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Duncan Burnham
Private Chef

 
For all your catering needs in the 3 Valleys.

 
I have over 20 years of catering experience, having trained as a Chef in Oxford, working at Eynsham Hall, Merton College and outdoor events such as Silverstone, Bleinham Palace and Royal Ascot.  For the past 15 years I have had the opportunity to work across Europe and America, for private homes, luxury chalets and villas. 
 

Available upon request for dinner parties, birthdays, drinks & canapes, as well as emergency relief for chalet companies.  


Prices starting at 30 Euros per hour

​ 
 
​Due to the situation with Covid-19, if you prefer not to have Duncan in the 
chalet we can organise a bespoke meal delivery service.


​Menu Examples

These are just a small selection of the food I am able to create, please contact me for a tailor made menu.


Starters

Cauliflower and cumin soup with parmesan croutons

Ham hock, guinea fowl and foie gras terrine

Beetroot and vodka cured salmon

Roasted Asparagus wrapped in serrano ham with a chive beurre blanc

Pea, fennel and chilli risotto

Beetroot, feta and orange salad

Peach, prosciutto and mozzarella salad

Main Courses

Roasted fillet of Beef rolled in thyme and black pepper

Pan fried duck breast with a caramelised honey and orange sauce

Roasted guinea fowl with a madeira sauce

Rack of lamb with a roast garlic and anchovy puree

Slow roasted pork belly with a butternut squash puree

Venison with winter vegetables and creme de cassis sauce

Desserts

Lemon Posset with poppy seed shortbread

Pastis pannacotta with lime syrup

Chocolate and passionfruit mousse encased in a dark chocolate shell

Lemon and orange tart with marmalade ice cream

Mango cheesecake with coconut ice cream

Roasted white chocolate parfait with poached rhubarb

Espresso coffee creme brûlée

Black Forest tower

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