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KEVIN HONEYWOOD

About

Kevin started cooking in an Italian restaurant when he was 14 in Sydney, Australia and from there moved on to a Tapas bar. After this he entered into the world of hotels and fine dining restaurants before travelling to Europe and working in Alaska. For the last 10 years he has been the Head Chef in a Gastro Pub on the beautiful island of Alderney in the Channel Islands and feels very lucky to get the chance to work with the amazing local produce that is available there...dairy cows, fish & shellfish, pork and small batch fruit and veg. More recently he has worked some stints in Russia, Tuscany, and most of winter in the French Alps.
 

THE IMPORTANT STUFF

LOVES TO cOOK

Asian influenced and modern Australian, quality ingredients and not overly fussy plates of food

SIGNATURE DISH

Tea Poached Chicken Breast, Pressed Thigh, Pickled Cauliflower, Burnt Cauliflower Puree

Services offered

Weekly catered packages, dinner parties

resorts John offers his service

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

PRICE RANGE

Day Rate (labour only): 250€ - 300€

Weekly Rate (Labour only): From 1500€

minimum group size?

No

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

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Tel: +33 673 010198

 

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