Celebration Meal from Frankie Cranfield

For larger groups holidaying at Monkhouse Hill who wish to celebrate an anniversary or other special occasion, we have arranged for Frankie Cranfield, a local event catering specialist, to offer the following dinner menu.


Frankie's extensive catering experience ranges from her London based training to location cooking for a host of film stars, and from city directors' lunches to occasional periods cooking for members of the royal family.


This service is available most days throughout the year (excluding Christmas and Easter). A minimum number of 8 people, and maximum numbers of 20 (in Great Calva) and 12 (other cottages) apply for this service. Meals are ready to be served at 7.30pm unless an alternative time has been requested.


You will need to choose from the menu below one starter course, one main course (plus vegetarian option if required) and one dessert course for your group to enjoy. Starters are served with a selection of bread rolls, main courses with a selection of fresh vegetables, and desserts are served with fresh cream.


Frankie (or a colleague) will prepare the dinner at home and finish off in your cottage kitchen. The starters will be set out on the dining table, and the main course with vegetables kept warm on the hot plate and in the oven. The desserts will be left on a side table. Frankie will then leave you alone to enjoy your meal at your leisure, undisturbed by anyone else in the kitchen.


The Celebration Meal service costs £29.00 per person.


Frankie is also an accomplished artist – we have featured some of her work on this page.

Starters

  • Minted pea soup with creme fraiche and garlic croutons
  • Warm caramelised onion and goat cheese tartlets with crisp sage leaves
  • Smoked trout and chive tartlets, served with a smoked salmon cream
  • Melon with avocado pear and prawns in mustard mayonnaise with crispy bacon
  • Roasted peppers with pine nuts, Parmesan shavings and a Balsamic dressing
  • Spinach roulade with a creamy mushroom filling and a fresh basil tomato sauce
  • Warm spinach and mushroom timbales topped with creme fraiche and tarragon sauce
  • Chicken liver mousseline, spiced orange Cumberland sauce, served with melba toast
  • Tomato, avocado pear and mozzarella salad with fresh basil, dressing in olive oil

Main Courses

  • Red onion balsamic tarte au tatin
  • Pork tenderloin stuffed with chorizo, spinach and cream cheese, served with sauteed red peppers and capers
  • Pheasant Normandy - pheasant breast cooked with apple, bacon and cider, and served with cider calvados cream sauce
  • Slow cooked leg of lamb in a red wine, red onion and blackberry reduction
  • Chicken breasts coated with a tarragon lemon sauce garnished with fresh asparagus
  • Traditional Beef Bourguignon, slow cooked, with shallots, carrots, celery in red wine
  • Salmon cooked with garlic, ginger and coriander, served with rice
  • Garlic mushrooms and cep stroganoff, served on a bed of rice
  • Posh fish pie, containing prawns, smoked fish, salmon and leeks in a cream lemon parsley sauce, topped with pastry

Desserts

  • White chocolate mousse with dark chocolate sauce decorated wtih strawberries
  • Brandy snap baskets filled with seasonal berries and served with blackcurrant coulis
  • Hazelnut meringue with raspberries and a passion fruit sauce
  • Caramelised oranges with a blackcurrant coulis
  • Warm toffee bread and butter pudding with a pecan toffee sauce
  • Lime tart, on a ginger biscuit base, served with a lemon curd cream

Should you wish to book a Celebration Meal during your stay at Monkhouse Hill, in the first instance please email Frankie to confirm her availability and reserve the date.


You will then need to send a 25% deposit (£7.25 per person) by bank transfer, and email Frankie to confirm your booking and confirm that the deposit has been sent. Please note that if the deposit is not received within 7 days it will be assumed that you don’t want to go ahead with the meal.


You then send your menu choices to Frankie by email no later than two weeks before the date of the meal. You should choose one starter, one main course (plus vegetarian option if required) and one dessert from the menu below.


The balance of the cost of your dinner will be due on the night, by arrangement between Frankie and yourselves. Note however that payment by card is not possible.


Frankie's contact details: