" Tilly provided our large party of family and friends with delicious food; the gluten free and vegetarian options were also fantastic. Tilly catered for all our requirements and very calmly and happily got on with things despite a lot of people in the kitchen and a very slow Aga!
Tilly was a star and everyone loved meeting her and her helpers, who were also delightful." Mary Anne Fedeyko I am used to cooking for bigger private dinner parties or small weddings, up to 90 people. Apart from the cooking of the meat and side dishes which I will cook - or finish cooking - on the spot, I will have prepared most of the courses at home. They are then finalised and assembled on site with the assistance of my wonderful helpers .
A variety of charming young people will serve drinks and food, take your coats, and will be delighted to wait on you for all your needs. We will clear up after the party, and wash up, if required. To plan these occasions I like to have a preliminary meeting with the client to discuss their ideas and expectations, go through menu options, have a look at the location and available cooking equipment, and agree my responsibilities, so that I may plan the logistics accordingly. I will then send a detailed menu plan and an estimate which includes all ingredients, any crockery, cutlery or glass that may be needed, staff and my fee. It does not usually include wine and other drinks, because most of the time hosts have their own preferences, but I am happy to make suggestions, and to take responsibility for drinks if you wish. Below, you can see some menu ideas and suggestions. They are mainly Italian dishes. These are just examples, and you can easily mix and match the courses. Classic Tuscan cooking is my speciality, but I love cooking traditional English foods which I have mastered in the last three years of cooking shoot lunches for the Harkstead Estate. I have also prepared cold buffets for small weddings where I provided cold gammon, salmon en croute, beef Wellington, spicy lamb, Moroccon style cold salads with wild rice/ bulgar wheat/quinoa and grilled vegetables, French potato salad, home-made breads and focaccia, mixed peppery green salads, all prepared with a lot of attention to perfect cooking times, mountains of fresh herbs, and using my very own Tuscan Olive oil for the salad dressings. I am no stranger to sticky toffee pudding, bread and butter pudding, and trifles. It is not possible to put prices to these suggestions, as every party and occasion is different, but to give you a very rough idea, a three course dinner party might come to around £40-£45 per person for 20 people. The price per head will be less if the party is larger and more if the party is smaller. |
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Menu I * Fegato di pollo su millefoglie con gelée di Vin Santo (Chicken liver paté served on served on a crisp, light pastry with a jelly of sweet Tuscan wine) or Zuppa di fagioli e scarola (Bean and endive stew served with homemade focaccia) * Risotto ai carciofi (Artichoke risotto) or Petto di tacchino al latte con uva (Herby breast of turkey with grapes, cooked in milk) * Torta al cioccolato e mandorle con olio di oliva e rosmarino (Delicious dairy-free and gluten-free chocolate cake with almond flour and a hint of rosemary) or Torta di mele (A very appley Tuscan apple cake) |
Menu 2
*
Tris di crostini vegetariani
A trio of vegeterian canapés topped with roasted,
marinated peppers and goat’s cheese; a delicious parsley based sauce;
roasted and marinated aubergines
*
Crema di peperoni
Smooth, full-flavoured soup of sweet peppers and potatoes
or
Minestrone
Tuscan vegetable soup with cavolo nero (black cabbage) and cannelini beans
*
Arista con cipolle e aceto balsamico
Tuscan-style roast pork with onions and balsamic vinegar
or
Arrosto di manzo alle erbe
Herby roast beef, pot roasted
Both dishes are served with roast~potatoes and Tuscan-style spinach
*
Schiacciata alla Fiorentina
Florentine carnival sponge cake and custard
or
Crostata di fichi e pere
Pear and fig tart
*
Tris di crostini vegetariani
A trio of vegeterian canapés topped with roasted,
marinated peppers and goat’s cheese; a delicious parsley based sauce;
roasted and marinated aubergines
*
Crema di peperoni
Smooth, full-flavoured soup of sweet peppers and potatoes
or
Minestrone
Tuscan vegetable soup with cavolo nero (black cabbage) and cannelini beans
*
Arista con cipolle e aceto balsamico
Tuscan-style roast pork with onions and balsamic vinegar
or
Arrosto di manzo alle erbe
Herby roast beef, pot roasted
Both dishes are served with roast~potatoes and Tuscan-style spinach
*
Schiacciata alla Fiorentina
Florentine carnival sponge cake and custard
or
Crostata di fichi e pere
Pear and fig tart
Menu 3
*
Crostini con peperoni e caprino
Roast pepper and goat’s cheese canapés
or
Crostini di melanzane
Canapés with marinated roasted aubergine
*
Ravioli di spinaci e ricotta
Homemade ravioli with a filling of spinach and ricotta
or
Tagliatelle al Genovese
Freshly-made egg pasta with a pesto of fresh basil, green beans and potatoes
or
Tagliatelle al sugo di pomodoro
Freshly-made egg pasta with a delicious~ vegetable-based tomato sauce
*
Tiramisu con biscotti amaretti
Tilly’s own variation of a traditional Tiramisu with custard and amaretto biscuits
or
Cantuccini e Vin Santo
Homemade almond biscuits served with a glass of sweet Tuscan wine
Menu 4
*
Pomodori secchi, mozzarella e focaccia al rosmarino
Sundried tomatoes, mozzarella cheese and homemade, rustic focaccia
or
Focaccia al rosmarino con cipolline in agrodolce
Baby onions in a balsamic vinegar reduction~ served on a homemade, rustic focaccia
*
Melanzane alla Parmigiana
A delicious Sicilian oven-baked dish of aubergines layered with tomatoes and melted cheese
or
Polpettone
Tuscan-style meatloaf
(very different from what you know, and not at all your average meatloaf...)
Both dishes are served with homemade bread and a refreshing salad
*
Crostata di mele con frangipane
Apple tart with a fragrant layer of frangipani
or
Panna cotta
A typically Italian creamy set dessert
*
Pomodori secchi, mozzarella e focaccia al rosmarino
Sundried tomatoes, mozzarella cheese and homemade, rustic focaccia
or
Focaccia al rosmarino con cipolline in agrodolce
Baby onions in a balsamic vinegar reduction~ served on a homemade, rustic focaccia
*
Melanzane alla Parmigiana
A delicious Sicilian oven-baked dish of aubergines layered with tomatoes and melted cheese
or
Polpettone
Tuscan-style meatloaf
(very different from what you know, and not at all your average meatloaf...)
Both dishes are served with homemade bread and a refreshing salad
*
Crostata di mele con frangipane
Apple tart with a fragrant layer of frangipani
or
Panna cotta
A typically Italian creamy set dessert
Menu 5
*
Risotto al radicchio con pecorino
Risotto with radicchio and sheep’s cheese
or
Penne al ragû di capriolo
Penne pasta with a slow-cooked venison sauce
*
Faraona con noci e uva
Guinea fowl with walnuts and grape juice
and
Cavolfiore rifatto
Slow cooked cauliflower with fennel and tomatoes
*
Torta della nonna
A Tuscan custard pie with pine nuts and almonds
or
Mousse di cioccolato con cantuccine
Chocolate mousse and almond biscuits
*
Risotto al radicchio con pecorino
Risotto with radicchio and sheep’s cheese
or
Penne al ragû di capriolo
Penne pasta with a slow-cooked venison sauce
*
Faraona con noci e uva
Guinea fowl with walnuts and grape juice
and
Cavolfiore rifatto
Slow cooked cauliflower with fennel and tomatoes
*
Torta della nonna
A Tuscan custard pie with pine nuts and almonds
or
Mousse di cioccolato con cantuccine
Chocolate mousse and almond biscuits