Paul is a professional, Rosette-standard chef who will prepare top quality food in your home, holiday home or event venue. He will tailor your special event to suit your needs. He can compose a menu to suit your budget and provide equipment, crockery and cutlery. He provides a personal service and you will have his person…... Paul is a professional, Rosette-standard chef who will prepare top quality food in your home, holiday home or event venue. He will tailor your special event to suit your needs. He can compose a menu to suit your budget and provide equipment, crockery and cutlery. He provides a personal service and you will have his personal mobile number and email address to enable you to contact him should you have last-minute changes or dietary requirements. He strives to deliver the highest level of customer service that meets and exceeds his clients' expectations. He prides himself in his ability to source top quality ingredients. Paul services the Cotswolds as well as Bath, Cirencester Gloucester and Birmingham. Read all Hide
Lilbourne, Rugby, UK +60 km
English
Organic, Vegetarian, Family, French, British, Mediterranean
The Chef in 5 questions & answers...CANAPÉS : Pea and mint pecorino tart / APPETISER : Open sandwiches to consist of free range egg with mayonnaise and rocket, smoked salmon, cream cheese and asparagus roulade, rare roast beef and horseradish / SWEETS : A selection of pastri… 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
Canapés
Pea and mint pecorino tart
Appetiser
Open sandwiches to consist of free range egg with mayonnaise and rocket, smoked salmon, cream cheese and asparagus roulade, rare roast beef and horseradish
Sweets
A selection of pastries tailored to your needs
Sweets
Chocolate and orange tart
Sweets
Lemon posset with berry compote
Sweets
Mango and passion fruit delice
Sweets
Homemade scones with strawberry jam and clotted cream
STARTER : Pan seared scallops, fresh mango and cucumber salad with a sprinkling of smoked bacon and shoots / MAIN COURSE : Roasted monkfish tail, lemon salted pak choi, hoi sin duck spring roll, aubergine puree and caviar / DESSERT : Choco… 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
Pan seared scallops, fresh mango and cucumber salad with a sprinkling of smoked bacon and shoots
Main course
Roasted monkfish tail, lemon salted pak choi, hoi sin duck spring roll, aubergine puree and caviar
Dessert
Chocolate coulant, vanilla ice cream
Canapés
Paul's seasonal selection and inspiration
Chocolate and fruit ganache
STARTER : Smoked salmon two ways, king prawns, edamame and alfalfa, coriander chilli oil and lime dressing / MAIN COURSE : Fillet of lamb, crushed star anise. Pea and mint coulis, fondant potato, feves and sweet peas / DESSERT : Caramelise… 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
Smoked salmon two ways, king prawns, edamame and alfalfa, coriander chilli oil and lime dressing
Main course
Fillet of lamb, crushed star anise. Pea and mint coulis, fondant potato, feves and sweet peas
Dessert
Caramelised tangy lemon tart, fresh raspberries and clotted cream
Canapés
Paul's seasonal selection and inspiration, tailored to your requirements
Chocolate ganache
STARTER : Natures own candy: grilled fig salad, goats milk yogurt and pepper cress / MAIN COURSE : Fillet of beef mignon, crushed black pepper, tempura onions, wild mushrooms and cognac butter sauce / DESSERT : Warm chocolate mousse, tange… 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
Natures own candy: grilled fig salad, goats milk yogurt and pepper cress
Main course
Fillet of beef mignon, crushed black pepper, tempura onions, wild mushrooms and cognac butter sauce
Dessert
Warm chocolate mousse, tangerine infused shortbread, baileys churn
STARTER : Goat cheese and caramelised red onion tart served with pine kernels and rocket leaves (V option possible), Stuffed mange tout filled with poached salmon and cream cheese, served with a cherry tomato vinaigrette (GF), Wild mushroo… 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
Goat cheese and caramelised red onion tart served with pine kernels and rocket leaves (V option possible)
Or
Stuffed mange tout filled with poached salmon and cream cheese, served with a cherry tomato vinaigrette (GF)
Or
Wild mushrooms cooked in garlic and served with a brandy and cream sauce on toasted brioche (V)
Or
Smoked chicken salad with creme fraiche, avocado, rocket leaves and parmesan shavings (GF)
Main course
Rack of lamb topped with a herb crust served with roasted shallot and served with a red wine reduction (GF)
Or
Pork tenderloin wrapped in parma ham and served with a brandy, shallots and creme fraiche liaison (GF)
Or
Cornfed chicken supreme stuffed with blue cheese and wrapped in bacon with Dijon mustard sauce (GF)
Or
Chargrilled sirloin of beef served with roasted beetroot, horseradish and spinach
All mains served with
Individual dauphinoise potatoes timbale or roasted new potatoes, pan fried French beans tossed with garlic, caramelised carrots and cauliflower puree
Bread rolls or French bread and butter
Dessert
Creme brûlée served with fresh raspberries (GF)
Or
Montmartre layers of chocolate meringue and chocolate mousse
Or
Raspberry, lemon or chocolate bavarois topped with exotic fruits
Or
San marco de yema, layers of vanilla sponge sandwiched between chocolate truffle, fresh cream and toasted yema
STARTER : Griddled Asparagus, soft poached duck egg, cured ham and baby watercress, Crayfish, wild smoked salmon, fresh peas and feves, garnished with brown shrimp, lemon vinaigrette and alfalfa sprouts / MAIN COURSE : Seared rib eye of be… 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
Griddled Asparagus, soft poached duck egg, cured ham and baby watercress
Or
Crayfish, wild smoked salmon, fresh peas and feves, garnished with brown shrimp, lemon vinaigrette and alfalfa sprouts
Main course
Seared rib eye of beef, crushed black pepper, grilled tomatoes on the vine, wild mushrooms and cognac butter sauce
Or
Spiced pine nuts, chicken fillet tagine, with apricots and spicy Moroccan cous cous
Dessert
Warm chocolate mousse, old fashioned shortbread, baileys churn
Or
Raspberry Eton mess: a traditional dessert of meringue, whipped vanilla cream and fruit puree
CANAPÉS : Paul's seasonal selection and inspiration / APPETISER : Confit pork belly, pulled ham hock terrine croquette, bacon jam, serrano ham, aioli and red chard / STARTER : Salmon tataki, seasonal side dishes and asian dressing / MAIN C… 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
Canapés
Paul's seasonal selection and inspiration
Appetiser
Confit pork belly, pulled ham hock terrine croquette, bacon jam, serrano ham, aioli and red chard
Starter
Salmon tataki, seasonal side dishes and asian dressing
Main course
Chicken valentino, two ways, poached and seared, provolone cheese, wilted spinach, chorizo and tomato sauce
Dessert
Mojito: lime granita, rum jelly, mint foam and lime crisp
STARTER : Pressed gammon hock terrine, chefs own piccalilli / MAIN COURSE : Slow braised lamb shank, root vegetable and three bean cassoulet, minted new potatoes / EXTRA : Watermelon granita / CHEESE : A selection of local cheeses, chutney… 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
Pressed gammon hock terrine, chefs own piccalilli
Main course
Slow braised lamb shank, root vegetable and three bean cassoulet, minted new potatoes
Extra
Watermelon granita
Cheese
A selection of local cheeses, chutney, fruit and breads
APPETISER : Crispy coated pork belly, apple puree and pork rind puff / STARTER : Cured and roasted gremaolata salmon fillet, asian greens and miso dressing / MAIN COURSE : Pan fried prime rib, roasted shallots, heritage carrots, butter roa… 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
Crispy coated pork belly, apple puree and pork rind puff
Starter
Cured and roasted gremaolata salmon fillet, asian greens and miso dressing
Main course
Pan fried prime rib, roasted shallots, heritage carrots, butter roasted fondant
Dessert
Individual fruit crumble, creme Anglaise
STARTER : Salad of Endive, goats curd, beetroot and blood orange, with pecans and sunflower seeds, Fresh white crab meat served on gazpacho puree, basil tuile biscuit, Seared Scottish king scallops, pancetta, sprouting broccoli and minted … 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
Salad of Endive, goats curd, beetroot and blood orange, with pecans and sunflower seeds
Or
Fresh white crab meat served on gazpacho puree, basil tuile biscuit
Or
Seared Scottish king scallops, pancetta, sprouting broccoli and minted pea foam
Main course
Roasted breast of guinea fowl, leg meat fricassee, creamed red potatoes, curly kale and cranberry jus
Or
Pan fried loin and slow cooked breast of lamb, confit cherry tomatoes, wild garlic and mint flavoured sweet peas
Or
Poached fillet of sea bass, with crispy fried skin, warm potato salad, creme fraiche, spring onions and watercress
Or
Goats cheese and toasted cauliflower mille feuille, raisins and seeds
Dessert
Classic English custard tart
Or
Fruits of the forest classic pavlova, meringue pudding, soft fruits, whipped vanilla cream flavoured grand manier
Or
Stilton cheesecake, served on homemade shortbread, granny smith sorbet and black grape chutney
Paul was superb, We all had a New years to remember!
Food was perfection as was the service and attention to details.
Will certainly rebook!
Booked Labelle Assiette for my husbands 40th birthday, from start to finish they have been so helpful. Chef Paul is an outstanding chef, his contact was always professional and polite. His food, was out of this world. He arrived, made food for 12 and left the kitchen as clean as he started. Nothing was ever a problem, he catered for vegetarians and dairy free without any issues. I definitely recommend Labelle Assiette to anyone looking to make their party extra special!
We had a wonderful meal with Paul. Food was absolutely delicious (again! We had previously had him last year) He also was very helpful in creating the menu to our liking.
He’s really friendly, very clean and you wouldn’t even know he was there. The waiter, John was great too. Our glasses remained topped up for the evening. We’d definitely have him again! Thank you
Very good overall experience
Fantastic experience - our chef Paul Fielding was easy to work with and helpful with the menu choices. On the day he communicated well, arrived bang on time, and professionally and skillfully prepared a fantastic, flavourful meal for us, from start to finish. Highly recommended.
Food prepared by Paul Fielding excellent, service and clearing up first class. On time, flexible with menu and would recommend highly to anyone without reservation.
Amazing! Paul and his assistant John couldn’t have done more for us. From early communication before the event to setting the table and serving, every detail was covered. And the foo? Wow. Course after course of delicious bbq food, cooked to perfection. We couldn’t have wished for a better party and I couldn’t recommend Paul highly enough. We can’t wait for the next excuse to get him back!
Chef Paul came to cater for a family dinner party for us. The evening turned out to be everything we had hoped for and more. Paul arrived promptly and was shortly followed by John who helped him with service. They were both charming and from the minute they arrived they took over the kitchen and told us to go off and relax. Every course was absolutely delicious and beautifully presented. (Paul was also very accommodating with some last minute changes to the menu which we requested to make.)
Service was elegant and at a perfectly measured pace giving us time to savour the food and enjoy the evening. They did a great job of clearing up and made sure we were entirely satisfied before leaving.
On a more general point the whole event was stress free, we were able to enjoy superb food in the comfort of our own home and we had no babysitters or taxis to worry about!
Thank you Paul and John for being so cheerful and efficient and thank you Belle Assiette for organising this service. We will definitely consider using you again.
To begin with Paul was very helpful making slight changes to the menu, especially the dessert which we changed to what proved to be a absolutely delicious mango mousse soufflé.. however on arrival Paul and his helper John were faced by a really difficult situation because the electric oven in the house we were renting wasn't working and because of the hot weather the Aga was turned off.. they were great trying everything to work out what was wrong. Fortunately someone came and fixed what was a broken element in time for the soufflé! A wonderful meal and truly memorable evening.
The dinner went really well, Paul turned up in perfect time. It was a 50th birthday dinner, so he adapted it to our guests. The menu was fantastic, Paul was great and the meal was amazing!
Lovely time and Paul was brilliant! Meal was fantastic and was actually a surprise for our guests which worked out really well.
After being let down by a Cotswold Hotel last weekend (who closed due to the snow) we were faced with a decision of what we could do to celebrate our friend’s 50th birthday at very short notice.
After a quick discussion we decided to host at our house and a quick call to LBA secured us a local chef, Paul Fielding. I was worried he might have trouble getting to us but he assured me he would do his best and he did.
We agreed on a menu and he arrived at our home with plenty of time to prepare and cook our meal. We had arranged a little entertainment for the hour before and after a quick orientation in the kitchen we left Paul to get on with his food while we were treated to magic and comedy in the lounge next door. Paul was ready on time and we sat in the kitchen and chatted with him and amongst ourselves, Paul introduced each course and served us a delicious trio of plates, all perfectly cooked, delicious and attractively presented. He was so efficient and organised that at the end of dessert I looked up to see the kitchen spick and span and everything cleared and cleaned down. Amazing.
We would certainly love to have Paul again to cook for us and would highly recommend him to others. Thank you for making Tina’s 50th birthday so special!
Paul had contacted me in the few day leading up to our meal to introduce himself and to discuss menus and on the day he arrived promptly ( having found his way to our very remote location in the dark ) and quickly navigated his way around, what to him, was a new kitchen.
He was completely unfazed at the prospect of catering for 3 different dietary requirements in our party of 10 and even altered his schedule when 2 of our guests were delayed.
The meal was nothing short of superb, such amazing flavours and textures and he talked us through each dish as he served them up.
He was discreet yet present allowing us to chatter and graze at a leisurely pace.
Paul Fielding, the Chef, came to the house at the time he had agreed, caused no fuss and created a lovely meal for my parents and family. We were given the opportunity to change the suggested menu, however we went his recommendations and weren't disappointed.The food was tasty and well-cooked, all cleared away by Paul. We will book with La Belle Assiette for future dinner parties.
Paul was great. Really good food, great service and a wonderful evening.
Thanks
Paul was brilliant from beginning to end - the whole experience was as perfect as it could be. We arranged a celebration meal at a rented property for my husband's 40th birthday. Paul was professional, polite and brilliant chef - we felt in very safe hands from the moment he arrived. Every single part of the meal was delicious and resulted in a very memorable and special evening that the whole family will never forget. Thank you!
From Paul's first phone call, a few days after my booking, I felt reassured. I hadn't used this service before, but he arrived, cooked beautiful food, introduced each course and we felt as if we had someone special. I asked for a change from the summer menu, and he phoned on the morning of the dinner to tell us he was at the butchers and suggested a good rib-eye would work as a main. It was perfect. All I can say is, after thinking using someone from a website might end badly (plan B was chinese delivery) I really couldn't be happier. Definitely going to try and book Paul for everything I do in future.
Paul was a great choice and ensured we had a thoroughly special evening for my husband's 40th birthday. He arrived on time, prepared a well thought through meal with the freshest and quality ingredients we could have hoped for.
Paul was AMAZING!! We had an outstanding meal and he was so polite and friendly. We will definitely use you guys again! Thank you!
Amazing food and service!
The team of LBA are great and responded quickly and sympathetically when our original chef pulled out of our event.
Blown away with the quality of the food. Poor Paul had a very small kitchen to work with for 12 of us. Everything was amazing. The melting chocolate desert was perfectly runny in the middle. I would use him again for sure. Thank you Paul for such a delicious meal!
Chef Paul delivered a brilliant 3 course meal for a group of 20. The food was delicious and both him and his helper were extremely professional! Thouroughly recommend this experience and chef!
Paul was fantastic. The food was exceptional and we thoroughly enjoyed the dining experience!
everything was great.
Paul the chef was a pleasure to have cook for us. He was very professional and pleasant, unobtrusive but appropriately engaging.
Paul was fantastic. Very easy to work with , he also went out of his way to ensure we had menus for the evening after a hiccup with the first menus. His food was delicious and he was really helpful in assisting us choose good dishes to suit both fish eaters and vegetarians. Highly recommended.
Paul was really flexible and polite great dinner, great food!
We have an amazing meal with Paul for a birthday celebration. He ensured everything we asked for was catered for. Excellent service and wonderful food. Thank you!
Very courteous, professional chef. Good communication, punctual and easy to have around. Everything cooked to perfection.
Paul was very professional. He contacted me and was happy to discuss some changes to the menu. He arrived promptly on the day and has happy to get on by himself after being shown the required equipment in the kitchen. He was very friendly, clean and would not hesitate to recommend him.
Paul was amazing, lots of food, stunningly tasty and hot. Brilliant
At very short notice, Paul came up with a menu that suited our dinner party of 10 perfectly and all my requests were met with a 'no problem' response. The food was beautifully presented and delicious. Paul's calm, professional presence allowed us to get on with the main event, celebrating a milestone birthday with good friends.
Brilliant, really friendly and approachable and the food was incredible. Fantastic flavours and a great experience. I'd definitely ask for Paul again if we use La Belle Assiette in the future.
Paul was very professional during every step of the event. The food was prepared to a very high standard and he interacted well with the guests. Definitely recommended!
Chef Paul was extremely professional. We had a wonderful evening, the food was delicious and beautifully presented. Chef Paul was very discreet with his service and gave us all the chance to be spoilt! He arrived very prepared and the evening was seamless! I highly recommend chef Paul and la belle assiette!
Paul arrived early for the 3 events we booked, was very friendly and got on really well with our guests. I thought he hit the perfect balance between being social yet professional and getting on with preparations. He took time to explain all the dishes once served and left the kitchen spotless. Lastly but most importantly the food each day was exceptional !
I thought your organisation of the event was great. However, I can't comment on Paul's professionalism in the process as he did not really directly interact at all with the guests. Clearly he can cook well as the food was generally good. I did also think the server could be a bit more polished in her delivery of the food at times too.
Paul was polite and friendly when we arrived, and quietly got on with preparing a delicious meal. The timings were spot on. The kitchen was spotless when he left.
Service timing was spot on but would have liked more interaction/explanation/personality with the diners about what they were being served
High quality, 2 rosette standard. Mainly european based cuisine with a hint of fusion and Japanese.
This would have to be 'soft herb crusted wild salmon', with a seafood nage, ginger infused noodles and fresh scottish mussels. blends together beautifully and works well with warm homemade crusty bread.
firstly it would have to be star anise, the flavour is beautiful and can be used to enhance desserts as well as bringing flavour out in quality meat dishes and consommés.
secondly i love the loin of lamb, its absolute quality and takes pride of place in any menu i write. as a substitute try the neck loin, a fraction of the price but still amazing flavour and texture.
and thirdly a quality chocolate, it makes so much difference to a dessert and even as an added ingredient to a red meat sauce.
The London Olympics! We catered for large amounts at the Velodrome, 2012 Olympics!
it was chicken chasseur, old classic that used to be very popular when i was growing up.
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