England

Greater London

United Kingdom

London

<p>I have worked in top restaurants in both London and Bath including The Priory, Bath. Having 10 years of experience as a private chef, curating bespoke dinner parties, writing up recipes for some of UK's well-known retail groups, and cooking for the executive teams of businesses and companies , including the UK's largest theatre collective, AGT. I aim to create a fun and happy settings for my clients to relax and enjoy good food. My culinary range includes knowledge of all modern European cuisines, with some influences from Asia. I began working as a chef at the young age of 16, passionate about cooking with the freshest seasonal produce, and tailoring dishes according to people's preferences, evoking pure joy through food</p>

[Burrata with caramelized onions, crispy chilli, cured meats and heirloom tomato, fresh rosemary
focaccia, arancini alla milanese, pistachio pesto pumpkin gnocchi]

Italian sharing platter

[Fried courgette, provolone, telicherry pepper, extra virgin olive oil]

Spaghetti alla nerano

[Parpadelle, fennel, rosemary, aged pecorino]

Braised lamb ragu

[Prawns, calabrian chilli, vesuvius tomato]

Caserecce alla Calabrese

[Crab, chilli, garlic, parsley, sicilian lemon]

Crab Linguine

[Brown butter, egg yolk, black pepper, guanciale]

Truffle rigatoni

Brown butter beef ragu

[Mixed leaf, wholegrain mustard dressing]

Shaved fennel and apple

[Mutti, panko, mozzeralla, aged parmesan]

Aubergine parmigiana

Pesto dressed roast potatoes

[Macerated kale, salsa verde, avocado, bagel seasoning]

Kale and salsa verde

Tiramisu

Buttermilk panna cotta

Chocolate souffle

"Non c'è amore più sincero di quello per il cibo,"

Italian sharing menu

[Little gem, picked shallot, avocado, caesar dressing]

Hot smoked salmon salad

Scallops and toulouse sausage

[Pickled asian vegetables, wasabi, sesame cracker, avocado]

Sesame seared tuna

[Mushroom sauce, cognac, hazelnut &amp; thyme Pangrattato]

[Mushroom sauce, cognac, hazelnut & thyme Pangrattato]

Parmesan and lemon thyme gnocchi cigars

[Cointreau sauce, shaved fennel and orange salad]

Citrus glazed confit duck leg

[Prawn dumplings, sweet potato, edamame, duck sauce]

Char sui Duck

[Parmesan gnocchi, cavolo nero, Griolle sauce]

Free range chicken breast supreme

Panfried halibut

[Braised shoulder, giant couscous, kale, chermoulah]

Roasted rosemary Lamb leg

[Beef cheek bourguignon, potato puree, carrots, king trumpet mushroom]

Beef ribeye

Raspberry and white chocolate panna cotta

White miso pear tatin

[Roasted pineapple, Brown sugar, Raspberry sorbet]

Warm madelines

Chocolate nemesis

Baileys Tiramisu

Modern British, great sourced ingredients.

Seasonal autumnal

Coconut yoghurt panna cotta

[Cauliflower puree, bombay almonds, pickled chilli, chutney and curry oil]

Tandoori roasted cauliflower (V)

[crispy rice cake, avocado, radish, furikake]

Spicy salmon tartar

[Crispy rice cake, carrot and miso puree, crab gyoza, sesame sauce]

[Sesame prawn toast, potato puree, choi sum, anise sauce]

Miso free range chicken breast

[Confit leg, edamame, green apple, sweet potato, duck sauce]

Yakitori duck breast

[Glazed neck, bombay potatoes, courgette, aubergene, green pepper sauce]

Tikka spiced lamb cutlets

[Puffed rice, vegetable gyoza, chilli jam]

Miso aubegene (v)

[Marinated beef fillet, tiger prawns, sesame spinach, mushroom puree, pickled shimiji]

Italian sharing menu

Indication of Chef Jacob Richards's skills and specialties

Italian sharing platter

Spaghetti alla nerano

Braised lamb ragu

Caserecce alla Calabrese

Crab Linguine

Truffle rigatoni

Brown butter beef ragu

Shaved fennel and apple

Aubergine parmigiana

Pesto dressed roast potatoes

Kale and salsa verde

Tiramisu

Buttermilk panna cotta

Chocolate souffle

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Jacob Richards

Other menus by Chef Jacob Richards

Seasonal autumnal

Asian fusion