Clients in Chelsea came to me when they were looking for a private chef to cook a New Year’s Eve dinner for 10 people.

The brief was to come up with a menu that would be festive and wintry, but sufficiently different from Christmas.

After discussing all the client’s preferences, and covering any food allergies or intolerances that their guests had, we came up with this:

The pink pomegranate seeds are like festive jewels scattered across this very special seasonal salad. The chestnuts add nutty texture to the shredded pheasant and prosciutto, and the sweetness of the balsamic dressing is a perfect foil for the bitter chicory leaves.

This classic Italian stew is rich and tomatoey, and delicious served with creamy Risotto Milanese. The gremolata – a topping of lemon, parsley and garlic – adds zing to the dish.
Osso Bucco is a veal stew, but we use “rose veal”, which is known for its higher welfare standards.

This toffee-rich tart features caramelised apples and crisp puff pastry. It’s a popular choice in winter, and I serve it with rich and creamy homemade Vanilla ice cream.