Jody Sinclair
Passionate about game and seafood
Average: 5.00/5
See the 4 client reviewsAbout the Chef
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
Location
London, United Kingdom +7 km
Spoken Languages
English
Cuisine type
Cooking class, British
The Chef in 3 questions & answers...
4 client reviews
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.
The Chef Jody Sinclair in 3 questions
Describe your cooking style !
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.
Why are you a private Chef ?
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!
My favourite recipe book is ...
"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.
