Spring Menus
Elevate Your Spring Dining with a Seasonal Menu
Below you will find three different seasonal menus, including our vibrant Spring menu. Once you have decided which menu you will choose for your spring dinner party (e.g., the Buttermere Menu), guests can select their individual choices of dishes from the same menu. I will require details of your pre-order 2 weeks in advance of your dinner party. Please note the dinner party menus are designed to work for events held at holiday homes and private residences for approximately 24 guests. If your numbers are greater than this, I would find out about the facilities of the venue before I can commit to offering these menus.
If you have opted for the Buttermere or Derwent menu, you get both canapés per guest. My freshly baked bread comes with everyone's starter throughout all my menus. I look forward to creating a memorable spring dining experience for you and your guests.
Enjoy tailor-made menus crafted to suit your taste and occasion. The Cumbrian Chef specialises in creating unforgettable gourmet experiences with a personal touch.
Lake Windermere Spring Menu
£60.00 plus VAT per person
Minimum of 8 people Sunday to Thursday
A minimum of 10 people on Friday and Saturday
This menu will be available to all bookings from 1st March - 31st May 2025.
Starters
Tempura King prawns – Asian noodle salad – sweet chilli dressing.
Deep-fried butternut squash and mozzarella arancini in panko crumbs - saffron aioli
Cumbrian air-dried ham–tomato burrata salad – drizzled with local rapeseed oil
All starters are served with homemade bread rolls with butter from Winter Tarn dairy.
Main Courses
Roast Chicken – pressed buttered potato – red wine sauce – griddled tender stem broccoli
Pan-fried sea bass – heritage tomato sauce - saffron potatoes – lemon and tarragon oil
Smoky aubergine – miso tofu steak – peanut and chilli salad
Selection of seasonal vegetables served in the middle of the table
Desserts
Chocolate tart – salted caramel sauce – sweetened mascarpone
Lemon and Amaretto posset with fresh raspberries
Lake Buttermere Spring menu
£75 plus VAT per person
Minimum of 8 people Sunday to Thursday
A minimum of 10 people on Friday and Saturday
This menu will be available to all bookings from 1st March - 31st May 2025.
Canapes
Smoked chicken and white truffle salad tartlet
Sun-blushed tomato, mozzarella and basil caprese skewer
Starters
Pan-fried King scallops – squash puree – tomato and caper salsa Verdi
Cartmel Valley smoked duck – Hattie McPhees crumbly goats’ cheese – honey and lemon dressed spring leaves.
Warm Asparagus tartlet - pickled red onions – smoked butter hollandaise sauce
All starters are served with homemade bread rolls with butter from Winter Tarn dairy.
Mini Soup
Mini seasonal soup in an expresso cup
Main courses
Roast rump of lamb – mini shepherd’s pie – Port wine sauce
Baked cod fillet - spring vegetables in a light citrus butter - herb oil and micro shoots.
Slow roast celeriac fondant – charred tender stem – romesco sauce.
Desserts
A trio of miniature desserts (you get all three)
Apple crumble – chocolate mousse – lemon posset with raspberries.
or
Glazed vanilla and custard tart – warm forced Yorkshire rhubarb compote
Lake Derwent Spring Menu
£90.00 plus VAT per person
Minimum of 8 people Sunday to Thursday
A minimum of 10 people on Friday and Saturday
This menu will be available to all bookings from 1st March - 31st May 2025.
Canapes
Smoked chicken and white truffle salad tartlet
Sun-blushed tomato, mozzarella and basil caprese skewer
Starters
Pan-fried King scallops – squash puree – tomato and caper salsa Verdi
Cartmel Valley smoked duck – Hattie McPhees crumbly goats’ cheese – honey and lemon dressed spring leaves.
Warm Asparagus tartlet - pickled red onions – smoked butter hollandaise sauce
All starters are served with homemade bread rolls with butter from Winter Tarn dairy.
Soup
Mini seasonal soup in an espresso cup
Main courses
Roast rump of lamb – mini shepherd’s pie – Port wine sauce
Baked cod fillet - spring vegetables in a light citrus butter - herb oil and micro shoots.
Slow roast celeriac fondant – charred tender stem – romesco sauce.
Desserts & Pre-Dessert
Brandy snap biscuit with raspberry ripple ice cream
A trio of miniature desserts (you get all three)
Apple crumble – chocolate mousse – lemon posset with raspberries.
or
Glazed vanilla and custard tart – warm forced Yorkshire rhubarb compote
What Next?
We hope you have found our information helpful. However, please do get in touch with us to discuss your menu in more detail. We truly pride ourselves on offering personal, bespoke private chef services for your special day. Contact us today to arrange a no-obligation chat about your event. Then, we will be able to provide a detailed quote for your luxury catering experience.