The Late Chef

The Late Chef The Late Chef - Artisan Chef, Business and Private Catering, Cookery Courses, Cookery School, Cook

The Late Chef - Business and Private Catering, Cookery Courses, Cookery School, Cookery Demonstrations

30/10/2021
25/06/2021
I am looking forward to participating in this event at the end of June!
17/06/2021

I am looking forward to participating in this event at the end of June!

What does it take to launch a home-based business? What skills can grow your existing home-based business?

Let us listen to experts and experienced entrepreneurs in an informal interactive meeting.

Join us to learn and grow,

FREE REGISTRATION: https://ourlocalonline.com/registration-form-for-learn-with-olo-meetings/

20/02/2021
20/02/2021
I am demonstrating how to cook a deliciously decadent Egg Custard Tart online at Larks Live - https://bit.ly/2Gv5t0z Thi...
04/10/2020

I am demonstrating how to cook a deliciously decadent Egg Custard Tart online at Larks Live - https://bit.ly/2Gv5t0z This is on the 2 December at 2pm. If you would like to join in or cookalong please go to the link above and book a place. Thanks .live I am really looking forward to this!

On the 18th November at 10am I will be cooking a Galantine of Chicken. You too can learn how to de-bone a chicken and st...
04/10/2020

On the 18th November at 10am I will be cooking a Galantine of Chicken. You too can learn how to de-bone a chicken and stuff it with chicken mince, ham, herbs, apricots and pistachios. If you would like to join in please to go https://bit.ly/2HEB54u to book a place on this cookalong session on .live Looking forward to this session as something that can be made for the Christmas period. Hopefully, see you at the session!

On the 18th November at 10am I will be cooking a Galantine of Chicken. You too can learn how to de-bone a chicken and st...
01/10/2020

On the 18th November at 10am I will be cooking a Galantine of Chicken. You too can learn how to de-bone a chicken and stuff it with chicken mince, ham, herbs, apricots and pistachios. If you would like to join in please to go https://bit.ly/2HEB54u to book a place on this cookalong session on .live Looking forward to this session as something that can be made for the Christmas period. Hopefully, see you at the session!

A galantine of chicken is an impressive dish, hot or cold, although if hot it should be called a Ballotine. It is an ideal and festive way to serve Chicken and an alternative the traditional baked Ham at Christmas or as a sliced dish for a summer picnic. The beauty is you can made it ahead of the ev...

I am demonstrating how to cook a deliciously decadent Egg Custard Tart online at Larks Live - https://bit.ly/2Gv5t0z Thi...
01/10/2020

I am demonstrating how to cook a deliciously decadent Egg Custard Tart online at Larks Live - https://bit.ly/2Gv5t0z This is on the 2 December at 2pm. If you would like to join in or cookalong please go to the link above and book a place. Thanks .live I am really looking forward to this!

This class is about creating a delicious egg custard tart. A simple dessert, eggs, cream, and sweet pastry, what more could you want. This class will be broken down into two parts: 1. Demonstration to make a pastry - as there is a minimum of 30 mins (but ideally you want a couple of hours) chill tim...

During the summer I was contacted by a team who were building a 300m long x 40m high scaffolding structure which was bei...
08/09/2020

During the summer I was contacted by a team who were building a 300m long x 40m high scaffolding structure which was being used by Tom Cruise for a new stunt in the next Mission Impossible file. My job, if I chose to take it, was to feed them each day. I did!

The test setup was over a small chalk quarry but the ramp and everything else is much as you can see in the actual stunt. No helicopter here though.

Here is the actual jump on set in Norway!
https://www.joe.co.uk/film/tom-cruise-mission-impossible-stunt-motorbike-248453

Do you want to watch Tom Cruise jump off a giant cliff on a motorbike? Of course you do. You are only human after all, aren't you?

One of my favourite ways to cook salmon. This is a whole salmon marinaded in a Soy, Hoisin, Honey, Fish sauce with Thai ...
19/08/2020

One of my favourite ways to cook salmon. This is a whole salmon marinaded in a Soy, Hoisin, Honey, Fish sauce with Thai seven spice overnight. Then bake for approx 20mins at 200C in a fan oven. Serve with chopped red chilli, coriander and lime wedges. Great on a summer day for a picnic or buffet.

Busy in the kitchen today. Grateful for a balmy 28C today! It has been up to 36.5C recently. Phew!
17/08/2020

Busy in the kitchen today. Grateful for a balmy 28C today! It has been up to 36.5C recently. Phew!

Just found this picture on my phone. It brings back fond memories of many a holiday in Normandy! Along with a lot of fre...
16/08/2020

Just found this picture on my phone. It brings back fond memories of many a holiday in Normandy! Along with a lot of fresh fish and great wine I cooked this traditional Creme Caramel on one of our visits. A lovely way to finish a meal, sweet and crunchy and so delicious!

Sea Bass Fillets steamed on a bed of tomato and pasta! A simple dish to make and a little bit of fun steaming the fish a...
15/08/2020

Sea Bass Fillets steamed on a bed of tomato and pasta! A simple dish to make and a little bit of fun steaming the fish as part of the pasta. Very tasty and a simple mid-week dinner!

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Westhill Barn, Worsley Road, Norton
Wallingford
PO410RY

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+447724250116

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Videos

Light Banana Bread
Light Banana Bread

A great way to use up overripe bananas and not bin them. A light and delicious bread/cake to have with a cup of tea or for a more formal afternoon tea. Either it is a lovely simple recipe that produces a great result!

Harvesting!

Stress-Free cooking at Christmas
Stress-Free cooking at Christmas

I created a Stress-Free Christmas cookery course for the WI which I taught recently, at the WI Cookery School. Here is a short video of the recipes and the results of the course. You can get the recipes, in a free download, along with advice, ideas with tips at my website here: http://bit.ly/2nSegjL Please Like The Late Chef page. Happy Christmas and New Year!

The Late Chef
The Late Chef

My first video promotion using Sparkle from Adobe. It was fun to learn and a creative process.

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Our Story

I am an artisan chef based in Oxfordshire and with so many great ingredients to enjoy locally available, the food can only be fabulous!

Catering for both business and private clients, many types of events and guests are able to enjoy the menu and food created. I work closely with my clients to develop a unique menu for their event, icluding dietary and other requirements.

My Passion for Cooking and teaching others.

I have developed cookery courses which I teach at the WI Cookery School and elsewhere. in 2018 I developed a BBQ Masterclass which was successful in spreading the word about BBQ cooking, with a great menu and the chance to chat and enjy the food. More masterclasses are planned for next year! The recipes are available on the Kitchen Success Store on the website, TheLateChef.com.