I'm no stranger to the dinner party (still sounds so very 1970s doesn't it?). As soon as I bought my first tiny shoebox flat in Brighton, the kitchen, with about 2 inches of work surface, was thrown open to guests. Heavily laden with ingredients, I'd come home from work on Fridays and start preparing that whole evening and following day. Friends would be shoe horned in, Lord knows how, and cheek to jowl I'd feed them up, course after course after course. I think a few of these spanned until the morning hours where we'd start breakfast service, before I collapsed in a heap. Chefs, I salute you.
So yeah, I blooming love a dinner party. Then life happens and the luxury of 48 hours food prep is frankly laughable, but my table is still host to friends and family; the love for convivial suppers still running deep, with me generally sweating it out in the kitchen.
La Belle Assiette contacted me to see if I'd try a private chef service with restaurant quality food. I love to cook so it's something I'd never thought of, but the lure of not doing any shopping, prep, graft, or cleaning up was an incredible pull. Imagine, I could just swan in like Margo Leadbetter with just table decorations and guest invitations to busy myself with.
After an additional amuse with homemade spiced flatbread, we started with a bejewel salad of sumac roast squash, mung beans and pomegranate; the feta crumb being replaced with a vegan alternative for a seamless swap.