personal chef at the Three Little Pigs Luxury Cottage

I had a great evening last night as a personal chef at the Three Little Pigs Luxury Cottage. This was for fashion, beauty and lifestyle blogger Style Mum. You can find her blog here

With beautiful bedrooms and a stunning kitchen set in the middle of the Dorset countryside of Milton Abbas. This cottage offers everything you could ask for. You can take a tour of the cottage on their website here

As a starter they had butternut squash ravioli with sage burnt butter sauce and pine nuts.

We then moved on to the main which was braised pigs cheek in Ale. This is accompanied by crispy potatoes, thyme carrots and caramelised roasted shallots.

To finish we had blackberry and apple tarte tatin. Served with a vanilla pouring cream. As it was he friends birthday this was served whole at the table with birthday candles for her to blow out!

personal chef at the Three Little Pigs Luxury Cottage

Who wouldn’t want to dine in this dining room?

You can find a whole page bout us on their website. This includes a personal recommendation for when I went and cooked for the owners Howard and Stephanie at the cottage.

To book your own evening please contact us

We cover the majority of Somerset and Dorset including: Weymouth, Sherborne, Shaftesbury, Bruton, Bridport, Dorchester, Glastonbury, Lyme Regis, Weston-Super-Mare and Yeovil. If you would like to know if we cover your area please get in touch and we would be happy to discuss this with you.

Please Inform us of any dietary requirements, allergies or intolerances you have

20/07/201720/07/2017

Autumn Menu 2017

We have just released our Autumn Menu 2017. We have used great local seasonal produce to provide you with the best possible dishes.

Book now to avoid disappointment. Contact us .

Autumn Menu 2017

Canapés

Chicken, Fosseway fleece sheeps cheese, and Somerset cider chorizo in filo pastry

Spiced Kimbers lamb koftas With a tangy Indian herb chutney

Squash, sage and chestnut rolls

Liquorice bread Topped with crème fraiche, radish and hot smoked arctic char from Brown and Forrest

Butternut veloute With toasted pumpkin seed, crème fraiche and pumpkin seed oil

Starters

Capricorn Goats cheese, beetroot and pine nut tart with a rocket and parsley salad

Wild mushroom consommé With mushroom floss, sautéed mushroom, parsley and confit shallots

Roasted tomato soup With basil oil, onion cream, pesto, and rosemary brioche

Whole Lubborn Somerset camembert baked With candied walnuts, rosemary, garlic, toasts for dipping and rocket

Duck salad With orange, charred sweetcorn and watercress and hazelnuts

Mains

Hamish Pork belly with apple puree, braised red cabbage, cider sauce, dauphinoise potatoes

Ruby Red Devon Beef, Palmers 200 ale, stilton and mushroom pie With green beans and crushed new potatoes with an ale sauce

Moroccan braised Kimbers Somerset lamb neck with cumin roasted squash, coriander, hummus dukkah, cauliflower and a spiced lamb sauce

Moroccan cod, salmon and mussel stew with gremolata and garlic toasts

Spinach, squash and mushroom wellington with herby mash, sprouting broccoli and vegetarian gravy

Desserts

Spiced pear tarte tatin With rosemary cream

Apple and mint mille feuille with an apple crisp, and a rosemary infused blackcurrant sauce

Vanilla panna cotta With blackberries, fresh figs and gingernut crumble

White chocolate mousse with bee pollen, sweet dukkah, clementine segments and caramelised white chocolate

local cheese board served with a homemade sweet chilli citrus jelly, homemade caramelised onion chutney, toasted pecans, seasonal fruit and ciabatta croutes

Petit Fours

Chocolate and hazelnut brownies

Blackberry marshmallows

Baklava

Pistachio, white chocolate and almond nougat

Rosewater and raspberry meringue kisses

Price: Per person
3 courses £48

4 courses £54

5 courses £60

Please inform us of any dietary requirements, allergies or intolerances and we can adjust the menu to suit your needs

07/06/2017

Catering Somerton

Last night we had our third day over at Lytes Cary Manor, catering Somerton, for Nancy Lowe and her friends and family. We needed to create a menu that includes an option that is gluten free, cows milk free, a vegetarian option (can include fish).

The menu is below including pictures of some of the dishes;

Catering Somerton Menu

Starter

Smoked and pickled beetroot, goats cheese and rocket salad

Gin and tonic salmon with fennel, radish, finger and lemon

Main

Duck breasts with mushrooms and a blackberry sauce

Whole roasted sea bass with lemon and capers

served with

Hasselback potatoes, asparagus and roasted squash in rosemary

Desserts

Mango and passion fruit roulade

cherry, honeycomb, almond, dark chocolate parfait

06/06/2017

Personal chef Somerton

On Sunday it was our second night as a personal chef Somerton. We were cooking at Lytes Cary Manor again for Nancy and her family. Again we had to ensure there was an option for gluten free, cows milk free, A vegetarian option which can include fish, and an to have an option that didn’t have an unpasteurised cheese. All of the dishes were served family style. The menu for the evening I below and pictures of some of the dishes following that.

The menu for the evening was as follows:-

Personal chef Somerton Menu

Starters

Roasted figs stuffed with blue cheese and rosemary drizzled with honey and served with rocket and air cured ham. (Quarter of these were served without blue cheese)

White bean, fennel and polenta salad with spinach and basil, served with a tomato and basil sauce.

Main

Slow roasted lamb with mint sauce and gravy

Whole roasted Sea bream with a lemon, parsley and rapeseed dressing

All served with roasted potatoes, orange and rosemary roasted carrots, green beans served with a nutmeg butter.

Dessert

Apple and blackberry crumble with a macadamia crumble. Stem ginger cream on the side.

Fruit salad with a mint, vanilla and lemon syrup on the side.

To book your own event please contact us

Caterer and Personal chef service that covers Somerset and Dorset. This includes Weymouth. Sherborne, Bruton, Bridport, Dorchester, Lyme Regis. Also Weston, Bridgewater, cheddar, crewkerne, Templecombe, Taunton. Wellington, Wincanton, Abbotsbury, Cerne Abbas, Portland, Shaftesbury. Sherborne, Sturminster Newton, Swanage, Wareham and Yeovil.

25/10/201625/10/2016

Winter Menu 2016

We have spent the last couple of days compiling our Winter menu 2016. This will run from the beginning of December 2016 until the end of February 2017.

To view the whole new menu please click here. The new menu comprises lots of exciting treats such as (this is just a selection click on the link to view the full menu):-

Winter menu 2016

Canapés

Mackerel pate with ginger and lime on melba toast

Turkey, pine nut and stuffing sausage rolls

Starters

Gin and Tonic cured salmon

With dill, radish, fennel sourdough crumble, crème fraiche, ginger and lemon puree

Game Terrine

With cranberry chutney, pickled radish and rocket

Main

Chicken croquettes

With crushed buttered new potatoes, honey and thyme carrots, sage and onion puree, bread sauce and sprout leaves

Pork belly

With parsnip crisps, celeriac puree, braised red cabbage and pork sauce

Desserts

Chocolate fondant

with peanut caramel tuille and salted butter caramel sauce

White chocolate dome

filled with blackberry jelly, vanilla cream pistachio sponge and surrounded by frozen fruits

Orange thyme panna cotta

with mulled winter berry sauce

Petit fours

Pistachio and cranberry nougat

Rum truffles

Prices:

3 course only £48 per person

4 courses only £54 per person

5 courses only £60 Per person

We are taking bookings now for the winter period. As always alongside our standard menu we can also create a bespoke menu suiting your particular tastes. You can give u a list of yours and your guests favourite ingredients and menu designed specifically for you can be designed. To book your place with us you can call us on 07909651557 Email steve@stevejamesltd.com or visit out contact us page and use the contact form.

weymouth catering personal chef steve james Winter menu 2016 — By Tory McTernan

Steve James is a personal Chef and catering service that covers Somerset East Devon and Dorset. This includes Weymouth, Sherborne, Bruton, Bridport, Dorchester, Lyme Regis, Weston-Super-Mare, Taunton, Honiton and Yeovil.

12/09/201615/10/2016

Dinner party-Weston-Super-Mare

On Saturday 10th of September we cooked a special dinner party Weston-Super-Mare. The meal was for one of our regular clients Ross and Ria for Ross’s 40th Birthday. 6 guests joined Ria and Ross to mark the special occasion for a four course meal.

Dinner party Weston-Super-Mare courses

Canapés

Balsamic tomato and pesto puffs

Crispy chicken with beetroot yoghurt sauce

Starter

Filo wrapped mozzarella, beetroot puree, olive tapenade, rocket, shallot marmalade and basil oil

Smoked tomato soup with coriander oil and leaves

Both served with rosemary and sea salt focaccia

Mains

Pork belly with pine nut puree, pomme anna, roast squash, pickled carrot, kale and cider sauce

chicken and mushroom pie with squash puree, green beans, bacon with savoy cabbage, pomme anna and a creamy tarragon sauce

Desserts

Pear cheesecake with pear sorbet

white chocolate dome filled with blackberry jelly, vanilla cream, pistachio sponge, with frozen blackberries and blackberry powder

To book your own evening please contact us