NICK’S MENU
My most popular menu
If you'd rather leave the menu planning to me, Nick's Menu is the perfect choice. I've selected three dishes that have become firm favourites with guests over the years, creating a beautifully balanced three-course private chef experience. Whether you're celebrating a birthday, anniversary, family gathering or simply enjoying an evening with friends, this menu showcases some of my favourite dishes using seasonal ingredients.
On arrival, you'll be welcomed with warm locally sourced artisan sourdough, served with my homemade seasonal whipped butter, before enjoying a thoughtfully designed three-course menu.
Simply relax, enjoy your guests and leave the cooking to me.
Supper Club – Hosted in my home.
Monday – Thursday, minimum of 4 people - £52.50pp.
Friday - Sunday, minimum of 6 people - £57.50pp.
Maximum 10 guests (or 12 if you don't mind being a little cosy!)
www.nickpearcecooking.com/supperclubs
Or,
Private Dining - At your home or chosen venue. Same minimum numbers as above, but no maximum (depending on space/facilities).
Monday – Thursday, minimum of 4 people - £62.50pp.
Friday - Sunday, minimum of 6 people - £67.50pp.
Additional fees apply for parties of 8 or more and/or mileage over 30 minutes each way. Please read my Private Dining page and Booking Guide for more information:
www.nickpearcecooking.com/private-dining
*OPTIONAL - Chef's Nibbles
A selection of seasonal canapés, chosen by the chef and served before your meal. (£7.50 per person)
ON ARRIVAL:
Warm locally sourced artisan sourdough
Chef's homemade seasonal whipped butter
STARTER:
Classic retro prawn cocktail
MAIN:
Slow-braised beef shin / Dauphinoise / Spiced carrot / Hispi / Parsnip crisps / Beef jus
OPTIONAL UPGRADE: Upgrade your main course to a 200g locally reared beef fillet (served medium-rare). + £12 per person.
DESSERT:
Sticky toffee pudding / Toffee sauce / Rum-soaked raisins / Honeycomb ice cream
*Optional Cheeseboard (£9.50 per person, based on 8 guests)
A selection of British & continental cheeses, crackers, fresh and dried fruits, nuts and chutneys. Note - Private Dining customers will need to supply board(s), ramekins etc, so that this can be left for you to enjoy after we leave.
*Note – As I work with fresh seasonal produce, some dishes may vary slightly throughout the year. Any dietary requirements or allergies must be discussed before booking to ensure they can be accommodated.