Personal Chef Dessert Peach Bellini in dessert form

Here are just a few ideas for your main course. If you would like something created with a specific ingredient, please ask and we will see what we can do. Please bear in mind that some dishes are only available during their season.

Individual pear tart tatins with fromage frais sorbet and star anise salt


Pimms o’clock: Pimms jelly, marinated strawberries, cucumber syrup, mint cream


Spiced banana, muscovado & milk chocolate ingot, coconut & golden rum chiboust cream, banana crumbs 


Raspberry, lychee and rosewater gerbets 


Frozen almond parfait, saffron foam, pistachio & cardamom brittle


Madagascan chocolate marquise in chocolate cocoa pod, passionfruit curd, basil cream


Set lemon cream, caramelised pastry, gin & tonic jelly pieces, juniper space dust, candied lime zest


Up-to-date apple pie: confit apples, cheddar puff pastry, bay leaf ice cream, cinnamon, clove & nutmeg syrup


Mini buttermilk & banana cakes, roasted banana ice cream, rum syrup, pecan & banana praline


Roasted figs, honey & thyme tuiles, vanilla mascarpone cream


Butternut cubes poached in vanilla syrup, coffee soil, vanilla mascarpone sorbet toasted vanilla sunflower seeds.


Flavours of the Black Forest:  Tahitian vanilla pavlova, dark chocolate ganache, marinated cherries, cherry jelly, Kirsch cream


Peach “Bellini” – Prosecco jelly, peach, basil & orange blossom salad, peach foam


Selection of cheese in prime condition from the award-winning CheeseWorks.

(Cheese can also be taken as a 4th course)