Break Bread

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Break Bread

Food made with love & passion influenced by the places I have been & the people I have along the way
(3)

22/10/2022

Cod loin , enoki , sh*take , leek cooked en papilotte in chicken dashi , xo sauce

22/08/2022

"Melanzane alla Parmigiana"

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No nonsense belter of a dish for my clients Italian feast .. Smoky , rich , fragrant, oozing with cheese . What else could you ask for ? Will be releasing the recipe very soon on my webpage which I am working on .

21/08/2022

Hebridian lobster , garlic butter , burnt lemon , parsley

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Because sometimes you just can't f**k with the classics son....

16/08/2022

I have some availability for private Chef assignments in the next few weeks . Feel free to drop me a DM or tag anyone you know who may require services .

High vibe, passionate & creative chef with a wide repertoire taking influence from a plethora of cultural cuisines.

I have catered for clients with a range of dietary requirements including vegan , keto , kosher, hindi & halal.

04/08/2022

Beef tartare , black garlic emulsion , capers, shallot, confit tomato , mint

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Messing around with classics

27/07/2022

Plating up some seasonal ingredients enjoying some creative down time . Announcement regarding London supper club incoming this FRIDAY ❤️

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Romano pepper stuffed with rice , crispy parsley, capers, walnut, Rachel goats cheese

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Charred courgette , broad beans , mint, fresh curd , pine nuts , lemon , olive oil , honey

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Burnt Basque cheese cake , macerated cherries

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Chickpea, smoked bacon & tomato stew, spinach , parmesan polenta

30/06/2022

It's been a hot sec!! I have taken some time to concentrate on building a life in London , taking care of my well being & taking a break from business . In this time I have also have been working on my pastry skills taking on a role at a London restaurant for a couple of months . This has been an eye opening experience providing me some huge learnings to take forward & create with .

News incoming about a new London supper club I will be launching soon. You will be hearing alot more from me in the coming weeks .

In the mean time here is a strawberry & cream dessert riff 😋

Big love to you all

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Vanilla parfait , strawberry & champagne jelly , strawberry & basil salsa , caramel nest

13/04/2021

Ravioli stuffed with ricotta, hazelnut, sage & parmesan served with sage butter
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Heady stuff for lunch this afternoon in London town shared with a friend

19/03/2021

80% hydration, 16 hour 6c prove white sourdough
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Coming to the mountain I set myself the goal of trying out methods for sour dough baking . Today a hybrid method I have devised came through with the goods . One proud sourdough dad ☺️

Ingredients

350g ripe mother (50/50 wholemeal)
300g warm water
500g white bread flour
2 tbsp seasalt + 20ml water

17/03/2021

Dark chocolate & sea salt brownie , sourcream , blood orange , yeast crumble , gorse flowers & crysatlised sorrel
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Live cook along with students from the Canterbury Centre Salford went down a storm . So proud of the young women at this school & their efforts . It's a pleasure to play a part in the development of young people & who knows the chef's if the future

16/03/2021

Wild garlic gnocchi , griddled asparagus , parmesan & a wild garlic & sunflower seed pesto
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A seasonal delight developed & ready to roll out soon. Wild garlic grows everywhere around Pembrokeshire & it's heady scent & flavour never ceases to inspire me . I love this time of year when finally the baron season subsides & our earth provides us fresh green delights

12/03/2021

Butter poached squash, creamy squash sauce , goats cheese , crispy sage & toasted squash seeds with egg pasta
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Comfort food made from scratch with love on a windy , wet & chilly Welsh mountain on an AGA . Shared with good company & engaging conversation . Followed by playing guitar in front of a wood fire . A lush way to end a productive week of recipe writing planning & bookings .

09/03/2021

Lamb neck Cawl, Pembrokeshire goats cheese , lamb fat potato & penny wart
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Paying dues to the local produce . Simple delicious food which comes from a history of hard up times . Lamb neck is the cheapest of cuts but full of flavour . The penny wart grows in every hedgerow & is also referred to as miners lettuce . The cheese the luxury on this plate is heb enw meaning no name cheese from a local farmer . All cooked in the left top oven in the AGA for 24 hours .

08/03/2021

Private cook-alongs still available by request for 4 + households . Slip me a DM for more details . We make banging food, learn some skills & hangout .

07/03/2021

🌊🌊 Gorse flowers in season. Smell like coconut . Taste like coconut with a hint of camomile I thought . Working on a dessert as we speak which will also feature sorrel which grows in abundance down every path here and has a definitive citrus taste with a slight salt finish due to the sea air
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Steamed sorrel pudding , gorse wine syrup , yeast crumble & gorse & buttermilk ice-cream

06/03/2021

Moved to Pembrokeshire to get some fresh air before a big move to London. Re United with the AGA country kitchen which was the story of my summer working at various manor houses . It requires a while different approach to cooking which I'm looking forward to embracing . Will be back soon with odes to the place I now inhabit and the produce at my doorstep. Watch this space .

25/02/2021

Strength is probably the most misunderstood concept in our culture . It is definitely the most dangerous concept in hospitality which I have seen time and time again destroy lives . I used to believe like many it was your ability to take on the world and succeed. It was the ability to not moan and get on with it . Find a way. How wrong I was and the price I paid was near fatal if I am totally honest . As we see light at the end of the tunnel and we return into hospitality I think it is time for a drastic rethink .

Sure that described above is part of strength . It's resilience which we will all need time to time as chefs as it's a tough gig . But I question whether this is enough . From my experiences notably navigating COVID I have come to realise that strength is alot to do with your capacity to engage your vulnerability . It is your ability to fail and for this to be OK. It's the ability to buy time to process . It's your ability to rely on others . It's your ability for kindness to yourself . It's your ability to establish boundaries .

I wish all my fellow chefs who have struggled in these dark times returning to work soon the best of luck . I hope you re enter a workplace which takes into account what real strength is. If not join a union and be part of the change . You are more than just a chef you are a human too .

Big Love

El jefe

23/02/2021

THURSDAY 25th
Taco Cook-Along
6pm - 8:30pm

This week we make pulled jack fruit & black bean tacos with pineapple, pickled red cabbage, cress , puffed quinoa & chipotle aioli . On the side we will also make the best ever chocolate potatoes . Yes you heard that right but trust me these are slamming !! This is a pay as you feel event . All donations support me while hospitality is closed .

Ingredients

Salt
White sugar X 2 tbls
Red wine vinegar X 400ml
Sunflower oil X 200ml
Chickpeas (aqua faba) x 1 tin
Masa harina flour X 200g
Jackfruit X 2 tins
Black beans X 2 tins
Radishes X 8
Onion X 1
Garlic X 1 bulb
Pineapple X 1/2
Red cabbage X 1
Cress X 1
Fresh Coriander root
Lemon X 1
Lime X 2
Baby potatoes X 300g
Smoked paprika X 2 tsp
Cloves X 6
Cinnamon stick X 1
Chipotle paste X 3 TSP
Cocao X 1 tsp
Cumin X 1/2 tsp
Ancho chilli (if you can if not we can replace) x 1
Bay leaf X 3
Miso 1 tsp
Jaggery (dark sugar of not) x 1tsp
Quinoa X 10g

Zoom

Join Zoom Meeting
https://us02web.zoom.us/j/86733075689?pwd=N0VvTVIzZ3BmbzJCdXJoYUNIZ0NCdz09

Meeting ID: 867 3307 5689
Passcode: 529306

Donations

https://go.rallyup.com/63d8bd

21/02/2021

Banana pancakes , banana, peanut butter , coconut yoghurt , cocao nib & agave syrup
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No refined sugar , vegan & tasty as f**k .. Pancakes have become a Sunday breakfast institution in our house .. all made from scratch in 15 mins utilising a nutribullet. Will be featuring in a recipe book soon .

16/02/2021

Ramen & Bao
Cook-Along
THURS 18th
6pm - 8:30pm

This week we will be looking east for inspiration to make char siu tofu bao buns & a miso mushroom ramen. We will learn the basis of a best ever ramen looking at all the components & accompaniments tlhat make it what it is including how to make a deep flavoured brot. We will also make bouncy Bao buns from scratch with a clhar siu tofu filling & all the bits including some quick pickles . All recipes are vegan but the skills you will learn can be applied across the board to non vegan food too

You will require a steamer for the Bao buns . Bamboo best but we can ll with a metal setup too .

This is a pay as you feel event . All proceeds help me in a time in which hospitality is closed . Rally up donations page and link to zoom meeting below .

Zoom link

https://us02web.zoom.us/j/86866074004?pwd=bXlxRWVpazBSWnkxaCtESTI2dTdadz09

Meeting ID: 868 6607 4004
Passcode: 909787

Donations Page

https://go.rallyup.com/63d8bd

Ingredients

Vegetable or sunflower oil
All purpose flour X 360g
Yeast X 25 g
Baking powder X 2 tsp
Dark sugar X 1 tsp
White sugar X 1/2 tsp
Xaoxing rice wine vinegar (or sherry) X 35ml
Udon noodles X 200g
Nori (or wakame) x 2 sheets
Hoisin sauce X 2 tbsp
Mirin X 2 tbsp
Agave syrup (Fruit syrup, date syrup will work) x 1 tbsp
Miso (white preferably) x 2 tbsp
Sesame oil X 60ml
Sesame seeds X 4g
Chinese 5 spice X 1 tsp
Black pepper X 1tsp
Star anise X 6
Tofu block (firm) x 1
Flat mushrooms x 3
Garlic X 1 bulb
Ginger X 2 inch
Carrot X 1
Cucumber X 1/2
Spring onions x 3
Red chillies X 4
Shallot X 1
Pak choi X 2

12/02/2021

Playing with fire 🔥I have so much fun with my budding chefs cooking up a storm in our respective kitchens. We learn skills , have a laugh & socialise . Details of the weekly cook along are updated on my page each week . It is a pay as you feel event.

I am now also taking bookings for 4+ households . If you are looking for a new zoom experience for you & your friends slip me a DM.

"I am a zoom skeptic . I never had much fun on anything zoom (and in this endless lockdown we really overdid it). However tonight I really had a blast, my first flambé and my first pie (vegan).I didn’t know anyone, I just tagged along for the ride and it felt a bit like a pre lockdown world. Thank you 🙏🏻"

03/02/2021

Break Bread with Joel
MONDAY 8th
6pm - 8:30pm
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Creamy mushroom, celeriac, roasted walnuts & spinach pitivier pie with potato puree , mustard greens & a red wine jus
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This week we will be making a winter warmer vegan pie & accompaniments. A pativier to be exact which requires no specialist tin to bake . In this session we will learn the basis of good pie making paying attention to detail to achieve a perfectly formed crisp bottom . In this session you will also learn how to make a jus , a bechemel & a puree chef skills you can take forward with you & use in other context . This is a pay as you feel event . All proceeds help me survive this bleak time for hospitality & are vital to keep me going . Below is the link to my donations page , the zoom link & ingredients list .

Pay as you feel link

https://go.rallyup.com/63d8bd

Zoom

https://us02web.zoom.us/j/89588490405?pwd=NE9qa1FhSy9WdWdhejJtandsT3ZwQT09

Meeting ID: 895 8849 0405
Passcode: 237286

Ingredients

Salt
Pepper
Nutmeg
Apple cider vinegar
50g walnuts
10g poppy seeds
100g vegan butter
150 ml oat milk
2 tbl nutritional yeast flakes
200ml red wine
25 ml brandy (whisky also works)
1/2 tin prunes
2 tsp mustard
2 tbl corn flour
1/2 celeriac
1 handful spinach
250g chestnut mushrooms
3 shallots
1 stick celery
1 carrot
2 bulbs garlic
1/2 head spring greens
1 lemon
2 sprigs rosemary
4 sprigs thyme
2 maris Piper potato
1 block of puff pastry (vegan if you can)

Address

Telephone

+447824611484

Website

http://www.breakbreadcatering.co.uk/

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Videos

Playing with fire 🔥I have so much fun with my budding chefs cooking up a storm in our respective kitchens. We learn skills , have a laugh & socialise . Details of the weekly cook along are updated on my page each week . It is a pay as you feel event. I am now also taking bookings for 4+ households . If you are looking for a new zoom experience for you & your friends slip me a DM. "I am a zoom skeptic . I never had much fun on anything zoom (and in this endless lockdown we really overdid it). However tonight I really had a blast, my first flambé and my first pie (vegan).I didn’t know anyone, I just tagged along for the ride and it felt a bit like a pre lockdown world. Thank you @break_bread_catering 🙏🏻" @susannacappellaro_ #lockdown #cookinglessons #food #foodie #cookalong

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