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As a keen young chef, Fynn opted out of academics for a life in the kitchen. He immediately experienced fine dining from a young age, working in some of London's top kitchens at the tender age of 16. He was keen to learn from some top chefs working in London, such as Mark Hix and Fergus Henderson. After a terrible knee i...... As a keen young chef, Fynn opted out of academics for a life in the kitchen. He immediately experienced fine dining from a young age, working in some of London's top kitchens at the tender age of 16. He was keen to learn from some top chefs working in London, such as Mark Hix and Fergus Henderson. After a terrible knee injury, Fynn found it difficult to work the hours that restaurant kitchens demanded. After much deliberation, he ended up receiving a scholarship to train at The French Culinary Institute, New York. After graduating with honours and his name added to the Deans List of Excellence, he went on to stage at 2 Michelin starred 'Aquavit'. Working in such an environment quickly taught Fynn valuable skills in precision and perfectionism that are synonymous with Michelin starred restaurants. His dedication and proficiency was soon recognised and he was offered a lucrative sponsorship to stay on and work in America but was unable to attain the correct visa. Back in London, Fynn was offered the role of head chef at a small cafe in Highbury, offering a daily changing menu, boasting seasonal and local produce. Running a cafe was however was not enough, so he started his own supper club, producing a tasting menu for 60-100 people every fortnight. These supper clubs gave Fynn a chance to cook the sort of food that excited him and food that he loved eating himself. Using classic techniques and applying them to high quality ingredients, he is a firm believer in using locally sourced, organic produce, and believes good quality ingredients need little help to become great dishes. Read all Hide
London +10 km
Organic, Brunch, Gastronomic, French, Italian, SwedishThe Chef in 4 questions & answers...
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CANAPÉS : Negroni - gin, vermouth, campari, Bicicleta - campari, white wine, Rebujito - fino sherry, lemonade / STARTER : Broad bean and rosemary dip, Beetroot dip / MAIN COURSE : Grilled lamb chops, Crispy pork belly, Salt cod fritters,...... Read more
Negroni - gin, vermouth, campari
Bicicleta - campari, white wine
Rebujito - fino sherry, lemonade
Broad bean and rosemary dip
Grilled lamb chops
Crispy pork belly
Salt cod fritters
Fried chickpeas with butternut squash
Grilled courgette salad
NIBBLE : Grilled asparagus with anchovy butter / STARTER : Broad bean ravioli with peas and baked ricotta / MAIN COURSE : Crispy sea bass on a celeriac puree with swiss chard and salt baked beetroot / DESSERT : Tarte tatin... Read more
Grilled asparagus with anchovy butter
Broad bean ravioli with peas and baked ricotta
Crispy sea bass on a celeriac puree with swiss chard and salt baked beetroot
NIBBLES : Lamb Croquettes with Gochujang Mayo / STARTER : Korean Fried Chicken and Poached Egg with Burnt Lettuce and Kimchi / MAIN COURSE : Slow Roast Pork Belly, Cauliflower Puree, Grilled Broccoli / DESSERT : Lemon Curd, Raspberry, Pe...... Read more
Lamb Croquettes with Gochujang Mayo
Korean Fried Chicken and Poached Egg with Burnt Lettuce and Kimchi
Slow Roast Pork Belly, Cauliflower Puree, Grilled Broccoli
Lemon Curd, Raspberry, Peper Shortbread and Italian Meringue
APERITIF : Aperol Spritz / STARTER : Spinach and ricotta ravioli with foamy brown butter and sage, Beef carpaccio with rocket and parmesan / MAIN COURSE : Osso buco with wet polenta and wild garlic, Gnocchi with gorgonzola and walnuts / ...... Read more
Spinach and ricotta ravioli with foamy brown butter and sage
Beef carpaccio with rocket and parmesan
Osso buco with wet polenta and wild garlic
Gnocchi with gorgonzola and walnuts
Yogurt panna cotta with blackberries
NIBBLE : Quails scotch egg / STARTER : Seared gurnard with pickled mushrooms and confit cherry tomato / MAIN COURSE : Roasted cornfed chicken with creamy polenta and ceps / DESSERT : Fig frangipane tart with crème fraîche... Read more
Quails scotch egg
Seared gurnard with pickled mushrooms and confit cherry tomato
Roasted cornfed chicken with creamy polenta and ceps
Fig frangipane tart with crème fraîche
STARTER : Steak Tartare / MAIN COURSE : Braised Beef Cheek with Pommes Mousseline, Heritage Carrots and Mushrooms / DESSERT : Tarte au Citron... Read more
Braised Beef Cheek with Pommes Mousseline, Heritage Carrots and Mushrooms
Tarte au Citron
CANAPÉS : Spicy Bloody Mary, White Peach Bellini / MAIN COURSE : Two Poached Eggs on a Homemade English Muffin served with Hollandaise and Smoked Salmon, Two Poached Eggs on a Homemade English Muffin served with Hollandaise and Crispy Ba...... Read more
Spicy Bloody Mary
White Peach Bellini
Two Poached Eggs on a Homemade English Muffin served with Hollandaise and Smoked Salmon
Two Poached Eggs on a Homemade English Muffin served with Hollandaise and Crispy Bacon
One Extra Large American Style Pancake served with Greek Yogurt, Homemade Granola and Fresh Berries
STARTER : Homemade gravlax with beetroot and rye bread / MAIN COURSE : Venison with blackberries, parsnips and carrots / DESSERT : Chocolate ganache with passionfruit... Read more
Homemade gravlax with beetroot and rye bread
Venison with blackberries, parsnips and carrots
Chocolate ganache with passionfruit
STARTER : Squid ink risotto / MEAT : Pork belly with cauliflower, apples and greens / DESSERT : Chocolate ganache with milk sorbet, peanut brittle and passion fruit sauce... Read more
Squid ink risotto
Pork belly with cauliflower, apples and greens
Chocolate ganache with milk sorbet, peanut brittle and passion fruit sauce
NIBBLE : Squid Ink Bon Bon with Wild Garlic Emmulsion / STARTER : Crab Salad on Charred Sourdough with Brown Crab Rouille / MAIN COURSE : Wild Cod with Braised Fennel, Sweet Prawns and Pea Shoots / DESSERT : Chocolate Fondant with Vanill...... Read more
Squid Ink Bon Bon with Wild Garlic Emmulsion
Crab Salad on Charred Sourdough with Brown Crab Rouille
Wild Cod with Braised Fennel, Sweet Prawns and Pea Shoots
Chocolate Fondant with Vanilla Ice Cream and Salted Caramel Sauce
NIBBLE : Crispy panko cod cheek with homemade tartar sauce / STARTER : ceviche of wild sea bass with beetroot carpaccio and blood orange / MAIN COURSE : chargrilled leg of lamb with borlotti, braised lettuce and salsa verde / DESSERT : c...... Read more
Crispy panko cod cheek with homemade tartar sauce
ceviche of wild sea bass with beetroot carpaccio and blood orange
chargrilled leg of lamb with borlotti, braised lettuce and salsa verde
chocolate fondant with vanilla ice cream and salted caramel
APPETIZER : Crudités to share / STARTER : Burnt leeks, poached hens egg and wild mushrooms on crouton / MAIN COURSE : Poached halibut with artichoke purée, pomme anna and beurre blanc / DESSERT : Îles flottantes... Read more
Crudités to share
Burnt leeks, poached hens egg and wild mushrooms on crouton
Poached halibut with artichoke purée, pomme anna and beurre blanc
NIBBLE : Tempura Oyster with Oyster Mayonnaise / STARTER : Poached Duck Egg, Leeks Vinaigrette, Crispy Fried Snails, Garlic Parsley Sauce, Lobster Ravioli, Bisque, Sea Vegetables / MAIN COURSE : Beef Sirloin, Braised Shallot, Heritage Ca...... Read more
Tempura Oyster with Oyster Mayonnaise
Poached Duck Egg, Leeks Vinaigrette, Crispy Fried Snails, Garlic Parsley Sauce
Lobster Ravioli, Bisque, Sea Vegetables
Beef Sirloin, Braised Shallot, Heritage Carrots and Walnut Salsa Verde
Fillet Of Turbot, Braised Fennel, Panko Mussels and Brown Shrimp with a Shellfish Veloute
Lemon Curd, Raspberry Coulis, Peppercorn Shortbread and Italian Meringue
Chocolate Cremaux, Milk Ice Cream, Salted Pistachio Praline and Passion Fruit
NIBBLE : Crab Croquettes with Garlic Aioli / STARTER : Seared Scallops, Granny Smith, Cauliflower Puree and Black Pudding / MAIN COURSE : Turbot, Braised Fennel and Panko Mussels with a Brown Shrimp and Shellfish Veloute / DESSERT : Poac...... Read more
Crab Croquettes with Garlic Aioli
Seared Scallops, Granny Smith, Cauliflower Puree and Black Pudding
Turbot, Braised Fennel and Panko Mussels with a Brown Shrimp and Shellfish Veloute
Poached Pear, Chilled Vanilla Creme Anglaise, Fresh Raspberries and Walnut Crumble
NIBBLE : Frito Misto - fried shrimp, courgette and squid / STARTER : Razor clams with tomato and chilli / MAIN COURSE : Seafood linguini - lobster, prawns, mussels and clams / DESSERT : Amalfi lemon tart... Read more
Frito Misto - fried shrimp, courgette and squid
Razor clams with tomato and chilli
Seafood linguini - lobster, prawns, mussels and clams
Amalfi lemon tart
CANAPÉ : Radish dipped in bacon butter, Pork crackling with apple sauce / STARTER : Pork belly with a seared scallop, celeriac puree, charred apricots and radishes / MAIN COURSE : Braised pig cheeks with creamy mashed potato and glazed ...... Read more
Radish dipped in bacon butter
Pork crackling with apple sauce
Pork belly with a seared scallop, celeriac puree, charred apricots and radishes
Braised pig cheeks with creamy mashed potato and glazed carrots
Vanilla crème brûlée
CANAPÉS : White Peach Bellini / STARTER : Seared Scallops with Peas, Lettuce and Bacon / MAIN COURSE : Roast Lamb Cutlet with Confit Cherry Tomato, Artichoke and Fennel with Anchovy and Wild Garlic Pesto / DESSERT : Chocolate Cremaux wit...... Read more
White Peach Bellini
Seared Scallops with Peas, Lettuce and Bacon
Roast Lamb Cutlet with Confit Cherry Tomato, Artichoke and Fennel with Anchovy and Wild Garlic Pesto
Chocolate Cremaux with Milk Sorbet and Salted Peanut Brittle
CANAPÉS : Mojito / NIBBLE : Homemade guacamole / STARTER : Sea bass cevice / MAIN COURSE : Traditional tacos - steak asada, confit pork, baja fish / DESSERT : Grilled pineapple with chilli, basil and pomegranate / DIGESTIF : Shot of tequila... Read more
Sea bass cevice
Traditional tacos - steak asada, confit pork, baja fish
Grilled pineapple with chilli, basil and pomegranate
Shot of tequila
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Amazing food, chef was very good ! We will defenitly do it again.
It was wonderful - it was one of the best meal experiences!
Excellent service in the comfort of your home!
Fynn was fab - the food was delicious and the chicken was cooked to perfection and he did a great job of dealing with all the dietary requirements.
Booking was very easy and I was contacted immediately for any assistance
Fynn was fantastic
The food was mostly prepared in advance and when he arrived it went smoothly and was relaxing and easy
The meal was delicious, and the ingredients were fresh
I would absolutely recommend the whole experience and especially fynn and would definitely book again
Fantastic meal with Fynn who served up some delicious plates personalised for our dinner. He was professional throughout and maintained great communication leading up to the day ensuring everything was ready and suited for our evening.
Fynn really lived up to his previous glowing reviews. He is the second chef we have tried and we would thoroughly recommend him. The whole experience from booing to dining was seamless.
Great experience, would do it again, but with another chef, just to experiment and try new things! Since it was my first La Belle Assiette experience it is hard to compare with anything else.
Very smooth service. Great food. Pleasant to have in the house!
It was great: the food was perfect.
Fynn was very friendly and a wonderful Chef!
The website is easy to use. Fynn was really responsive, flexible , easy to get hold of before the booking. His food was incredible. He tidied up, wasn't intrusive and made it a very special evening. I'd definitely use him again.
We decided to give Belle Assiette a try as it is a service which would be useful to us. We chose Fynn's menu because it sounded perfect for a casual mid-week supper. Fynn was very efficient and the food was delicious. We all loved it and he was also able to cater for two last-minute unexpected guests which was much appreciated. The kitchen was left beautifully clean. All in all a very good first experience.
Fabulous, delicious food, was respectful with the noise and cleaned up brilliantly, as he needed to cook whilst we were having a meeting, also managed to turn around great recipes in very short notice.
Thank you Fynn
This was not the easiest of events as we had 17 sitting down to a three course meal, in two different rooms. Nevertheless, Fynn Hughes and Will his assistant produced superb food, professionally presented and all managed with unobtrusive ease.
The experience was fantastic, the food amazing, the presentation lovely and the chef was friendly and very efficient.
Wonderful experience with delicious food
Professional, friendly service. The food was superb! I would definitely book Chef Flynn Hughes again.
Another fantastic, delicious and well-presented four course meal cooked by Fynn who is both friendly and professional.
chef Fynn was absolutely perfect for our family post- Christmas lunch. He adapted the menu to our requirements, as we had lots of young children, and also wanted something more "christmassy" than the standard menu. I would really recommend him.
We had a wonderful dinner with Fynn, and I would certainly recommend him, as well as use his services again.
Great menu and very easy to get on with!
Easy to organize, really tasty and highly professional, friendly chef.
Great meal with Fynn again!
Booking great. Fynn was great from beginning to end - clean, efficient and most importantly, yummy food. And at the end my kitchen was cleaner than when he'd arrived (and I have quite a clean kitchen!!), even the dishes were all put away. Fynn is perfect for a night where you want great food and not have to think about a thing - Fynn took care of everything, from start to finish.
The caterer cancelled this booking 19 days before the event. This is an automated message.
Ashley was very helpful and replied instantly to emails. She was very friendly and efficient. Our Chef Fynn was great - very flexible, friendly and made and served fab food.
The caterer canceled this reservation 45 days before the event. This is an automated posting.
Fynn was very professional and friendly at the same time. His menu was excellent; each taste was following complementing each other very smoothly and make us wonder what is coming next.
He was punctual, quick, tidy and friendly. He joined our conversation upon our invite and he also did not make us feel he was too much in our night.
Everything he made when he was with us made our experience better.
Fynn was great, the food was outstanding and his level of service was just right. Fynn was flexible on service time and did a great job of making the evening easy for everyone without intruding on our celebration.
Chef was professional and answered the various questions we asked. He was well presented.
Very friendly and accommodating.
Helped serve drinks too.
Made the BBQ much easier
Fynn was later than expected, but that didn't really matter too much for our dinner. The food was fine but was not really as refined as I was expecting for £70/head. It was lovely to be served in our own home, but I felt slightly rushed by the experience and overall I think that it was not good value for money and we would have had a more memorable celebration if we had gone out to a restaurant.
Fynn was brilliant, incredibly professional from start to finish. Food was delicious and all the dishes were beautifully presented. He was completely unobtrusive and it was a real luxury to have him cook for us and our guests. Would recommend him highly.
The food was excellent while Fynn was likeable and unobtrusive. It was a really fun experience and great to be able to spend the evening with our hosts without them running between the table and kitchen.
Very fine fish dinning with surprising aroma combination that I was not expected for instance when marrying the mint peas with seared scallops. Everything from the oysters to the fig frangipane tart was deliciously prepared, Fynn being very cautious not to be too present. Lovely evening.
Great and relaxing dinner party. Prompt arrival, friendly service and super clean when he left - Fynn was a pleasant addition to the party!
Fynn was a really great chef with a great attitude. He was very friendly to all of our guests - He managed his time perfectly and the food was great. He also left the kitchen spotless!
Fynn was great company and did a fantastic job at cooking a delicious meal for a group of 4. He definitely impressed our German friends who are very now tempted to test La Belle Assiette in Munich...
Very nice guy and good food, went the extra mile. I would highly recommend him.
Finn just got on with it a very unobtrusive way, cooking and serving food that everybody really enjoyed.
Chef Fynn Hughes was the most incredible chef. Extremely friendly and extremely professional. The food was absolutely delicious and fresh, and the presentation was fantastic. He left the kitchen spotless and all my guests were hugely impressed and will be looking to book him for their own events. Fynn really did make my wife's 30th birthday a truly memorable occasion.
Great food and a cool guy.
All the food was of an exceptional quality, and Flynn was particularly attentive throughout the evening. Certainly a very memorable night for me, and I would have no hesitation in recommending him to other people.
Fynn is an excellent chef, well mannered and professional. The whole meal was exceptional, fresh, delicious and beautifully presented. Everyone loved it. To find Fynn hand washing my best plates at the end of the evening was the icing on the cake! I would definitely book again
VERY accommodating, we had too many people and not enough kitchenware and Fynn sorted it all out and made sure everyone had a great time and a plate to eat on!
Also Fynn was a very personable guy who went down really well with the guests.
We had a delicious meal from Flynn and a really brilliant evening. I especially loved the pork, and the yoghurt panacotta.
Fynn was the most magnificent chef we could have asked for - we literally gave him a round of applause after each course!
If I could afford him I'd have him cooking everything I ate from now on. Meanwhile, i'll have to suffice with the occasional dinner,
An absolute star, (Also all my guests fancied him).
Im a bit of a traditionalist, being taught by the French I have a deep respect for the tradition behind cooking. I have a strong understanding of the classic combinations and techniques, however I learn something new everyday and that will never stop me trying to excite myself and my diners.
Because I love to cook for people who love to eat.
Roast Chicken with all the trimmings.
River Cafe........any of them.
We will get back to you very soon with proposals. You can then choose what you want and book your event securely.
If you are not satisfied with our propositions, we'll adapt them with the help of other Chefs who also match your needs.
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