Alec is a born and raised boy from Nottinghamshire, who was lucky enough to have started his career in a local country hotel where he began to find and fall in love with all things food. When turning 17 he moved to the south to work for a fantastic chef cooking food at a very high level. This is where he really started t...... Alec is a born and raised boy from Nottinghamshire, who was lucky enough to have started his career in a local country hotel where he began to find and fall in love with all things food. When turning 17 he moved to the south to work for a fantastic chef cooking food at a very high level. This is where he really started to find out the chef he wanted to be. Having great experiences like local game keepers coming to the back door with freshly shot pheasants, rabbits, and venison, freshly caught fresh water crayfish. He then moved on and started to angle his skills to the world of Michelin. He's been very fortunate to have worked in many Michelin stared kitchens all the way to 3* level. One of the highlights of his career so far was to become a finalist in Masterchef The Professionals 2012. His style of food now is what he'd call modern British, he loves working with fresh and fantastic ingredients and them putting them together and on the plate for you all to enjoy. Having just returned from travelling the world as a private chef for one of the wealthiest men in the world he has been able to draw on all his experiences that he's been lucky enough to have experience and put all that excitement on the plate for you to enjoy. Read all Hide
Nottingham, United Kingdom +15 km
English
Vegetarian, Cooking class, Brunch, Molecular, Gastronomic, British
The Chef in 6 questions & answers...APPETISER : Watercress veloute, crème fraiche, oxtail / STARTER : Pan fried diver scallop, 24 hour hoi sin pork, cucumber, lime, chilli / MAIN COURSE : Roast lamb cutlet, carrot and swede puree, braised shoulder,potato cake, wilted gre...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Watercress veloute, crème fraiche, oxtail
Starter
Pan fried diver scallop, 24 hour hoi sin pork, cucumber, lime, chilli
Main course
Roast lamb cutlet, carrot and swede puree, braised shoulder,potato cake, wilted greens, roasting juices
Cheese
Baked Golden Cross cheese, fig, sultana and walnut wafer
Dessert
Valrohna chocolate, passion fruit textures
STARTER : BBQ pork , banana & chilli ketchup, red cabbage slaw / MAIN COURSE : Pan fried seabass, poached asparagus, buttered new potatoes, lemon and thyme veloute / DESSERT : Sticky toffee pudding, caramelised banana, rum and raisin ice cream... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
BBQ pork , banana & chilli ketchup, red cabbage slaw
Main course
Pan fried seabass, poached asparagus, buttered new potatoes, lemon and thyme veloute
Dessert
Sticky toffee pudding, caramelised banana, rum and raisin ice cream
CLEANSER : Green Tea and Lime Sour / APPETISER : New Season English Asparagus Veloute with a truffle infusion / STARTER : Thai Salmon Fishcakes, Sweet And Sour Vegetables, Cucumber Chilli and Shallot salsa / MAIN COURSE : Butter Poached ...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
cleanser
Green Tea and Lime Sour
Appetiser
New Season English Asparagus Veloute with a truffle infusion
Starter
Thai Salmon Fishcakes, Sweet And Sour Vegetables, Cucumber Chilli and Shallot salsa
Main course
Butter Poached and Roasted Chicken, Paprika potaoes, Burnt Leeks, Black olive Puree
Dessert
Buttermilk and Vanilla Pannacotta, Charred Rhubarb
extras
hand rolled chocolate truffles
CANAPÉS : A glass of presseco, Bucks Fizz or Freshley squeezed juices / TO START : A selection of freshley baked pastries and breads with a coice of butters and jams / NEXT : Classic Eggs Benedict :- hand carved ham served on a toasted m...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Canapés
A glass of presseco, Bucks Fizz or Freshley squeezed juices
To Start
A selection of freshley baked pastries and breads with a coice of butters and jams
Next
Classic Eggs Benedict :- hand carved ham served on a toasted muffin, poached free range eggs with sauce hollandaise
Or
Eggs Florentine:- poached hens eggs with wilted baby spinach on a toasted english muffin, and a shallot and chervil butter emulsion
To Follow
A selection of freshly cut seasonal fruits, sliced hams cheeses
Detox Green Juice
A juice to clense the body and soul:-
drinks
A selection of teas and Nespresso coffee, hand juiced juices
APPETISER : Celeriac and wild mushroom veloute, truffle infusion, Pea veloute, mint oil / STARTER : Cornish Mackeral Mousse, cucmer and black mustard seed pickle, Roast heritage bettroot, goats curd, Honeycomb , Barbecue pork, banana & c...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Celeriac and wild mushroom veloute, truffle infusion
Or
Pea veloute, mint oil
Starter
Cornish Mackeral Mousse, cucmer and black mustard seed pickle
Or
Roast heritage bettroot, goats curd, Honeycomb
Or
Barbecue pork, banana & chilli ketchup, kohlrabi slaw
Main course
'POSH'Chicken, chips, peas
Or
Monkfish tikka masala, lentil Dahl, carrot & coconut salad
Or
Jerusalem artichoke and truffle linguine
Extra
Taste of passion fruit
Dessert
A symphony of desserts
APPETISER : Butternut squash veloute, chilli and coriander / STARTER : Hot smoked salmon, champagne and carraway seed cabbage, herb and horseradish mustard / MAIN COURSE : Scallop and hake red Thai curry, braised jasmine rice, coconut a...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Butternut squash veloute, chilli and coriander
Starter
Hot smoked salmon, champagne and carraway seed cabbage, herb and horseradish mustard
Main course
Scallop and hake red Thai curry, braised jasmine rice, coconut and carrot salad, naan
Dessert
Baileys creme brulee, poached pear, shortbread
CANAPÉS : Mini jacket potatoes stuffed with 24 hour braised Ox cheek and horseradish / APPETISER : celeriac veloute with a white truffle infusion / STARTER : Pan fried scallops, textures of apple. / MAIN COURSE : Roast organic chicken, c...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Canapés
Mini jacket potatoes stuffed with 24 hour braised Ox cheek and horseradish
Appetiser
celeriac veloute with a white truffle infusion
Starter
Pan fried scallops, textures of apple.
Main course
Roast organic chicken, caramelised onion puree, duck fat potatoes, buttered cabbage, young carrots, apple and sage stuffing, roasting juices
Cheese
baked golden cross goats cheese,fig, fruit bread wafer.
Dessert
rich chocolate mousse, caramelised banana, honeycomb
CANAPÉS : Caramelised onion and chorizo tartlets , Roast red pepper and sweet basil crostini , Marinated tuna, wasabi emulsion / APPETISER : English asparagus veloute, truffle infusion / STARTER : Hot smoked salmon, champagne and caraway...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Canapés
Caramelised onion and chorizo tartlets
Roast red pepper and sweet basil crostini
Marinated tuna, wasabi emulsion
Appetiser
English asparagus veloute, truffle infusion
Starter
Hot smoked salmon, champagne and caraway seed cabbage, herb and horseradish mustard
Main course
Slow roasted lamb, olive oil potato,charred baby gem lettuce, young garden peas, light minted jus
Dessert
Liquid chocolate cake, passion fruit and mango textures
STARTER : panfried chicken liver and panchetta salad,home dried tomatoes, poached hens egg,black pudding crumb , Isle of Mull Scallops, Hoisin Pork, Cucumber Lime and Chilli Salad , Whipped Ragstone Goats Cheese, Textures of Beetroot, Ag...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
panfried chicken liver and panchetta salad,home dried tomatoes, poached hens egg,black pudding crumb
Or
Isle of Mull Scallops, Hoisin Pork, Cucumber Lime and Chilli Salad
Or
Whipped Ragstone Goats Cheese, Textures of Beetroot, Aged Balsamic
Main course
Fillet of Cod, Monkfish and King Prawn Red Thai Curry, Nasi Goreng
Or
Dry Hung 28 day Herefordshire Beef Steak, traditional Garnish
Or
Parsley Risotto, Wild Mushrooms, Crispy Egg, Blue Cheese, Sherry Vinegar
Dessert
dark chocolate tart,textures of caramel
Or
Red wine poached pear, stichelton blue cheese, candied walnuts
Or
lemon and lime posset,raspberry jelly, honeycombe
1ST : Lime sour / 2ND : New season cauliflower and Barkam blue cheese veloute, avruga caviar / 3RD : Apple cured Loch Duart salmon, champagne and caraway seed cabbage, herb and horseradish mustard / 4TH : Pan fried diver scallop, 24 hour...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
1st
Lime sour
2nd
New season cauliflower and Barkam blue cheese veloute, avruga caviar
3rd
Apple cured Loch Duart salmon, champagne and caraway seed cabbage, herb and horseradish mustard
4th
Pan fried diver scallop, 24 hour hoi sin pork, cucumber, lime , chilli
5th
“Coq au vin” Organic chicken, whipped potato, pancetta, grelot onion, chesnut mushroom
6th
Baked English goats cheese, fig, fruit bread wafer
7th
Bananas and custard
CANAPÉS : Lime sour / APPETISER : Wild mushroom veloute, truffle infusion / STARTER : Panfried scallops, hoi sin pork, cucumber lime and chilli salad / MAIN COURSE : Roast herefordshire beef, beef dripping potato, crispy onion, heritage ...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Canapés
Lime sour
Appetiser
Wild mushroom veloute, truffle infusion
Starter
Panfried scallops, hoi sin pork, cucumber lime and chilli salad
Main course
Roast herefordshire beef, beef dripping potato, crispy onion, heritage tomato salsa, watercress
Cheese
Baked golden cross goats cheese, fig, sultana and walnut wafer
Dessert
Liquid chocolate cake, passion fruit and mango
Sweets
Hand made fudge and truffles
I asked Alec to cook a special meal for Mothers Day this year - We chose the 7 course tasting menu. Alec was a sheer delight, punctual, tidy, friendly, he took care of everything and every single course of the meal was amazing, we especially loved the hoi sin pork, the Coq au Vin and the liquid chocolate cake. I would not hesitate to recommend Alec to others seeking the very best food in the comfort of their own home.
Our whole experience was excellent. Alec was attentive right from the very moment we booked, with some good advice on menu selection. He kept in touch right throughout and was very pleasant to deal with.
The food on the evening was fantastic and Alec provided a few appetizers, palette cleansers and nibbles in addition to the 3 courses ordered.
Needless to say, the food on the evening was fantastically cooked and the whole experience was brilliant.
What an experience! Alec cooked an amazing meal for my wife and I for her 40th birthday. The food was exceptional, Alec was friendly, chatty, entertaining and an absolute pleasure to have as a guest. He made it a birthday to remember and I would recommend him without hesitation!
modern British with my own individual style which is tried and tested for you all to enjoy
panfried diver caught scallop, hoi sin braised pork,cucumber lime and chilli salad or liquid chocolate cake with passion fruit textures
chicken, potatoes and fresh vegetables
i think it was butterfly cakes made at home with my mum for a school fete if i recall
at the moment duck and waffle
the legend which is Gordon Ramsey
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