Modern canapes and two course private chef experience
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Hometainer
✔️
Cotswolds
✔️
London
✔️
Oxfordshire
✔️
Somerset
8 years of working in top kitchens in Bath (the Rectory) and London (Michel Roux Parliament Square), . Jacob left his restaurant job to become a private chef in 2020 as he loves meeting new people and getting to please clients with excellent food and friendly service.
Jacob likes to cook food that is fun, exciting and fresh! He loves presenting beautiful yet simple food that people actually want to eat. Playing with big and bold flavours and redesigning classic dishes is second nature in his kitchen.
Description
Canapes:
Slow roast yellow tomato (Whipped DOP feta, pistachio pesto, sourdough)
Crab begniet
Starters:
Orkney scallops (Crispy potato cake, green apple, sauteed samphire, herb creme fraiche)
Line caught bluefin tuna (Seared with sesame, nori, pickled vegetables, avocado, wasabi aioli, sesame cracker)
Roasted peach and burrata (Prosciutto cotto, honey roast croutons, watercress, tahini dressing)
Main course:
Thick cut ribeye (Crispy potato terrine, wild mushrooms, celeriac puree, lardon and whiskey sauce)
Monkfish Fillet (White bean ragu, saffron, pear, sauce vierge)
Available locations: Cotswolds, London, Oxfordshire, Somerset
Experience details
Experience duration:
1h 30min
Maximum number of Guests:
50
Minimum spend:
£
500
Lead time ahead of booking:
No lead time
Set up time:
1.5-2 hours
Packing up time:
No packing up time
Additional info
Included from the hometainer:
Food, service and clean up.
I will need the host to provide
Basic cooking equipment, plate and cutlery etc
Dietary & Allergies
can be adjusted to meet any dietry needs
Operating hours
Available 24/7
