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Chef Tony


After completing his professional chef’s training, Anthony began his career at the 4star Midland Hotel in Manchester where he worked for over seven years. During this time at the hotel and he was given the opportunity to work alongside some of the North West’s leading chefs in the classic French Restaurant.

During his career, which spans back over 20 years, Anthony has also worked for Selfridges, the 2AA rosette Belmore Hotel in Cheshire where he featured in Cheshire Life magazine alongside his colleagues at the hotel.

Anthony is a talented, dedicated and passionate head chef and is extremely committed to providing all his clients with high quality service and food. He has always enjoyed creating and preparing menus by sourcing high quality fresh produce from local suppliers.



Smoked Salmon, Dill and Asparagus Cream Cheese Roulade on Toasted Lemon Bread

Grilled Goat’s Cheese and Caramelised Red Onion Crostini

Marinated Chicken Wrapped in Parma Ham with Thyme and Maple Glaze

Prawn and Crab tian with a mild, Chilli Sauce

Moroccan Lamb Filo Parcels with Mint Yogurt Dip



Creme`dubarry with Cauliflower Cheese Beignet and Chive Oil

Grilled Goats Cheese and Pear Tart with a Rocket Salad

Breast of Wood Pigeon with a Rocket and Pomegranate Salad, Caramelised Figs

Seared diver scallops, with pancetta, parmentier potatoes and pea puree

Wild Mushroom Risotto with parmesan shavings



Seared Seabass, Spinach, Lemon Crushed Potatoes and a Chive Burre Blanc

Herb Crusted Rump of Lamb, Pesto Mash Potato, Grilled Vegetables and Rosemary Infused Sauce

Tagliatelle of Sauté Leeks, Peas and Piccolo Cherry Tomatoes, Parmesan Crisps

Charred Fillet Steak, Sweet Potato Fondants, Wilted Greens and Port Sauce

Pan Roasted Hake, Herb and Lemon Quinoa, Tiger Prawn Croquette, Salsa Verde



Classic Creme Brulee with Lemon Thyme Shortbread

Warm Blueberry and Frangipane Tart, Crème Anglaise

Caramelised Citron Tart, Raspberries and Clotted Cream

Dark Chocolate and Orange Pudding with Vanilla Ice Cream and Orange Sable

Selection of Irish and British Cheeses, Red Onion Chutney, Toasted Sourdough, Walnuts and Crackers

Chef Tony
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