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
