Lee is an experienced rosette standard chef, ready to prepare beautiful dishes of the highest quality in your home. He is passionate about modern British cuisine, and the importance of seasonality in his cooking. As a chef he is creative and hard working. He loves using local Highland ingredients as far as possible in his …... Lee is an experienced rosette standard chef, ready to prepare beautiful dishes of the highest quality in your home. He is passionate about modern British cuisine, and the importance of seasonality in his cooking. As a chef he is creative and hard working. He loves using local Highland ingredients as far as possible in his dishes. He is attentive and flexible all guests' needs, and is always willing to adapt his dishes to their dietary specifications. Read all Hide
Inverness, UK +45 km
English
Seasonal cuisine, Vegetarian, Family, French, British, Mediterranean
The Chef in 3 questions & answers...STARTER : Wild Mushroom and Goats Cheese Bruschetta with a Rocket Salad, White Onion Soup with a Gruyere Crouton, Seared King Prawn Nicoise Salad / MAIN COURSE : Slow Cooked Featherblade of Beef and a Rich Red Wine Sauce with Dauphinois po… 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
Wild Mushroom and Goats Cheese Bruschetta with a Rocket Salad
Or
White Onion Soup with a Gruyere Crouton
Or
Seared King Prawn Nicoise Salad
Main course
Slow Cooked Featherblade of Beef and a Rich Red Wine Sauce with Dauphinois potatoes
Or
Salmon and Spinach En Croute with Crushed New Potatoes, Tender Stem Broccoli and a Lemon and Parsley Sauce
Or
Asparagus and Gruyere Tart with a Warm Potato and Green Bean Salad
Dessert
Warm Apple Tart with a Clotted Cream Ice Cream
Or
Soft Berry and Mascarpone Pavlova with a Raspberry Coulis
Or
Chocolate Mousse with Raspberry Compote and Pistachio Praline
STARTER : Cream of jerusalem artichoke soup with truffle oil, Twice baked Isle of Mull cheddar soufflee, Seared mackerel fillet with an orange and chicory salad and ginger dressing / MAIN COURSE : Slow cooked daube of highland venison with… 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
Cream of jerusalem artichoke soup with truffle oil
Twice baked Isle of Mull cheddar soufflee
Seared mackerel fillet with an orange and chicory salad and ginger dressing
Main course
Slow cooked daube of highland venison with a celeriac puree, creamed potato and port wine sauce
Or
Roast breast chicken carved over lightly spiced white bean, chorizo and duck confit cassoulet
Or
Grilled fillet of seabass with a mussel and chive broth, buttered vegetables and pommes anna
Dessert
Orange and drambuie creme brulee with homemade shortbread biscuits
Or
Warm black treacle and ginger sponge pudding and caramel sauce
Or
Homemade millionaires cheesecake with a vanilla sauce
STARTER : Celeriac Soup with Crispy Smoked Bacon, West coast Scallops, Black Pudding caramelised Apples and Cider Sauce, Roast wood Pigeon Breast with a Walnut and Pomegranate Salad / MAIN COURSE : Roast Fillet of Pork, wilted Greens, Skir… 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
Celeriac Soup with Crispy Smoked Bacon
Or
West coast Scallops, Black Pudding caramelised Apples and Cider Sauce
Or
Roast wood Pigeon Breast with a Walnut and Pomegranate Salad
Main course
Roast Fillet of Pork, wilted Greens, Skirlie crust and red wine sauce
Or
Pan Fried Hake Fillet minted Pea Puree and Shallot cream Sauce
Or
Wild Mushroom Wellington Herb Roasted New Potatoes and Truffled White Wine Sauce
Dessert
Apple and Bramble Crumble, Vanilla Ice Cream
Or
Lemon Posset with Ginger Shortbread Biscuits
Or
Honey and Whiskey Mousse Fresh Raspberries
Amazing time at the big husky lodge. Lee turned up on time, was really friendly And professional. The food was incredible and the kitchen was cleaner than when they turned up by the time they left. The cheese board Lee set for us was so good we have asked him for the names so we can buy more. I would use this company again. Everything was perfect. Thanks so much.
We could not have been happier to have Lee come and cook for my friend's hen party. Not only was the food absolutely delicious but Lee was so friendly and professional - not to mention he left the kitchen so clean you wouldn't even have known he was there. Would absolutely recommend.
10/10. We were celebrating a very special occasion and Lee’s talent as an amazing chef added to us having a wonderful day. The eight guests enjoyed every morsel. Every single course was absolutely delicious and perfectly seasoned. He tidied up and the kitchen was spotless by the time he left! Highly recommend.
Chef Lee did a fabulous job and exceeded our high expectations. I would easily recommend him to others and would love for him to cook for us again.
We had Lee round to our friends home for a Christmas celebration. We hadn't experienced a private chef before and as one of our guests so aptly put it "Dining in is the new dining out." There was no pretence, which I think often worries people when booking a private chef. Lee's food was fantastic, his mannerisms were excellent and he was friendly and helpful. The dinner was a hit with everyone and when considering the price, this could be a cheaper, more intimate and more relaxed alternative to dining out. Lee uses local produce where possible and is very passionate. The courses were timely and the atmosphere was excellent. Highly recommend.
My cooking style is classical French using the best of highland ingredients, with some modern influences. I like to cook every thing from scratch so I am able to develop the natural flavours. I also like keeping dishes as simple as possible so that the quality produce shines through.
Vanilla pods - the most fragrant of ingredients which lifts so many sweet and savoury dishes
Yeast - as keen bread maker fresh yeast has a real organic quality and is always a joy to work with
Shellfish - I love all types of shell fish and using west coast shellfish is a real treat and challenges you to give it justice
As a chef of more than 25 years, mostly in restaurants and hotels, I really enjoy the freedom of private dining. I love the interaction you have with the diners, seeing how they enjoy their experience.
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