Hampshire Pork at it's best

Assiette of Hampshire pork

ChefGary highlights some fabulous local produce, cooking up some delightful dishes for yet another decadent dinner party. 'Celebrating special occasions with delicious food is what we do best'


 

Delivering a fine dining menu of exquisite cuisine along with a friendly and warm service has been the ethos of CheGary since the beginning and this weekend was a perfect example of exactly that. Having the pleasure to cook for Kate and her family as part of her mother's birthday at their home in Hedge end was a true pleasure and it was fabulous to be able to showcase the most delicious free range Hampshire pork for their main course. Downs view farm in Sussex now supply us through Farmers Choice in Fareham, giving us the best quality pork to use and the knowledge that their animals have been well looked after. We utilised several different cuts, using the tender loin, belly, shoulder and cheek which gave to a beautiful plate of varying flavours and textures. Definitely one of my top favourite dinners I've had the pleasure to cook! And what better audience to cook for than Kate and her family! It was of course great to finally meet them all after having made the dinner reservation through a mutual friend whom I had cooked for before. On the evening, I arrived with all the crockery and cutlery with me as usual about two hours prior to serving the first course. Subject to a tremendously warm welcome it set for a fabulous evening going on to serve each course to a conciliatory and convivial group at the dinner table :) 


 

Menu

 

Chef's decadent array of canapes

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Chicken, pancetta and leek terrine,
Warm confit of duck egg yolk, soused fresh vegetables, Dijon mayonnaise

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Assiette of roast pork:
Pan roasted tenderloin, wrapped in Parma ham, slow braised cheek in cider gravy,
Pulled pork and black pudding croquette, Bubble and squeak, saute greens

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Trio of Desserts:
Baked cointreau and burnt orange cheese cake
Salted caramel and toasted walnut chocolate brownie
Vanilla and honeycomb creme brulee.