Georgi started cooking when he was 19. No one actually believed that he would be able to make a living by cooking for the others.... Well, Georgi decided to proved them all wrong. Ambitious beyond all imagination, and stubborn as well, Chef Valchev at the age of 22 flew to New York and then to Burlington VT to work as a c…... Georgi started cooking when he was 19. No one actually believed that he would be able to make a living by cooking for the others.... Well, Georgi decided to proved them all wrong. Ambitious beyond all imagination, and stubborn as well, Chef Valchev at the age of 22 flew to New York and then to Burlington VT to work as a cook on shoreline boat, Lake Champlain. With four years of experience under his belt, Georgi was first to attract with skills and efficiency. The experience was irreplaceable and he learnt so much in the States. In Cyprus, Georgi worked for number of five stars hotels such as Amathus Beach hotel, Four Seasons, Le Meridien and four stars Atlantica Beach Hotel. Being a Sous Chef in Italian restaurant Olivo Manzalino helped develop him the sense of creativity and passion for all Mediterranean herbs and ingredients Georgi started his time in the United Kingdom in Northern Ireland being Chef de Partie in Ramada. He then moved to England and worked for British Brasseries, Gastro Pubs, Rosette Restaurants, Golf Clubs, Hilton, Radisson, Best Western. Banqueting for Aston Vila, Derby County, Store City FC and private parties. Read all Hide
Uttoxeter, UK +100 km
English, English, Русский, Български, Македонски
Seasonal cuisine, British, Bulgarian, Italian, Sicilian, Thai
The Chef in 6 questions & answers...STARTER : Canederli di Speck / MAIN COURSE : Braised Pork Chop, Red Cabbage Puree, Fried Polenta and Apple Cider Sauce / DESSERT : Classic Italian Tiramisu 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
Canederli di Speck
Main course
Braised Pork Chop, Red Cabbage Puree, Fried Polenta and Apple Cider Sauce
Dessert
Classic Italian Tiramisu
STARTER : Chicken and Black Pudding Terrine with Piccalilli and Sourdough Bread / MAIN COURSE : Braised Gammon in Scrumpy Cider, Roasted Garlic New Potato, Waldorf Salad and Apple and Rosemary Jus / SWEETS : Apricot & Orange Bread and Butt… 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
Chicken and Black Pudding Terrine with Piccalilli and Sourdough Bread
Main course
Braised Gammon in Scrumpy Cider, Roasted Garlic New Potato, Waldorf Salad and Apple and Rosemary Jus
Sweets
Apricot & Orange Bread and Butter Pudding served with Creme Anglaise
CANAPÉS : Selection of premium canapés / STARTER : Tiger prawn and avocado tian / MAIN COURSE : Fillet of beef, horseradish rosti potato, carrot puree, grilled vegetables served with rich pepper sauce / DESSERT : Assiette of apples with ap… 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
Selection of premium canapés
Starter
Tiger prawn and avocado tian
Main course
Fillet of beef, horseradish rosti potato, carrot puree, grilled vegetables served with rich pepper sauce
Dessert
Assiette of apples with apple crumble & shot and calvados creme brulee
STARTER : Duck Breast and Citrus Salad, Asparagus and Forest Fruit Vinaigrette / MAIN COURSE : Slow Roast Corn Fed Chicken Breast, Cauliflower Puree, Fondant Potato served with Spring Vegetables and Wild Mushroom Cream Sauce / PALATE CLEAN… 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
Duck Breast and Citrus Salad, Asparagus and Forest Fruit Vinaigrette
Main course
Slow Roast Corn Fed Chicken Breast, Cauliflower Puree, Fondant Potato served with Spring Vegetables and Wild Mushroom Cream Sauce
Palate Cleanser
Lemon and Thyme Granita
Dessert
Dark chocolate delice, Whisky Chantilly Cream and Variations of Berries&Apple, Cinnamon and Muscovado
APPETISER : Pistachio Crusted Fromage Frais on a Caramelised Almond Tuile with Pickled Strawberry / STARTER : Pan-Roasted Cod Loin with Pea and Asparagus Risotto / MAIN COURSE : Duck with Celeriac Purée, Fondant Potato and Five-Spice Jus /… 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
Pistachio Crusted Fromage Frais on a Caramelised Almond Tuile with Pickled Strawberry
Starter
Pan-Roasted Cod Loin with Pea and Asparagus Risotto
Main course
Duck with Celeriac Purée, Fondant Potato and Five-Spice Jus
Palate cleanser
Lemon and Thyme Granita Palate Cleanser
Dessert
Dark Chocolate and Ginger Silk Mousse with Honeycomb and Raspberry Sorbet
STARTER : Wonton Soup / STARTER : Vietnamese Vermicelli with Pan-Fried Shrimp and Chicken / MAIN COURSE : Crispy Pork Belly, Jasmine Lemongrass Rice, Crispy Fried Garlic & Spring Onion served with Soya Dipping Sauce / DESSERT : Caramelised… 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
Wonton Soup
Starter
Vietnamese Vermicelli with Pan-Fried Shrimp and Chicken
Main course
Crispy Pork Belly, Jasmine Lemongrass Rice, Crispy Fried Garlic & Spring Onion served with Soya Dipping Sauce
Dessert
Caramelised Indian Rice Pudding
Or
Banh Gan
APPETISER : Roasted Red Pepper Gazpacho / STARTER : Vodka and Dill cured Scottish Trout, Bloody Mary Sorbet and Avocado Puree / MAIN COURSE : Herb Crusted Fillet of Beef, Wild Mushroom Puree, Pomme Anna Potato & Selection of Premium Season… 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
Roasted Red Pepper Gazpacho
Starter
Vodka and Dill cured Scottish Trout, Bloody Mary Sorbet and Avocado Puree
Main course
Herb Crusted Fillet of Beef, Wild Mushroom Puree, Pomme Anna Potato & Selection of Premium Seasonal Vegetables served with Red Wine Jus
Palate Cleanser
Lemon and Thyme Granita
Dessert
Calvados Poached Pear, Dark Chocolate Brownie served with Avocado & Mint Sorbet
Cheese
Selection of Premium Swiss and French Cheeses
STARTER : Bouillabaisse / MAIN COURSE : Sous vide fillet of beef, pomme Anna potato, seasonal vegetables & mushroom puree served with rich red wine gravy / PALATE CLEANSER : Lemon ricotta granita / DESSERT : Black forest gateau, Chantilly … 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
Bouillabaisse
Main course
Sous vide fillet of beef, pomme Anna potato, seasonal vegetables & mushroom puree served with rich red wine gravy
Palate Cleanser
Lemon ricotta granita
Dessert
Black forest gateau, Chantilly cream, chocolate sauce and soil served with berries variation
CANAPÉS : Fine canapés selection / APPETISER : Seared Scallop with Honey Dijon Avocado Sauce / STARTER : Chunky Salmon Chowder with Root Vegetables / MAIN COURSE : Beef Wellington, Garlic and Truffle Mash Potato, Winter Vegetables and Rich… 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
Fine canapés selection
Appetiser
Seared Scallop with Honey Dijon Avocado Sauce
Starter
Chunky Salmon Chowder with Root Vegetables
Main course
Beef Wellington, Garlic and Truffle Mash Potato, Winter Vegetables and Rich Red Wine Jus
Palate Cleanser
Home made Lemon Sorbet
Dessert
Chocolate Semifreddo, White Chocolate and Mango Mousse, Honeycomb and Berries Variation
CANAPÉS : Selection of fine canapés / APPETISER : Pistachio crusted fromage frais, almond tuile and pickled strawberry / STARTER : Pan-fried scallops, apple puree, Spanish chorizo & black pudding, hazelnut, pancetta and fresh salad / MAIN … 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
Selection of fine canapés
Appetiser
Pistachio crusted fromage frais, almond tuile and pickled strawberry
Starter
Pan-fried scallops, apple puree, Spanish chorizo & black pudding, hazelnut, pancetta and fresh salad
Main course
Kashmiri style roast lamb shank with pistachio, dry apricot, almonds and cranberries served with rosemary and truffle mash and winter vegetables, accompanied by a rich lamb jus
Palate Cleanser
Lemon and thyme granita
Pre-Dessert
White chocolate and yogurt mousse with forest fruit coulis (or mango passion fruit) and ginger syrup
Dessert
Dark chocolate tart with banana and passion fruit ice cream, chocolate soil and sauce, whisky Chantilly and a variation of berries
Cheese
Seven types of different cheese, fresh fruits, chutneys and crackers
Extra
Red and white wine included - dependant on group size
Lovely experience with Chef Georgi.
Very good
Fantastic experience, exciting flavours and a night never to forget. The duck and the desserts were to die for. Wish I could have chef Georgi every week!
This was the second time we used La Belle Assiette, and it was as good as the first. This time, however, there was a mistake made on my part in the booking, and we had to change the location of the chef services at the last minute. La Belle Assiette was extremely flexible and courteous in dealing with the error and were able to find a chef last minute to fill in. Georgi came from miles away in bad weather, and although he was quite late as a result, it made no difference in the preparation, serving or quality of the food. He got on with it and served us a delicious meal that made everyone happy -- kids, vegans, meat-eaters, and grandparents alike. Thank you!
Georgi was a fabulous chef. The whole experience was brilliant. The food surpassed our expectations and the evening was brilliant. We all were hugely impressed and look forward to booking again!
Company were great, v organised, and chef Valchez was great m!
Yet again, Belle Assiette and our personal chef Georgi came up trumps. A delicious menu, friendly and professional chef and first class service. Couldn’t fault a thing!
Georgi was amazing. Food was great and his work ethic was incredible. Highly recommend.
Georgi was a great host and the food was great. We did have a couple of things missing, which we were looking forward too, however Georgi made up for this in other ways.
We had our little boy with us and Georgi was very attenatative to him, even tho he was not included as our “guest” etc.
All in all Georgi was a great host and I would highly recommend him to anyone.
Thanks again Georgi we all had a lovely evening and our guests were super impressed.
Here’s to next year!
Cheers
Stacey Wareing
I won the experience from a work competition but after the whole thing would firmly recommend doing it again! Georgi was an excellent chef and his menu went down really well with my guests. Great input to the menu choices I made, excellent British winter food.
It was really good, the food was fantastic and looked great. There was plenty of food and the the menu for my little boy was perfect. The chef was very nice, clean and tidy.
Very personable experience from Chef Georgi Valchev. Delicious food and extremely polite. A fantastic evening!
I had the most amazing experience this past weekend with La Belle Assiette and Chef Georgi Valchev, everything ran exceptionally smoothly and my guests were extremely impressed! Chef Georgi got in touch about a week prior to the dinner party to agree on the menu, I took his lead as I trusted his judgement and I'm glad I did! The food was incredible and the transition between courses was extremely smooth. Chef Georgi washed up all pots and dishes and the kitchen was left looking immaculate. It was such a treat to host a dinner party but with none of the stress, thank you so much!
Mediterranean, British modern & Tapas style
Three-ways lamb
Artichoke because is a great antioxidant and fiber,
Extra virgin olive oil - you can season everything with it
Balsamic vinegar preferably from Modena-an absolute taste and outstanding addition to every plate
I love the challenge
hiking, trekking and climbing; I am a great mountaineer
Aldo Zilli, Massimo Bottura, Giorgio Locatelli, Marcus Wareing
If you believe this content violates or infringes your rights, Georgi Valchev may not know. You could solve this problem by contacting him.
How do you want to continue?
We have sent your notification and will treat as soon as possible.
2019 © La Belle Assiette
Where and when do you want to book and event for?
We use cookies
Learn more