Private Chef in Haverfordwest

American pancakes with maple syrup

Brioche french toast, sweet or savoury

Seasonal fruit platter

Extra crispy streaky bacon

Butchers black pudding

Greek yogurt, honey, homemade granola

Selection of white or seeded toast with salted butter

Smashed avacado with chilli oil

Blueberry muffins

Cinnamon buns

Banana and chocolate muffins

Overnight oats - choices of flavours

Other dishes on request

Turkish eggs, or çilbir, poached eggs served on garlic yogurt with spiced butter, served with flat bread (v)

Vegan scrambled eggs with roast potatoes and mushrooms(v)

Choose one eggs benedict, eggs royal with citrus salmon gravlax, eggs florentine with pan fried mushrooms

Hot honey halloumi with carrot and orange salad (v)

Full english breakfast with butchers bacon, sausage and black pudding. choose of fried or scrambled eggs. hash browns, home made baked beans with roast tomato’s and fried mushrooms

Full english vegetarian and vegan with hash browns, hame made baked beans with roast tomatoes and fried mushrooms, spinach, choice of fried or scrambled egg or vegan scrambled eggs

Crispy streaky bacon with potato rosti, poached eggs and aioli, roasted vine tomato’s and chilli oil

Sweet potato rosti with carmalised onion, feta and poached eggs

Smashed avacado with fried eggs, can add either halloumi, bacon, or mixed greens

Shakshouka - baked eggs in a vibrant tomatoes and pepper sauce with onion and spices - can add chorizo

Green shakshouka with pulled lamb shoulder, baked eggs and crumbed feta

Slow cooked brisket on toasted bread with cheese and piccalilli

Muffins - choice of, sausage meat with egg and cheese, bacon egg and cheese, mushroom egg and cheese, roasted peppers egg and cheese

Home made beans with butchers sausage and toast with scamble eggs

Mango and pinapple spiced smoothie bowl

24 hour soaked french toast with roasted plums and mascarpone

Green smoothie

Blueberry and chair smoothie

Tropical smoothie

Mimosa

Orange and apple juice

Ginger shot

Health shot

Cleanse- ginger’s apple, lemon and honey

Bloody mary with spice

Seared scallops with celeriac and apple puree pancetta crisp, pickled apple

Burrata with roasted peach and tomato salad

Celeriac and apple remoulade with torched mackerel (v)

Crab with orange and pickled radish

Caramelised artichoke with aioli and olive tapenade salad

Pickled beetroot carpaccio with whipped goats cheese and mixed seeds (v)

Celeriac and apple salad with poached egg (v)

Lambs liver parfait with caramelised onions

Confit tomato’s with goats cheese basil oil and pickled peach

Piccolo tomatoes stuffed with tapioca and black garlic with black olive dust

Lamb fillet with caramelised feta, carrot puree and cumin roasted long stem broccoli with lamb jus

Peppered steak with roasted mediterranean vegetables and salsa verda

Roast chicken breast with turnip puree, sautéed cabbage

Sweet potato rosti with woodland mushrooms and sea bream and tomato beurre blanc

Roasted spiced cauliflower steak with white bean and spinach stew (v)

Stuffed courgette with spiced roasted chickpeas and roasted tomato sauce (v)

Butternut steak with spiced butternut puree and roasted kale with buttered beans (v)

Venison steak with celeriac puree, roasted kale and red wine sauce

Peppered haddock, with roasted garlic puree and caramelised onions and peppers

Vanilla panna cotta with strawberryand basil

Dark chocolate marquise with salted carmel cream and honey comb

Orange spiced poached pear with white chocolate cremeux and candied orange

Peach rose with vanilla bean ice cream

Honey semfreddo with fresh fruit and berries

Chocolate mousse with olive oil and sea salt

Coconut tapioca pudding with strawberry and pinapple

Trio of british cheese with chutney and crackers

Roasted butternut squash soup with roasted seeds and truffle oil, served with fresh bread rolls (v)

Celeriac veloute with artichoke and herb oil (v)

Potato and asparagus salad with black garlic and dukkah (v)

Whole roasted prawns with basil, lemon and chilli

Monkfish and chorizo skewer with hot honey drizzle

Pickled beetroot carpaccio whipped goat’s cheese and mixed seeds (v)

Beef carpaccio with toasted pine nuts, roasted kale and horseradish and garlic

Ham hock and pickle terrine with sourdough

Burrata with melon and crispy mortadella

Crab with fresh pasta and bisque

Quail breast with prunes

Puy lentil and aubergine stew with slow cooked brisket and creme fraiche

Stuffed courgette with spiced roasted chickpeas and roasted tomato sauce (v)

Caramelised chicory with pulse and grains with roasted chicken breast

Roasted spiced cauliflower with white bean and spinach stew (v)

Seasonal vegetable terrine with walnut and a vegetable reduction (v)

Roasted salmon with lemon and capers with herbed new potato’s

Slow braised beef cheeks with red with jus and potato puree

Fillet steak with black garlic and mushroom puree, dauphinois, roasted vine tomatoes with crispy shallots and beef jus

Slow cooked pork belly with apple sauce, salted crunchy crackling and pomme anne

Chicken roulade with woodland mushrooms and wild rice

Lamb fillet – caramelised feta, carrot purée, cumin-roasted long stem broccoli, and lamb jus

Brown butter-baked haddock with braised fennel, fennel velouté and brown shrimp

Grilled sea bream – artichoke carponta, lemon and herb fried potatoes

Duck breast with charred lettuce and plums

Venison steak with cauliflower and kale with blackberry and port reduction

Coconut tapioca pudding with roasted spiced pineapple

White chocolate creme brûlée with pistachio butter biscuit

Chocolate mousse with olive oil and salt

Beetroot, apple and ginger sorbet

Honey and lavender poached pear with honey ice cream and ginger crumb

Roasted peaches with a crumb topping and vanilla bean ice cream

White dark and milk chocolate terrine with tuile and fresh berries

Lemon posset with shortbread and fresh strawberries

Apple sticky toffee pudding with salted toffee sauce and vanilla bean ice cream or custard

Lemon and passion fruit tart

Meze plates - all to share

Sweet potato falafel with beetroot tzatziki (v)

Hummus with spiced roasted chickpeas and toasted pittas (v)

Baba ganoush with flat bread (v)

Ilbir (turkish eggs) served with flat bread (v)

Lamb tartare with middle eastern flavours

Roasted butternut squash tortellini with goat cheese and harissa oil (v)

Sumac chicken skewers with ezme dip with yoghurt

Potato and asparagus salad with black garlic and dukkah (v)

Crispy cauliflower bites with chilli muhammara (v)

Mücver (turkish courgette fritters) (v)

Salt & pepper crispy calamari with lemon mayonnaise

Mezzo for all to share

Zaatar roasted cauliflower steak with tzatziki and herbed bulgar wheat (v)

Stuffed courgette with spiced roasted chickpeas and roasted tomato sauce (v)

Chicken shawma with tabbouleh and tzatziki

Lentil moussaka with tahini (v)

Beef shish kebab served with mujadara (lentils and rice)

Lamb cutlets with tahini sauce, mint and caramelised feta with pomegranate

Beef braised puy lentil and aubergine stew with creme fraiche

Peppered fillet steak, with roasted garlic puree and caramelised onions and peppers

Lamb neck and apricot tagine with almond couscous

Paprika roasted haddock with peppers and coriander

Green shakshuka with harissa & crispy shallots with pulled lamb shoulder

Karythopita (spiced walnut cake) with honey ice cream

Traditional baklava

Chocolate mascarpone filo with carmel syrup

Chocolate babka with chocolate ice cream

Sahlab (middle eastern milk pudding) with pistachio

Greek yogurt and honey parfait with fresh figs and pistachios

Citrus posset with almond sable

Olive oil baklava ice cream with honeyed filo crunch

Pickled beetroot carpaccio with whipped goats cheese and mixed seeds (v)

Lambs liver parfait with caramelised onions

Burrata with figs and hot honey

Ham hock and pickle terrine with sourdough

Quail breast with prunes

Duck croquette with celeriac remoulade and poached duck egg with a herb oil

Salt and pepper chicken wings with white bbq sauce

Beef carpaccio with rocket pesto and parsnip shards

Chicken croquettes with caesar salad and dressing with parmesan

Mushroom tortellini onion reduction and parmesan cream

Lemon and garlic flattie chicken with lemon roasted potatos and carrots

Roasted spiced cauliflower steak with white bean and spinach stew (v)

Slow cooked pork belly with apple sauce, salted crunchy crackling and pomme anne

Stuffed courgette with spiced roasted chickpeas and roasted tomato sauce (v)

Venison steak with celeriac puree, roasted kale and port and blackberry reduction

Butternut steak with curried butternut puree and with dukkah spiced buttered beans (v)

Lamb cutlets with yogurt, mint and caramelised feta with pomegranate

Aubergine and roasted pepper roulade – garlic mushrooms and spinach purée (v)

Puy lentil and aubergine slow cook stew with middle eastern spices

Slow braised beef cheek with somme puree and sautéed greens

Duck breast with charred lettuce and plums

Fillet steak – black garlic and mushroom purée, roasted vine tomato’s, dauphinois, crispy shallots, and beef jus

Roasted chicken breast with chicken croquette, pomme puree, roasted carrots and gravy

Crema catalana

Dark chocolate marquise – salted caramel cream and honeycomb

Honey and lavender poached pear with ginger crumb and honey ice cream

Classic sticky toffee pudding – hot toffee sauce and vanilla ice cream

Garden apple crumble tart with salted carmel and creme patisserie

White dark and milk chocolate terrine with tuile and fresh berries

24 hour soaked brioche french toast with vanilla roasted peaches

Baileys cheese cake with shaved chocolate

Chocolate fondant with chocolate crumb and strawberry ice cream

Seared scallops with parsnip puree, parsnip shards and lemon butter sauce

Fillet of beef carpaccio with rocket pesto, parmesan, pine nuts

Citrus salmon gravlax with avocado puree

Pickled beetroot carpaccio with whipped goats cheese and mixed seeds (v)

Celeriac veloute with crispy leeks and blue cheese crumb (v)

Roasted tomato tartar with sea salt cracker

Cheese soufflé with fresh figs and honey (v)

Bouillabaisse with fresh bread rolls

Whole prawns with lemon chilli and basil

Fillet steak with black garlic and mushroom puree, dauphinois, caramelised chicory with crispy shallots and beef jus

Pan fried sea bream with mussels and citrus courgette noodles with samphire and fresh herbs and crispy capers

Monkfish with prawn bisque, new potato’s and garden greens

Roasted chicken breast with chicken croquette, pomme puree, roasted carrots and gravy

Aubergine and roasted pepper roulade with garlic mushrooms and spinach puree (v)

Lemon sole with chicken butter sauce and spring greens

Venison steak with cauliflower mash, roasted kale and cauliflower and juniper and pepper reduction

Duck breast roasted with celeriac and sautéed cabbage with red wine jus

Roasted zaatar cauliflower with white bean and spinach stew (v)

Butternut steak with curried butternut puree, dukkah and roasted with buttered beans (v)

Arrabbiata linguine with prawns

Dark chocolate marquise with salted carmel cream and honey comb

Lemon and passion fruit tart

Orange spiced poached pear with white chocolate cremeux and candied orange

Sticky toffee apple pudding with hot toffee sauce and vanilla bean ice cream

Pear tarte tatin with cream anglaise

Chocolate soufflé with chocolate crumb and vanilla bean ice cream

Vanilla creme brûlée with blueberry compote and almond sable

Pistachio and raspberry

Seared scallops – celeriac and apple purée, pancetta crisp, pickled apple

Scotch egg – tomato relish and mixed leaves

Asparagus with parma ham – poached duck egg and herb oil

Whipped goat’s cheese bonbons – poached pear and walnut salad (v)

Crispy panko prawn – pickled cucumber and aioli

Celeriac velouté – mixture of garden greens and herb oil (v)

Chicken croquettes – caesar salad and dressing with parmesan

Crab with fresh pasta and bisque

Beef carpaccio with rocket pesto and parsnip shards

Lamb fillet – caramelised feta, carrot purée, cumin-roasted long stem broccoli, and lamb jus

Fillet steak – black garlic and mushroom purée, dauphinois, crispy shallots, and beef jus

Roasted chicken breast – chicken thigh croquette, turnip purée, and sautéed cabbage

Roasted spiced cauliflower steak – white bean and spinach stew (v)

Venison steak – celeriac purée, roasted kale, and red wine sauce

Duck breast – pomme purée, buttered sautéed cabbage, and red wine jus

Pork belly with mustard sauce with spring greens and cannelloni beans

Chicken roulade with peas and wild rice and green sauce

Lemon sole with chicken butter sauce and spring greens

Monkfish – prawn bisque, new potatoes, and garden greens

Classic sticky toffee pudding – hot toffee sauce and vanilla ice cream

White, dark, and milk chocolate terrine – tuile and fresh berries

Pistachio and raspberry bakewell tart – raspberry sorbet

Apple crumble tart – salted caramel and vanilla bean custard

Hot banana soufflé – vanilla bean ice cream and salted caramel sauce

Chocolate torte – mixed nut brittle, chocolate crumb, and ice cream

Coffee crème brûlée – served with shortbread

Trio of british cheese – chutney and crackers

Parmesan and garlic stuffed mushrooms

Fig and cheese bruschetta with honey

Sharing baked camembert with hot honey crusty bread and crudités

Caramelised artichoke with almonds rocket and parmasan

Courgette pine nut salad

Chicory blue cheese and walnut bite (v)

Fig and burtata bruschetta with hot honey

Sweet potato falafel with tzatziki (v)

Woodland mushroom pate with salted cracker and red onion chutney (v)

Roasted butter nut squash soup with roasted seeds and truffle oil with fresh bread rolls (v)

Roasted tomato tartar with sea salt cracker (v)

Fig and cheese bruschetta with hot honey

Festive baked brie with cranberries and pistachios with salted crackers (v)

Radicchio pear and blue cheese

Leek and potato soup with crispy leeks and fresh bread roll (

Slow braised leek mosaic with onion gravey and roast potato’s

Roasted spiced cauliflower with white bean and spinach stew (v)

Mushroom nut roast with mushroom gravy with roast potatoes (v)

Roasted christmas stuffed butter nut squash with butter nut puree, roast potato’s and onion gravy

Wild mushroom stuffed courgettes with creamy mash and mushroom sauce

Butter roasted cabbage with turnip puree and parsnip shards with gravey

Nama chocolate with chocolate soil and whipped coconut cream

Banoffee tart with banana ice cream

Red wine poached pears with honey mascarpone

Coconut tapioca with spiced pineapple

Elderflower poached pear with creme fraiche and pistachio crumb

Trio of british cheese with spiced apple chutney and crackers

Coconut tapioca pudding with strawberry and pinapple

Avocado chocolate mousse with chocolate soil and honeycomb