Summer Menus
Celebrate Summer with Fresh Seasonal Delicacies
Below you will find three different seasonal menus, perfect for your summer dinner party. Once you have decided which menu you will choose for your event (e.g., Buttermere Menu), guests can select their dishes from the same menu. I will require details of your pre-order 2 weeks before your dinner party. Please note that 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 need to inquire 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 will receive both canapés per guest.
Enjoy tailor-made menus crafted to suit your taste and occasion. The Cumbrian Chef specialises in creating unforgettable gourmet experiences with a personal touch.
My freshly baked bread comes with everyone's starter throughout all my menus.
I look forward to creating a memorable summer meal for you and your guests, filled with fresh, seasonal ingredients that highlight the best of the summer season.
Lake Windermere Summer 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 for all bookings from 1st June - to 31st August 2025.
Starters
Belhaven smoked salmon - summer salad - chervil, apple dressing - Grasmere gingerbread croutons.
Eden Valley smoked duck breast - griddled peaches - crumbled feta - maple dressing with toasted pumpkin seeds.
Hot Halloumi salad - beets and blackberries - caramelised pecan nuts - balsamic dressing
All starters are served with homemade bread rolls with butter from Winter Tarn dairy.
Main Courses
Roast chicken breast wrapped in air-dried ham – pressed Anna potato – red wine sauce.
Pan-fried seabass fillet – wilted greens - Asian ginger soy sauce.
Sticky Harissa spiced cauliflower steak - warm lemon chickpeas - silky cauliflower puree.
Selection of seasonal vegetables served in the middle of the table
Desserts
Crème brulee - pistachio orange biscotti biscuits
Chocolate torte with biscoff biscuits – salted caramel sauce - Double Jersey vanilla ice cream
Lake Buttermere Summer menu
£75.00 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 for all bookings from 1st June - to 31st August 2025.
Canapes
Hot caramelised red onion tart tatin with feta and thyme.
Melon, Prosciutto and mini mozzarella skewer.
Starters
Cumbrian charcuterie from the Stone House smokery - Thorn Morr dairy cheese – crispbread – Hawkshead Damson chutney.
King scallops - pea puree - cherry tomato and lemon salsa.
Burrata – heirloom tomato – grilled peach – basil pesto.- extra virgin olive oil
All starters are served with homemade bread rolls with butter from Winter Tarn dairy.
Mini Soup
Mini seasonal soup served in an espresso cup
Main courses
Caramelised duck breast – mini five-spiced pear tart tatin - fondant potato – Port wine sauce
Pea feta fritter – slow roast aubergine - sun-blushed tomatoes. - toasted seed
Pan fried Sea trout - salmon and chervil tortellini - Miso sauce - summer peas and Nasturtium leaves
Desserts
Dark and Milk chocolate parfait -. mango - crackle biscuit.
Strawberries - vanilla panna cotta - Italian meringue shards - raspberry sorbet
Lake Derwent Summer Menu
£90.00 plus VAT per person
Minimum of 8 people Sunday to Thursday
A minimum of 8 people on Friday and Saturday
This menu will be available for all bookings from 1st June - to 31st August 2025.
Canapes
Hot Caramelised red onion tart tatin with thyme.
Melon, Prosciutto and mini mozzarella skewer.
Starters
Cumbrian charcuterie from the Stone House smokery - Thorn Morr dairy cheese – crispbread – Hawkshead Damson chutney.
King scallops - pea puree - cherry tomato and lemon salsa.
Burrata – balsamic heirloom tomatoes – grilled peach – basil pesto
All starters are served with homemade bread rolls with butter from Winter Tarn dairy.
Soup
Mini seasonal soup served in an espresso cup
Main courses
Caramelised duck breast – mini five-spice pear tart tatin - potato fondant - Port wine sauce.
Pea feta fritter - slow roast aubergine – sun-blushed tomatoes - toasted seeds.
Pan-fried sea trout - salmon and chervil tortellini - Miso sauce - summer peas and Nasturtium leaves.
Pre-Dessert
Mini Eton Mess
Desserts
Dark and Milk chocolate parfait, mango - crackle biscuit.
Strawberries - vanilla panna cotta - Italian meringue shards - raspberry sorbet
Cheese Course
Three Artisan North West cheeses
Hawkshead chutney
Fine biscuits
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.