Beautiful desserts made fresh from our partner chef Georgina

A Bespoke Dining Experience with Georgina

About Georgina

Georgina uniquely creates delicious dishes inspired by her love of travel, local produce, and flavourful, elegant cooking. Working closely with each guest party, she can design bespoke menus tailored to your tastes and dietary preferences, using the freshest ingredients and, where possible, organic produce.

Whether you’d like a relaxed brunch, a refined dinner, or a classic afternoon tea, Georgina will ensure every detail is taken care of so you can simply enjoy your time away relaxing in one of our luxury lodges or stunning Yorkshire cottages.

A luxury private dining experience from Georgie Snowdon, one of our fantastic partner chefs.

Guest Numbers & Pricing

A bespoke dining experience with Georgina will be from £390 for 6 guests, ~£65 per head thereafter.

This price includes your private chef, ingredients and full table service. Charges may differ depending on your chosen menu style and seasonality. Georgina requests a 50% deposit on booking and the balance must be paid 3 days in advance via bank transfer.

Below Georgina has suggested some menu examples in her style of cooking, she normally works with her guests to create a bespoke dishes to suit whatever the occasion.

Perfect appetisers made fresh from our partner chef Georgina who can provide you with the perfect private dining experience from the luxury of your holiday home.

Beautifully bespoke dish prepared by Georgie our partner chef.

Feasting Style middle eastern Inspired menu

Starters:

Smoky Aubergine Babaganoush (vg)

Whipped Feta with Foney and Za’atar (v)

Homemade Flatbreads (vg)

Falafel with Tahini Sauce (vg)

Grilled Halloumi with Pomegranate Molasses (v)

Main (sharing platters):

Spiced Koftas, Muhammara Base

Aubergine and Tomato Stew (vg)

Monkfish Kebabs with Saffron and Lemon (pesci)

Persian Jewelled Rice (with pistachios, cranberries, orange zest – vg)

Cucumber Yoghurt Dip (v)

Desserts

Sharing Style Dark Chocolate Mousse with Fruit Platter

Tahini Brownies

Baklava Bites

Baked Peaches with an Orange Blossom Cream

Autumn three course menu

Starters:

Seared Duck Breast, Warm Beetroot and Orange

Tomato Harissa Oat Tart with whipped goat’s cheese & a balsamic glaze

Bloody Mary Prawn Cocktail

Autumn Roast Veg Soup, Homemade Ciabatta

Main:

Slow-Roasted Lamb Shoulder with Garlic & Herbs, Charred Hispi Cabbage and Sprout Slaw,Greek-style flatbreads and Tzatziki

Seared Venison with Celeriac and Horseradish puree, Purple Sprouting Broccoli, Red Wine Jus, Pickled Blackberries

Roasted Cod Loin, Beurre Blanc and Winter Vegetable Gratin

Chicken ballotine Sage, Apricots and Leeks, Parmentier squash and potatoes, Cavolo Nero, Brown Chicken Jus

Desserts:

Basque Cheesecake with Raspberry Sauce

Black forest tiramisu

Profiterole Stack Filled with vanilla cream and drizzled with rich chocolate sauce

Cheese board from the local area

Olive Oil & Polenta Cake with Lemon & Thyme
Accompanied by fresh cherries or macerated strawberries

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