Joe Draper - Menus

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

Starters

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

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

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

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

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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

 

Mains

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

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

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

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

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

 

Desserts

Citrus posset, orange jelly, meringue and lemon Verbena shortbread

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

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

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

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