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.

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.

Personal chef Gus Longstaff grilling chicken satay skewers over charcoal on a Weber kettle BBQ in a Bristol garden — Lovey Chef private BBQ catering — Gus on the charcoal — chicken satay skewers over a Weber kettle at a Bristol garden BBQ.

Smoky paprika-rubbed spatchcock free-range chicken pieces rested in a tray, ready to carve at a Lovey Chef private BBQ in Bristol — Paprika-rubbed spatchcock chicken, charcoal-grilled and rested to carve.

Charcoal-grilled tandoori-spiced chicken skewers with roasted aubergine, yoghurt and pomegranate — Lovey Chef private BBQ main course in the South West — Tandoori chicken skewers with roasted aubergine, yoghurt & pomegranate — proper BBQ main course.

Free-range chicken thigh satay skewers in a turmeric, ginger and lemongrass marinade on bamboo sticks, ready for the charcoal grill at a Lovey Chef private BBQ — Chicken satay skewers in turmeric–ginger marinade — prepped for the coals.

Outdoor BBQ buffet table with chargrilled skewers, dill new potatoes, grilled asparagus, spiced cauliflower and Vietnamese rice-noodle salad beside a Weber kettle in a Bristol garden — Lovey Chef private BBQ catering — Garden BBQ spread — chargrilled skewers, dill new potatoes, grilled asparagus, spiced cauliflower & noodle salad.

Fresh BBQ side salad of avocado, vine tomato, baby gem, radicchio and cucumber ribbons — Lovey Chef private BBQ catering in Bristol — BBQ side salad — avocado, vine tomato, baby gem, radicchio & cucumber ribbons.

Cold-water prawns in dill crème fraîche served in white chicory boats — a light starter ahead of a Lovey Chef private BBQ — Prawn & dill chicory boats — a cool, crisp starter before the grill.

Red and white chicory leaves with candied walnuts, tahini dressing and parsley — a refined salad side at a Lovey Chef private BBQ — Chicory with candied walnuts, tahini & parsley — a refined BBQ salad side.

Red and yellow chicory salad with blue cheese, julienne apple, walnuts and honey-mustard dressing — Lovey Chef BBQ side salad — Chicory, blue cheese, apple & walnut salad — a bright, sharp BBQ side.

Long linen-dressed garden table set under cream parasols with sweet peas, crystal and botanical placemats for a Lovey Chef summer garden BBQ in the South West — Garden BBQ tablescape — sweet peas, crystal and botanical placemats under the parasols.

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