Joe Draper - Menus

How I Work And What I Do

I like to work with guests to create a bespoke menu, something that’s just right for the occasion and based on what’s seasonal, local, organic and wild. 

Whether you want a sharing style feast, a 3 or 4 course dinner or a tasting menu, I will come along with a smile on my face and a relaxed, informal approach to entertaining you and your guests - and of course, I'll cook, serve and clear up afterwards!

This sample menu shows the kind of dishes I create, but I can do whatever you want and can cater for any special requests or dietary  requirements. I also do BBQ’s, afternoon teas, canapés, and buffets and can cater for the entire duration of your stay, for a special occasion, or and deliver ready cooked food

Sample Menu


Home cured & smoked pheasant, pheasant croquette, celeriac puree, wild mushrooms, herby crumbs, green sauce


Charred Asparagus, Romesco sauce, home-made cured cheese, almonds


Portland dressed crab, Virgin Mary jelly, polenta crisp, cucumber salsa


Pea & watercress velouté, smoked ham hock fritter, lemon oil


Beetroot & slow gin cured Pollock, goat’s cheese mousse, pickled beetroot, rye toasts


Sharing boards

Home cured & smoked mackerel pate, Carrot hummus & dukkah, Home-made herb lebneh cheese, hot smoked Pollock rarebit, Chorizo Scotch egg & gribiche, wild garlic scones, freshly baked bread



Organic chicken breast, crispy thigh, fondant potato, onion puree, gilled asparagus, port jus


Slow cooked pork in black treacle, smoked carrot puree, crushed new season potatoes with spring onion, beetroot relish, grilled broccoli & almonds, red wine jus


Herb & nettle crusted baked Pollock with artichoke, fennel, sumac & blood orange salad, potato rosti, samphire & smoked almond aioli


Wild nettle gnocchi, beetroot borani, greens from the garden, herby ricotta, nigella seeds


Slow braised lamb & smoked pan seared loin, red cabbage & apple puree, wild garlic crushed potatoes, French beans, parsnip crisps & port jus



Citrus posset, orange jelly, meringue and lemon Verbena shortbread


Chocolate Nemesis, coconut & rum ice cream, strawberries in elderflower


Roast rhubarb with honey, hazelnut meringue, geranium cream mess and honeycomb


Blackberries in quince gin, orange lebneh, almond & honeycomb crumbs fumble