Donald's passion for cooking started at an early age always cooking with family! He was lucky enough to experience fresh organic and seasonal food cooked at home by his mother every day. That is why Chef Donald will always strive to cook with fresh and seasonal produce, and to always deliver a a great culinary experien...... Donald's passion for cooking started at an early age always cooking with family! He was lucky enough to experience fresh organic and seasonal food cooked at home by his mother every day. That is why Chef Donald will always strive to cook with fresh and seasonal produce, and to always deliver a a great culinary experience to his guests! Read all Hide
Market Harborough, Leicestershire, United Kingdom +30 km
English
Seasonal cuisine, Organic, Michelin star, French, British, Italian
The Chef in 2 questions & answers...STARTER : Honey roast wood pigeon breast, charred spring onion, beetroot fondant, bilberry sauce, Smoked salmon tartar, dill pickled cucumber, black olive soil, caviar, Warm wye valley asparagus, crisp duck egg, watercress sauce (V) / MA...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Honey roast wood pigeon breast, charred spring onion, beetroot fondant, bilberry sauce
Or
Smoked salmon tartar, dill pickled cucumber, black olive soil, caviar
Or
Warm wye valley asparagus, crisp duck egg, watercress sauce (V)
Main Course
Pan roasted lamb loin, peperonata, wild garlic gnocchi, broad beans, oregano jus
Or
Almond poached free range chicken toasted pearl couscous, purple sprouting broccoli, lemon buerre noisette
Or
Textures of beetroot, goats curd, braised fennel, walnut crumb (V)
Dessert
Chocolate pave, Armagnac poached cherries, almond mascarpone mousse
Or
Blueberry and mint mille feuille pistachio and lemon glaze
STARTER : Mallard breast with leg ham, orange glazed chicory, poached salsify, wild mushrooms, Rabbit loin with confi meat wrapped in katafi, aromatic artichoke and carrot barigoule, pancetta jus / MAIN COURSE : Oven roasted grouse and ...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Mallard breast with leg ham, orange glazed chicory, poached salsify, wild mushrooms
Or
Rabbit loin with confi meat wrapped in katafi, aromatic artichoke and carrot barigoule, pancetta jus
Main Course
Oven roasted grouse and leg meat pithivier, braised artichoke, celeriac Boulanger, beetroot capriccio, jus
Or
Wild sea bass fillet heritage tomatoes, confi potatoes, courgette ribbons, basil sauce
Dessert
Mango parfait, passion fruit soup, coconut and lime doughnuts
Or
Pineapple and banana cheesecake, blackberries
STARTER : Pan fried scallops, apple fondant, black pudding, cider reduction, Venison carpaccio, Jerusalem artichoke, pickled red cabbage, rocket, parmesan, salt baked winter vegetables, pumpkin and pearl barley, leek paysanne, ricotta (V...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Pan fried scallops, apple fondant, black pudding, cider reduction
Or
Venison carpaccio, Jerusalem artichoke, pickled red cabbage, rocket, parmesan
Or
salt baked winter vegetables, pumpkin and pearl barley, leek paysanne, ricotta (V)
Main Course
Corn fed guinea fowl breast, butternut squash orzo pasta, broccoli, hazelnut citrus dressing
Or
Roast wild halibut, Fennel and clam risotto, girolle mushrooms, dill oil
Or
Butternut squash sage lasagne, runner beans, wilted spinach, pinenuts, mozzarella (V)
Dessert
Apple tarte tatin bourbon almond milk sorbet, dark caramel
Or
Set chocolate custard, textures of satsuma, hazelnut praline
My cooking style would be French-influenced modern British. I use fresh, local and seasonally-sourced produce, with a natural approach to plate ups at a fine dinning level.
STOCK - I use stock for sauces, soups etc they give body and depth of flavour. I like to utilise all ingredients and stocks are a great way to use off cuts of vegetables and meat.
ONIONS - I use onions as a base for lots of things to add that sweetness they are packed with. caramelised onions are one of my favourite tastes and can add great body to a rich sauce.
VINEGAR - you can use vinegar in so many ways, for pickling adding a complexity to a sauce finishing vinaigrettes etc.
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