Top Menu

Young Chef 2016 Menus

Honey and Soy sauce marinated duck breast served on a bed of sauteed greens and topped with crispy rice noodles

followed by

Assiette of Apple Desserts: Apple and Vanilla Panna Cotta, Apple and Calvados Creme Brulee & Apple and Blackberry crumble tart.


Coli Macchi

followed by

Chocolate, fudge and Cornish sea salt brownies


Spinach and Ricotta crepes

followed by

French Fancies


Venison Steak in a blueberry sauce with creamy mashed potatoes and julienne carrots

followed by

Home grown gooseberry fool with buttery shortbread biscuits


Spinach, Goat’s cheese and Chicken roulade with potato dauphinois and honey glazed carrots

followed by

Portuguese custard tarts


Stuffed Cypriot chicken served with pan fried asparagus and cabbage salad topped with vine tomatoes

followed by

Sticky toffee pudding served with creamy toffee sauce and whipped cream


Baked Rosemary salmon with a Chive Mash and pea purée

followed by

“Cupcake” Raspberry cheesecake with lemon shortbread.


Minced Beef Wellington with a side of carrots and green beans served with gravy

followed by

Baked apples topped with almond goodness and a dollop of freshly whipped cream


Duck breasts with carrots and mashed potatoes with smooth plum sauce

followed by

Creme caramel with port and smooth caramel topping.


Pasta with sweet and sour meatballs

followed by

Flapjacks