Born in the West Midlands, Richard Johnson moved to Suffolk when he was only 15, having decided to embrace a career as a chef. Trained among the team of Seckford Hall, Woodbridge, he then chose to develop his skills at the renowned Thornburg Castle in Bristol. There, he truly got familiar with gastronomic cuisine, cooki...... Born in the West Midlands, Richard Johnson moved to Suffolk when he was only 15, having decided to embrace a career as a chef. Trained among the team of Seckford Hall, Woodbridge, he then chose to develop his skills at the renowned Thornburg Castle in Bristol. There, he truly got familiar with gastronomic cuisine, cooking for celebrities and catering for major corporate events. After 2 years of dedication, being part of the team who worked on obtaining a third rosette, he enrolled for a new adventure : France. In Paris, he became in charge of the kitchen in Les Fontaines , a typical French bistro for which he designed daily menus. In just a few months, he made it the best rated restaurant in the 11th district. This is when he decided to reunite with fine dining and joined the team of the luxurious Bains, a 5 star hotel-restaurant, under the talented chef Michaël Riss and Michelin star executive chef Phillip Labbé. His family life then took him to the South of France, to Aix-en-Provence, another experience which allowed him to broaden his culinary culture and sharpen his techniques. Going back to his roots, Richard Johnson now wants to share his knowledge and passion, making sure his guests enjoy a unique and original experience. Read all Hide
Woodbridge, UK +60 km
English, Français
Seasonal cuisine, Organic, Michelin star, Gastronomic, French, Mediterranean
The Chef in 3 questions & answers...STARTER : Ham hock ballotine, 'jardinière de légumes', poached free range egg, Carpaccio of heritage tomatoes, Mozzarella di buffala, rocket pesto / MAIN COURSE : Slow cooked lamb shoulder, gratin dauphinois infused with black olive tape...... 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
Ham hock ballotine, 'jardinière de légumes', poached free range egg
Or
Carpaccio of heritage tomatoes, Mozzarella di buffala, rocket pesto
Main course
Slow cooked lamb shoulder, gratin dauphinois infused with black olive tapenade, crushed peas, baby carrots, lamb reduction
Or
Herb crusted fillet of salmon, sauteed new potatoes with chorizo, roasted vine tomatoes, lemon and dill cream
Dessert
Pear and cinnamon tarte tatin, salted caramel sauce and vanilla ice cream
Or
Dark chocolate mousse, crushed hazelnuts, mini sable biscuits
STARTER : Starter will be discussed with the chef / MAIN COURSE : Main course will be discussed with chef / DESSERT : Dessert will be discussed with chef... 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
Starter will be discussed with the chef
Main course
Main course will be discussed with chef
Dessert
Dessert will be discussed with chef
ALL DISHES CAN BE CHANGED TO SUIT YOUR NEEDS : Mixed breads and infused oils / STARTER : Salmon gravedlax, golden beetroot, avacodo and dill sauce verge / MAIN COURSE : Filet of beef wellington, pomme puree, baby carrots, red wine jus /...... 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
All dishes can be changed to suit your needs
Mixed breads and infused oils
Starter
Salmon gravedlax, golden beetroot, avacodo and dill sauce verge
Main course
Filet of beef wellington, pomme puree, baby carrots, red wine jus
Dessert
Oozing chocolate fondant, wild berries, hazelnut, vanilla creme Anglaise
Coffee
My home roasted coffee served in a cafetiere with after dinner chocolates
CANAPÉS : A selection of canapes (to be discussed directly with the chef) / STARTER : Ham hock ballotine, 'jardinière de légumes' poached free range egg , Carpaccio of heritage tomatoes, mozzarella di buffala, rocket pesto / MAIN COURSE ...... 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
A selection of canapes (to be discussed directly with the chef)
Starter
Ham hock ballotine, 'jardinière de légumes' poached free range egg
Or
Carpaccio of heritage tomatoes, mozzarella di buffala, rocket pesto
Main course
Duo of lamb, gratin dauphinois infused with black olive tapenade, crushed peas, baby carrots, lamb reduction
Or
Filet of cod wrapped with Parma ham, sauteed new potatoes, green beans, sauce vierge
Dessert
Oozing chocolate fondant, crushed hazelnuts, mixed berries, vanilla creme anglaise
Or
Deconstructed lemon meringue pie with fresh raspberries
Coffee
My own blend of hand roasted Colombian coffee with after-dinner chocolates
CANAPÉS : Canapes to be discussed with the Chef / STARTER : Starter to be discussed with the Chef / MAIN COURSE : Main course to be discussed with the Chef / DESSERT : Dessert to be discussed with the Chef / COFFEE : My own roasted coff...... 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
Canapes to be discussed with the Chef
Starter
Starter to be discussed with the Chef
Main course
Main course to be discussed with the Chef
Dessert
Dessert to be discussed with the Chef
Coffee
My own roasted coffee served in a Cafetiere with after dinner chocolates
APPETISER : A selection of warm bread with infused oils and balsamic vinegar / STARTER : Authentic chicken Caesar salad, Seared king prawns, mixed baby leaves and a sweet chilli dip / MAIN COURSE : Sea salted 'Cote de boeuf' with garli...... 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
A selection of warm bread with infused oils and balsamic vinegar
Starter
Authentic chicken Caesar salad
Or
Seared king prawns, mixed baby leaves and a sweet chilli dip
Main course
Sea salted 'Cote de boeuf' with garlic and parsley butter, Jenga chips, roasted vine tomatoes, rocket and parmesan salad
Or
Aberdeen angus filet of beef, Tarragon infused potato fondant, vegetable medley, Stilton croquette, port jus
Dessert
Madagascar vanilla creme brulee with fresh raspberries
Or
Dark chocolate mousse, crushed hazelnuts, mini sable biscuits
Coffee
My own hand roasted Colombian coffee served with after-dinner chocolates
CANAPÉS : To be discussed with the chef / APPETISER : To be discussed with the chef / STARTER : To be discussed with the chef / MAIN COURSE : To be discussed with the chef / CHEESE : To be discussed with the chef / DESSERT : To be discus...... 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
To be discussed with the chef
Appetiser
To be discussed with the chef
Starter
To be discussed with the chef
Main course
To be discussed with the chef
Cheese
To be discussed with the chef
Dessert
To be discussed with the chef
Coffee
My own hand roasted coffee with after-dinner chocolates
ALL DISHES CAN BE CHANGED TO SUIT YOUR NEEDS : Mixed breads and home infused oils / APPETISER : Pumpkin veloute, toasted seeds, parmesan cream / STARTER : Salmon gravedlax, golden beetroot, avacodo and dill sauce vierge / MAIN COURSE : ...... 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
All dishes can be changed to suit your needs
Mixed breads and home infused oils
Appetiser
Pumpkin veloute, toasted seeds, parmesan cream
Starter
Salmon gravedlax, golden beetroot, avacodo and dill sauce vierge
Main course
Filet of Beef wellington, creamy pomme puree, baby carrots, red wine jus
Cheese
A selection of suffolk cheeses, crackers, red and green grapes
Dessert
Lemon tart revisited, textured raspberries, lemon curd, mini sable Bretons
Coffee
My own hand roasted coffee served with after dinner chocolates
Fantastic fine dining experience. Chef Richard Johnson was very friendly efficient and added extras to the event. Thoroughly recommend him! Thanks Richard for a well presented dining experience.
Very professional service and superb presentation all in a relaxed atmosphere.
Many many thanks to Richard. We had an amazing meal. The food was beautiful, the beef was melt in the mouth and all of us could have eaten the Pear tart over again. But it was all the little touches that really made the experience so special for us the warm bread and olive oil on the table, iced water and glasses, kitchen left immaculate. Can't recommend Richard, his cooking or the service highly enough. Thank you
amazing chef, amazing food, would highly reccomend.
Excellent overall experience-Richard the Chef was professional, friendly and informative throughout
La Belle Assiette was an easy to use service with staff following up on bookings to make sure everything was in order for our event. The chef Richard made prompt contact with us to discuss our likes, dislikes, and dietary requirements. He then prepared a menu tailored to our likes within 24 hours and was accommidating of any changes we wanted. He was professional, knowledgable, and friendly throughout our meal. All of the food he prepared for us was delicious and we polished our plates after every course.
An effortless way to host a dinner party! Chef Richard 'phoned to introduce himself and did all the ground work asking about the facilities in my kitchen and the type of menu I would like. Once we had agreed the menu, hey presto, he turned up promptly on the night, spotless in his Chef whites and proceeded to cook a beautiful and delicious three course dinner. Accomplished cooking, high quality ingredients and charming service. Everything all cleared away at the end and the kitchen left spotlessly. A perfect night in and highly recommended. Thank you Richard for the hard work and effort you made in making our evening a great success.
My cooking style is concentrating on produce match making! For me this is priority.
I will only use ingredients which help the dish come together correctly.
I decided to become a private chef because I have done all the 80 hour a week, chef screaming , typical hells kitchen stuff for about 15 years, so since coming back from France after 8 years nothing sounds better than to spend time with guests and actually enjoy cooking just for them.
When I am not cooking, I mostly enjoy spending time with my family. I also have another passion: coffee roasting!
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