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Gemma Worboys

Food Portfolio

My Story

Since beginning my journey in this field, my dedication to the work and motivation to grow has led me to great creativity and experiences. I’m grateful for a profession I’m passionate about, and am proud to share examples of my work. Take a moment to check out my portfolio, and get in touch with any questions.

Starters

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Mackerel, celeriac & apple remoulade

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Torched mackerel, mackerel tartar in cucumber jelly cannelloni, pickled beets and radish

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Sautéed scallops with lobster bisque, samphire and coriander oil

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Tataki Tuna

Canapés

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Vegetable Spring Rolls

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Smoked salmon, dill and lemon ricotta cream cheese cucumber roll ups

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Poached pear, stuffed blouse cheese mousse with caramel walnuts

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Ricotta herb wonton cups - figs - honey - prosciutto - thyme

Mains

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Spiced duck breast, plum sauce, charred miso leek, star anise carrot puree, butter glazed carrot

Panfried Seabass, caper, herb and wild garlic potato- samphire, seasonal vegetables, beurr

Panfied Seabass, Caper, Herb and Wild Garlic Potato - Samphire, Seasonal Vegetables

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Fillet of beef, roasted beetroot, parsnip purée, blackberry and red wine jus

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Pan seared halibut, beurre blanc, mash Parmesan potato, spinach with ricotta herbed stuffed courgette flower

Dessert

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Gluten Free salted caramel profiteroles

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Chocolate orange avocado mousse in chocolate tear drop.  Meringue, raspberry purée 

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Custard shortcrust tart, strawberry coulis, strawberries

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Greek yoghurt and raw honey panna cotta, glass twill, edible flowers

Bakery

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Homemade Rolls

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Rye bread

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Homemade Fluffy White Rolls

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Blueberry Muffins

Family Style

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Sushi Night

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Boa buns - char Sui prawns - spicy slaw

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Family style

Pear, feta and toasted pean salad, with pomegranate, honey and thyme dressing FAMILY STYLE

Pear, feta and toasted pean salad, with pomegranate, honey and thyme dressing

"Do not go where the path may lead. Instead, go where there is no path and leave a trail"

Ralph Waldo Emerson

Fresh Food Platter
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Get in Touch

Interested in learning more about me, my work or request for menus? Feel free to reach out anytime, I would be more than happy to chat or forward menu plans over.

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