23 July 2015

Hampshire Weddings with ChefGary

With years of expertise in the catering industry, I can provide a unique and unforgettable food experience at your wedding. Whether you require an elegant sit down meal or a more relaxed buffet style dinner then I can cater to your specific requirements. I will travel to any venue in Hampshire, Wiltshire or Dorset and will consider other locations upon request. With 20 years of chef experience I will personally be there to cook at your wedding and can arrange everything else from the front of house staff to laundry, glasses and even setting up a complete kitchen.

I offer free consultations and quotes for any Wedding once you have set a venue. I will come to you at your convenience and have a friendly chat to discuss your requirements. I also offer great discounts onPrivate Dinner Parties for your Hen do when booking together with your Wedding.

Quotes from Weddings:
"When Issy and I got engaged, Gary was not only the obvious choice for our wedding catering, but by far the best too. Gary organised everything and made the whole process very fun for us. From beginning to end he put so much effort into the day and the results were clear in the food he produced. Our menus were so personal to us and we had so many fantastic comments about the quality. The only difficult part of the whole process was choosing the food from all the fabulous options!
I wouldn't hesitate to use Gary again, and can't recommend him enough! Thanks Gary for a fantastic job and for making our special day so tasty!"
Andy Feltham

"We both can't thank you enough for everything you did at our wedding - the food, the catering, the organisation, all the little touches......it all was simply fantastic and played such a big part in making our wedding a memorable one. We have had so many comments about how delicious the canapes, starter, main, petit fours & buffet were, and those guests who had intolerances that were catered for said that they had never been taken care of so well at a wedding before with the food they were given. It really was top class, and you are such a talented chef :)"
Issy Whatmmore

"Gary although we have enjoyed your food many times, this was our first wedding experience. The food was simply amazing, a very well thought out menu and very well excecuted by you and your staff. The food not only tasted but looked amazing too. Great work my ChefGary, its an honour to have you as a friend"
Jules and Sue

"Thank you so much for your catering and kindness today at our family BBQ! Everyone enjoyed your food, and there was no shortage of delicious treats! Thank you once again... everyone was talking about the food long after you left!! Thank you for making the family BBQ as perfect as the rest of our weekend for my sisters wedding! x" 
Anna Duff, BBQ Wedding

"We would just like to say thank you so much for doing the catering at our wedding and for all of your hard work. Everyone commented on how lovely the food was! It really helped make our day perfect. Thanks again" 
Jade and Scott, Wedding function

"It was wonderful. Thank you so much for all your efforts. Everyone loved it" 
Candi Soames, Wedding Function 

For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk

17 March 2014

Private Dinner Party, Mark and Hannah

Cooking for Dinner Parties always brings me great reward and pride, from designing the menu and sourcing the best available produce, to preparing all the ingredients together to create the most delectable dishes. On finally serving an array of delicious plates of food, it is the reaction of my clients that really give me the passion that I have for cooking, helping spread the love and enticement for fantastic  food. It is even more pleasurable when it is for such brilliant hosts, as Mark and Hannah, whom I have cooked for on many occasions, dating back to when I first started my venture into Private Dining. Opting for my Gourmet 7 course menus, it is always a real showboat of an evening at the Sherwin's and I always leave with a great buzz, having cooked my heart out each time. This time around, I served up a seven course Asian themed menu that ticked all the boxes, with both Wow factor and amazing flavours.



Crispy Duck Roll, Hoi Sin,
x x x
King Prawn Wonton, Sticky Sweet Chilli,
x x x
Chicken Satay, Cashew, Sesame and Chilli Butter,

x x x

Chilli and Ginger spiced Lobster and Prawn Bisque, Crayfish Tails,

x x x

Cured Salmon, Pickled Ginger, Red Chilli, Wasabi and Sesame Dressing,

x x x

Sesame Seared King Scallops, Green Chilli, Coconut, Fresh Coriander, 

x x x

Mango Sorbet, Pickled Mango slices, Candied Lime Zest,

x x x

Duo of Asian Pork,
Masala Marinated Tenderloin, Confit of Belly, Teryaki Glaze, 5 Spiced Sea Salt Crackling,
Curried Puy Lentils, Red Peppers, Broccoli, Chestnut Mushrooms, 
Tamarind, Chilli, Coconut and Tomato Sauce,

x x x

Trio of Desserts:
Chocolate and Walnut Brownie, Peanut Butter Ice cream,
x x x
Bailey's, Toffee and Honeycomb Creme Brulee,
x x x
Pear and Anise Tarte Tartin.

"Thanks for yet another amazing, tasty evening!"  Mark Sherwin

For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk

15 August 2013

Buffet lunch for Monks Brook U3A.

Catering for a Buffet Lunch at St Boniface Church to celebrate a big Anniversary with over 100 guests was a very busy and brilliant afternoon. I served a mix of hot and cold finger food, providing some great flavours and delectable bites of tasty food.


Smoked Salmon, Cream Cheese, Rocket leaves,
Coronation Chicken, Salad,
Ham, Tomato, Cress,
Free range Egg mayonnaise, 
Served on Granary bread and open rolls.

Bacon and Cheddar Quiche,
Mushroom, Cheese and Tomato Quiche,

Pork, Dijon Mustard and Black Pepper sausage Rolls,
Vegetable Samosas, Mango Chutney,
Chicken Satay, Crushed Cashew and Chilli,

Coleslaw, Dressed Tossed Salad.
Crudites, Roasted Tomato Hummus, soured Cream,

x x x x x x x x x x 

Fruit Tarts,
Fresh Fruit,
Chocolate Eclairs.

For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk

3 June 2013

Recipe for Sweet Chilli Sauce and Tempura Caulliflower

I really love cooking with sweet chilli sauce!!! It is so versatile, working great as a dipping sauce, BBQ marinade, a glaze for vegetables during cooking and added to stir fried rice and noodles. I make my own, having taken the best bits from several recipes I have used over the years. It is full of fresh flavour and is really simple too! It keeps really well and I have made it several weeks in advance and kept it in the fridge in an airtight container. This recipe really packs a punch and will put to shame any pre made product on the market and iit is such a pleasure to be able to tell your friends that you have made it from fresh!

Ingredients for Sweet Chilli Sauce:
1 Red Pepper,
2 Red Chilli Peppers,
2 Inches Fresh Ginger,
2-4 Cloves Fresh garlic,
1 Cup Caster sugar,
1 Cup Rice Vinegar,
Pinch of Salt.

1) Finely dice all vegetable ingredients,
2) Place all ingredients into a pan and bring to the boil,
3) Simmer until reduced and thickened, approx 10 minutes.

ChefGary's Top tips,
1) For a quicker method, roughly chop the ingredients and blend at the end of the cooking process,
2) Reduce the sauce further for a more jam like consistency,
3) Try adding some finely shredded lemon grass at stage 1,
4) A squeeze of fresh lime at the end of the cooking adds a zesty finish,
5) For extra heat, use more chilli or leave the seeds in,
6) Always taste as you go, adjusting the quantities to your preferences.

For Cauiflower Tempura, 
1) Cut some small florets of caulliflower,
2) Mix equal quantities of self raising and corn flour,
3) Add a pinch of turmeric, salt and garam masala,
4) Add enough cold Fizzy water to the flour to make a single cream consistency, a few lumps are ok,
5) Toss the florets in a little flour before dipping in the batter and deep fryi for 2 minutes at approx 180 Centigrade until crisp,
6) This recipe works well with any vegetables or tofu pieces and is the perfect choice for dipping in your sweet chilli sauce.

12 May 2013

Vegetarian Chef of the Future, 2013

One of my biggest passions is in Vegetarian cuisine. I have entered twice into Salon Culinaire and won two consecutive gold medals for my live vegan and vegetarian cooking classes. Also competing in theVegetarian Society's annual Vegetarian Chef of The Future three years running, I reached the finals in 2011 and was proud to take the winner's title in 2012 and this year in 2013.

Winning Menu 2013

To Start
Trio of Asian Flavours
Butter Bean Pattie, Ginger, Sesame and Panko Breadcrumbs,
x x x
Sweet Chilli Noodle Salad,
x x x
Soy, Ginger and Lemon Grass Broth,

Sri Lankan Spiced Sweet Potato, Spinach, Cashew and Coconut Curry, 
Tempura Cauliflower, Saffron and Cardamom rice, Garlic and Cumin Flat Bread.

To Finish
Mango and Lime Panna cotta, 
Vanilla and Orange Tuille, Sesame seeded Caramel.

Winning Menu 2012

To Start
Mixed Tapas 
Spiced Sweet Potato, Tomato and Chilli sauce,
x x x
Bruschetta, Black Olive Tapenade, Blush Tomato,
x x x
Wild Mushroom Rissotto,

Roasted Vegetable Tagine, 
Cous Cous Fritter, Roasted Peppers, Apricot and Almond Chutney,

To Finish:
Trio of:
Mango, Strawberry and Basil Sushi Maki,
x x x
 Cardamom Creme Brulee, Honeycomb,
x x x
Strawberry, Lychee and Elder Flower Jelly.

Runner up Menu, 2011

To Start
Deep Fried Smoked Tofu, Walnut and Mustard seed Breadcrumbs,
Warmed Asparagus Spears, Dijon Mustard Mayo,

Red Lentil, Spinach and Coconut Curry,
Basmati Rice, Garlic and Coriander Naan,

To Finish
Celebration of Strawberries
Strawberry and Almond crumble
x x x
Strawberry Jelly,
x x x
Strawberry and White Chocolate Cheese Cake,
x x x
Strawberry and Vanilla Creme Brulee.

Winning in 2013

Winner, 2012

For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk