Introducing Dean Heselden. He is a passionate multi award wining Chef from the UK, who's 20 years experience includes owning his own restaurant as well as working in Spain, Portugal and the French Riviera. This has allowed him to gain national accolades in the UK such as Tilda Chef of the Year and National Chef of the Year…... Introducing Dean Heselden. He is a passionate multi award wining Chef from the UK, who's 20 years experience includes owning his own restaurant as well as working in Spain, Portugal and the French Riviera. This has allowed him to gain national accolades in the UK such as Tilda Chef of the Year and National Chef of the Year Semi finalist. Whilst running his restaurant, Dean was included in the Michelin Guide, awarded 2 rosettes by the AA Guide,and as well was a finalist for the Best Restaurant in the South of England in the Guardian national paper. Dean has worked in Canada in and around the Canadian wine industry in the Okanagan Valley, British Columbia. Whilst there he headed up the Kitchen in the Sonora Room Restaurant at the Burrowing Owl Winery as well as operating his own Pop up Restaurant Series. Read all Hide
Brighton, UK +40 km
English
Seasonal cuisine, Vegetarian, Gluten-Free, Michelin star, Cooking class, Mediterranean
The Chef in 3 questions & answers...CANAPÉS : Olive Bread (v) & Sussex Smokey Croquettes / STARTER : Sussex Goats Cheese creme brulee with flavours & textures of Onion (v) / MAIN COURSE : South downs Lamb with Lamb stuffed Courgette and Provencal vegetables / DESSERT : Brigh… 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
Olive Bread (v) & Sussex Smokey Croquettes
Starter
Sussex Goats Cheese creme brulee with flavours & textures of Onion (v)
Main course
South downs Lamb with Lamb stuffed Courgette and Provencal vegetables
Dessert
Brighton Salted Chocolate, Caramel with Pistachio
CHILDHOOD, SPAIN : Olive Bread & Sussex Smokey Croquettes / NICIOSE, FRANCE : Red Mullet, Quail Egg, Provence / THE OKANAGAN, CANADA : Beef, Mushroom, Onion, Ash, Smoke / THE COMMONWEALTH : Lady Grey, Doughnut, Apple, Rhubarb, Maple 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
Childhood, Spain
Olive Bread & Sussex Smokey Croquettes
Niciose, France
Red Mullet, Quail Egg, Provence
The Okanagan, Canada
Beef, Mushroom, Onion, Ash, Smoke
The Commonwealth
Lady Grey, Doughnut, Apple, Rhubarb, Maple
CANAPÉS : Olive Bread & Pearl Barley Truffle Arancini / STARTER : Egg/Gnocchi/Squash/Mushroom / MAIN COURSE : Chick Pea/Aubergine/Provencal Vegetables / DESSERT : Lady Grey/Rhubarb/Walnut/Ginger 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
Olive Bread & Pearl Barley Truffle Arancini
Starter
Egg/Gnocchi/Squash/Mushroom
Main course
Chick Pea/Aubergine/Provencal Vegetables
Dessert
Lady Grey/Rhubarb/Walnut/Ginger
APPETISER : Seasonal Amuse Bouche / STARTER : Confit Trout, tea smoked trout mousse and organic garden salad, Sussex goats cheese creme brulee with textures of onion (v) / MAIN COURSE : Aged Beef with textures of onions, oxtail ravioli and… 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
Seasonal Amuse Bouche
Starter
Confit Trout, tea smoked trout mousse and organic garden salad
Or
Sussex goats cheese creme brulee with textures of onion (v)
Main course
Aged Beef with textures of onions, oxtail ravioli and greens
Or
Chick pea panisee, herb & lemon gnocchi with local organic seasonal ratatouille (v)
Dessert
Sweet Earl grey arancini, ginger cigar, rhubarb with walnut ice cream (v)
Cheese
Sussex cheese board with seasonal chutney (v)
CANAPÉS : Seasonal Amuse Bouche / TASTE OF THE TERROIR : Salad of local vegetables and foraged herbs with the Chef's basil ricotta / TASTE OF THE BEACH : A selection of locally caught seafood and foraged sea vegetables / TASTE OF THE DOWNS… 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
Seasonal Amuse Bouche
Taste of the Terroir
Salad of local vegetables and foraged herbs with the Chef's basil ricotta
Taste of the Beach
A selection of locally caught seafood and foraged sea vegetables
Taste of the Downs
South Downs seared wood pigeon, braised rabbit in local cider and Venison ragu with root vegetable ravioli
Sussex pond Pudding
Chef version of a classic local dessert consisting of lemon and suet
Cheese course
Petit fours made from local cheeses
Chef Dean was fantastic. Each dish was delicious and all our guests really enjoyed themselves. Would happily do it again.
Dean arrived on time loaded with not only the ingredients but with all the plates and cutlery I need. The four course meal was truly wonderful. So tasty and well presented too. Dean worked hard and did all the clearing up. He was pleasant, and courteous. I had the menu I asked for and each dish was tasty, all my guests enjoyed the meal and one is thinking of having him do a meal for them. Highly recommend Dean
I couldn't recommend Dean and the whole La Belle Assiette experience highly enough. Dean came to our home on a Sunday afternoon and prepared a meal for myself and five others for a dinner party I was hosting to celebrate my birthday. He was friendly, engaging and helped provide a really relaxed atmosphere. Whilst we had the option to discuss menu details before hand, I gave Dean free reign to come up with something he thought we might enjoy and he did not disappoint. All sourced using local ingredients his menu was exciting, tasty and beautifully presented. It was also meaty enough to satisfy the three builders around the table who I had told him about in our initial chat. Dean took the information I gave him and worked with it to prepare something which was ideal for everyone. He also found his way around our kitchen better than my husband without having to ask where anything was. All in all I could not have wished for a better birthday experience and will definitely be booking through La Belle Assiette again. Thankyou again Dean for a really enjoyable afternoon with superb food.
We had a really lovely experience with this. The chef cooked amazing food, which was top quality and all locally sourced. We had a small baby with us and the whole experience was still very relaxed and not at all rushed.
Would definitely recommend.
My style is mostly Mediterranean cooking after spending a lot of time working and exploring around the Med.
I use quality local ingredients and create modern menus with flair & passion.
As a chef every dish I create is a signature dish. But if I were to describe a dish close to my heart I would say pan-fried turbot, crispy chicken with truffle risotto and asparagus. I was awarded Tilda Chef of the Year for this dish at Hotel Olympia in 2010, so would probably be at the top of my list.
I love to see the fruits of my labour enjoyed by happy guests.
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