Gallery

Private dining in Bristol — recent menus.

Plated dinners, garden BBQs, tablescapes and the South of France market sourcing behind every Lovey Chef evening across Bristol, Clifton, Bath and the South West.

Every photograph below is from a real Lovey Chef service or sourcing trip — no stock imagery. Use the filters to see fine-dining plating, garden BBQ spreads, seasonal desserts or the French market counters behind the produce. There are 31 photographs in the gallery, and captions name the dish so you can ask for it by name when you enquire.

Showing 31 of 31 photographs

Fresh Saint-Pierre (John Dory), monkfish, dorade and Noix de Saint-Jacques scallops on ice at a South of France fishmonger — the seafood sourcing standard behind Lovey Chef private dining in Bristol — Saint-Pierre, monkfish & Noix de Saint-Jacques — South of France fishmonger.

Label Rouge and organic free-range French poultry on display at a South of France market — the provenance standard Gus brings to Bristol personal chef menus — Label Rouge & organic free-range poultry — South of France market counter.

French poultry counter with Label Rouge poulet fermier, Bresse chicken and canard fermier — sourcing inspiration for Lovey Chef French-led tasting menus — Poulet fermier, Bresse & canard — French poultry the proper way.

Artisan French fromagerie counter with Vacherin Mont d'Or, Livarot AOP, Pont-l'Évêque AOP, Tête de Moine and Crémeux de Bourgogne aux truffes — cheese-course inspiration for Lovey Chef Bristol — Vacherin Mont d'Or, Livarot, Pont-l'Évêque, Tête de Moine — a real French cheese trolley.

South of France fromagerie counter with artisan French cheeses, chèvre, Tomme and market dairy produce — provenance inspiration for Lovey Chef private dining in Bristol — Fromagerie in the South of France — artisan cheeses selected with market-season provenance in mind.

Label Rouge and free-range French poultry displayed at a South of France market counter — premium produce sourcing for Lovey Chef personal chef menus — Label Rouge poultry counter — classic French market produce for generous private dining menus.

French poultry and game counter with duck, chicken and seasonal birds at a South of France market — chef-led sourcing for Bristol dinner parties — Poultry and game at market — the kind of produce-led detail behind every Lovey Chef table.

Mediterranean fish counter in the South of France with whole fish, shellfish and seasonal seafood on ice — seafood sourcing inspiration for Lovey Chef Bristol — Mediterranean fish counter — whole fish, shellfish and seasonal seafood from the South of France.

Classic French apple tart (tarte aux pommes) with thinly fan-sliced apples, cinnamon and apricot glaze on a buttery shortcrust base — a seasonal fruit pastry dessert from a Lovey Chef private dinner in Bristol — Tarte aux pommes — thinly sliced apples, cinnamon and apricot glaze on buttery shortcrust.

Fresh English strawberry tart on a chocolate sablé pastry case with crème pâtissière — a seasonal fruit dessert plated for a Lovey Chef private dinner in Bristol — English strawberry tart on chocolate sablé with crème pâtissière — high-summer seasonal fruit pastry.

Raspberry and toasted almond pavlova with Chantilly cream and fresh raspberries — a light seasonal fruit dessert served at a Lovey Chef private dinner in Bristol — Raspberry & toasted almond pavlova — Chantilly cream and fresh berries.

Deep maple pecan tart with whole toasted pecans on a butter shortcrust pastry case — an autumn dessert plated for a Lovey Chef private dinner in Bristol — Maple pecan tart on butter shortcrust — a deep, autumnal close to the meal.

Long linen-dressed dining table set under a walled garden loggia with sweet peas, hurricane candles and botanical placemats — Lovey Chef private dining tablescape in the South West — Walled-garden tablescape — linen, sweet peas and botanical placemats set for a summer dinner.

Pan-seared cod loin on wilted samphire and sea greens with a classic beurre blanc — fine dining fish course plated at a Lovey Chef private dinner in Bristol — Pan-seared cod on samphire with beurre blanc — a clean, classic fine-dining fish course.

Slow-poached salmon terrine with dill, chives, lemon and crème fraîche tartare — fine dining starter plated across Wedgwood Florentine plates for a Lovey Chef private dinner — Poached salmon terrine with dill crème fraîche — a refined starter for a summer table.

Hand-picked white crab and avocado tartare timbale on baby spinach with lemon oil pearls — fine dining seafood starter at a Lovey Chef private dinner — White crab & avocado tartare with lemon oil — a delicate fine-dining seafood starter.

Dressed Devon crab on butter shortbread with pink grapefruit segments and chive cross — fine dining seafood amuse from a Lovey Chef private dinner — Dressed crab on shortbread with pink grapefruit — bright, citrus-led fine-dining seafood.

Crisp filo pastry basket of king prawns, scallops and mussels with samphire and beurre blanc — fine dining seafood starter at a Lovey Chef private dinner — Filo basket of prawns, scallops & mussels with beurre blanc — a generous seafood starter.

Golden panko-crumbed Thai-spiced crab cakes with saffron aioli, coriander and dressed leaves — fine dining canapé starter at a Lovey Chef private dinner — Thai-spiced crab cakes with saffron aioli — a punchy, fragrant fine-dining starter.

House pork and game terrine with cornichons, mustard fruits and grain mustard — fine dining charcuterie starter plated at a Lovey Chef private dinner — Pork & game terrine with cornichons and grain mustard — proper French-led charcuterie.

Chilled Andalusian gazpacho with red pepper, cucumber and spring onion brunoise, finished with extra-virgin olive oil — fine dining summer soup at a Lovey Chef private dinner — Gazpacho andaluz with pepper-cucumber brunoise — a chilled summer fine-dining soup.

BBQ chef hire Bristol — chef Gus Longstaff grilling chicken satay skewers over charcoal on a Weber kettle in a Bristol garden — BBQ chef hire Bristol — Gus on the Weber kettle, grilling chicken satay skewers for a private garden BBQ.

BBQ chef hire Bristol — smoky paprika-rubbed spatchcock free-range chicken pieces rested in a tray at a private garden BBQ — BBQ chef hire Bristol — paprika-rubbed spatchcock chicken, charcoal-grilled and rested to carve.

BBQ chef hire Bristol — charcoal-grilled tandoori-spiced chicken skewers with roasted aubergine, yoghurt and pomegranate — BBQ chef hire Bristol — tandoori chicken skewers with roasted aubergine, yoghurt & pomegranate.

BBQ chef hire Bristol — free-range chicken thigh satay skewers in turmeric, ginger and lemongrass marinade, ready for the charcoal grill — BBQ chef hire Bristol — chicken satay skewers in turmeric–ginger marinade, prepped for the coals.

BBQ chef hire Bristol — outdoor garden buffet table with chargrilled skewers, dill new potatoes, grilled asparagus, spiced cauliflower and Vietnamese rice-noodle salad beside a Weber kettle — BBQ chef hire Bristol — garden buffet spread with chargrilled skewers, grilled asparagus, dill potatoes & noodle salad.

BBQ chef hire Bristol — fresh BBQ side salad of avocado, vine tomato, baby gem, radicchio and cucumber ribbons — BBQ chef hire Bristol — avocado, vine tomato, baby gem, radicchio & cucumber ribbon side salad.

BBQ chef hire Bristol — cold-water prawns in dill crème fraîche served in white chicory boats as a starter before the grill — BBQ chef hire Bristol — prawn & dill chicory boats, a crisp starter before the live-fire menu.

BBQ chef hire Bristol — red and white chicory leaves with candied walnuts, tahini dressing and parsley as a refined salad side — BBQ chef hire Bristol — chicory with candied walnuts, tahini & parsley, a refined BBQ salad side.

BBQ chef hire Bristol — red and yellow chicory salad with blue cheese, julienne apple, walnuts and honey-mustard dressing — BBQ chef hire Bristol — chicory, blue cheese, apple & walnut salad with honey-mustard dressing.

BBQ chef hire Bristol — long linen-dressed garden table set under cream parasols with sweet peas, crystal and botanical placemats for a summer garden BBQ — BBQ chef hire Bristol — garden tablescape with sweet peas, crystal and botanical placemats under the parasols.

What you are looking at

Fine Dining

Fine dining at home — plated courses and tablescapes

These are the courses that make up a Restaurant-tier evening: pan-seared cod with beurre blanc and samphire, dressed Devon crab with avocado tartare, seafood filo baskets of mussels, prawns and scallops, pork and game terrine with piccalilli, and chilled gazpacho andalou. Each is plated to order in your own kitchen and carried straight to the table, with the tablescape dressed before guests sit down.

BBQ

Garden BBQ — live-fire cooking and sharing platters

BBQ chef hire in Bristol looks like this: paprika spatchcock chicken, satay and tandoori skewers marinated the night before, whole prawns with dill in chicory boats, grilled asparagus and chicory salads, and a buffet spread laid out on linen under parasols. Gus grills, plates and serves in waves so the food keeps arriving hot while the party keeps moving.

Desserts

Desserts — seasonal fruit and French pastry

French apple tart, strawberry and dark chocolate tart, raspberry and almond pavlova, and pecan tart — all baked on the day, finished in your kitchen and cut at the table. Fruit follows the season, so the dessert on your menu reflects what was best that week rather than a fixed list.

French Markets

French markets — where the sourcing standard comes from

Label Rouge poultry, Bresse chicken, Saint-Pierre and monkfish on ice, Vacherin Mont d'Or and Livarot AOP at the fromagerie: three decades of shopping South of France markets set the provenance standard Gus now applies to Bristol fishmongers, butchers and South West growers.

From these photographs to your table

Pick the dishes you like

Send the captions of two or three photographs with your enquiry. Gus builds the menu around them and swaps anything that is out of season for the closest equivalent at market that week.

Match it to a tier

Plated multi-course evenings sit in the Brasserie or Restaurant tiers; garden BBQs and sharing spreads usually sit in Bistro or Brasserie. See guide prices.

Book the date

Gus covers Bristol and South West England within roughly 50 miles — including Bath and Somerset. Summer weekends book earliest.

Like what you see

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