Chef Cayetano Rangel

Chef At Home in Southend-on-Sea

I'm a professional chef,with 38 years of experience in the industry,cooking around the world(Germany,Austria,Italy,Spain ,

USA,Japan and now in England),absorbing culture and gastronomy to build my cuisine. culinary educated in the Escuela superior de hosteleria y turismo dd Madrid,Michelin starred,and in love with my job.

Tailored menu for every kind of events,from casual,buffet,fine dining,tasting menus.

Adaptable to every kind of dietary requirements

For me, cooking is...

Is not only a job,and to be honest it's more than passion. Is a live stile,and the most generous way to share .

I learned to cook at...

Escuela superior de hosteleria y turismo de Madrid

A cooking secret...

Quality,honesty and love

My menus

SURF AND TURF PLATTER

STARTER

All inclusive

Grazzing platter with selection of cured meats,marinated olives,melted camembert,Crusty Bread and crakers

FIRST COURSE

All inclusive

MAIN COURSE

Choose 3 dishes

-28 Days dry aged whole Rib of Beef on the Bone

-Very slow roasted Lamb Shank Marinated with Mint and crusted with Pistaccio

-Harissa Chicken Breast skewers with Peppers,Red Onion and Mushrooms

-Spanish Sausage(Chorizo),Glazed in Red Wine,or simply grilled

-Slow Roasted Rack of Pork Ribs,Glazed with My BBQ sauce

-Pan Seared King Scallops,Busted with Smoked Garlic Butter.(Also can be served in Galician Stile,Baked on the shell with white wine and tomato sauce)

-Lemon,Parsley and Garlic shell on Tiger Prawns -Crispy Salt and Pepper squid

-Lobster Tail,grilled and busted in Parmesan and Garlic Butter

-Grilled Octopus tentacle,glaced with spicy Mojo Rojo Sauce

DESSERT

Choose 1 dish

-Raspberry and chocolate Terrine with Biscotti, Rosemary and Pistaccio crumb,Raspberry couli

-Fresh Mango and White Chocolate Cheese cake with a Tropical Fruits Ragu

Provence

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

Mackerel Rillettes, Radish & Caper Carpaccio Citrus Crème Fraiche, Toasts

Beetroot Pâté Paysanne, Radish & Caper Carpaccio Citrus Crème Fraiche, Toasts

MAIN COURSE

Choose 1 dish

Confit Duck leg terrine, Mushroom & Pancetta Roulade Shiitake, Potato Fondant, Cavolo Nero, White Wine Cream

Cod Loin, Hazelnut & Almond Butter Crust Shiitake, Potato Fondant, Cavolo Nero, White Wine Cream

Orange Braised Fennel, Toasted Almonds Shiitake, Potato Fondant, Cavolo Nero, White Wine Cream

DESSERT

Choose 1 dish

Baked Chocolate Tart Balsamic Strawberries, Chantilly

Iles Flottantes White Wine Poached Pear, Almond Praline

British

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

- Seared Chicken Breast, Cream Sauce Garlic Mushroom, Puff Shards

- Brie & Leek Pie Apple & Raisin Puree, Crispy Leeks

MAIN COURSE

Choose 1 dish

- Sirloin Steak, Garlic & Rosemary Roast Potatoes Broccolini, Braised Red Cabbage, Parsnip & Horseradish Puree, Red Wine Gravy

- Grilled haddock, Sea Salt Chipped Potatoes Pea Puree, Green Vegetable Fricassee, Curried Aioli

- Cider Tempura Baby Vegetables, Sea Salt Chipped Potatoes Pea Puree, Green Vegetable Fricassee, Curried Aioli

DESSERT

Choose 1 dish

- Apple & Blackberry Crumble Tart Clotted Cream, Brittle Dust

- Black Cherry Custard Bakewell Dark Chocolate Ganache, Chantilly Cream, Cherry Coulis

Origins

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

-Asian Prawn bonbon in Thai bisque,Carrot and Radish salad,false coral touile

- Avocado & Feta Fritters Sun-dried Tomato & Red Pepper Pesto, Radish & Orange Salsa

MAIN COURSE

Choose 1 dish

- Seared Chicken Breast, Pistachio Crusted Chicken Filo Pie Mashed Potato, Buttered Savoy, Brown Ale Gravy

- Salmon Fillet, Crispy Gnocchi Sautéed Mushrooms, Basil Cream, Cavolo Nero

- Courgette, Red Pepper & Baba Ghanoush Roulade Crispy Gnocchi, Sautéed Mushrooms, Basil Cream, Cavolo Nero

DESSERT

Choose 1 dish

- Chocolate Ganache Torte, Salted Caramel Cream Toffee Popcorn Base, Caramelised Orange

- Mango & Vanilla Cheesecake Mango Jellies, Fresh Mango

Isleta

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

Pan Fried King Prawns Garden Greens, Beurre Blanc & Warm Bread

Watercress Soup & Crème Fraiche Tarragon & Toasted Garlic Bread

MAIN COURSE

Choose 1 dish

Pea & Mint Crusted Roast Lamb Cutlets Smoked Mash Potato, Asparagus Tips, Charred Onion Petals & Lamb Jus

Pan Fried Fillet of Seabass Sautéed Baby Potatoes, Roasted Mediterranean Vegetables & Basil Salad

Orange, Olive & Thyme Baked Feta Sautéed Baby Potatoes, Roasted Mediterranean Vegetables & Basil Salad

DESSERT

Choose 1 dish

Chocolate Lava Fondant Clotted Cream & Orange Biscuit Crumb

Balsamic Italian Meringue Strawberry Labneh & Black Pepper Shortbread

TAPAS

STARTER

All inclusive

-PULPO A LA GALLEGA Tender Octopus slices,served with cooked potatoes and drizzled with Extra Virgin Olive Oil,spanish Paprika and sea salt

GAMBAS AL AJILLO Peeled king prawns cooked in olive oil with garlik,and chilli,flamed with spanish Brandy

MEJILLONES CON CHISTORRA Y VINO BLANCO Fresh mussels cooked in withe wine and chistorra sausage sauce

CHIPIRONES EN SU TINTA Stewed baby squids with white wine and cuttlefish ink sauce

FIRST COURSE

All inclusive

POLLO AL CHILINDRON Diced chicken breast ,slow cooked in a rich red peppers and almond sauce

CHORIZO A LA SIDRA Chorizo sausage stew in spanish cider

CHULETON Grilled slices of whole rib of beef with Chimichurri

HUEVOS ROTOS Slices of confit potatoes and serrano ham topped with fried eggs

MAIN COURSE

All inclusive

PIMIENTOS DEL PADRON Charred Padron peppers seasoned with smoked sea salt

PUERRO Y ROMESCO Charred and smoked leeks with almond and roasted red peppers sauce

ENSALADA MIXTA Crunchy leaves salad with white asparagus,boiled eggs wedges,red onion,beef tomato and avocado.Mustard and honey dressing

CHAMPI AL AJILLO -Mushrooms cooked in white wine and garlic sauce

DESSERT

All inclusive

TARTA LA VINYA Baked cheesse cake topped with red fruits compote and vanilla ice cream

CASTELLANO

STARTER

All inclusive

PIMIENTOS RELLENOS Roasted piquillo peppers,stilled with a silky bechamel of hake loin and shrimps,over creamy piquant sauce,watercress and cured cheese salad. (spinach,sultanas and pinenut filling as vegan version)

ENSALADA DE PERDIZ EN ESCABECHE Slow cooked Partridge terrine in escabeche,with crunchy salad leaves and pickled vegetables with P.X. vinaigrette. (roasted vegetables terrine as vegan version)

FIRST COURSE

All inclusive

REVUELTO DE MORCILLA Filo parcel with scramble duck egg,caramelised apple and Burgos Black pudding filling,apple and rosemary cream. (vegetable stew in tomato sauce as vegan version)

LEMON,THYME AND CAVA SORBET Topped with flamed meringue

MAIN COURSE

Choose 1 dish

RABO DE TORO AL VINO TINTO Slow cooked Ox Tail terrine Parcel,creamy spinach puree,grilled green Asparagus,Marrow bone potato pave,red wine jus

COCHINILLO ASADO The traditional suckling pig from Castilla y leon roasted in his own, crispy skin and soft meat,served with roasted potatoes,charred baby peppers and his own jus

RODABALLO EN COSTRA Roasted Halibut with Hazelnut and Almond crust,Sauted Potatoes,red pepper Pisto and slow roasted vegetables reduction. (Roasted Harissa aubergine as vegan option)

DESSERT

All inclusive

TORRIJAS French toast soaked in sweetened milk,orange and cinnamon. Poached peaches,Seville orange stracciatella,Baileys and Vanilla sauce

CHOCOLATE MOUSSE Fluffy chocolate Millefeuille,caramelised banana and red fruit compote

DEL NORTE

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

PARRILLAD(Seafood grill) Grilled Octopus tentacle, brushed with spicy red pepper mojo sauce, Scallop au gratin with white wine and tomato sauce(Galician stile),grilled shell on tiger prawns with salsa Verde, Salt and Pepper crispy squids with garlic mayo

PARRILLADA DE VERDURAS Charred leeks with Romesco sauce, courgette au gratin with white wine and tomato sauce, grilled green Asparagus with salsa Verde, crispy Artichokes with garlic mayo

MAIN COURSE

Choose 1 dish

CHULETON Minimum 60 Days dry aged whole rib of beef, grilled and accompanied by charred baby peppers, roasted potatoes and green peppercorn sauce or garlic herb butter

BACALAO AL PIL-PIL Confited Cod loin in Olive Oil, garlic and chilli, served with emulsioned sauce, roasted red peppers and potato fondant

BERENJENA RELLENA Roasted aubergine filled with pisto(veg stew in tomato and basil sauce)topped with truffle Mashed potato, caramelised onions and roasted vegetable reduction sauce

DESSERT

Choose 1 dish

TARTA LA VINYA Baked cheese cake with red fruits compote and vanilla ice cream

DARK CHOCOLATE AND SALTED CARAMEL TORTE Honey comb and raspberry sorbet