By B13 Bespoke Catering
No place like home.
New Years Eve 2016
Food For Fit Kids!
A growing "Athlete"
Cooking at home @B13
It's not all sushi!
Aumbry, August 2014
Crabshakk, Oct 2015
Double Decker Rocky.
Travel and Food
It's all Greek to me
One of the best scallop dishes I've ever done. Tandoori spiced, dhal, apple and fennel.
Chicken and quail ballotine from new years eve party.
Chocolate, chocolate, chocolate. What's not to like?
New season spring lamb, peas, mint. Just simple flavours, but delicious.
Home cured salmons with beetroot.
An absolute classic at the roots of how I cook. Grilled Halibut, pomme puree, greens and sauce Hollandaise. A nod to the chef that shaped me as the chef I am today. Gone, but never forgotton.
Salmon, Asian broth, crab spring roll.
Homemade flavoured chocolate tiles.
A little bit of fun I had during a function. It was a cinema and pizza themed snack between courses. Pizza flavoured popcorn and a vanilla whisky and coke. Grown up fun in miniature form.
It's flapjack but not as we know it.
Spanish influenced hake with clams, butter beans and chorizo.
Scallops, pea puree, spiced cauliflower cous cous.
Dessert from Aumbrey.
Not like trifle I've ever had before.
Stunning beef, cockle, oyster and Shetland black potato dish.
Beef and Oyster snack from Aumbrey.
A stylish nod to a Victorian dish that was the inspiration for the beef, cockle and oyster main course.
Home cured mackerel, remulade, beetroot and horseradish.
Black pudding Scotch egg with mushroom and tomato ketchups.
Probably the best homemade burgers in the world.
Flame grilled whoppers!!
Springtime Sunday roast with wild garlic.
Ribeyes, corn, English asparagus. Simply grilled on the BBQ, perfect lockdown dinner.
Sensational sushi from Kona Cafe at Disney's Polynesian Resort in Orlando. George had his finished in about 1 minute flat.
Homemade tattie scones.
Dry griddle them frist.
Then fry in butter.
Served with smoked salmon and scrambled egg, just right for a lockdown Mother's day brunch in the garden.
Potato, leek, chicken, cheddar and chive.
The starter finished with a leek and chive soup.
The ultimate lamb curry main course.
Some of the work that B13 Bespoke Catering does.
From preparation, to travel, to finishing the dishes in the clients home and clearing up afterwards. Every little part of it is as important as each other.
Chicken satay skewers.
My work is my art.
Beautiful heritage carrots from one of my suppliers.
Buffet wedding from a few years ago.
Lamb, beetroot, cabbage, Jerusalem artichoke.
Orange sponge, cinnamon cream, caramel sauce.
Chicken, almond, asparagus.
Vegan cucumber and hummus canapes.
Leek, potato and mature cheddar fondue.
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