Gallery

Here is a gallery of some examples of some of our previous meals cooked. We enjoy creating different meals and if you have an idea we can translate into a dish then please contact us.

We also have a page of reviews from our previous clients you can find here: reviews

Gallery of examples of our work

Serves 2 For the pork belly 500g pork belly, skin scored 1tbsp black pepper, crushed 1tbsp flaked sea salt 1tbsp olive oil For the salad 1tbsp Balsamic vinegar (preferably Liberty fields apple balsamic vinegar) 2tbsp olive oil 1 red onion, finely sliced 30g watercress 100g your favourite blue cheese (I used Dorset Blue Vinny) Salt Pepper Preheat the oven to 200c. Place the pork belly in a roasting tray and drizzle over the olive oil, salt and pepper. Rub the oil and seasoning into the pork belly and place in the oven for twenty minutes. After the twenty minutes reduce the oven temperature to 180c and roast for 40 minutes. After 40 minutes remove from the oven and leave to rest. Whilst the pork belly is resting pour the balsamic vinegar into a large bowl and add the sliced onions. Scrunch the onions into the balsamic which will help the vinegar to soak into the onions. Leave the onions in the balsamic for five minutes so they slightly pickle. Add the olive oil and seasoning, don’t add too much as the blue cheese will be quite salty and the watercress peppery. Combine this all together. Add the blue cheese and watercress to the bowl and mix through so it is coated in the dressing. To serve place the salad on plates. Dice the pork belly and add to the salad.

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Photo by @atypesmith on Instagram #Loveforsomerset

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Photo by @atypesmith on Instagram #Loveforsomerset

photo by DiaMonD Images

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Photo by @atypesmith on Instagram #Loveforsomerset

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Photo by @atypesmith on Instagram #Loveforsomerset

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photo by DiaMonD Images

Photo by @atypesmith on Instagram #LoveforsomersetPhoto by @atypesmith on Instagram #Loveforsomerset

photo by DiaMonD Images

caramel panna cotta filled with stewed apples, apple syrup from Liberty fields, hazelnut crumble personal chef Steve James Somerset Dorset Caterer — caramel panna cotta filled with stewed apples, apple syrup from Liberty fields, hazelnut crumble

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gallery caterer and Personal chef service that covers Somerset and Dorset including Weymouth, Sherborne, Bruton, Bridport, Dorchester, Lyme Regis, Weston and Yeovil — Passion fruit white chocolate and raspberry cheesecake

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Photo by @atypesmith on Instagram #Loveforsomerset

Contact us caterer and Personal chef service that covers Somerset and Dorset including Weymouth, Sherborne, Bruton, Bridport, Dorchester, Lyme Regis, Weston and Yeovil — By Tory McTernan

Photo by @atypesmith on Instagram #Loveforsomerset

squid ink tapioca crisp with beetroot hummus, borage flower, fennel, smoked mackerel — squid ink tapioca crisp with smoked mackerel beetroot hummus and dill

Green Goddess Soup

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Photo by @atypesmith on Instagram #Loveforsomerset

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Photo by @atypesmith on Instagram #Loveforsomerset

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mango and passionfruit meringue with white chocolate cream and pistachio nuts personal chef Steve James Somerset Dorset Caterer — mango and passionfruit meringue with white chocolate cream and pistachios

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