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.
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
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