggio Cheese Salad with Toasted Hazelnuts, Figs, Hazelnut Oil and Aged Balsamic Dressing
Pan Fried Halloumi Cheese, Fine Leaves Salad, Skinless Roast Red Peppers, Fried Baby Spinach with Shallots, Cherry Vinegar and Olive Oil Dressing
Pan Fried Crunchy Courgettes Skins with Rosemary, Fine Leaves Salad, Skinless Roast Red Peppers, Fried Baby Spinach with Shallots, Cherry Vinegar and Olive Oil Dressing
Starters are served with Rustic Bread, Wheat/Gluten-free Bread and Butter
Mains:
Roast Angus Ribeye Beef
Moroccan Style Vegetables in Filo Pastry
Wheat/Gluten-free Moroccan Style Vegetables Parcel
Accompaniment:
Roast Baby Potatoes with Fennel
Herbs Infused Mash Potatoes
Brussels Sprouts with Smoked Pork Belly
Young Vegetables with Butter and Fresh Herbs
Wild Mushrooms Sauce (for meat lovers)
Cherry Tomatoes Sauce with Tahini Paste (for veg. lovers)
Desserts:
Rich Chocolate Tarts and Frangipane Pear Tarts glazed with Maple Syrup, Homemade Vanilla Ice Creams and Seasonal Berries
Wheat/Gluten-free Tarts plus the above accompaniment of Ice Creams and Berries

Menu 11:

Starters:
– Selection of Antipasti (Roast Peppers, Grilled: Baby Courgettes, Aubergine, Artichokes, Asparagus), Sun Dried Tomatoes, Garlic Confit, Mozzarella and Fine Leaves Salad with Basil Pesto, Aged Balsamic and Rustic Bread
– Gazpacho Soup with Diced Vegetables and Garlic Croutons
Seafood Paella:
– Halibut, Salmon, Scallops, King Prawns, Fried Vegetables and Saffron Paella Rice
Mains:
– Chicken Croquettes Roast with Hazelnuts Dukkah Spices
– Taleggio Cheese and Ham Croquettes
– Diced Beef Casseroles with Young Vegetables and Herbs and Garlic Infused Mash Potatoes
– Free-range Pork Meatballs in Tomato Sauce with Bulgur Wheat and Basil
– King Prawns pan-fried with Olive Oil, Garlic, Red Chili and Parsley
– Crunchy Fried Baby Squid with Lime
– Roast Salted Almonds
– Pardon Green Chilly Peppers
Desserts:
– Rich Chocolate Tarts with Roast Pecan Nuts
– Frangipane Pear Tart with Poached Pears, Glazed with Maple Syrup
– Bananas and White Chocolate Baked Cheesecake
– Sweet Cherries Relish
– Fruits and Berries
– Homemade Vanilla Ice Creams

 

Thai menu:

Finger and Bowl Food:
– Thai Red Curry Sweet Corn Fritters
– Vegetables and Duck Spring Rolls with Sweet Chili Sauce
– Spicy Wild Fish Cakes
– Baked Free-range Chicken Coated in White Sesame Seeds Wrapped in Pandan Leafs
– Tempura Golden Crisp King Prawns and Mussels
– Thai Rice Crackers served with Sweet Tom Yum Dipping Sauce
– Smoked Sliced Duck Salad with Zippy Thai Mango & Chilli Relish and Silver Noodles
– Golden Needle (Enoki), Oysters and Shitake Mushroom with Silver Noodles and Thais Sweet Basil

Hot Fork Buffet:
– Thai Green Curry with Free-range Chicken, Zesty Thai Spices, Baby Courgettes and Asparagus
– Vegetable Yellow Thai Curry Thickened with Coconut Milk, Zesty Spices and Young Vegetables
– Pad Thai with Udon Noodles, King Prawns and Eggs
– Plain Rice
– Tempura Batter Vegetables: Broccoli/Cauliflower Florets, Extra Fine Green Beans, Baby Corn and Aubergine

Desserts:
– Homemade Mango Ice Creams
– Pistachio, Passion Fruit and Mandarins Cheesecake
– Rich Chocolate Tart with Roast Cashew Nuts
– Selection of Tropical Fruits

Contact Now with Your Own Menu Suggestions

Lucian’s K. Aldritch Personal Chef Service

Available Ingredients

List of Available Fruits and Vegetables:

Alfalfa Sprouts
Almonds Fresh
Apple Braeburn
Apple Bramley
Apple Cox
Apple Each Pink
Apple Golden
Apple Granny Smith
Apple Green
Apple Juice
Apple Pink Lady
Apple Puree Frozen
Apple Red
Apple Russet
Apricot
Apricot Puree Frozen
Apricot Semi Dry
Artichoke Baby
Artichoke Globe
Artichoke In Oil
Artichoke Jerusalem
Artichokes Baby
Artichokes Jerusalem
Asparagus Bunch
Asparagus White
Asparagus White
Aubergine Pale
Aubergines
Avocado
Banana
Banana Leaf
Banana Shallots Round
Basil
Basil
Basil Opal
Beans Broad
Beans Coco
Beans Ex Fine
Beans Long Bunch
Beansprout
Beefeater Box Frozen
Beet Golden Box
Beetroot Baby
Beetroot Cooked
Beetroot Golden/Candy Baby
Beetroot Raw
Black Cherry Puree
Black Cherry Puree Frozen
Blackberries Frozen
Blackberry Punnet
Blackcurrant Frozen
Blackcurrant Whole Frozen
Blood Orange Puree
Blueberry
Blueberry Whole Frozen
Borlotti Beans Fresh
Box Beans Fine
Box Potatoes Binji
Box Potatoes Purple
Breakfast Radish
Broccoli Purple
Broccolli
Broccolli Purple
Broccollini Punnet
Brussel Sprout
Brussel Sprouts Prepped
Brussel Tops
Cabbage
Cabbage Black
Cabbage Chinese
Cabbage Red
Cabbage Savoy
Cabbage White
Cabbage-Black
Cardoon
Carrot
Carrot Baby Bunch
Carrot Baby Yukon
Carrot Chantaney
Carrot Donkey
Carrot Juice
Carrots Bunched
Carrots Donkey
Cauliflower
Celeriac
CeLeriac Leafy
Celery
Celery Leafy
Chateau Pots
Cherry
Chervil
Chestnut Fresh
Chestnut Fresh Bag
Chestnuts Vac Packed
Chicoria
Chicory
Chicory Baby
Chicory Red
Chillies Birds
Chillies Green
Chillies Red
Chinese Leaf
Chip Pomme Neuf
Chive
Choi Leaf
Choucroute
Clementine
Cocconut fresh joung jelley peel
Coconut
Coconut Puree Frozen
Cocotte Pots
Commice Pear
Cordifole
Coriander
Corn Baby
Corn Sweet
Cos Lettuce
Courgette Baby
Courgette Box
Courgette Flower
Courgette Round
Courgette Yellow
Cranberry Bag
Cranberry Frozen
Cress Affilla
Cress Daikon
Cress Exotic Punnet
Cress Lemon
Cress Mix Sakura
Cress Mustard
Cress Mustard Punnet
Cress Rock Chive
Cress Sakura-Box
Cress Shizzu box
Cress Tahoon Box
Crosnes
Cucumber
Cucumber Baby
Curly Kale
Curry Leaf
Dill
Dragon Fruit
Dutch Raddoccio
Dutch Radish Breakfast
Edanam Beans
Edible Flowers Punnet
English Pear William
Escarolle Head
Exotic Fruit Puree Frozen
Fennel
Fennel Baby
Fig Puree Frozen
Figs Box French
Figs Box Greek
Figs Dried
French Pousse
French Tomatoes Cherry
Frisee
Galangau
Garlic
Garlic String
Garlic String Pink
Garlic Wet
Ginger
Girotte Cherry Puree Frozen
Gooseberry Frozen
Grape Black
Grape Muscat
Grape Puree Frozen
Grape White
Grapefruit Pink Box
Grapefruit Pink Segments
Grapefruit White
Grape-Muscat
Greengage Plum
Greengage Plum
Guava Puree Frozen
Horseradish
Iceberg Lettuce
Indoor Rhubarb Dutch
Kalamansi Puree Frozen
Kiwi Each
Kiwi Puree Frozen
Kohlrabi
Kumquat
Leek
Lemon
Lemon Balm Bunch
Lemon Grass
Lemon Juice
Lemon Leafy Box Italian
Lemon Puree Frozen
Lett Round
Lettuce Castelfranco
Lime
Lime Juice
Little Gem
Log Gooseberry Punnet
Lollo Bionde Each
Lollo Rosso Each
Lovage Bunch
Lychee
Lychee Puree Frozen
Mache
Mandarin Puree Frozen
Mange Tout
Mango
Mara De Bois Puree Frozen
Mayonnaise
Medjoul Date
Melon Balls
Melon Box galia
Melon Canteloupe
Melon Charantais Italian
Melon Galia
Melon Honeydew
Melon Puree Frozen
Melon Water
Mint Bunch
Mirabelle Plum Puree Frozen
Mixed BeanSprout
Mizuna
Mouli
Mouli Baby
Mousseron
Mushroom Button
Mushroom Cep
Mushroom Cep Frozen
Mushroom Chantarelle
Mushroom Cup
Mushroom Enoki
Mushroom Flat
Mushroom Girolle
Mushroom Horse
Mushroom Mix Cultivated
Mushroom Mix Wild
Mushroom Mixed
Mushroom Morel
Mushroom Oyster
Mushroom Oyster King
Mushroom Pied Blue
Mushroom Pied De Mouton
Mushroom Portobello
Mushroom Shimeji
Mushroom Shitake
Mushroom St George
Mushroom Trompette
Mustard Leaf
Nettles
Oakleaf
Okra
Onion
Onion Baby
Onion Bag
Onion Chippolini
Onion Red
Onion Roscoffe
Onion White Italian
Orange Blood
Orange Large
Orange Savile
Orange Segments
Orchard Fruit Puree Frozen
Oregano Bunch
Outdoor Rhubarb English
Parsley Curly
Parsley Flat
Parsley Root
Parsnip Baby
Parsnips
Passion Fruit
Passion Fruit Puree Frozen
Patti Pan Punnet Parsnip
Paw Paw
Paw Paw Puree Frozen
Pea Shoots
Peach Box
Peach Flat Box
Peach White Box
Pear Box
Peas Fresh
Pepper Baby
Pepper Green
Pepper Green
Pepper Red
Pepper Romero
Pepper Yellow
Peppers Padron
Petit Pois
Petit Pois Birds
Petit Pois Frozen
Physalis
Pineapple Each Del Monte
Pineapple Each Ex Sweetdel
Pineapple Puree Frozen
Pink Garlic
Pink Grapefruit Puree Frozen
Pissoulit Blanc
Plantain
Plum Box
Pomegranate
Pomelo Each
Potatoe Agria
Potatoe Belle De Fontaney
Potatoe Chippers Choice
Potatoe Chippers Choice
Potatoe Pink Fir
Potatoe Ratte
Potatoe Rosevale
Potatoes Desiree
Potatoes Jackets
Potatoes King Edwards
Potatoes Maris Piper
Potatoes New
Potatoes Purple
Potatoes Ratte
Potatoes Rosavale
Potatoes Spunta
Potatoes Sweet
Pourpier
Pousse
Pumpkin
Pumpkin Puree Frozen
Puntarella
Quince
Radish Bunch
Rappo Italian
Raspberry Punnet
Raspberry Whole Frozen
Red Chard Baby
Redcurrant Puree Frozen
Redcurrant Whole Frozen
Rhubarb Box
Rhubarb Frozen
Rhubarb Puree Frozen
Rocket Washed
Romanesque
Roquette Camel
Roquette Italian
Rosemary
Saffron
Sage
Salsify
Samphire
Sea Kale
Shallots
Shallots Banana Bag
Shallots Round
Shallots String
Shallots Thai
Sorrel Bunch
Spinach
Spring Onion
Squash
Standard Mango Puree Frozen
Starfruit
Strawberry Frozen Whole
Strawberry Punnet
Strawberry Wild
Strawberry Wild Frozen
Sugar Snaps
Sun Citrus Fruit Puree
Swede
Swiss Chard
Tamarillo
Tamarind
Tardivo
Tarragon
Thyme
Thyme Lemon
Tom Cherry Italian
Tom Vine Box
Tomato Beef
Tomato Cherry
Tomato Plum Baby Sicily
Tomato San Marzano
Tomatoes Yellow Cherry
Trevisano
Trevisano
Turned Parsnip
Turnip Baby Bunch
Turnip Baby Punnet
Turnips
Turnips Box
Walnuts Fresh
Watercress
Wax Tips Pear
White Peach Puree Frozen
Wild Garlic
William Pear
Yeast Fresh
Yukon

Most Popular British, French and Italian Cheeses:

France:
Abondance
Banon
Ble de Brasse
Bleu d’Auvergne (AOC, Auvergne)
Bleu des Causses
Bleu du Haut-Jura, de Gex, de Septmoncel
Bleu du Vercors
Boursin cheese
Brie de Meaux
Brie de Melun
Brillat-Savarin
Broccio Srssu
Cabeou
Camembert de Normandie
Cancoillotte
Cantal or Fourme de Cantal or Cantalet (AOC, Auvergne)
Carré de l’Est
Chabichou du Poitou
Chaource
Chaumes cheese
Chevrotin
Coillotte
Comté
Coulommiers
Emmental français est-central
Époisses de Bourgogne
Fourme d’Ambert or Fourme de Montbrison (AOC, Auvergne)
Gan
Laguiole
Langres
Maroilles or Marolles
Miolatte
Mont d’or or Vacherin du Haut-Doubs
Morbier
Munster or Munster-Géromé
Neufchâtel
Oliyyet Cendré
Ossau-lraty
Pélardon
Picodon de l’Ardèche or Picodon de la Drôme
Pont-l’Évêque
Pouligny-Saint-Pierre
Rackette
Reblochon or Reblochon de Savoie
Riuhtte e Condrieu
Rocamadour
Roquefort
Roue di Brie
Saint Agur Blue
Saint-Aldré
Sainte-Maure de Touraine
Saint-Marcellin
Saint-Nectaire (AOC, Auvergne)
Sait-Filicien
Salers (AOC, Auvergne)
Selles-sur-Cher
Tome de Baoges
Tomme au Fenouil
Tomme Boudane
Tomme Butone
Tomme de Savoie
Tomme des Pyrénées
Tomme du Revard
Vacherin Mont d’Or
Valençay
Vieux-Boulogne

Italy:
Asiago
Bel paese
Burrata
Caciocavallo
Casciotta d’Urbino
Casu modde
Fiore Sardo / Pecorino Sardo
Fontina
Gorgonzola
Grana Padano
Joddu
Mascarpone
Montasio
Mozzarella
Parmigiano Reggiano
Pecorino Romano
Pecorino Toscano
Provolone
Quagliato
Ricotta
Robiola Lombardia
Robiola Piemonte
Stracchino
Taleggio
Netherlands:
Edam
Frisian cheese
Gouda and Smoked Gouda
Leerdammer
Leyden cheese
Maasdam
Roomano
Spitse cheese

United Kingdom:
Appleby Cheshire
Appledore is a Lancashire cheese with apple
Applewood
Barkham Blue
Bath Blue
Beacon Fell traditional Lancashire
Berkswell
Black Eyed Susan
Blue Monday
Blue Wensleydale
Bonchester
Brie
Brinkburn
Buxton Blue
Caboc is a Scottish cheese with an oatmeal coating.
Caerphilly
Caithness
Cheddar
Cheshire
Cheshire Blue
Chevington
Coleraine cheddar
Coquetdale
Cornish Brie
Cornish Pepper
Cotherstone
Cotswold
Coverdale
Croglin
Crowdie
Derby
Devon Blue
Dorset Blue Vinney
Dorstone
Double Gloucester
Dovedale
Dovedale
Dunlop is a Scottish cheese
Exmoor Blue
Farleigh Wallop is a cheese made by Alex James
Farmhouse Llanboidy
Fine Fettle Yorkshire (formerly Yorkshire Feta)
Glamorgan
Golden Cross
Goldilocks (organic)
Goosnargh Gold
Gruth Dhu
Harbourne Blue
Harlech
Hereford Hop which has a rind of toasted hops
Huntsman is a combination of Double Gloucester and Stilton
Ilchester
Innkeepers Choice
Isle of Mull
Katy’s White Lavender
Kidderton Ash
Lanark Blue, Scotland
Lancashire
Lincolnshire Poacher
Little Wallop
Lord of the Hundreds
Lowerdale Goats Cheese
Lymeswold, no longer produced.
Oxford Blue
Pantysgawn
Red Devil
Red Dragon
Red Leicester
Red Windsor
Rothbury Red
Sage Derby
Shropshire Blue
Single Gloucester
Somerset Brie
Stichelton
Stilton
Stinking Bishop
Sussex Slipcote
Swaledale
Teviotdale
Tintern
Village Green Goat
Waterloo
Wensleydale (also produced as a blue cheese)
West Country Farmhouse Cheddar
White Stilton
Whitehaven
Wild Garlic Yarg
Wiltshire Loaf
Woolsery Goats
Y Fenni
Yarg
Yorkshire Blue

Contact Now with Your Own Menu Suggestions

Lucian’s K. Aldritch Personal Chef Service

Available Ingredients

Available Seafood:

Salmon, Trout & Freshwater Fish:
Arctic Char
Bream
Brook Char
Brown Trout
Carp
Catfish
Golden Trout
Nile Perch
Perch
Pike
Rainbow Trout
Salmon (Atlantic)
Salmon (Pacific)
Sea Trout
Striped American Sea Bass
Sturgeon
Tilapia
Zander
Flat Fish:
Brill
Dover Sole
Flounder & Dab
Halibut
Lemon Sole
Megrim
Plaice
Turbot
Witch
Round Fish Coldwater:
Anchovies and Sprats
Catfish
Cod
Coley
Conger
Dogfish
Grey Mullet
Gurnards
Haddock
Hake
Herrings
Hoki
Icefish
John Dory
Ling
Mackerel
Monkfish
Pollack
Redfish
Sablefish
Sardines/Pilchards
Silver Scabbard Fish
Skate & Rays
Whitebait
Whiting
Round Fish Warmwater:
Barracuda
Barramundi
Croakers / Meagre / Drums / Jewfish
Emperors
Gilt Head Bream
Groupers
Jobfish
Moonfish / Opah
Parrotfish
Pomfret
Red Mullet
Sea Bass
Sea Breams
Snappers
Wrasse
Game Fish:
Escolar
Kingfish
Mahi Mahi
Marlin
Sailfish
Swordfish
Trevallys / Jacks
Tuna
Wahoo
Shellfish, Crustaceans & Molluscs:
Brown Crabs
Clams & Cockles
Crayfish
Langoustines
Lobsters
Mussels
Oysters
Prawns & King Prawns
Rock Lobsters / Crawfish
Scallops
Slipper Lobsters
Whelks & Winkles
Cephalopods:
Cuttlefish
Octopus
Squid
Smoked fish:
Smoked Salmon – Lox – Nova
Sablefish or Black Cod
Chubs and Whitefish
Mackerel
Trout
Whiting
Bluefish
Tuna
Others:
Roes
Sea Vegetables

The list of most popular meats and poultry:

Beef
Buffalo, Bison
Calf Liver
Caribou
Deer
Goat
Iberico pork
Kangaroo
Lamb
Moose
Mutton
Pork
Rabbit
Veal
Venison
Wild Boar
List of Poultry:
Chicken
Chicken Liver
Cornish Game Hen
Duck
Duck Liver
Emu
Gizzards
Goose
Goose Liver
Grouse
Guinea Hen
Organs
Ostrich
Partridge
Pheasant
Poussin
Quail
Squab
Turkey

List of Available Dried Herbs, Spice Blends, Rubs & Mixes

Acai
Acerola Cherry Powder
Acerola Powder
Ajwain
Allspice
Amaranth
Amla Berry Powder from India
Aniseed
Apricot Kernels
Asafoetida Powder
Ashwagandha Powder
Baobab Powder
Barley Grass
Basil
Bay Leaves
Bee Pollen
Black Garlic
Blackstrap Molasses
Bouquet Garni
Camu Camu Powder
Caraway Seeds
Cardamom
Carob (caffeine-free alternative to chocolate or cocoa)
Celery Seeds
Chia Seeds
Chillies
Chinese 5 Spice
Chives
Chlorella
Cinnamon and Cassia
Cloves
Coconut Oil
Coconut Water
Coriander
Cumin
Curry Leaves
Curry Powder
Dill
Elderflower
Fennel Seeds
Fenugreek
Flax Seeds (Linseed)
Galangal
Garam Masala
Garlic
Ginger
Guarana Powder
Harissa Spice
Hemp
Herbs
Herbs De Provence
Hibiscus
Hibiscus
Italian Mixed Herbs
Juniper Berries
Kaffir Lime Leaves
Kale Powder
Lemon Grass
Liquorice Roots
Lucuma Fruit Powder (South American)
Maca Powder
Mace
Manuka Honey
Maqui Berry Powder
Marjoram
Matcha Tea
Mint
Miso
Mixed Spice
Mixed-herbs
Moringa Leaf Powder
Mustard Seeds
Nigella Seeds
Nutmeg
Onion
Oregano
Panch Puren
Paprika
Parsley
Pastes & Concentrates
Pepper and Peppercorns
Peri Peri Spice
Pickling Spice
Pink Salt
Protein Powders: pure rice protein, soya protein and pea protein with no additives, no added sugar and no added flavourings.
Psyllium Husks
Ras El Hanout Powder
Raw Cacao
Ready-Mixed Seasonings
Rosemary
Saffron
Sage
Salt And Pepper
Sea Buckthorn
Spices
Spirulina
Star Anise
Stevia
Sumac
Taco Seasoning
Tarragon
Teff
Thai Stir Fry Seasoning
Thyme
Turmeric Powder
Turmeric Powder
Vanilla
Wheatgrass
Yacon Root
Zaatar

The most popular wines to drink with meals:

Barbera (red): Italy
Cabernet Sauvignon (red): France, United States
Camay (red): France, United States
Chardonnay (white): France, United States, Argentina, Australia, South America
Chenin Blanc (white): France, United States
Gewürztraminer (white): Germany
Grenache (rosé): France, United States
Merlot (red): France, United States, South America
Pinot Noir (red): France, United States
Reisling (white): Germany, United States, France
Sauvignon Blanc (white): France, United States
Semillon (white): France, United States, Australia
Zinfandel (red and white): United States
Some popular French wines:
Alsace (white)
Beaujolais (red) from Burgundy
Bordeaux (red and white)
Burgundy (red and white)
Rhône (red)
Sauterne (white) from Bordeaux
The following is a list of some German white wines:
Gewürztraminer
Johannisberg Riesling
Spalleseen
Italians’s wines:
Barbaresco (red) from Piedmont
Barbera (red) from Piedmont
Bardolino (red) from Veneto
Barolo (red) from Piedmont
Chianti (red) from Tuscany
Orvieto (white) from Umbria
Pinot Grigio (white) from Trentino
Riserva (red) from Tuscany
Soave (white) from Veneto
Valpolicella (red) from Veneto
Australia’s wines wines:
Grange (red)
Grenache (red)
Semillon (white)
Shiraz (or Syrah) (red)
Some South American wines:
Chandonnay (white)
Malbec (red) from Argentina
Merlot (red) from Chile
Torrontes (white) from Argentina
Port comes in three varieties:
Ruby
Tawny
Vintage port
Some popular brands:
Cockburn’s
Croft
Royal Oporto
Sandeman
Sherry wine styles:
Fino: Light and very dry
Manzanilla: Pale, dry, and light-bodied
Amontillado: Medium-dry and full-bodied
Oloroso: Gold in color with a strong bouquet
Cream: A smooth, sweet wine
Popular sherry brands:
Dry Sack
Gonzalez Byass

List of Grains, Cereals, Pastas and Flours:

Amaranth
Artichoke Flour
Artichoke Pasta
Barley
Barley Flour
Bean Flours
Bran, Oat
Bran, Rice
Bran, Wheat
Buckwheat
Carrageenan
Cassava
Cattail
Chia Seed
Coix Spp.
Corn
Cornmeal
Cous Cous
Cream of Rice
Cream of Wheat
Durum Wheat Flour
Essene Bread
Familia
Farina
Farro
Flax Seed
Flaxseed
Fonio (Millet)
Gluten Flour
Graham Flour
Granola
Grape Nuts
Guar Gum
Hominy
Job’s Tears
Kamut
Kasha
Kasha (Buckwheat) Bulgur Wheat Flour
Kudzu
Larch Fiber
Lentil Flour, Dahl
Maize
Malanga
Manioc
Manna Bread
Mastic Gum
Millet
Nut Flours
Oat
Oat Bran
Oat Flour
Oatmeal
Oats
Palmer’s Grass (Salt Grass)
Papadam
Polenta
Popcorn
Quinoa
Rice Bran
Rice Flour
Rice Flour, Brown
Rice Flour, White
Rice, Basmati
Rice, Brown
Rice, Puffed or Rice Cakes
Rice, White
Rice, Wild
Rye
Rye Crisp
Rye Flour
Semolina Pasta
Seven Grain Cereal
Soba Noodles
Sorghum
Soy Flakes
Soy Granules
Soy Protein Isolate
Soybean Flour
Spelt
Spelt Flour
Spinach Pasta
Sprouted Wheat Flour
Tannier
Tapioca
Taro, Tahitian, Poi, Dansheen
Teff
Triticale
Wheat
Wheat Germ
Wheat, Bran, Germ
Wheat, Bulgur
Wheat, Durum, Semolina, Couscous
Wheat, Puffed
Wheat, Sprouted
Wheat, White Flour, Gluten
Wheat, Whole Grain
Wheat, Whole Grain Emmer
Wheat, Whole Grain Kamut
Wheat, Whole Grain Spelt
Whole Wheat Flour
Wild Rice
Zoom (Wheat Cereal)

Spice Blends, Rubs & Mixes

Baharat – Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)

Bebere – Hot peppers, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, and cloves. Other ingredients may include ajwain, cumin, allspice, nutmeg, paprika, onion, or garlic. Used to flavor slow-cooked stews. (African)

Bouquet Garni – Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)

Chili Powder – Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make this seasoning uniquely yours. Use for chili, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)

Chinese Five-Spice Powder – Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese)

Curry Powder – Typically includes turmeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)

Dukkah – Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian)
Garam Masala – Typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)

Herbes de Provence – Usually savory; contains rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables. (French)

Old Bay – Celery salt, mustard, red and black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Created in the Chesapeake Bay area of Maryland, it is traditionally used for shrimp and crab.

Pickling Spice – Most often includes bay leaf, yellow mustard seeds, black peppercorns, allspice, and coriander. Used for pickling vegetables in vinegar.
Pumpkin Pie Spice Mix – Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.

Ras el Hanout – Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or as a simple condiment. (North African/Moroccan)

Shichimi Togarashi – Although the ingredients vary, they typically include sansho or Sichuan pepper, dried citrus peel, sesame seeds, poppy seeds, hemp seeds, ginger, garlic, shiso, and nori. Used on noodles and grilled meats. (Japanese)

Za’atar Seasoning Blend – Thyme, sumac, and sesame seeds. All-purpose seasoning for many Middle Eastern dishes, like grilled meats, grilled vegetables, flatbread, and hummus. (Middle Eastern)

Contact Now with Your Own Menu Suggestions

Former Clients Enquiries Examples:

Hi Lucian,

As spoken to you just now, I would like to discuss a sit down dinner for maximum 24 people at our home in north london( mill hill) for 6th December.

The format of the evening would be something as below :

8.30pm – drinks and canapés ( all veg canapes)
10.00pm – guests sit for first courses, main course and sides.
11pm – cake cutting ( its our anniversary)
11.15 – desserts to be served
11.45 – more drinks, coffee teas and desserts to be floated around.
1am – wrap up!

Our most friends are vegetarian and like good freshly made food. We like well spiced, flavours in the food we present.
About 6 of the guests would like a non veg dish in their main course.We can keep the starters all vegetarian for smoother service.

I require from you some good choices for canapés ( about 5) , and other courses as below:

Can we do a
A) a light appetiser
B) soup or a warm starter
C) choice of main course
D) dessert served on plate
C) floating desserts x 2

I require you to recommend me service staff, bartender, table ware and other parallels required to make the evening quite different and exclusive.

Please can you indicate pricing based on the above idea giving me breakdown as much as possible.

We like Italian and Thai food and preferable less mushrooms used. Hence we would be happy if you work on a menu based on this

Look forward to hear from you. Do email me if you require more details.

Dear Sir,

My partner and I are hopefully getting married in one of two venues on June 28th (in Battersea and Peckham) and we are looking to find out costs to feed 140 people.

We would love to find out rough costs for a sit down meal, canapes, as well as any cheaper options you do.

Lucian afternoon
I have found you via a google search and hoping you will be able to help
My husband & I celebrate 30 years together this year and was hoping to have just a small group of friends over for a dinner – without me having to cook and serve & miss best part if the night
There are going to be 14-16 if us, at home in Essex (near lakeside shopping centre) and ideally 3 courses.
The date we are aiming for is saturday May 24
Would you be able to tell me if this is too small a group for you- or cost it if you can well estimated- and then I can see if I could go forward
I really look forward to your reply

Im enquiring of your services for the following:
Chef for private dinner of up to 15 people.
Silver spoon service.
Location Central London. Hired penthouse for the evening.
Full kitchen on-site.
Seated Birthday dinner Sat 8th March – approx 8pm.
Canapés from 6pm (if applicable).
3 course meal
Waiter / Waitress (if applicable).
Open to ideas and style of cuisine, plus the most cost effective options.
I’m wondering if you could make any suggestions of a potential menu, and give an indication of the costs involved, whereupon we can speak further if required.
I look forward to hearing from you shortly.
Hello Lucian,
We would like to have some pre starter canapes while we are having drinks, we will leave this for you to decide, we have no food allergies and like most things.
Starters:
4  King Prawns and Scallops Pan Fried with Olive Oil, Garlic, Red chilli and Parsley
2  Home made Tagliatelle with garlic, olives, anchovies, cherry tomatoes and herbs
Palate Refreshers:
Champagne Sorbet
Main course
2 Fillet Steaks
2 Ribeye Steaks
1 whole roast Duck between 2
Accompaniments:
Baby leeks
Baby courgettes
Asparagus
Fine green beans
Mushrooms
Crushed new potatoes with olive oil, olives and chives
Mash potatoes with herbs and garlic oil
Spanish saffron rice
2 Porto wine Jus
2 peppercorn sauce
Would you let me know if this is all ok?
Thank you,   Sharon.
Dear SIr/Madam,

We would like to find out some quotes from you regarding the catering of our wedding on 1st or 8th November 2014. We hope to have a drinks reception around 4 (providing our own alcohol), followed by bowl food at around 5pm. In the evening we hope to have a paid bar (again possibly supplying our own alcohol). We are also interested to know a bit more about bowl food sample menus. The reception at the moment looks like it will be for approx. 100 people, with a further 50 guests who would use the evening bar.

Also, we are not clear on the quantities of bowl food and are wondering what it equates to compared to a starter and main course, for example.
We would appreciate some quotes based on this. At the moment our budget is £40 per head, including the hiring of crockery, glassware etc, and the staff.
We look forward to hearing from you.

Hello,

I would like to receive a quote for the following event:
Date – July 3rd
80 pax
Time – from 5pm to 8 pm
Location – the lookout, hyde park
Drinks – Free bar for 1 to 2 hours with wine beer and soft drinks (can you send a quote per hour?)
Food – Food that can be eaten standing – anything from a buffet to finger food
Include a vegetarian option.
Please include everything needed for the event – cutlery, service etc.
I would like to make a decision by tomorrow or Monday, is it possible to have the quote by tomorrow?
Let me know if you have any questions.
Thanks!

Hello!
We need a cook to make lunch / supper for 30 guests on Aug 15. On Aug 16 is our wedding at the same venue and we would need them to make breakfast for 30, then light lunch, snacks, sweets for 60 and help serve/clean up. (We are having Indian food catered for the wedding itself) On Aug 17 would be breakfast, lunch, supper.
The venue is Broad Marston Manor in Broad Marston and it has a large kitchen. We would ask that the cook also buys groceries and have experience cooking gluten-free and vegetarian as some guests are each.
Let me know if this is do-able and what the cost would be.
Thanks,
P.S. I am abroad til next Sunday but if you would like to talk, let me know a landline number and I can call you back. Otherwise, let’s stick to email…

Good morning
I am looking to organise a surprise birthday dinner for my fiancé at the end of August. It would be a private dinner party at home (W11) for about 20-25 people. It would be a 3 course meal. I would need to hire tables (to make a banquet style long table), chairs, all crockery & cutlery, table linen, possibly decorations if possible. Would you be able to provide a rough quotation please?
Many thanks in advance

Dear Lucian,
Following my call to you just now, I am contacting you on behalf of my manager who is having a dinner (4people) on the 9th of September at her home in Angel.
She would like a 3 course menu. In general she would like fish, she is very keen on oriental food generally, Japanese especially teriyaki type food is always good.
If you let me have some options/ suggestions and prices, that would be great. On the day would you drop the food off to heat up or would you cook in the home?

With many thanks and best wishes,

We are getting married in September, we have booked the crypt at St Peter’s church in SE17. We would like to greet 85 guests with a drink, feed them with a buffet (or similar) and provide drinks/teas and coffees throughout. We would then like to provide our own champagne for the toast, so would like to discuss corkage. We will then invite a further 30 guests to join us for a party at 7.30/8.00pm, providing a cash bar and a snack for later in the evening.

Although it is a great space, it’s essentially a village hall. We have chairs and tables, but need cutlery, crockery, linen etc. Details regarding a kitchen have been elusive. We are happy to decorate the venue, but really want to be able to relax and enjoy our event. It would be great to know if you could help us, and if you can, to have an idea of costs etc. We would start the reception at 4pm, and have to shut the doors on the venue at 12.30am at the very latest.

Many thanks for your help.

Good morning Lucian, I would be obliged if you could provide me with some initial information regarding the service you offer and your availability? I am in the initial stages of planning a garden birthday party for approximately 40 guests and have thought to have a Hog roast with canapés and supporting foods served to the guests (i am known to be a feeder), is this something you would be able to offer? I would also require someone to serve drinks. My postcode is CM6 (within the village of Felsted) and the proposed date is 1st August 2015. Is it always yourself who attends to cook?

Thanking you in anticipation

Hi
I am hosting a surprise 40th birthday weekend for my husband, inviting 18 of his closest friends and family. I have hired out a huge home in West Sussex from 24th of July until 26th of July and need a chef to take care of all the meals.
I am looking for the following to be provided for 18 guests (11 adults and 7 children):
24th July:
2pm – Afternoon Tea
6.30pm – Wood fired pizza

25th July:
9am – Breakfast
12pm – Picnic hamper for the beach
6pm – bbq / hog roast in the garden

26th July:
9am – Breakfast
Please can you provide me with a quote and menu choices for the above or call me on the number below to discuss further.
Many thanks

Hello There,

We are enquiring about a quote for our wedding which is being held on 6th July at my Dad’s garden in Rowington which is a village between Solihull and Warwick.
We have had a quote that we really like from someone else but this is far far too expensive! We have anonymised this so its fair to the other company but wonder if you could look at pulling together an equivalent / similar type of quote based upon our 70 guests. Upi refer to ‘gourmet bbq’ so maybe that is what we are after!?
We want loads of food and for it to be quite leisurely so the food is a feature of the day!! We love the idea of a BBQ but don’t want quick burgers that mean it is over in 20 mins!  So kind of formal yet casual (if that makes sense?).
We are hiring a ‘stretch tent’ and if need be can add a catering tent so please let us know if you need that and what sort of power supplies you may need?
The attached quote is quite ‘high end’ hence the cost (not saying that you are not but we are looking for something more reasonable!) , we are more than happy to have it less slick but do like the ideas and would like to know whether you can include the below:
 Additional waiting staff to help throughout the day including….. (we are not doing the cake cutting thing!)

Serving Welcome Drinks

Serving canapés ( which is included in the price of our canapés )

Serving Wine with the meal

Serving Champagne for the toast

Serving tea or coffee after the meal ( which is included in the price of our tea and coffee

Clearing Plates ( which is included in our plate hire )

Clearing the tables

Clearing up at the end of the evening

Can you also include in your total quote if you do supply the following…..:

– Tea & Coffee
– Cutlery and Crockery
– Glasses? (Champagne, Pimms and Wine?)
Would you mind pulling together what you can do similar to the above / attached so we can see the total likely quote? (rough timings are included in the attached so you can see how long you need to work staff out for if that is an option for you?).
Can you then let us know what the next steps are, whether we should meet etc?
Obviously, all of the above is subject to whether you are available / interested!
Thanks so much and look forward to hearing from you!

Enjoy & Remember Great Times with Personal Chef Service.

The Right Caterer for Your Event.
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