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Menu

Lunch or Dinner

Example Lunch or Dinner Menu

Starter

  • Smoked salmon parcel filled with dressed crayfish and lobster, with watercress puree and horseradish quenelles
  • Goat’s cheese mousse, crispy Parma ham, beetroot jelly with honey dressed rocket
  • Parmesan Mille Feuille filled with broad bean puree and char grilled asparagus, soft quail egg, drizzled with Tuscan olive oil
  • Three tomato salad, garnished with edible flowers and cheese shortbread sticks (Tomato essence served in a shot glass, oven baked tomato with French goats cheese, fresh tomato and herb salad with rich olive oil)
  • Spiced baked salmon (warm) with a cucumber and pomegranate salad, coriander yogurt dressing

Main Course

  • Baked fillet of sea bass with a lime and Thai basil crust on rice noodles with steamed green vegetables
  • Breast of Guinea fowl, with thighs stuffed with chorizo and mushroom finished with oregano parmintier potato, sauté spinach and carrot puree
  • Duck Breast with coriander and mango jus, served with gratin potato and green beans wrapped in smoked bacon
  • Sea trout with roast fennel and courgette, jersey new potato and chervil butter sauce
  • Rump of lamb (pink) with pink peppercorn sauce, courgettes wrapped in leek and bashed minted Jersey Royals
  • Pigeon breast (pink) on cranberry rosti potato with a selection of green vegetables and a light summer red wine jus

To Finish

  • Dark chocolate olive oil cake with caramelised orange and mascarpone cheese, finished with raspberry sauce
  • Warm sticky toffee pudding with butterscotch sauce and crème freiche
  • Basil panna cotta with lemon butter biscuits and spiced poached pears
  • Rhubarb and ginger syllabub with cardamom jelly
  • Selection of English cheeses and biscuits with dried apricots and celery
  • Selection of tea and coffee with hand made petit fours

Looking for Something Special for Your Next Event?

Every event Chefs on the Move cater for is individually designed and produced for that occasion and no two are ever the same

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Horay for the sight of wild garlic , spring is her Horay for the sight of wild garlic , spring is here and I love this stuff
Adding sparkle to the potted vanilla cheesecake wi Adding sparkle to the potted vanilla cheesecake with apple ,cinnamon and raisin compote. @oaklandspavilion #ladiesrugby lunch
Today we all have to have multi uses , this includ Today we all have to have multi uses , this includes our squeeze bottles !@oaklandspavilion #ladiesrugby #chichesterrugbyfootballclub
Only the best here , can’t do it with out my tea Only the best here , can’t do it with out my team and David
Some of our new Canape we did this weekend, pickle Some of our new Canape we did this weekend, pickled carrot ribbons with coriander, cured mackerel with horseradish and picked cauliflower on rye bread @serendipitousbakery , sweet potato and cumin filos , duck with rocket and orange marmalade, smoked venison with goats cheese and gem lettuce, faux foie gras with red currant ( my fav) on brioche
It’s Sunday roast day , January is a chill out m It’s Sunday roast day , January is a chill out month after the madness of Dec ( which I love). So time to enjoy time out .
We made it! Thank you to my amazing team and all o We made it! Thank you to my amazing team and all of you who came to one of our #christmasparties. We are signing off now but don’t forget to book your #summerparty 🎄
What a great birthday cake for last night’s birt What a great birthday cake for last night’s birthday party @tinwoodestatevineyard . Cake by @alpoh_cakery well done Sandy. It tasted amazing .

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