Joe Draper - Menu


I  enjoy working with the guests to create a bespoke menu that’s just right for the occasion, using ingredients that are seasonal, local, organic and wild. 

Whether you want a sharing style feast,  a 3 or 4 course dinner or a tasting menu, I'll come along with a smile on my face and a relaxed informal approach to entertaining your guests with mouth watering food; I'll cook, serve and clear up afterwards!

The sample menu below showcases just some of the dishes I create, but I also do BBQs, afternoon teas, canapés, and buffets. I can cater for you for the duration of your stay, for a special occasion, or  I can deliver prepared food to your holiday cottage. All dietary requirements are catered for.


Sample Dishes


Home cured & smoked pheasant, pheasant croquette, celeriac puree, wild mushrooms, herby crumbs, green sauce


Charred Asparagus, Romesco sauce, home-made cured cheese, almonds


Portland dressed crab, Virgin Mary jelly, polenta crisp, cucumber salsa


Pea & watercress velouté, smoked ham hock fritter, lemon oil


Beetroot & slow gin cured Pollock, goat’s cheese mousse, pickled beetroot, rye toasts


Sharing boards

Home cured & smoked mackerel pate, Carrot hummus & dukkah, Home-made herb lebneh cheese, hot smoked Pollock rarebit, Chorizo Scotch egg & gribiche, wild garlic scones, freshly baked bread


Organic chicken breast, crispy thigh, fondant potato, onion puree, gilled asparagus, port jus


Slow cooked pork in black treacle, smoked carrot puree, crushed new season potatoes with spring onion, beetroot relish, grilled broccoli & almonds, red wine jus


Herb & nettle crusted baked Pollock with artichoke, fennel, sumac & blood orange salad, potato rosti, samphire & smoked almond aioli


Wild nettle gnocchi, beetroot borani, greens from the garden, herby ricotta, nigella seeds


Slow braised lamb & smoked pan seared loin, red cabbage & apple puree, wild garlic crushed potatoes, French beans, parsnip crisps & port jus


Citrus posset, orange jelly, meringue and lemon Verbena shortbread


Chocolate Nemesis, coconut & rum ice cream, strawberries in elderflower


Roast rhubarb with honey, hazelnut meringue, geranium cream mess and honeycomb


Blackberries in quince gin, orange lebneh, almond & honeycomb crumbs fumble