Jody is offering his services and 20 years of experience to ensure delivery of your catering needs, to the highest levels of expectation. With many successful dinner parties, celebrations and intimate wedding breakfasts provided over the years you are looking in the right place. Please find sample menus below, however Jod…... Jody is offering his services and 20 years of experience to ensure delivery of your catering needs, to the highest levels of expectation. With many successful dinner parties, celebrations and intimate wedding breakfasts provided over the years you are looking in the right place. Please find sample menus below, however Jody prefers to offer a bespoke service to every individual taking personal taste and seasonality into account. Jody has also worked with award winning luxury chalet companies in France and Switzerland. This experience and exposure to winter sports was hugely enjoyable and has opened his eyes to similar placements or customer needs in the future. Be it a skiing holiday, Caribbean villa or Scottish shooting/fishing lodge where a chef is required - has knives, will travel. Read all Hide
London, United Kingdom +7 km
English
Cooking class, British
The Chef in 3 questions & answers...STARTER : Mushrooms on toast with pancetta and crisp shallots (without pancetta for vegetarians) / MAIN COURSE : Contra filet beef sirloin, hasselback potato, spring vegetables with pepper sauce, Leek, rosemary and ricotta tart, hasselback… 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
Mushrooms on toast with pancetta and crisp shallots (without pancetta for vegetarians)
Main course
Contra filet beef sirloin, hasselback potato, spring vegetables with pepper sauce
Or
Leek, rosemary and ricotta tart, hasselback potato, spring vegetables with rep pepper sauce (v)
Dessert
Pear tart fin - pear, frangipan, puff pastry, vanilla ice cream, raspberry granita and basil
APPETISER : Salmon and avocado maki with soy sauce, wasabi and pink ginger / STARTER : Teyska cured tuna loin with warm beansprout, orange and ginger salad - complex lime and sesame led flavours / MAIN COURSE : Monkfish katsu curry with wa… 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
Salmon and avocado maki with soy sauce, wasabi and pink ginger
Starter
Teyska cured tuna loin with warm beansprout, orange and ginger salad - complex lime and sesame led flavours
Main course
Monkfish katsu curry with warm sushi rice and pickled ribbon vegetables - traditional Japanese curry (introduced by the British in the 17th century) suits the Monkfish so well!
Dessert
Japanese baked cheesecake with candied mikan - moist cheesecake with light citrus in rice vinegar syrup
APPETISER : Jerusalem artichoke soup, white truffle oil, artichoke crisps / STARTER : Ham hock and fois gras terrine, piccalilli, melba toast / MAIN COURSE : Seared venison, game pie, duck confit, savoy cabbage, honey carrots, onion rings … 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
Jerusalem artichoke soup, white truffle oil, artichoke crisps
Starter
Ham hock and fois gras terrine, piccalilli, melba toast
Main course
Seared venison, game pie, duck confit, savoy cabbage, honey carrots, onion rings and pomegranate jus
Dessert
Trio of Apple pie with custard
The caterer canceled this reservation 4 days before the event. This is an automated posting.
I really enjoyed the evening with Jody. I thought that the food was fantastic and I also liked the extra effort he went to to cater to the vegetarians in the group, and also my own hatred for mushrooms..! :) I really appreciated the separate starter he rustled up for me. I would definitely rate the evening 5/5 and we're already plotting another dinner party with Jody.
A fantastic evening with great food from start to finish.
Whether it was the perfectly seared steak or the lightest chocolate mousse I've ever come across, the food was spot on from start to finish.
Everyone was utterly blown away by Jody's incredible food and easy-going charm. We couldn't believe he made everything from scratch in just a couple of hours, from the magnificent pieces of contra-filet beef to the perfectly crisped rings of shallot that adorned the sauteed wild mushrooms to start. One of our party can't stand mushrooms, but Jody was very accommodating and offered to make him a little Eggs Benedict to instead, even though a single portion of Hollandaise sauce must have been a bit of a faff.
I don't tend to stick to any particular cuisine or ingredient type - I'm classically trained but love to experiment outside of French cooking. My style involves creating refined dishes with heaps of flavour. I'm not into gimmicks or tricks, just the highest quality produce used to create tasty dishes. Authenticity, heritage and technique are consistent considerations in my food.
I love being a private Chef because it enables a unique opportunity to craft truly individualised menus.
I find it very rewarding to interact with those who eat my food and I enjoy taking the time to cater to special requirements.
The private setting also allows the clients to ask question and learn from the process, I love to share knowledge and inspire when it comes to ingredients, cooking and food!
"Keep it Simple" by Alistair Little
This was the first cookery book I was given by a professional chef when I was 19. When explaining his method for beurre blanc sauce Alistair wrote that when adding the butter it was important it was chilled and diced then added gradually with continuous stirring. When describing the quantity to use he says: "it's emotional". This single statement probably contributed to my enjoyment and development as a chef more than any other.
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