19 days ago
11
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Posted On: October 18th 2026, 08:29 am
I have mentioned The Coleman Family multiple times in my posts as they are simply just a glorious family:
Parent H&I have been supporters of SALT Cø. from the beginning, I worked with H prior to setting up the businesss, I have cooked for the whole family from grand parents to great grand children as well as friends on multiple occasions, H&I amazing parenting have create 3 incredibly boys (all grown adults 2/3 having their own children. If I was to want Theo to become anyone I would happily choose any one of their boys) George (youngest son) was a SALT Cø. Sous Chef for a while and did a great job (we did canapés for 120 people just the two of us (host had put on two more helpers for us who we didn’t see the whole time we were there), amongst many other dinners.
Friday night we cooked for George, his lovely fiancée and a bunch of their friends. I was not surprised to see that they were all just an extension of themselves. Great people, fun evening, nice food and they looked after us very well as well. As per usual at a dinner for the Colemans…
On Friday we cooked:
- SALT Cø. Bacon Taco.
- Ham Hock Terrine, Piccalilli, Toast.
- Pan Fried Crispy Skinned Bass, Roasted and Crushed Squash, Aerated Fish Sauce, Herb Oil .
- Palate Cleanser.
- Pan Roasted Smoked Duck Breast, Surprise Garnish.Creme Fraiche Mash, Persillade Dressing.
- Smoked Dark Chocolate Mousse, Raspberry Pate de Fruits, Creme Fraiche Sorbet.
- Petit Fours.
ALWAYS a pleasure guys, can’t wait for next time!
When are we cooking for you?
Parent H&I have been supporters of SALT Cø. from the beginning, I worked with H prior to setting up the businesss, I have cooked for the whole family from grand parents to great grand children as well as friends on multiple occasions, H&I amazing parenting have create 3 incredibly boys (all grown adults 2/3 having their own children. If I was to want Theo to become anyone I would happily choose any one of their boys) George (youngest son) was a SALT Cø. Sous Chef for a while and did a great job (we did canapés for 120 people just the two of us (host had put on two more helpers for us who we didn’t see the whole time we were there), amongst many other dinners.
Friday night we cooked for George, his lovely fiancée and a bunch of their friends. I was not surprised to see that they were all just an extension of themselves. Great people, fun evening, nice food and they looked after us very well as well. As per usual at a dinner for the Colemans…
On Friday we cooked:
- SALT Cø. Bacon Taco.
- Ham Hock Terrine, Piccalilli, Toast.
- Pan Fried Crispy Skinned Bass, Roasted and Crushed Squash, Aerated Fish Sauce, Herb Oil .
- Palate Cleanser.
- Pan Roasted Smoked Duck Breast, Surprise Garnish.Creme Fraiche Mash, Persillade Dressing.
- Smoked Dark Chocolate Mousse, Raspberry Pate de Fruits, Creme Fraiche Sorbet.
- Petit Fours.
ALWAYS a pleasure guys, can’t wait for next time!
When are we cooking for you?
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