Michael Clay is a chef with fourteen year’s experience working in kitchens around the world. Having spent much of his formative kitchen experience working with Mediterranean chefs, Michael’s style reflects the cookery that is prevalent throughout much of this area, with a modern interpretation of traditional recipes. Most …... Michael Clay is a chef with fourteen year’s experience working in kitchens around the world. Having spent much of his formative kitchen experience working with Mediterranean chefs, Michael’s style reflects the cookery that is prevalent throughout much of this area, with a modern interpretation of traditional recipes. Most of his time has been spent working in restaurants in Britain but he has also spent considerable time working in France, New Zealand and Australia, most recently as Chef/ Proprietor of a critically acclaimed restaurant in Melbourne, cooking British bistro style cuisine. Taking cues from his time in Europe and South East Asia, he particularly enjoys the sharing style of eating multiple small plates and enjoys preparing food in this way at any opportunity, thus providing a talking point and a unique, gastronomic experience for the guests. Read all Hide
Manchester, United Kingdom +60 km
Asian, British, Italian, Mediterranean, ThaiThe Chef in 3 questions & answers...
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STARTER : Grilled Scallops with Almond Butter and Pea Puree / MAIN COURSE : Twice-cooked Pork Belly with Carrots three ways / DESSERT : Lemon Posset with Grapefruit Jelly, Grapefruit Shortbread and Fresh Raspberries, 3 Locally sourced Chee… Read more
Grilled Scallops with Almond Butter and Pea Puree
Twice-cooked Pork Belly with Carrots three ways
Lemon Posset with Grapefruit Jelly, Grapefruit Shortbread and Fresh Raspberries
3 Locally sourced Cheeses with Crackers, Homemade Chutney and Cheshire Honey
STARTER : Crab Arancini with Parsley Pesto and Garlic Tiger Prawn / MAIN COURSE : Pan-fried Sea Bream with Cannelini Bean Mash and Salsa Verde / DESSERT : Chocolate and Italian Red Wine Cake served with Marinated Cherries and Chantilly Cream Read more
Crab Arancini with Parsley Pesto and Garlic Tiger Prawn
Pan-fried Sea Bream with Cannelini Bean Mash and Salsa Verde
Chocolate and Italian Red Wine Cake served with Marinated Cherries and Chantilly Cream
APPETISER : Thai Fried Chicken Wings with Galangal, Chilli and Coriander Root / STARTER : Tom Sum (Green Papaya Salad) - sweet, salty and spicy shredded papaya, with herbs and dried shrimp / MAIN COURSE : Beef Rendang - slow cooked beef an… Read more
Thai Fried Chicken Wings with Galangal, Chilli and Coriander Root
Tom Sum (Green Papaya Salad) - sweet, salty and spicy shredded papaya, with herbs and dried shrimp
Beef Rendang - slow cooked beef and coconut curry
Morning Glory with Yellow Bean and Chilli
Apple, Chilli and Palm Sugar Crumble
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Michael was very professional and got on well with all the guests. The food was delicious and very pretty, especially given the restrictions we had in the kitchen. Everyone was really impressed. The menu was really good. He was lovely as well: he was very approachable! We would book him again.
Michael was excellent......arrived early and just got in with his prep with no fuss or bother. He was very open to chat/explain what he was doing to those interested and the food was first class - every course excellent and enjoyed by everyone. I would not hesitate to recommend him and would happily have him to cook for us again if the occasion arises. The booking process etc was also very straightforward and I loved the printed menu's we were provided with to help make it an extra soecual evening
Michael was great. Very friendly and knowledgeable, it was great to chat with him.
I would definitely recommend this service. We had a lovely time, thank you.
Chef Michael created an amazing 6 course tasting menu for a special birthday yesterday evening. The food was lovely, Michael was lovely and my kitchen was lovely and clean afterwards! It was great not having to worry about getting a babysitter, paying expensive prices for restaurant wine and paying for a taxi home. From the moment I made a request via the website for a bespoke menu, the service from la belle assiette has been second to none. Ashley answered any questions I had, was in regular contact and checked that chef Michael and I were on track with our plans for the evening. Will absolutely be booking again.
Fantastic evening for my wife's birthday. Michael's food is sublime and his attentive service throughout the night made it a very special event. Many thanks!
The food was different and amazing, with dishes we had never tried before. It was a real treat and great experience.
It was easy to arrange and the chef was exceptional
Great evening with Michael- very professional and excellent food. Would thoroughly recommend him to anyone.
We had a wonderful meal cooked by Michael Clay on February 22nd. He was quick, tidy and efficient and a pleasure to have in the house. The meal was absolutely delicious. Thank you. We would strongly recommend him.
Fantastic evening, so relaxed with all the stresses of entertaining taken away. Food was top class and Chef Michael was great
Evening was a fantastic experience.
The food was beautiful and Michael was very professional and friendly. We really enjoyed the amazing flavours and experience :-)
Exceptional food and service.
The experience was fantastic overall. Michael was friendly and welcoming, yet he did not appear intrusive in the kitchen. He presented every dish, detailing the origins of the recipe and the ingredients. Every dish was beautiful and had just the right amount of spice. If i was to provide any sort of constructive criticism, I would have preferred the main dish to be one meal and be presented that way rather than serving ourselves a variety of different dishes.
Delicious food and great presentation, and a very friendly chef!
Attentive and excellent chef. The food was delicious and Michael was a delight.
Excellent food, lovely chef. Thank you very much!
My cooking style is based around the ingredients and getting the most flavour from those ingredients as simply as possible. I am happy cooking in the traditional 3-course format but I also love to cook (and eat) in a sharing style with many smaller dishes. My food is generally based around British ingredients but I will often have a nod to other types of cuisines within that (particularly Mediterranean or South East Asian).
My signature dish is Twice-cooked Pork Belly with Carrots Three-ways. The belly is braised in a white wine stock for about three hours, chilled and then pan-roasted to achieve a crispy skin. The accompanying carrots are roasted, pureed and pickled. The dish is served with a deep red wine and mushroom sauce made with the pork cooking liquor.
I cannot really remember the first thing I ever cooked - probably beans on toast! But the first thing I ever cooked properly in a professional kitchen was Spaghetti Alla Vongole (Spaghetti with Clams) and it is still one of my favourite dishes to eat. It is the epitome of simplicity, so few ingredients are used, but it tastes sublime.
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