Eat Festivals first recipes

Delighted to have received the first three of my printed recipes from Eat Festivals in their brochures, make sure to head across to their page to see all the up coming (award winning) events and there will be more recipes from me in their future brochures too!! #recipes #eatfestival #eatfestivals #eatfestival2018 #personalchef #caterer #awardwinningevents #somerset Eat: Portishead Eat Taunton Eat Weston Eat Burnham on Sea EatwellyEat Wellington

Eat Festivals

Eat Festivals are multi awarding winning events. They have festivals across Somerset and have even branched into a new vegan festival next year!

Eat Festivals To Book an event with us or to ask us to produce recipes for you please contact us

26/07/201716/01/2018

Taunton Living Magazine

You can find our latest advertisement in the Taunton Living magazine this month. Make sure you pick up you copy! or download it from the link on their website http://www.tauntonlivingmag.co.uk/

Taunton Living Magazine Steve James Ltd To book your evening with us please Contact us

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

09/06/201709/06/2017

Final evening catering Lytes Cary Manor

Last night was our final evening catering Lytes Cary Manor. We have spent four days with Nancy and her family and friends as a personal chef for them. The menu for their last night needed to have a gluten free option and a cows milk free option also. The menu is below and pictures of some of the dishes.

Menu catering Lytes Cary Manor

Starter

Crab salad with lambs lettuce and parsley with a caper cream on the side

Asparagus, broad bean and rocket salad with lemon ricotta

Main

Roast fore rib of beef with cauliflower puree and a pale ale sauce

Chicken breasts with pine nuts, watercress and a white wine herby sauce

Served with crushed herbed new potatoes, sprouting broccoli and roasted beetroot and red onion in balsamic

Dessert

White chocolate domes filled with blackberry jelly, crème patissiere and almond and polenta cake sprinkled with freeze dried blackberry powder

meringue nests filled with passion fruit curd, crème patissiere and mango

Mini jars filled with blackberry jelly, set vanilla yoghurt and topped with a macadamia crumble

To book your on evening contact us

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

23/05/201723/05/2017

Summer Menu 2017

Today we have released our Summer Menu 2017 on our Menu page. We have great local seasonal produce being displayed throughout our menu.

Summer Menu 2017

Canapes

Spicy gazpacho

Watermelon with crab mayonnaise and basil

Duck, beetroot, grapefruit, parsley

Starters

Salmon and cheddar tart

with a rocket and coriander salad

Mozzarella

pea, basil, lemon and olive oil

Picnic on a plate

goats cheese and bacon tartlet with tomato jam, hot smoked salmon with a lemon and dill cream, cheddar quiche with red onion relish

Mains

Mackerel

with beetroot, horseradish, watercress and apple

Griddled pork belly

with fennel, pea, spring onion and parsley salsa

Lemon garlic and parsley spatchcock chicken

with a pancetta, summer vegetable and new potato salad

Mussels

with pancetta, fennel and white wine, parsley with garlic croutes

Layered roast summer courgette, tomato and aubergine tart

with lambs lettuce and pea salad

Desserts

Rum and vanilla caramelised pineapple

with a bee pollen, basil, coriander, mint and pistachio pesto and mascarpone cream

Lemon meringue pie

with basil syrup

Vanilla panna cotta

with summer berries

Mini pavlova

with sea buckthorn curd and fresh fruit

Strawberry jelly

with lime curd, elderflower sauce, crème fraiche and berries

Petit Fours

Quindim

Mini Raspberry pie

Passionfruit mousse

with watermelon salsa

Raspberry and white chocolate marshmallow

Cardamom, orange and honey macerated strawberries

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

We are a caterer and Personal chef service that covers Somerset and Dorset including Abbas Combe. Weymouth, Sherborne, Bruton, Bridport, Dorchester, Lyme Regis, Weston 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.

Caterer and Personal chef service that covers Somerset and Dorset. This includes Bridgewater, cheddar, Yeovilton crewkerne, Templecombe, Taunton. Wellington, Wincanton, Abbotsbury, Cerne Abbas, Portland, Shaftesbury. Sherborne, Sturminster Newton, Swanage, Wareham

14/02/2017

Spring Menu 2017

Our new Spring Menu 2017 is available to preview. We have lots of great local seasonal produce throughout our menu as always and lots of home grown organic herbs and vegetables. To book us for a special evening or event please contact us. You can view all of our menus here.

Spring Menu 2017

Canapes

Smoked salmon

On melba toast with pea panna cotta and crème fraiche

Parma ham

On bread chips with hazelnut butter and sage

Onion and goats cheese tartlets

Squid ink flat breads

Topped with beetroot hummus smoked mackerel and lovage

Starters

Pork terrine

Roast garlic puree, walnuts, Dorset blue vinny, radish

Asparagus salad

Smoked trout brandade, guacamole, bread crisps, chili oil

Tomato gazpacho

Burrata

Beetroot, beetroot puree, cucumber, lovage, radish, burnt butter

Goats cheese custard

Hazelnuts, sorrel, rocket and candied beetroot

Mains

Lamb

with pine nut and sage crust, roast carrots, caramelised shallots, cheese on toast, red win sauce

Beef

with asparagus, cauliflower puree, sprouting broccoli, crispy slices of new potatoes, pale ale sauce

Chicken breast

with pine nut puree, spinach leaves, olives, pine nuts, chicken sauce

Asparagus, hollandaise and red onion tart

with rocket and walnut salad dressed in rapeseed oil and balsamic vinegar

Braised rabbit legs

with black pudding, pea veloute, glazed carrots and spring vegetables and watercress

Desserts

Vanilla and Rhubarb panna cotta

with granola, apple puree, rhubarb and orange blossom iced tea

Lemon mousse

with basil sorbet, orange segments, meringue kisses

Vanilla and pomegranate cheesecake

with grapefruit and honeycomb

Raspberry, rosemary and vanilla tart

with a rosewater syrup

Black sesame meringue

Yuzu curd white chocolate and roasted apricots

Petit Fours

Strawberry and white chocolate coconut ice

Carrot cake

Salted fudge

Miniature vanilla and raspberry baked custard

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

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

20/12/2016

Dinner party Taunton

We had a great evening on Saturday holding a Dinner party Taunton for Blaine and his friends.

The meal consisted of 2 different starters, 3 different mains and 3 different desserts. The menus was as follows:

Menu Dinner party Taunton

Starters:

Confit duck legs in a filo parcel with spiced plum sauce

Steak and ale pie with celeriac remoulade

Main:

Braised lamb shank in a red wine sauce with herbed mashed potato and thyme and honey carrots

Steak and ale pie with pomme Anna carrot purée greens and an ale sauce

Braised beef with kale, pumpkin dice and purée, sage, mushroom and a red wine sauce

Dessert:

Chocolate fondant with peanut and caramel tuille and salted butter caramel sauce

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

Apple and Blackberry crumble with a macadamia nut and vanilla topping with a ginger cream.

White chocolate dome filled with blackberry jelly, pistachio sponge and vanilla cream an frozen berries Dinner party Taunton — White chocolate dome filled with blackberry jelly, pistachio sponge and vanilla cream an frozen berries

Chocolate fondant with peanut caramel tuile biscuit crumb and caramel sauce Dinner party Taunton — Chocolate fondant with peanut caramel tuile biscuit crumb and caramel sauce

Confit duck legs in a filo parcel with spiced plum sauce Dinner party Taunton — Confit duck legs in a filo parcel with spiced plum sauce

Steak and ale pie with pomme Anna carrot purée greens and an ale sauce

Braised lamb shank in a red wine sauce with herbed mashed potato and thyme and honey carrots

To book you own evening please contact us

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.