DIETS CATERED FOR:
Raw, Vegan, Vegetarian, Macrobiotic, Ayurveda, Paleolithic, Ketogenic, Wild, Local, Seasonal, Low-carbohydrate, High-protein.
Athletes, Health managment, Weight-loss, Detoxification
ALLERGIES AND INTOLERANCES:
Nut-free, Dairy-free, Sugar-free, Gluten-free, Soy-free.
DINNER PARTIES + DINING EVENTS
Menus to suit every event
Ad-hoc hire for family holidays, UK and worldwide
ELITE SPORTS CHEF
High performance meals for athletes: menu plans, meal prep, fridge-fill
Discreet service with individually tailored menus
HOUSEHOLD MENU PLANNING
Recipe development, in-house chef training, ingredient sourcing, kitchen organisation
COOKERY LESSONS + CHILDRENS CLASSES
Relaxed healthy cooking classes to inspire skills and confidence in the kitchen.
Indian, Thai, Japanese, French, Italian, Spanish, Mediterranean, Irish, British, Scandinavian, American, South African, Moroccan, Mexican, Russian, Ottoman, Lebanese, Korean, Pan-Asian
when working at the 3 michelin star french laundry, california, we changed the entire tasting menu daily. cooking bespoke menus in different kitchens does not phase me. i have honed a unique skill and competence for creating individually tailored menus to suit any occasion and dietary orientation.
having pre-warned jamie about the small scale of my kitchen, he arrived all prepped and ready to go an hour before our guests were due to arrive.
Super friendly and effortlessly whizzed round in the kitchen as if it were his own. The food was great. A lot of dishes contained elements we’d never had, and it was interesting hearing Jamie talk about the irnutritional properties and his whole ethos on food. It sparked a lot of conversation.
The whole evening was lovely. It felt like we were collaboratively hosting - which takes the pressure off - and not having to do all the washing up made it a breeze. I’d highly recommend him.
the care and attention that went into planning and creating our 6 course meal tonight was like nothing I’ve ever seen before
Jamie showed up and quietly got to work. No fuss. No demands. No ceremony. He was perfectly on time. Each course was served and described in perfect detail. The flavour combinations explained. The presentation immaculate. And the taste ... I can’t really even describe. If I wasn’t being more polite than usual I’d have drunk the mushroom gravy directly from the gravy boat. Jamie’s vegan choices were inspired and creative. They would have turned any avid meat eater’s head.
And THEN. He did the washing up. He left the kitchen exactly as he found it. And quietly left to allow us to continue our hen party evening. I absolutely love finding people with a quiet passion for what they do. Those who don’t need or expect praise or approval. They just clearly love what they do, so much, and carry it out with excellence. That was our Jamie. And he made our night.
this was my first time using labelle assiette and i would certainly do so again. jamie raftery is a simply amazing chef and it was an absolute delight to have him cook for us in our holiday cottage.
He is warm and friendly and easy to talk to plus highly professional and created two unforgettable meals. Jamie went out of his was to accommodate my dietary requirements and in any case his whole ethos is about wholesome healthy ingredients which is what appealed when we made he booking.
jamie was great. really friendly and happy to talk about the dishes and the ingredients, but also maintaining a very professional attitude. he was very attentive and really wonderful to have around.
seriously incredible. jamie is clearly someone who has a passion for what he does, and a level of talent that is completely unsurpassed. thank you so much for looking after us tonight!
jamie was exceptional. he was very calm and let us take our time with starting. the food was delicious, he was charming and made it feel like he was hosting us in his home/restaurant. an absolute pleasure!
A WELL - TRAVELLED AND PERSONABLE CHEF WITH 20 YEARS OF CULINARY KNOWLEDGE UNDER MY BELT, A DECADE WITHIN THE MICHELIN STAR REALM. MY EXPANSIVE REPERTOIRE COVERS A BROAD RANGE OF CUISINES AND DIETS.
Gordon Ramsay, Thomas Keller and Michael Caines were my culinary mentors. I’m grateful for all the knowledge and experience gained from training within these elite kitchen brigades. I decided to move on from the Michelin star ‘fine - dining’ realm in 2014. My appetite was satiated in this field. I felt there was something missing. Two things were missing in - fact:
1 - the lack of connection and interaction between chef and guest.
2 - the disregard for the importance of nutrition with in fine dining food.
In the Autumn of 2014 I immersed myself in the Scandinavian food culture and ways of life. Rasmus Koefed and the Geranium team inspired me beyond belief and set me on a new culinary trajectory. The Danes have a lovely tradition of the chefs serving the guests and explaining the story of the dishes. After getting over the initial fear and discomfort of this interaction, I grew to really enjoy it.
I observed how much more enthusiasm and energy I put into preparing and cooking a meal after making the personal connection with a guest.
Since then I have cooked and served 100’s of guests in the ‘private chef’ realm from Colorado to Shanghai. I’ve cooked for some of the wealthiest families in the world and some of the most famous supermodels and movie stars. I get so much fulfilment in knowing that the food I cook for people is not only delicious, it’s nourishing and contributes to better health.
‘HEALTHY’ FOOD STIRS UP SOME BLAND CONNOTATIONS ... FIRST AND FOREMOST, GOOD FOOD IS TO BE ENJOYED AND CELEBRATED, FLAVOUR IS EVERYTHING ... FOOD MUST TASTE FRESH AND DELICIOUS, OTHERWISE AN INJUSTICE HAS BEEN DONE.
Food is medicine, and so much more, it’s life, pleasure, happiness, love, sustenance and energy. Food has the power to connect, heal and nurture people. Whole food plant - based ingredients take pride of place in my cuisine: vegetables, fruits, pulses, grains, nuts, seeds, fungi, seaweeds and wild flowers.
my personal style of cuisine is inspired by ancient indian ayurvedic philosophies.
Fermented ingredients such as kvass, kefir, sauerkraut and miso are key ingredients throughout my recipes. I cook with copper, terracotta, porcelain and cast - iron and strive for zero percent plastic throughout my sourcing, prepping, cooking and serving of foods. Our uniforms are made in the UK from ethically and sustainably sourced materials.
Over the past decade I have developed relationships with some of the best food and drink producers in the UK, and connections with co-operatives and fairtrade producers all around the world. I take the utmost pride and pleasure in sourcing the finest ingredients, my cooking is inspired by these ingredients.
BRISTOL FRUIT MARKET
TASTE OF ARGAN OIL
BORN WILD TEA
BATH FARM QUINOA GIRLS
ABBEY HOME FARM
ROOTS AND FRUITS
REAL FOOD SOURCE