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Last Dinner on the Titanic

The success of this dinner lies in preplanning your invitation list. Each guest is given a character (real or imaginary) Do some homework and match people to characters as well as possible. Make a dress code that you can be sure your guests will adhere to. Make the setting as sumptuous as possible. There are many banqueting equipment hire companies that will help you or you can leave all arrangements to us for an extra fee. You can if you prefer, hire a river boat for this dinner. Make sure it has a suitable kitchen and servery. Music must be absolutely authentic.

First Course
Hors D'oeuvres
Second Course
Consommé Olga
Cream of Barley
Third Course
Poached Salmon with Mousseline Sauce, Cucumbers
Fourth Course
Filet Mignons Lili
Sauté of Chicken, Lyonnaise
Vegetable Marrow Farci
Fifth Course
Lamb, Mint Sauce
Roast Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes
served with
Green Pea
Creamed Carrots
Boiled Rice
Parmentier & Boiled New Potatoes
Sixth Course
Punch Romaine
Seventh Course
Roast Squab & Cress
Eighth Course
Cold Asparagus Vinaigrette
Ninth Course
Pate de Foie Gras
Tenth Course
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream


This dinner is best served in a marquee as a dressed buffet and carvery with waiter service. (Sometimes guests like to be the waiters, in costume of course, but that is up to you ! we cannot garantee the service in those circumstances. The food however,will stand up to it.) Although self service would hardly be encountered on The Titanic at this level, I feel it is kinder to let people help themselves to the larger courses. It makes nice interaction and not everyone can eat so much in one meal.
You can plan intriguing plots for table interaction and everyone should be prepared to go along with the theme, not to act out of character. Some homework needs to be done by each guest on their given part and on the topical subjects of the day.

This is a long evening and should not start later than

You provide your own wines, champagnes etc unless you wish us to do so.

This is an elegant meal designed to please the elite of society of the day.In 1912 a first class ticket on the Titanic's Maiden Voyage was $4,350 an absolute fortune.
Trying to re-create this meal on a budget is therefore rather futile and I would not recommend it as a fundraiser unless your participants are willing to part with around £100 per ticket and make some substantial donations at the table.

Your invitations can be in the form of tickets such as the one illustrated here!

Bon Voyage!


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