Douglas Ennis
Passionate chef using local ingredients
Average: 0.00/5
About the Chef
Looking for a passionate chef to cater for dinner parties, birthday parties or fine dining!? I'm the guy for you ! With experience working in a number of bistros and gastro pubs in West Yorkshire providing high quality food, I can assure you that I will fulfill all your culinary needs. I love sharing my experience and ha...... Looking for a passionate chef to cater for dinner parties, birthday parties or fine dining!? I'm the guy for you ! With experience working in a number of bistros and gastro pubs in West Yorkshire providing high quality food, I can assure you that I will fulfill all your culinary needs. I love sharing my experience and having me in your kitchen will assure you to have a great dinner.... Read all Hide
Location
Brighouse +25 km
Spoken Languages
English
Cuisine type
Family, British, French, Italian, Mediterranean
The Chef in 1 questions & answers...
Chef's Favourite
- Gastro-Pub
- British
- Meat
STARTER : Chorizo, new potato & black pudding salad with a poached duck egg / MAIN COURSE : Dexter sirloin steak main with seasonal vegetables / DESSERT : Caramel and Chocolate Tart... 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
Chorizo, new potato & black pudding salad with a poached duck egg
Main course
Dexter sirloin steak main with seasonal vegetables
Dessert
Caramel and Chocolate Tart
Lovely Dinner
- Gastro-Pub
- British
- Meat
STARTER : Sauteed King Prawn tails flavoured with garlic, chilli and herbs, grilled asparagus, red pepper puree and rocket / MAIN COURSE : Pan Roasted Wild Sea Bass in lemon garlic butter, carrot and star anise puree, tender stem broccol...... 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
Sauteed King Prawn tails flavoured with garlic, chilli and herbs, grilled asparagus, red pepper puree and rocket
Main course
Pan Roasted Wild Sea Bass in lemon garlic butter, carrot and star anise puree, tender stem broccoli, new potatoes and salsa verde
Dessert
Apple tart fine' with vanilla Chantilly and mixed berry coulis
Casual Dining
- Gastro-Pub
- British
- Meat
STARTER : Cream of tomato soup with mature cheddar brioche toasts / MAIN COURSE : Roast label chicken, pigs in blankets, tarragon carrots, sweetheart cabbage, roast potatoes and roast chicken gravy / DESSERT : Sticky date and toffee pudd...... 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
Cream of tomato soup with mature cheddar brioche toasts
Main course
Roast label chicken, pigs in blankets, tarragon carrots, sweetheart cabbage, roast potatoes and roast chicken gravy
Dessert
Sticky date and toffee pudding with toffee sauce and vanilla ice cream
Winter Dinner
- Gastro-Pub
- British
- Meat
STARTER : Roasted Celeriac soup, aromatic croutons, confit tomato petals and gremolata / MAIN COURSE : Five hour braised lamb shoulder, spinach and leek puree', green beans, glazed baby carrots, and rosemary infused Jus / DESSERT : Dark ...... 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
Roasted Celeriac soup, aromatic croutons, confit tomato petals and gremolata
Main course
Five hour braised lamb shoulder, spinach and leek puree', green beans, glazed baby carrots, and rosemary infused Jus
Dessert
Dark chocolate fondant with Vanilla Orange Creme Anglaise, and mixed berry sauce
Autumn Delights
- Gastro-Pub
- British
- Meat
STARTER : Roasted Pumpkin Risotto, Parmigiano-Reggiano and Sage Infused Olive Oil / MAIN COURSE : Herb Crusted Pork Fillet, Apples, Roasted Shallots and Autumn Vegetables with and Madeira Sauce / DESSERT : Maple, Apple and Cinnamon Puddi...... 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
Roasted Pumpkin Risotto, Parmigiano-Reggiano and Sage Infused Olive Oil
Main course
Herb Crusted Pork Fillet, Apples, Roasted Shallots and Autumn Vegetables with and Madeira Sauce
Dessert
Maple, Apple and Cinnamon Pudding with almonds and Figs
Menu One
- Gastro-Pub
- Italian
- British
STARTER : Heritage tomato panzanella style salad served with warm chorizo & olive focaccia bread / MAIN COURSE : A spiced fillet of venison served with fondant potato, baked pancetta wrapped asparugus spears & a summer berry jus / PALAT...... 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
Heritage tomato panzanella style salad served with warm chorizo & olive focaccia bread
Main course
A spiced fillet of venison served with fondant potato, baked pancetta wrapped asparugus spears & a summer berry jus
Palate cleanser
Limoncello Granita
Dessert
Dark chocolate & hazelnut brownie served with macerated summer berries and a summer berry semifreddo
Menu Three
STARTER : Pan seared scallops, rare breed belly pork, black pudding & a fennel and apple remoulade / MAIN COURSE : Beef wellington, roasted seasonal vegetables served with a borderlaise sauce / DESSERT : Chocolate & caramel tarte... 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 seared scallops, rare breed belly pork, black pudding & a fennel and apple remoulade
Main course
Beef wellington, roasted seasonal vegetables served with a borderlaise sauce
Dessert
Chocolate & caramel tarte
Menu Two
- Gastro-Pub
- British
STARTER : Oak smoked salmon and a horseradish infused potato salad, Leek & potato soup with stilton beignets / PALATE CLEANSER : Champagne Granita / MAIN COURSE : Herb crusted rack of lamb, dauphinoise gratin, fennel puree & rosemary jus...... 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
Oak smoked salmon and a horseradish infused potato salad
Leek & potato soup with stilton beignets
Palate Cleanser
Champagne Granita
Main course
Herb crusted rack of lamb, dauphinoise gratin, fennel puree & rosemary jus served with a side of honey glazed carrots and buttered kale
Dessert
Lemon meringue parfait, raspberry shortbread & a warm honey and whiskey sauce
Winter Festivities
- Traditional
- British
APPETIZER : To be defined with the Chef / STARTER : Seared tuna with a wasabi and sesame seed crust, pickled beetroot and salad , Beef carpaccio with fennel remoulade and pickled beetroot / MAIN COURSE : Asian style duck confit, with a...... 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
Appetizer
To be defined with the Chef
Starter
Seared tuna with a wasabi and sesame seed crust, pickled beetroot and salad
Or
Beef carpaccio with fennel remoulade and pickled beetroot
Main course
Asian style duck confit, with a Teryaki sauce, noodles or rice and vegetable
Dessert
Chocolate Fondant
The Chef Douglas Ennis in 1 questions
Describe your cooking style !
I love to cook and although I have mainly worked in bistros and gastro pubs and I love taking the best ingredients yorkshire has to offer and turning them into a number of dishes.
I use locally sourced produce and use local suppliers for all my meat.
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