Spring / Summer 2019

 

Burrata, confit tomatoes, tapenade, crispy basil, extra virgin olive oil

English asparagus, salmon tartar, soft boiled quail's egg, hollandaise foam

Confit chicken thigh, morels, wild garlic, tarragon broth

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Pea and mint tortellini, buffalo ricotta, broad beans, pecorino

Roasted halibut, watercress veloute, morels, lardons

Spring rump of lamb, ratatouille, parmesan gnocchi, salsa verde

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Vanilla panna cotta, poached rhubarb, ginger crumble

Strawberries, raspberries, meringues, double cream

Dark chocolate mousse, honeycomb, cherries

I’m a chef with over 12 years of experience, working in a range of private and corporate environments. I understand, and am passionate about, the importance of great, seasonal  ingredients and this is reflected in my style of cooking. Fresh and uncomplicated. I create bespoke menus for each client, so please feel free to contact me below to discuss your event.

JAKE MCCONVILLE, PRIVATE CHEF jake@jakeskitchen.co.uk

07989 979 595