The following menus are an example of price for 10, in euros:

1. Garrotxa 40 Goats cheese salad Chicken de pages / salmon with lemon butter Crema Catalana 2. Emporda 45 Salad of mushrooms with asparagus Fabada/Cassoulet or Catalan beef tagine Pears poached in red wine 3. Canigo - 50 Prawns in roast garlic cream Slow cooked lamb or Suquet or Hake en papitotte Chocolate coulis 4. Combinations: Special menus and tapas/pica pica suppers on request. Coffee: Quality coffee available at 1.50 per head. Above includes wine and side dishes (eg potatoes and vegetable)

Suquet of Rap (monkfish)
Rap cooked with sliced potatoes and garlic, definitively Catalan.

Poached & Seared Duck breast
Slow poached in stock and pan finished, served with a Garnaxa reduction

Rustic Lamb with garlic & rosemary
I've slowed down the cooking time and lowered the temperarure, to produce an incredibly succulent lamb dish - or as a guest said recently: "the best lamb I've eaten"!

Chicken de Pages
Chicken baked & finished with a fruity sauce of Apricot, Prunes and Pinenuts, this farmhouse chicken dish is based on a meal enjoyed in a village restaurant in Orfes - Girona.

Papilotte de Lluç
A parcel of Hake cooked with ribbons of courgette and saffron.

Galtes de Vedella
This cheeky beef is Cooked in cider slowly, it is a very different beef dish, tender and tasty.

Mar i Muntanya
Classic Catalan synthesis of chicken and prawns cooked together.

Salads
Ever popular are the Goat cheese salads - perfect for summer, or the new 'warm' mushroom and asparagus salad. Avocado too is a justifiably popular salad choice.

Deserts
I've recently started working with Puig Pastiseria in Castello who provide delightful chocolate cakes and the layered icecream & sponge cake Saint Jordi. Popular as ever is my Pears in red wine - which has a finely finished syrupy wine sauce.

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Starters.
Toasted Goat cheese salad
Rocket, Avocado & Pinenut salad
Warm salad of mushrooms & aparagus
Goats cheese and Fig papiotte
Clear Gazpacho with Chilli
Rocket & Roquefort salad with Walnuts
Oyster mushroom Risotto
Potato slices with olivada & manchego
Soups:
Mushroom soup with arbequina oil
Cool Carrot soup
Courgette & oregano soup
Roast Tomato, Garlic & red Pepper

Magret salad
Serrano ham
Morcilla with Bacalla & Pears
Lentil & Chorizo soup
Sausage & lentil stew
Beef Carpaccio
Melon and Iberian Ham
Catalan salad (cured meats)
Foie Gras
Select Tapas starter
Artichoke, asparagus and Serrano Ham

Mains:

Saffron Chicken & Coconut sauce
Rustic lamb with Garlic & Rosemary
Pork & Apricot Casserole
Chicken de Pages
Beef and Peas
Lentil and Sausage stew
Chicken in Roquefort sauce
Cassoulet de Canard
Magret of Duck with Orange & Ginger
Quail cooked with Figs
Beef Estofat with Orange and Olives
Galtes amb sidra (beef cheeks in cider)
Slow cooked duck breast with honey

Hake en Papilotte with courgette & Saffron
Dorada(gilt head bream)on Garlic Potatoes
Salmon with Lemon beurre blanc
Sea food Paella
Perche Papilotte with vegetables
Mar i Muntanya (Prawns & Chicken)
Tuna with Lime & Coriander
Fish suquet (Catalan stew)
Bacalla with red peppers, tomato & peas
Squid cooked in ink
Octopus and tomato stew with fennel
Poached Tuna with cherry tomatoes
Indian style prawns

BUFFET

Having a party or want something a bit different:

We can provide a Tapas buffet with a wideselection of carefully crafted plates.

Please pay a £150 deposit to secure my services.

The foods above are not definitive. Talk to me if you have a special request. I believe in real cooking with the best ingredients, our suppers are freshly cooked for you and can be adapted to suit your tastes and needs.

The main courses are served with vegetables and potatoes or rice; for example Braised Fennel & Dauphinoise potatoes.

Good Local red/white wines are supplied and included in the price. Reserves, Gran Reserves and Cavas are available on request.

Please note, you do not have choice on the night. If you have any specialist dietary requirements please notify me before the arrangement. It's easier & more cost effective for everyone to have the same menu selections. All the menus are subject to seasonal change and availability - ie I buy from the local market.

Final prices will be agreed depending on choices, numbers, special arrangements and location; a minimum charge applies for smaller groups. Average prices per head are from 30 - 60 euros, depending on group size.

If you require a simpler service such as 'cook and drop' meals etc I am happy to provide this. Please email me.

WINTER WARMERS

Renting a villa next winter - or skiing in the Pyrennes... hire Lee to cook a fabulous winter feast after a day on the piste.

After we have agreed a date and price I request a deposit -
which is then deducted from the final price.
This is to secure the date for both parties.
If you cancel up to one month before the start date I will return
75% of the fee.
Two weeks before the start date I will retain 50% of the fee.
Cancellations within one week of the start date & I will retain the deposit.

Cash is preferred for the final payments on the first night of your reservation. If it is not possible to pay cash I then issue two more invoices each for 50% of the remaining fee: the first a week before the reservation, the second, a week following the reservation, these will include a revised 4% handling fee (Google fees).

Final fees for catering include all labour, food costs & overheads including travel.