The ultimate in dining experiences: An exclusive, private kitchen with a top chef to cook for you and your very own host on-hand to serve your party.

You choose your chef, your menu, your wines (and your guests!) – then watch your lunch or dinner being cooked right in front of you while you enjoy an exclusive get-together with friends, family, clients or colleagues.

Want to get involved? Your chef will be happy to tell you about the preparation and cooking as it is taking place, so you can ask questions and get some first-hand tips. Or just sit back, relax and wait for your meal to be served.

Our Current Chef’s Table Offerings

Andy Evans

Menu 1

Bouillion of farm yard chicken, poached quails egg, parsnip puree, Autumn greens

Roast Pigeon breast, honey soused root vegetables, thyme oil, parsnip crisps

Carpaccio of Swordfish, pickled white radish

Cannelloni of braised oxtail, Roasted Lemon Sole fillet, baby girolles, salted grapes, cockles & braising juices

Chocolate fondant, hazlenut ice cream

Raspberry ice cream, white chocolate petit fours

£60 per head

Menu 2

Jerusalem Artichoke soup, seared scallop, truffle oil

Game terrine, spiced pear chutney, toasted Polaine

Cannelloni of Dorse Crab, lemon grass & dill veloute

Roasted Barbury Duck breast & confit leg, pumpkin puree, parsnip crisps & foie gras jus

Chanterais melon & vodka granita

Lincolnshire poacher, toasted crumpet & onion chutney

Chocolate & Cardamom torte, Orange ice cream

£70 per head

 

Eddie Kouadio

Menu 1

Amuse bouche

Seared diver-caught scallops, champ mash, crisp Pancetta & pea puree

Roast spinach & garlic stuffed Monkfish wrapped in Bayonne Ham with crayfish risotto & sauce Lie de vin

Rack of lamb, crushed minted Jersey Royals with wild garlic puree & Madeira Jus

Pear tart tatin, honeycomb ice cream

£60 Per Head

Menu 2

Amuse bouche

Warm wood pigeon breast salad

Roast halibut, caramelised salsify, braised fennel & sorrel sauce

Fillet of beef, turnip & potato gratin, French beans, fricassee of forest mushrooms, red wine shallot jus

Orange pannacotta

£70 Per Head

 

Chef Rasheed Shahin

King Scallops, Gazpacho & Basil Oil

Grilled Lamb Neck Fillet, Devilled Quail Eggs, Pea Puree and Mint Vinaigrette

Sea Bass Ceviche, Green Peppercorns & Pink Grape Fruit

Roulade of Duck with Glazed Figs, Broad Bean Hash & Bitter Chocolate

Lavender Crusted New Season Rack of Lamb, Spinach Mousse & Mint Hollandaise

 Rhubarb Trio, Brulee, Crumble, Jelly

Strawberry and Mint Granita

£70 Per Head

Please call 020 7499 2988 to book or email mailto:manager@therunningfootmanmayfair.com to arrange a consulatation and viewing.