Seasonal dining menus by Clean Slate Catering
Clean Slate Catering and have been featured in Tatler Magazine
Chef in Oxford
Provided at your home
Private Dining
STARTERS
Smoked Salmon & King Prawns, Horseradish Mousse & Avocado Salad
Pan-fried Cartmel Valley Pigeon with Onion Tart & Sweet Potato Terrine
MAINS COURSE
Herb Crusted Swasdale Rump of Lamb with Butternut Squash Puree & Spring Greens
Roasted Venison Loin with Broad Beans, Honey & Chestnuts, Truffled Pomme Puree
DESSERT
Chocolate & Chestnut Torte with Creme Fraiche & Berries
Stewed Pear with Winter Berry Coulis, Fennel & Ginger Ice Cream
Passion Fruit Tart, Lemon Curd & Hazelnut Praline
G$37,389 GYD G$37,389 GYD, per guest
Minimum G$387,729 GYD to book
Custom menu
You can ask this chef to create a meal around your preferences.
Pricing upon request
My qualifications
14 years of experience
From historic houses to exotic locations abroad
Career highlight
Tatler Magazine and runner up of "canape of the year" competition on with Country Life
Education and training
Entrepreneur and founder of Clean Slate Catering
To help protect your payment, always use Airbnb to send money and communicate with hosts.
My specialties
I’ll come to you
I travel to guests in the area outlined on the map. To book in a different location, you can message me.
Things to know
Guest requirements
Guests ages 18 and up can attend, up to 100 guests total.
Accessibility
Message your host for details. Learn more
Cancellation policy
Cancel at least 1 day before the start time for a full refund.
G$37,389 GYD From G$37,389 GYD, per guest
Minimum G$387,729 GYD to book
Free cancellation