paul antony cunliffe 

HOME     
T: +447745706685

 

 

TRAINING/

QUALIFICATIONS

 

SAMPLE

MENUS

TESTIMONIALS 
 CONTACT
Freelance Chef Consultant

This menu is intended to provide

you with a taster as to the style of

cooking which I enjoy; although

 I am of course able to tailor my

skills to meet with the clients

individual requirements. 

 

STARTERS

 Pan-Roast Rack of Rabbit, Smoked Bacon, Puy Lentils, Roasted Baby Beetroot and Oxtail Jus  

 Praline Encrusted Crottin with Shallot Pureé, Pea Shoots and Tomato Crostini

 Seared King Scallops with crispy Vanilla enfused Pigs Cheek served with a Shellfish Bisque Sauce

***

MAINS

    Roast Fillet of Beef wrapped with Cumbrian CuredHam and Truffle, served with buttered Red Charde, Fondant Potato, glazed Baby Carrots and Port Sauce

 Poached Halibut with Morels served with a Jerusalem Artichoke Puree, Saffron Parmentier, Pea Sauce and Garlic Crisps

 Wild Mushroom, Chilli, Pine Nut and Blue Cheese Ravioli, served with a Tomato Fondue and French Beans 

***

DESSERTS

 Warm Chocolate Fondant with Milk Ice Cream, Hazelnut Biscuit and Malt Foam

Tia Maria and Amaretti Delice with an Orange Tuille, Yoghurt Sorbet and Vanilla Anglaise

Dark Chocolate Teardrop filled with a Raspberry and White Chocolate Bavarois, Vanilla Crisp and a Milk Chocolate Iced Soufflé

***  

 

 

I believe that the secret to the most delicious cuisine is in using the highest quality locally sourced seasonal ingredients; fresh off the Farm or straight from the Sea. 

In seeking out high-quality ingredients I always tend to find that local food tastes better.  By Building Strong relationships with local growers ensures freshness, seasonality, a good point of marketing and a great support of local enterprises.

My feeling is that natural flavours speak for themselves and that therefore seasonal inspiration is the key to the very best menus.  Having indepth knowledge of your produce allows you to bring the very best to the plate.

Furthermore, every ingredient on the plate must have a purpose, my philosophy is flavour over fuss; whilst careful preperation and elegant presentation ensure a feast for both the eye and the palate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

#