June 19, 2018

Validation Dinner: David Ingle

Congratulations to chef David Ingle on his successful validation by the La Belle Assiette Jury!

Congratulations to chef David Ingle on his successful validation dinner. His validation took place on the 15th of June in Burnham on Sea. The role of the jury members was to try the private chef dining experience and evaluate the menu prepared by the chef.

As a child David always had a passion for food from cooking at home with his dad to watching endless amounts of cooking programmes, so there was only one career for him! As soon as David left school he enrolled in college and along with a few part time kitchen jobs it led him on the road to London where he would truly begin his career. David’s time in London was a real eyeopener to what this amazing industry had to offer such a young chef. He was lucky enough to work alongside some incredible chefs from all over the world, taking him in and nurturing his skills and pallet, teaching him all different recipes and dishes from all the continents. As the years went on chef David could never narrow himself down to be a chef that specialised in a certain thing because he just loved it all and it was his main aim to learn anything and everything. That also lead him to compete in some prestigious competitions in London and even becoming a finalist in the young chef of the year at the Birmingham NEC. Chef David’s love for food and flavours took him on a 4 month backpacking experience through South East Asia, where his love for this cuisine meant he could see and learn first hand how it’s done: from eating Pad Thai on the streets of Thailand to making his own spring rolls in the jungle. This truly was an amazing experience! David finally ended up in Somerset where he could settle and put to practice everything he has learnt.


Salt crusted pork belly, pork crackling with smoked bacon lardons and sweet apple puree

Main course

Pan-fried breast of chicken with honey roast carrot, butternut squash and sweet potato


Dark chocolate orange Marquise with orange sediment syrup and candies orange zest

  • “From start to finish this was an incredible experience. The choice, flexibility and recommendations for our menu by David and team was a welcome treat to organising a dinner party. It took all of the stress out of it for us knowing everyone’s needs and tastes were catered for. We had constant contact with La Belle Assiette and David on the lead up to our event; our queries answered promptly and thoroughly. As for the dinner itself, my guests and I had an exceptional meal and service to go with it. David has culinary skills of the highest order- this was fine dining that you’d pay ever so much more for in a Michelin starred restaurant, except it was within the comfort of my home. It was a wonderful treat that I’d recommend to anyone whether hosting a party or simply to have friends or family over to dinner, but without any of the stress to you as a host- additionally, they cleaned up so thoroughly after themselves that my kitchen was actually cleaner than before they arrived. Absolutely thrilled and cannot recommend this talented chef, David, Lauren and La Belle Assiette more highly.”

David created an exceptional meal for his Validation Dinner. Each dish was perfectly cooked, and the special touches he included made the meal even more special. His range of culinary experience shone through and he was an absolute pleasure to host.

We are happy to announce the validation of chef David and know you would be in the best hands for your next dinner party! To view David’s profile and menus head to:


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Validation Dinners