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


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

Roasted halibut, watercress veloute, morels, lardons

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


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