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Recipes from my Lincolnshire kitchen

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Private Dining

If you’re staying in the local Lincolnshire area (within 20 miles of LN13) I would be happy to discuss ideas for any private dining requirements such as dinner parties, picnics or cooking demo’s at the place where you’re staying. Minimum order – 4 guests (with exceptions I am happy to cater for a couple.)

dinner mood board

Dom in the Kitchen – Taste of Lincolnshire Menu – £40 / head

(If service is required, add £5 per head)

Informal Dinner / Supper – Spring / Summer

Starter

Smoked Belleau Trout Pate on Homemade Lincolnshire Rye Bread

Or

Lincolnshire Watercress & Turnip Soup served with Cote Hill Blue Cheese

Main

Rocket, Pea & Lincolnshire Poacher Pesto stuffed Salmon

served with crushed roasted potatoes and roast fennel salad.

Or

Oven-Baked Chicken Thigh Risotto (made with vintage Lincolnshire Poacher Cheese)

Served with a roasted lemon & oregano wedge salad

 Dessert

Summer Fruit Crumble

Served with cream or custard

Or

Summer Fruit Galette

Served with cream or custard

Nettle Pesto

Informal Dinner / Supper

Autumn / Winter

Starter

Cauliflower, Leek and Coconut Curry Soup

Or

Slow-roast tomato & Cote Hill Blue Tart Tatin 

Main

Marmalade Chicken Thigh Stew served with a selection of seasonal greens.

Or

Leek, Mushroom & Cauliflower Pie served with peas and mash

Dessert

Lincolnshire Plum Loaf Bread and Butter Pudding

Or

Apple Crumble 

picnic style food

Informal Buffet / Picnic Style £35 / head

(service not required)

A selection of 3 quiches filled with a variety of local seasonal produce.

Could include; Wild Garlic and Mushroom Quiche, Heirloom Tomato and Asparagus Quiche, Hot Smoked Trout and watercress Quiche, Rocket Pesto and Courgette Quiche.

Lincolnshire Sausage Rolls (vegetarian option available.)

Roast Beetroot, Asparagus and Goats Cheese Salad

Garlic Roast Potato and Tomato Panzanella Salad

Dominic’s Infamous Potato Salad

Pea and Rocket Hummus and selection of crispy vegetables.

Rainbow Coleslaw

Homemade focaccia

A selection of local cheeses

Seasonal Fruit Salad

Where and when possible, all my recipes use locally sourced producers and ingredients.  From locally grown cauliflowers to artisan cheeses, butters, and creams. I use a local rape-seed oil for most of my cooking and dressing. All my flours are from local mills and my fruit, when in season is from Galley Farm where you can pick your own.  The trout comes from the Belleau Bridge Trout farm and all other fish comes from Grimsby market.  The chicken (and any meat products such as sausages) comes from Laking of Louth, the most incredible butcher.

I cook in my home kitchen where nuts and gluten are in frequent use.  If you have specific dietary requirements, I will be happy to accommodate where I can, but I cannot safely produce meals for anyone with nut allergies or coeliac disease.

I can either deliver the food that can be finished in your kitchen by yourself (heated up, dressed and plated by yourself,) or I can come and finish and serve it myself at the above-mentioned extra service cost.

I would appreciate that all dished are washed after use.  They will be collected the following day.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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#ad Jubilee Cakewiches with @guylian.uk Still sl #ad Jubilee Cakewiches with @guylian.uk 

Still slightly obsessed with these cakewiches which are basically cakes made into sandwiches and all topped off with the ultimate finishing touch - a beautiful Guylian SeaShell. 

#cakes #cake #cakesofinstagram #picnic #jubilee #celebration #party #partyfood #food #foodies #platinumjubilee
Tomato, Feta and Strawberry Salad with my Slightly Tomato, Feta and Strawberry Salad with my Slightly Pickled Pink Onions

I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
I love my garden for many reasons… #worldnakedg I love my garden for many reasons…

#worldnakedgardeningday2022 #garden #gardeninspiration #gardening #nakedgardeningday2022 #summer #muscles #gym
Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

#rosti #breakfast #brunch #sunday #eggs #poachedeggs #food #foodie #foodiesofinstagram #breakfastideas #britainsbesthomecooks_
Asparagus, Caramelised Onion and Cheddar Tart Cel Asparagus, Caramelised Onion and Cheddar Tart

Celebrating the start of the British asparagus season with these gorgeous ruff puff pastry tarts. So simple to make but so absolutely divine. 

#recipe on the website - link in bio

#asparagus #britishasparagus #tart #pastry #vegetarian #vegetarianrecipes #lunch #spring #seasonal #britainsbesthomecooks_ @britainsbesthomecooks_
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