3 Course £55.00pp (Minimum 4)
Choose up to 2

Scotch Egg

      Homemade Scotch Egg with Runny Yolk, Pickled Red Onion, Micro Leaf Salad

Chicken Liver Pate

Caramelised Onion Chutney, Homemade Fresh Bread Roll

Thai Chicken Croquettes

Spicy Thai Chicken Croquettes, Baby Sweetcorn Puree, Micro Leaf Salad

Pressed Ham Hock Terrine

Homemade Piccalilli, Watercress, Homemade Toasted Fresh Bread

Variety of Seasonal Soups (ask for Soup options)

Served with crusty bread roll and seasoned butter

Pan Seared Scallops

Served with Bury Black Pudding, Homemade Crumpet, Spinach Butter Sauce

Cheddar and Leek Tart (V)

Served with a light parsley and pea shoot salad

Goats Cheese Fig and Onion Tart (V)

Sesame Seed Dressing, Light Salad


Choose up to 2

Chicken Parma Ham

     Stuffed with Spinach. Served with Creamed Potato, Grilled Asparagus, Chicken Sauce

Sous Vide Rib-Eye Steak - 8oz

Roasted Garlic, Grilled Lemon, Horseradish Cream and Chimichurri, Fondant Potato

Teriyaki Salmon

Marinated Salmon Fillet, Asian Slaw, Aromatic Rice

Sambuca Pork

Pork Tenderloin, Flambeed in Sambuca, finished with cream and tarragon, Hash Brown, Seasonal Vegetables

Fillet of Beef Wellington

Fillet of Beef, Wrapped in Parma Ham, Mustard, Encased in Puff Pastry and Baked until Golden. Creamed Potato, Seasonal Vegetables, Beef and Red Wine Reduction (min 4 diners)

Risotto (V)

Baked Courgette, Wild Mushroom

Spinach Ricotta Ravioli (V)

Handmade Ravioli, Slow Cooked Tomato Red Wine Sauce

Image by Ralph Kayden

This service is available in Oldham and wide surrounding area's. If you aren't sure whether or not we offer this service to your home, drop us a message and we can check for you.

Most of the preparation for your meal will be done in our professional kitchen off site and brought to your home by the Chef just to finalise. We will need access to your hob and oven. All pots, pans, cooking utensils, plates and cutlery will be provided by the Chef. The kitchen will be left as found, we only ask for as much space as possible upon arrival. The Chef will arrive approximately one hour prior to the first course being served and will set the table and finalise the dishes ready for service. Use of the hob, oven and water will be limited wherever possible.


With fourteen years experience in the food industry, Jack has worked locally at Dinnerstone Restaurant in Uppermill and most recently was the Head Chef for Oldham Athletic Football Club. His main experience is with Italian/Lancashire cuisine but he is more than happy to work with almost any menu you may have in mind and to match your budget. Jack has also written food recipes for local newspaper 'The Oldham Times' and has featured more than once on BBC Radio Manchester to discuss food related topics.

Image by Austin Ban