It is always best to use ingredients that are in season; especially fruit & vegetables, but also meat and fish. I have created a number of menus for differrent times of the year, that make the most of the seasons. I use these as a starting point when people would like me to cook for them.All the menus are arranged by food types - e.g. vegetarian, meat & game, shellfish, puddings etc. - to provide an idea of the different taste combinations.
These are some of the menus I offer:
January February 2000 - MasterChef 10th Birthday Special March March - Childrens Cooking Party May June - Puddings July 1998 - Original MasterChef menus September September 1999 - St Catherines Court Charity Dinner October 1999 - NZ Evening at Berlioz Restaurant with Esk Valley Wines December - Millenium menu for Bristol Evening Post