Jason is a seasoned chef with extensive experience spanning from renowned establishments such as Gravetye Manor and Chewton Glen to Hotel de Pyrenees in France and Rue St. Jacques in London. Trained at Bournemouth and Poole College, where he earned his Hotel Chefs Diploma, Jason has honed his craft ...read more
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Chef's speciality
Fine DiningBBQPan AsianItalianIndianModern EuropeanMediterraneanBritishFusionMeal Prep - Lunch & DinnerSpanishChineseCooking Class
Best Of British
Starters
Double baked Cheese Souffle with Dorset Vinny and coastal Cheddar
Oak smoked Salmon ,Game crisps Cream cheese Dill oil
Slow roasted sweet Potato soup Ham hock and maple (Ham hock optional )
Ham hock terrine Pea mousse Pickled shallots and capers
Quail egg Scotch egg with Homemade Piccalilli
Mains
Seared Chicken Breast , Confit leg Wild mushrooms Red wine Jus
Slow braised pork belly ,Cider Jus Parsnip puree
Baked Cod leeks broad beans white wine and garlic
Slowed Braised Blade of Beef Red wine and Horseradish
Upside down root Vegetable tart GF
Sides
Spring Onion Mash
Potato Gratin
Stem Brocolli
Honey roasted Carrots
Deserts
Classic Sticky Toffee Pudding Butterscotch and Vanilla cream
Dark chocolate Brownie with Mascarpone
Glazed Vanilla creme Brulee
Autumn Apple and Red Berry Crumble Clotted cream
Lemon Posset shortbread
Choose 2 Options from each Course
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Just message chef Jason and discuss the details of your event and the requirements you have.