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.)
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
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
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.
