| Have a real Chef cooking in your kitchen.... Dinner parties, soirées, birthdays and special events. Chris Avey can cook a special menu that you choose, or your own menu done just the way you like it. No need
to book a table in a busy restaurant, or worry about transport
or the weather. Dine in the comfort of your own home, have your guests
come to you, let a professional take care of the meal, explore
your
own wine cellar!
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Call Chris on:
07768 351350
or EMAIL
with this link
He can work with you to decide on a menu that will suit you and your guests, and take care of special dietary needs and even the shopping and washing up.
Have a look at some of the example dishes on the right. Chris can even come and cook some for you to try out (at cost).
Functions are costed per head, based on the menu that you choose.
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Asparagus soup with
Parmesan crisps
Samphire with Gomaai (sesame) dressing
Individual goats cheese and sunblush tomato Dartois
Buckwheat Blinis & Crostini with various toppings
Boned Chicken stuffed with Mediterranean vegetables
and a confiture d'olives
Toasted walnut, bacon, and Spinach roulade
Persian style apricot and cashew filled aubergine
with coconut sauce
Roasted Mediterranean vegetable lattice on a red pepper sauce
Samphire with Gomaai (sesame) dressing
Individual goats cheese and sunblush tomato Dartois
Buckwheat Blinis & Crostini with various toppings
Boned Chicken stuffed with Mediterranean vegetables
and a confiture d'olives
Toasted walnut, bacon, and Spinach roulade
Persian style apricot and cashew filled aubergine
with coconut sauce
Roasted Mediterranean vegetable lattice on a red pepper sauce
'Death by Chocolate' trifle
Rhubarb Fool on a rhubarb puree with chocolate
and homemade ginger biscuit
Rhubarb Fool on a rhubarb puree with chocolate
and homemade ginger biscuit
Specialities include: Excellent vegetarian dishes,
chocolate sculpture and sculpted fruit
"Thank you for making the evening such a success. The food was delicious!"
"Thank you for cooking for us, all the girls thought it was lovely food"
"Of all the meals you've cooked for us... That was certainly one of them!"
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Photos:
(Top of page) Lemon mousse gateaux with meringue mushrooms.
(Below, clockwise from top left) Sweet potato tagine, Mediterranean boned and stuffed chicken, Hot Cross Buns, green salad with feta and pine kernals, Bird chocolate sculpture, Plaice Goujons with tartare.
ABOUT THE CHEF:
After
10 years as a house husband, artist, and passionate amateur chef, Chris
Avey took to professional cookery in 2005 at the age of
39, gaining distinctions in both professional qualifications
he has since earned.
Chris became the Chef at the University of East Anglia's nursery, Norwich, where he has cooked an entirely vegetarian menu for up to 90 children each day for over four years. In 2007 The UEA Nursery was placed 'Highly Commended' in the first ever national Nursery Food awards, highlighting good practice, good ingredients, and good food for the under 5's. Chris also produced a cookbook for sale on behalf of the nursery which won the first Organix prize for a nursery recipe book, presented to Chris by chef Paul Rankin at the BBC Good Food show.
Of course Chris has over 20 years experience of cooking excellent food for adults as well as children. He also runs courses on general cooking for beginners, and meat-free cooking, and has contributed a regular recipe article to Sprouts Magazine for parents of under 5's. See an example recipe on the recipe page.
Chris has also run special ticket-only restaurant nights at venues around Norwich.
Chris became the Chef at the University of East Anglia's nursery, Norwich, where he has cooked an entirely vegetarian menu for up to 90 children each day for over four years. In 2007 The UEA Nursery was placed 'Highly Commended' in the first ever national Nursery Food awards, highlighting good practice, good ingredients, and good food for the under 5's. Chris also produced a cookbook for sale on behalf of the nursery which won the first Organix prize for a nursery recipe book, presented to Chris by chef Paul Rankin at the BBC Good Food show.
Of course Chris has over 20 years experience of cooking excellent food for adults as well as children. He also runs courses on general cooking for beginners, and meat-free cooking, and has contributed a regular recipe article to Sprouts Magazine for parents of under 5's. See an example recipe on the recipe page.
Chris has also run special ticket-only restaurant nights at venues around Norwich.
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