Having spent the last 16 years working in catering, I've held every position in the kitchen. Starting out as a Kitchen Porter in a local pub. I went on to work in a wide range of environments ranging from high volume industrial scale operations and on film sets to Michelin and Rosette most recently. I strive for perfect...... Having spent the last 16 years working in catering, I've held every position in the kitchen. Starting out as a Kitchen Porter in a local pub. I went on to work in a wide range of environments ranging from high volume industrial scale operations and on film sets to Michelin and Rosette most recently. I strive for perfection in the kitchen and am constantly evolving to ensure my food is contemporary and fresh. Read all Hide
Frome, United Kingdom +100 km
Michelin star, Family, Pastry, French, Asian, BritishThe Chef in 8 questions & answers...
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PRIMI : Newlyn crab, soft herb & Chilli bruschetta, Pumpkin & capricorn goats cheese raviolo, sage butter & shaved hazelnuts, Caprese salad with Nduja sausage, crispy onion & fresh basil / SECONDI : Osso Bucco, creamed parmesan polenta, ...... Read more
Newlyn crab, soft herb & Chilli bruschetta
Pumpkin & capricorn goats cheese raviolo, sage butter & shaved hazelnuts
Caprese salad with Nduja sausage, crispy onion & fresh basil
Osso Bucco, creamed parmesan polenta, fresh gremolata
Roasted sea bream fillet with braised fennel, olives roseval potatoes parsley and white
Pork Saltimboca with parma ham, sage and marsala, garlic fried potatoes
Amalfi lemon tart
Soft chocolate and hazelnut cake, mascarpone cream
STARTER : Salt baked Bromham Beetroot, Dresses Cerney Ash Goats- Cheese, Charred Butterhead Lettuce, Ruby Endive, Mizo / MAIN COURSE : Crisp, Cornish Sea Bream, Bath Pig Chorizo, Cockles, Clams, somerset cider, Herb gnudi & Baby Fennel /...... Read more
Salt baked Bromham Beetroot, Dresses Cerney Ash Goats- Cheese, Charred Butterhead Lettuce, Ruby Endive, Mizo
Crisp, Cornish Sea Bream, Bath Pig Chorizo, Cockles, Clams, somerset cider, Herb gnudi & Baby Fennel
Strawberries & Cream: Cheddar Strawberries, White Chocolate & Vanilla Creme Brulee, Honeycomb and Basil & Pink Pepper
CANAPÉ PARTY : *Lean Ruby Red steak patty sliders, Monterey Jack Cheese, brioche bun, baby gherkin, crispy onion, ‘CP’ burger sauce, *Sesame chicken skewers ‘CP’ peanut sauce and coriander in a shot glass , *Horseradish Boxty, smoked sa...... Read more
*Lean Ruby Red steak patty sliders, Monterey Jack Cheese, brioche bun, baby gherkin, crispy onion, ‘CP’ burger sauce
*Sesame chicken skewers ‘CP’ peanut sauce and coriander in a shot glass
*Horseradish Boxty, smoked salmon and caviar
*Deep fried Cornish mussels, smoked paprika aioli
*Wild mushroom and blue cheese tumbleweeds, mushroom ketchup
*Pork, piquillo pepper, chorizo and paprika pastry pyramid
*Pork, piquillo pepper and chorizo pastry pyramid
*Rare roast beef, Yorkshire pudding and horseradish hollandaise
*Seafood shell: Smoked Lochmuir Salmon mousse and King prawn
*Katsu Chicken and sesame ISO Maki rolls, pickled ginger
*roast pork belly, apple chutney and crispy sage
*Caprese skewers (sun blsuhed tomato, bocconcini mozzarella and basil
AMUSE BOUCHE : Beetroot, goats curd, black sesame and cardamom / STARTER : Vietnamese rice paper rolls filled with shrimp, fresh herbs, vegetables / MAIN COURSE : Braised & Pressed Rare-breed Pork belly, Smoked aubergine Sambal, char-gr...... Read more
Beetroot, goats curd, black sesame and cardamom
Vietnamese rice paper rolls filled with shrimp, fresh herbs, vegetables
Braised & Pressed Rare-breed Pork belly, Smoked aubergine Sambal, char-grilled baby gem, Palm hearts, spiced pork quaver
Pineapple Assiette; Upside down cake, rum roast
Alfonso Mango Sorbet and passionfruit
APERITIF : Peach Bellini, Pumpkin pie Martini / THE MAIN EVENT-A CONTEMPORARY TAKE ON THE CLASSIC THANKS GIVING : Roasted Goosnargh with and Indian inspired spinach and apricot stuffing and rich Turkey Gravy. (I will brine the Turkey Who...... Read more
Pumpkin pie Martini
The Main Event-A contemporary take on the classic thanks giving
Roasted Goosnargh with and Indian inspired spinach and apricot stuffing and rich Turkey Gravy. (I will brine the Turkey Whole in seasonal spices before boning out and stuffing it. Turkey Carved table side unless you’d like to carve yourselves.)
• Beetroot & Cardamom Mash with lime yoghurt, Hazenlnuts and spring onions
• Cimi Di Rapa/Spinach-(Autumnal greens from Puglia, served at room temperature with lemon, chilli garlic and cold pressed extra virgin olive oil)
• Umbrian lentils with roasted winter root vegetables and spicy N’duja dressing
• Roasted pumpkin with spiced Farro, date molasses, barrel aged feta, pomegranate and walnuts
• Erin Napiers skillet cornbread
The Grand Finale
Traditional Georgia Pumpkin pie
Bourbon Pecan Pie
CANAPÉS : Seasonal canapes / STARTER : Smoked salmon & Cornish Crab Ballotine, cucumber, caviar, creme fraiche, Coquilles Saint Jacques, Scorched mackerel, Asian style noodle salad, peanut sauce, coriander, Served with homebaked complime...... Read more
Smoked salmon & Cornish Crab Ballotine, cucumber, caviar, creme fraiche
Coquilles Saint Jacques
Scorched mackerel, Asian style noodle salad, peanut sauce, coriander
Served with homebaked complimentary bread
Steamed plaice, Nero risotto, lemongrass dressing
Fried Hake loin, curried mussels, lightly pickled potato, salty fingers, potato tuile
Hot chocolate fondant, salted caramel, vanilla iced cream
Baked yoghurt, poached rhubarb, rhubarb jelly, ginger snap biscuit, blood orange salad
Classic custard tart
Chocolate/Pate de fruit
TO BEGIN : Champagne and Canapés / FIRST : Jerusalem artichoke veloute, hazelnut & pear, onion brioche / SECOND : Seared, curried Orkney scallop, braised kombu, bacon, egg sabayon / THIRD : Foie gras parfait / FOURTH : Isle of Gigha hali...... Read more
Champagne and Canapés
Jerusalem artichoke veloute, hazelnut & pear, onion brioche
Seared, curried Orkney scallop, braised kombu, bacon, egg sabayon
Foie gras parfait
Isle of Gigha halibut, Gillardeau oysters, pumpkin, salsify, beurre blanc
Roasted loin of Highland venison, salt baked beetroot, soubise, juniper jus
Dark chocolate and dulce de leche entrement, Caramelised banana, peanut ice cream, gold leaf
TO START : Champagne & Canapés / FIRST : Jerusalem artichoke veloute, truffled cheese brioche soldier / SECOND : Scottish langoustine cocktail, Oscietra caviar / THIRD : Norfolk bronze turkey crown (brined in seasonal spices) wrapped in ...... Read more
Champagne & Canapés
Jerusalem artichoke veloute, truffled cheese brioche soldier
Scottish langoustine cocktail, Oscietra caviar
Norfolk bronze turkey crown (brined in seasonal spices) wrapped in bacon served with goose fat potatoes and a rich turkey gravy
Hereford-Longhorn cross beef wellington, truffled pomme purée, bordelaise sauce
Lemon curd granite, tea foam, lemon balm
Hot chocolate fondant, Amarena Cherries, ice cream
Hand made chocolates, whiskey sours and macaroons
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Making the booking for our event was simple and the "chat now" was very quickly and efficiently answered. Nick communicated well before the event and was adaptable when I needed a couple of changes. On the day he arrived on time and prepared the meal without fuss. He was happy to talk while he worked and was amiable with all. The food was really lovely and all the guests had nothing but praise for his cooking. One said having a private chef - and Nick in particular - was an "inspired choice". It left me free to have a fantastic time enjoying the company of my brothers.
Our entire evening with Nick Thirkell as our chef was excellent from start to finish. Our guests were all delighted and highly complimentary about the food he produced. Both the presentation of the dishes and the quality of the raw materials was first class. In addition, my kitchen was left spotless. I would recommend this chef to anyone, as he easily surpassed all our expectations.
Nick cooked for us on Christmas day for a group of 13. He made some fantastic canapes and every course was perfectly cooked and delicious! He left the house immaculate. The whole family thought it was a great success
Everything was taken care of from start to finish.
Nick was very professional, polite and friendly.
From the actual booking which was easy except there was too much choice. Communication was good too. Nick contacted myself before the day to discuss the menu and text me a few hours before to inform my on his arriveal. He was very prompt and professional, service was on time and the food was excellent, all the family enjoyed it. Thanks Nick for helping to make my birthday extra special.
Nick was professional from start to finish. The food was presented beautifully and tasted exquisite. We felt pampered and had a fantastic evening. Would highly recommend nick to anyone in the Bristol area. Were very impressed indeed!
Nick was fantastic on the night and experience was truly memorable.
It was just a lovely evening. The food was beautiful and we had a great time. He was punctual and left the kitchen spotless. It was perfect!
I contacted the chef I had booked 4 days prior to the booking to confirm details and then received a call from La Belle Assiette to say that the chef was unavailable. A replacement was found but was slightly concern that this contact seemed only to be made after I had tried to contact the original chef.
I would definitely recommend Nick. Booking was simple, good communication and happy to accommodate a veggie option. He was on time and literally went the extra mile - well more like 10 as the holiday rental we were in was in the middle of nowhere! Very relaxed cooking in an open kitchen / dining area despite us asking lots of questions about the food. Made my mum's 70th birthday weekend.
Our experience with Nick was truly unique. I have been lucky enough to eat at many nice restaurants and the food we received was honestly some of the best.
It is so impressive to see Nick produce this quality of food from your own kitchen! He was on time, in fact we even changed the time on the day and he was happy to accommodate.
Our guests were impressed and we all had a memorable evening for my Mother's 50th. Thank you very much Nick!
Nick cooked for our party of four and we were all so impressed by the food! It was delicious and the presentation was fantastic.
The caterer cancelled this booking 1 days before the event. This is an automated message.
The food was very good and chef very pleasant. However, as the chef input the wrong postcode in his GPS, he arrived very late (2 hrs), which was problematic. Nonetheless, we really enjoyed the rest of the event.
There was great communication from Nick on the run up to our evening which gave me a lot of confidence the night would run well. Nick was fantastic in agreeing a fairly last minute change to the menu without any fuss. The meal was served exactly on time and was really beautiful, presented well and great quality. Nick was friendly and warm creating a relaxed atmosphere. I highly recommend Nick and we were all really pleased with the overall experience.
For our first course - and there were five - we were served sunshine beetroot, goats curd, black sesame and cardamom. This appetiser was presented on small slate plates and had two types of beetroot, the flavours complimenting each other perfectly. With four more courses to go, all my guests were eager to find out if any dish could match the first. And of course it did. The starter was possibly my favourite of the night: a soft shell crab tempura, served with deep-fried crabs' legs, with a side of lemongrass and lime dressing. The meat eaters were then served up braised and pressed rare-breed pork belly, Vietnamese pork spring roll, smoked aubergine sambal and char-grilled baby gem, on a spiced pork quaver. I had all the above but instead of Pork, Nick kindly cooked monkfish, which went perfectly with the spicy sauce. For our first dessert we had a duo of upside down pineapple cake, with a glazed rum roast on top and a side coconut cream cake. And our final course was a light tangy mango sorbet with passion fruit. Needless to say it was the most impressive dinner party I've ever hosted or attended and we were all blown away by the food. But another massive treat of the evening was after everyone had gone home Nick had actually left my kitchen cleaner than when he arrived.
I like to cook the old fashioned way with pots and pans. I let the seasons dictate what goes on the menu.
Chilli, Lemon and fresh herbs. In the kitchen I always have a bottle of fresh lemon juice which I use in everything! It really enhances flavour. I love spicy food too and the freshness from herbs.
I enjoy being able to cook the food that I love and am passionate about. I also really enjoy the interaction with guests and creating a bit of theatre at the table.
Cooking for 150 at a wedding at a nudist Garden.
As a child I remember experimenting. I'd add curry powder and other ingredients to my baked beans on toast. In a professional kitchen, the first thing that I remember cooking was a Scotch Broth as part of one of the modules for my apprenticeship.
Mainly food related things, eating out, thinking of new ideas and visiting foodie websites.
Larousse Gastronomique. It's the chefs bible! Full of solid, classic recipes.
Keith Floyd. I loved watching his shows. The food looked awful but he was very passionate and fun to watch.
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