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Fine Dine Cham

Chef Ryan Coglan

Originally trained as a butcher, Ryan has a huge amount of experience throughout the catering trade. Having owned a sausage company, an English pub and a mountain Bbq company he has developed a huge variety of skills and passion for food.

He has found a new love for cooking fine dining since working in top end chalets in the French Alpes, the intricacy in his work will astound you. You can be assured to feel full and happy as well as being blown away by the love injected into each dish.

Ryan has had vast experience with large events and weddings, he creates a day that is perfectly suited to you and your taste in food.

Spring Sample Menu

Amuse Bouche

  • Asparagus mousse, Asparagus, mint.

  • Sesame salt cured trout, Miso, pickled ginger, Wasabi, black cracker.

  • Spiced rabbit rilette, Pistachio, bacon dust, Sauerkraut

Starters

  • Braised artichoke, confit duck yolk, Lemon

  • Grilled beef Asian style salad with pickled Ginger, carrots and radish

  • Asparagus, chive and spring tomme tartlet, Wild flowers, pickled cauliflower, Shallot and white grape confiture

  • Sous-vide trout, wild garlic pesto, Pea shoots, Sorrel leaves, parmesan crisp

Mains

  • New season salt dough baked lamb shoulder, Spring

  • Herb Crushed new potatoes, anchovy chive butter, griddled asparagus, raw courgette ribbons.

  • Pan fried chicken breast, crispy skin, asparagus and pea, basil oil, dauphinoise purée.

  • Grilled sea-bass fillet, asparagus. Brunoise of fennel, shallot, carrots, dill and tarragon, confit organic chicken yolk, Lime and corriander emulsion.

  • Spinach walnut roulade, Buttered spinach, roasted heritage tomatoes, asparagus, poached egg, beurre meuniere.

Desserts

  • Rhubarb, tonka bean panacotta, Crumbs.

  • Blood orange dark chocolate tort, pistachio ice cream, chocolate brownie soil, hazelnut brittle.

  • Strawberry mousse, meringue pieces, Fresh strawberries, White chocolate, Vanilla infused light cream anglaise.

  • Cherry bakewell tart, custard, candied almonds.

Summer Sample Menu

Amuse Bouche

  • Fresh cherry tomato gazpacho shot

  • Prawn, Squid, Chorizo, Curry aoli, pickled relish

  • Local goat cheese whip, cucumber, pickle shallot, pickle cucumber, candied walnut

  • Seared tuna, avocado & pea purée. Garlic mayo, squid ink tuile. Chilli and lemon oil, pea powder, leaves

Starters

  • Asian infused trout tartar, pickled cauliflower, avocado, beetroot purée

  • Tomato consome, tomoato confit, basil jelly

  • Brined and braised pork ribs, chilli jam, water melon

  • Smoked haddock, crispy duck yolk, dauphinoise puree, leek, fresh peas, pea shoots, basil and lemon oil

Mains

  • Pancetta wrapped loin of rabbit. braised rabbit, pea, broad bean, mint, lemon, krispy kale risotto

  • Smoked paprika braised octopus, baked cod, haricot blanc, pancetta, remesco sauce, spiralled courgette. Soda bread

  • French trim rack of lamb, mustard and herb crust, Nut coated honey roasted carrots, kale, braised fennel, lamb jus, mint

  • Summer vegetable roulade, rocket and basil pesto, tarragon gnocchi, confit tomatoes

Desserts

  • Summer fruit pudding, ginger panacotta, blueberry compote.

  • Chocolate orange mousse, pistachio olive oil cake, blood orange, hazelnut brittle

  • Chilled popcorn soup, salt caramel ice cream, honey cake.

  • Chilled Apricot and rhubarb layered crumble, lemon posset.

Autumn Sample Menu

Amuse Bouche

  • Tempura house grown oyster mushroom, ginger aoli, lemon foam

  • Butternut squash potato rosti, glazed pork belly, caramelised apple, sage

  • Apple, kiwi, feta, walnut, tarragon.

Starters

  • Beetroot 5 ways, whipped local goat cheese, beetroot tuile

  • Cream, tarragon and thyme, Wild mushrooms, pickled mushroom, crispy garlic mushrooms, toasted brioche

  • Braised artichoke, poached duck yolk, smoked paprika aoli, toasted pumpkin seeds, lemon and basil oil

  • Lobster bisque, lobster, salmon roe, Lemon mascarpone, chilli seasoning

Mains

  • Sous-vide duck breast, Confit duck leg croquette, carrot purée, red cabbage, nut roasted carrot, crispy kale, chocolate berry jus.

  • Turkish aubergine sultana stew, beetroot & butternut squash gratin, Braised fennel, artichoke crisps.

  • Scallops, slow pork belly, celeriac purée, sweet Potato fondant, caramelised apple, sage, cider jus.

  • Pan fried hake, triple cooked chips, sauce verge, pea and mint purée,

Desserts

  • Plum Tart tatin, blue cheese ice cream.

  • Chocolate fondant, Vanilla ice cream, salt caramel, popcorn.

  • Pomme tart fine, crème anglaise.

    Raspberry, whisky Cranachan.

Winter Sample Menu

Amuse Bouche

  • Braised pig cheek, cider, squid ink tortellini, apple, celeriac

  • Roasted courgette and broccoli stem whip, blackened broccoli and almonds

  • Tomme crumble, salted caramelised pear

  • Tempura Oyster, Caramelised onion aoli

Starters

  • Beetroot, vodka cured salmon gravadlax, lemon, horseradish, black radish, beetroot purée, dill, pea dust

  • Duck liver mousse, bacon jam, smoked duck, brioche

  • Chicken, ricotta and broccoli, tarragon ravioli, chicken consomme, pancetta, scallions

  • Chervil, carrot and goats cheese charlotte, Girolles, white wine and cream

Mains

  • Slow roast shoulder, sous vide neck fillet of lamb, Anchovies Salsa Verde, roasted Carrot purée, Lamb Jus, fondant potato, Crispy kale, honey roasted carrots

  • 24 hour braised ox cheek ragu, tarragon and dill gnocchi, parmesan crisp, caramelised butter-nut squash, braised shallots, Oven dried tomatoes

  • Tan door blackened Sous-vide salmon, Sweetcorn veloutes, burnt corn. Steamed remenesco, black radish, pickled red onion. saffron new potatoes. Squid ink coral tuile

  • Spiced Aubergine 3 ways. Tomato concasse, pickled vegetables

Desserts

  • Chocolate marquise, chantilly, honey comb, raspberry

    Citrus poached pears, orange chocolate mousse, pistachio meringue

  • Carrot cake trifle, Orange, Pecan, whisky

  • Sticky toffee pudding, Salt toffee sauce, vanilla ice cream

Breakfast Sample Menu

Continental Breakfast

  • Croissants

  • Jams,honey and butter

  • 3 type cereal, milk

  • Yoghurt's

  • Fruit bowl

  • Sliced meats

  • Local sliced cheeses

  • Apple ,orange juice & water

  • Fresh baguette

  • Tea's and coffee

Hot Breakfast

  • Up to 3 items of hot food

  • Choice of; bacon, sausages, fried eggs, mushrooms, grilled tomatoes, beans

  • Fresh croissants

  • Jams, honey and butter

  • 3 types of cereal, milk

  • Yoghurt's

  • Fruit platters

  • Fruit bowl

  • Apple,orange juice & water

  • Fresh baguette

  • Tea's and coffee

BBQ Sample Menu 1

Salad bowls

  • Mixed leaf, home made vinaigrettes

  • Grilled vegetable salad, chickpeas, tomatoes, coriander,mint parsley, feta, lemon and paprika dressing

  • Seasonal coleslaw, chefs special

  • Course pesto, pine nut, parmesan, potato salad

From the grill

  • Marinated chicken, Massala and chilli yoghurt or garlic, lemon & thyme

  • Moroccan spiced lamb OR sticky BBQ pulled pork

  • Sausages, honey and onions

  • Hallumi, falafel(v)

  • Local fresh bread

  • Selection of home-made sauces

Dessert

Chocolate, walnut brownie squares, chantilly cream

or

Clementine lemon and orange possets, cherries

or

Carrot cake trifle verrines

BBQ Sample Menu 2

From 20-100 people. 40-60€ per head

Canapé's

  • Rare roast beef, yorkshire pudding, horseradish

  • Scallop, apple and celeriac

  • Cherry tomato gazpacho

Buffet:

  • Carrots, radishes, celery and fresh vegetables to dip

  • Beetroot, carrot and classic houmas bowls

  • Falafel and tzatziki dip

BBQ

  • Mixed leaf salad and home made dressin

  • Seasonal coleslaw

  • Seasonal hearty chosen salad

  • Seasonal salad. (sample salads available on request when menu is chosen)

  • Marinated chicken/duck skewers

  • Moroccan spiced lamb or sticky pulled pork

  • Lamb Kofta

  • Seasonal fish. Eg. yogurt marinated Monk fish. sword fish, pico de gallo. (sample fish available on request when menu is chosen)

  • Sausage, onions

  • All BBQ's come with home made sauces

Desert

List of desserts are available on request.

Desert platter can be made up on request. This is usually a choice of 3-4 of the desserts made as canopes served on beautiful large platters

Cold Buffet Menu

From 20 + people.

Buffet

  • Carrots, radishes, celery and fresh vegetables to dip.

  • Beetroot, carrot and classic houmous bowls

  • Falafel and tzatziki dip

  • Honey and mustard chipolatas

  • Individual savoury tarts - pick two flavours:

    • Caramelised leek & Roquefort and walnut

    • Swiss chard, caramelised onion, Beaufort

  • Basil, sweet cherry tomato and mozzarella.

  • Local Cheese board, home made chutneys.

  • Cold meats. Choose from Italian or French cold meats or mix the two. All local.

  • Choose from 3 salads from my salad list on request. Always including a mixed leaf and home-made oils. e.g: Mixed leaf

  • Roasted carrot, red onion, raisen and rocket

  • New Potato, spinach, baby corn, sun-dried tomato and salmon

  • Beetroot cured salmon gravlax or roasted sliced entrocote beef

  • Local breads

Desert:

List of desserts are available on request when menu is chosen

Desert platters can be made up on request. This is a choice of 3-4 of the desserts made as canapes served on beautiful large wooden platters.

Cold Buffet Menu

From 20-100 people.

Buffet

  • Carrots, radishes, celery and fresh vegetables to dip.

  • Beetroot, carrot and classic houmas bowls.

  • Falafel and tzatziki dip

  • Honey and mustard chipolatas

  • Grilled asparagus, parmesan

  • Spinach feta, pine nut samosas

  • Individual savoury tarts - pick two flavours:

    • Caramelised leek & Roquefort and walnut

    • Swiss chard, caramelised onion, Beaufort

  • Basil, sweet cherry tomato and mozzarella.

  • Local Cheese board, home made chutneys.

  • Cold meats. Choose from Italian or French cold meats or mix the two. All local.

  • Choose from 4 salads from my salad list on request. Always including a mixed leaf and home-made oils. e.g. Mixed leaf

  • Roasted carrot, red onion, raisen and rocket.

  • New Potato, spinach, baby corn, sun-dried tomato and salmon.

  • Greek salad

  • Beetroot cured gravlax lemon aoli

  • Roasted sliced entrocote beef. Caramelised onion aoli

  • Local breads

Desserts

List of desserts are available on request when menu is chosen

Dessert platters can be made up on request. This is a choice of 3-4 of the desserts made as canopes served on beautiful large platters. This is an added cost.

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