JOHN MCFETRIDGE

About

Originally from Leeds in the UK, John has been a professional caterer for over 20 years and has worked in Switzerland, France and Australia. His experience of the catering and hospitality industry is diverse, ranging from chef roles in small restaurants, boutique hotels and larger hotel chains to management in corporate and private hospitality at prestigious events including the Rugby World Cup, Royal Ascot, the Ryder Cup and the 2012 Olympic Games.

 

When he is not in the Alps John lives in Palma de Mallorca where he offers a private villa catering service across the island. He has a passion for Mediterranean Cuisine, skiing, motorbikes, sourdough bread and any recipe that uses aubergines!

THE IMPORTANT STUFF

LOVES TO cOOK

Mediterranean - Simple dishes with awesome flavours. Loves cooking fish and is a huge fan of regional French and Spanish cuisine

SIGNATURE DISH

Sea bass with piquillo sauce and jerusalem artichokes

Services offered

Weekly catered packages, dinner parties, heat and serve meals

resorts John offers his service

Courchevel, Meribel, Bozel, Saint Martin-de-Belleville, Les Menuires, Val Thorens, Brides-les-Bains

PRICE RANGE

Day Rate (labour only): 250€ - 300€

Weekly Rate : Packages from 325€ per person

Pre-cooked meals: From 18€ per person

minimum group size?

Dinner party 6, weekly packages 8, heat and serve meals 6

AVAILABility

February 28th - April 2nd 2020

MENU IDEAS

WINTER 'DINNER PARTY' ideas

 STARTERS
 

Sugar Cured Cod on a Warm Potato Pancake, Beetroot Vinaigrette

Roast Red Pepper, Preserved Lemon and Caper salad

Salt Cod Fritters with Tartare Sauce

Scallop Carpaccio

Baby Gem Salad with Anchovy and Pancetta


MAINS

 

Steamed Halibut Steak, Garlic oil

Lamb Mechoui with Cumin and Paprika Salt

Chargrilled Sea Bass with Asparagus and a Warm Tomato Herb Dressing

Sizzling Prawns with Garlic, Chilli and Olive Oil

Slow Roasted Chicken with Preserved Lemon


  DESSERTS 

 

Catalan Custard Tart with a Compote of Oranges

Chocolate Cake with Candied Ginger

'Black Forest' Tiramisu

Lavender Scented Creme Brûlée

Whisky Parfait with Agen Prunes and Earl Grey Syrup

WEEKLY PACKAGE DINNER SUGGESTIONS

 STARTERS

Kale, Chorizo and Potato Soup

Andalucian Prawn and Spring Onion Fritters

Roquefort and Pear salad with a Watercress Dressing

MAINS


Confit Duck Leg with a White Bean and Vegetable 'Stew'

Roast Salmon Steak with a Black Olive Crust

Lamb Stuffed Aubergines with Moorish Spices and Manchego Cheese

  DESSERTS

French Chocolate cake, Raspberries, White Chocolate Ice Cream

Sticky Toffee Pudding

Eton Mess

heat and serve menu 

(DISHES Delivered and ready to heat and eat)

 STARTERS

Traditional French Onion soup, Gruyère crouton

White Bean, Chorizo and Parsley Soup

Roast Garlic and Pea soup

Terrine Campagnarde, Chutney
Aubergine, Tapenade and Feta stacks

Leek and Roquefort Tart

Smoked Bacon and Garlic Tart

Salmon Fish Cakes

Wild Mushroom Risotto

Goats Cheese Parcel with Caramelised Red Onion

Roasted Mediterranean Vegetable Salad with Feta and Basil

MAINS

Tartiflette, Salad, Charcuterie

Lasagne served with Garlic Bread

Coq au Vin

Lemon and Basil Chicken

Salmon Fishcakes

Thai Green Curry

Pork Fillet, Wholegrain Mustard Sauce

Lamb Madras

Confit de Canard

Roast Leg of Lamb with a Red Wine Jus

Galician Fish 'Stew'

Baked Salmon with a Pesto crust

Vegetarian Lasagne

Courgette and Mint Frittata

DESSERTS

Tiramisu

French Chocolate Cake

Fruit Crumble and Custard

Fresh Fruit Salad

White Chocolate Bread and Butter Pudding

Chocolate Brownie with Baileys Creme Anglaise

Pear Poached in Red Wine and Cassis

Apple and Cinnamon Cake

Tarte au Citron

Contact John
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Tel: +33 673 010198

 

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