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Gastronomy by Jon Chef for Hire

GASTRONOMY BY JON

Private Dining & Catering

Busy day filming content. (Life of a business owner these days). Fish by @ashtonfishmongers and cooked using @scanpanuk. Video soon. 🎥

#scallops #seafoodlovers #freshseafood

Busy day filming content. (Life of a business owner these days). Fish by @ashtonfishmongers and cooked using @scanpanuk. Video soon. 🎥

#scallops #seafoodlovers #freshseafood

It’s been so nice to cook outside recently, after a Winter that felt like it would never end! I got my hands on some @tubbytoms at @pughsgardenkitchen_abergavenny the other day and I was (quite literally) fired up to get this chunk of ribeye on the grill. These seasonings are ideal for the Summer season. Recipe below. 🤘🏻

Feeds 2
Tubby Tom’s Wake The Dead seasoning
Tubby Tom’s Smoked Chilli Oil
Your steak cut of choice
250ml crème fraiche (or sour cream)
200g salted butter
Juice of 1 lime
Handful fresh coriander
Tortillas/tacos
Baby gem lettuce
Sunflower oil
Salt & pepper

Bring the steak to room temperature and coat it in sunflower oil to help the seasoning stick.

Seasoning generously with salt and Tubby Tom’s Wake The Dead. The quantity is up to you but you really can’t have too much of this stuff.

Melt the butter in a saucepan with 2 tablespoons of Wake The Dead. Set aside and keep warm.

Sear the steak on both sides over a high heat. Now drop the heat to low, baste generously with the seasoned butter and cook to your preferred temperature. Remove from heat, rest and continue to baste periodically.

Combine the crème fraiche in a bowl with the lime juice, coriander, salt, pepper and a good squeeze of the smoked chilli oil.

Brush the tortillas with the seasoned butter and lightly toast. Top with the crème fraiche, lettuce, slices of the steak and finish with a touch more smoked chilli oil.

#gastronomybyjon #tubbytoms #pughsgardenkitchen

It’s been so nice to cook outside recently, after a Winter that felt like it would never end! I got my hands on some @tubbytoms at @pughsgardenkitchen_abergavenny the other day and I was (quite literally) fired up to get this chunk of ribeye on the grill. These seasonings are ideal for the Summer season. Recipe below. 🤘🏻

Feeds 2
Tubby Tom’s Wake The Dead seasoning
Tubby Tom’s Smoked Chilli Oil
Your steak cut of choice
250ml crème fraiche (or sour cream)
200g salted butter
Juice of 1 lime
Handful fresh coriander
Tortillas/tacos
Baby gem lettuce
Sunflower oil
Salt & pepper

Bring the steak to room temperature and coat it in sunflower oil to help the seasoning stick.

Seasoning generously with salt and Tubby Tom’s Wake The Dead. The quantity is up to you but you really can’t have too much of this stuff.

Melt the butter in a saucepan with 2 tablespoons of Wake The Dead. Set aside and keep warm.

Sear the steak on both sides over a high heat. Now drop the heat to low, baste generously with the seasoned butter and cook to your preferred temperature. Remove from heat, rest and continue to baste periodically.

Combine the crème fraiche in a bowl with the lime juice, coriander, salt, pepper and a good squeeze of the smoked chilli oil.

Brush the tortillas with the seasoned butter and lightly toast. Top with the crème fraiche, lettuce, slices of the steak and finish with a touch more smoked chilli oil.

#gastronomybyjon #tubbytoms #pughsgardenkitchen

Last night was a vibe! ☀️ Loved cooking my Asian tapas menu for @dani_rowe_mbe and her family and friends. Honestly, we could’ve been in Spain. A sun trap garden, music on, food flowing. Thanks for having me Dani, and congratulations on your incredible London Marathon finish last weekend! 👨🏻‍🍳

#privatedining #tapasmenu #asianflavours

Last night was a vibe! ☀️ Loved cooking my Asian tapas menu for @dani_rowe_mbe and her family and friends. Honestly, we could’ve been in Spain. A sun trap garden, music on, food flowing. Thanks for having me Dani, and congratulations on your incredible London Marathon finish last weekend! 👨🏻‍🍳

#privatedining #tapasmenu #asianflavours

Gave the barbecue its first use of the year last weekend. What a great feeling that is. Mini pork souvlaki skewers, tzatziki, chive oil, pickled onions and the most amazing Adora tomatoes. Summer, I see you! ☀️👀

#porkskewers #barbecuing #summerfood

Gave the barbecue its first use of the year last weekend. What a great feeling that is. Mini pork souvlaki skewers, tzatziki, chive oil, pickled onions and the most amazing Adora tomatoes. Summer, I see you! ☀️👀

#porkskewers #barbecuing #summerfood

Enjoyed my visit to @pughsgardenkitchen_abergavenny this week. Beautiful place teeming with ingredients. @tubbytoms I’m looking forward to cooking something up with your seasoning. The flavours are big! 🤘🏻

#gastronomybyjon #pughsgardenkitchen #tubbytoms

Enjoyed my visit to @pughsgardenkitchen_abergavenny this week. Beautiful place teeming with ingredients. @tubbytoms I’m looking forward to cooking something up with your seasoning. The flavours are big! 🤘🏻

#gastronomybyjon #pughsgardenkitchen #tubbytoms

Thoroughly enjoyed cooking for @sophieevansofficial and @ellisjenkins_ last night. A proper Welsh power couple. Great to meet you guys, thanks for having me! 👨🏻‍🍳

#personalchefs #threecoursemeal #mobilechef

Thoroughly enjoyed cooking for @sophieevansofficial and @ellisjenkins_ last night. A proper Welsh power couple. Great to meet you guys, thanks for having me! 👨🏻‍🍳

#personalchefs #threecoursemeal #mobilechef

Got some announcements and a couple of cool bits happening this week. Until then I’ll leave you with this rather ‘flattering’ photo of me pulling faces in the Harrods kitchen last year. And a few other random ones. 👨🏻‍🍳

#cheffing #achefslife

Got some announcements and a couple of cool bits happening this week. Until then I’ll leave you with this rather ‘flattering’ photo of me pulling faces in the Harrods kitchen last year. And a few other random ones. 👨🏻‍🍳

#cheffing #achefslife

Common questions I get as a Private Chef. I’ve honestly lost count of the number of kitchens I’ve worked in by now. Each one is different, no two jobs are the same and that suits me nicely. I love the variety. It’s a tough job but someone’s got to do it. 😉

#privatecheflife #personalcheflife #privatedining #threecoursemeal

Common questions I get as a Private Chef. I’ve honestly lost count of the number of kitchens I’ve worked in by now. Each one is different, no two jobs are the same and that suits me nicely. I love the variety. It’s a tough job but someone’s got to do it. 😉

#privatecheflife #personalcheflife #privatedining #threecoursemeal

Bit of dish development today. Lamb rump. Wonderful stuff. 🐑

#springlamb #lambrump #menudevelopment

Bit of dish development today. Lamb rump. Wonderful stuff. 🐑

#springlamb #lambrump #menudevelopment

Black Bomber Welsh Rarebit with Whisky & Ale 🧀

Heading towards Easter weekend with a fridge full of quality cheese. Bliss! Try this recipe for Welsh Rarebit using @snowdoniacheese Black Bomber. It’s from my upcoming debut cookbook. Save the video for later and enjoy! #welshrarebit #maturecheddar #welshproduce

Ingredients
{Makes Two Generous Portions}

250g Snowdonia Cheese Black Bomber Cheddar
75g garlic butter
1 small leek (fine diced)
2 cloves garlic (grated)
1 tsp English mustard
40g plain flour
75ml whisky
300ml golden ale
2 tbsp Worcestershire sauce
2 tbsp crème fraiche
Salt & black pepper to season
Chives & red chilli to garnish
4 slices sourdough or similar (toasted)

Method
> Sweat down the leek with the garlic butter in a medium saucepan
> After five minutes add the garlic and mustard, stir well and cook for a further few minutes
> Add the flour and work it to form a roux
> Cook off the roux for several minutes and then add the whisky (flambé)
> Once the whisky has reduced right down, pour in the ale and reduce this by half over a medium heat, stirring occasionally
> Add the Worcestershire sauce and the crème fraiche
> Roughly chop/grate 200g of the Black Bomber and add it to the pan gradually, stirring continually, to create a cheese sauce
> Season to taste with salt and pepper
> Divide the sauce between four slices of toasted sourdough, spreading evenly
> Top with the remaining 50g of Black Bomber and place under a hot grill under golden and bubbling
> Garnish liberally with chopped chives & red chilli

Black Bomber Welsh Rarebit with Whisky & Ale 🧀

Heading towards Easter weekend with a fridge full of quality cheese. Bliss! Try this recipe for Welsh Rarebit using @snowdoniacheese Black Bomber. It’s from my upcoming debut cookbook. Save the video for later and enjoy! #welshrarebit #maturecheddar #welshproduce

Ingredients
{Makes Two Generous Portions}

250g Snowdonia Cheese Black Bomber Cheddar
75g garlic butter
1 small leek (fine diced)
2 cloves garlic (grated)
1 tsp English mustard
40g plain flour
75ml whisky
300ml golden ale
2 tbsp Worcestershire sauce
2 tbsp crème fraiche
Salt & black pepper to season
Chives & red chilli to garnish
4 slices sourdough or similar (toasted)

Method
> Sweat down the leek with the garlic butter in a medium saucepan
> After five minutes add the garlic and mustard, stir well and cook for a further few minutes
> Add the flour and work it to form a roux
> Cook off the roux for several minutes and then add the whisky (flambé)
> Once the whisky has reduced right down, pour in the ale and reduce this by half over a medium heat, stirring occasionally
> Add the Worcestershire sauce and the crème fraiche
> Roughly chop/grate 200g of the Black Bomber and add it to the pan gradually, stirring continually, to create a cheese sauce
> Season to taste with salt and pepper
> Divide the sauce between four slices of toasted sourdough, spreading evenly
> Top with the remaining 50g of Black Bomber and place under a hot grill under golden and bubbling
> Garnish liberally with chopped chives & red chilli

Ice cream in 15 minutes! Just a bit of fun in the kitchen with my little girl. 😌

#icecreamday #icecreamlovers #daddyanddaughter

Ice cream in 15 minutes! Just a bit of fun in the kitchen with my little girl. 😌

#icecreamday #icecreamlovers #daddyanddaughter

Service in the sun yesterday. What a nice weekend of weather at last. A three course lunch for a family celebrating a special birthday. 👨🏻‍🍳

#personalchefs #threecoursemeal #mobilechef #privatedining #welshfoodie

Service in the sun yesterday. What a nice weekend of weather at last. A three course lunch for a family celebrating a special birthday. 👨🏻‍🍳

#personalchefs #threecoursemeal #mobilechef #privatedining #welshfoodie

A milestone date, celebrating six years of Gastronomy by Jon. With a conservative estimate that I’ve now served over 20,000 plates of food to 7,000 people across the UK, I just want to say thank you for the continued support. 🫶🏼

Special mention to @sarrapr and @scanpanuk for the ongoing partnerships. 🤝

#personalcheflife #personalchefservices #personalchefs #cheffingitup #smallbusinessownership

A milestone date, celebrating six years of Gastronomy by Jon. With a conservative estimate that I’ve now served over 20,000 plates of food to 7,000 people across the UK, I just want to say thank you for the continued support. 🫶🏼

Special mention to @sarrapr and @scanpanuk for the ongoing partnerships. 🤝

#personalcheflife #personalchefservices #personalchefs #cheffingitup #smallbusinessownership

Happy Chinese New Year to all my Chinese friends and ex-colleagues. Great memories. And to everyone else celebrating. 🐴🎊

#chinesenewyear2026 #asianflavours #chinesefoodie #southeastasianfood

Happy Chinese New Year to all my Chinese friends and ex-colleagues. Great memories. And to everyone else celebrating. 🐴🎊

#chinesenewyear2026 #asianflavours #chinesefoodie #southeastasianfood

GbJFC 🐓 (and a few other quick shots from recent bookings). From birthdays to bar mitzvahs and everything in between. 👨🏻‍🍳

#personalchefservices #personalcheflife #bespokecatering #southwalesfood #foodanddrinks

GbJFC 🐓 (and a few other quick shots from recent bookings). From birthdays to bar mitzvahs and everything in between. 👨🏻‍🍳

#personalchefservices #personalcheflife #bespokecatering #southwalesfood #foodanddrinks

Sundays…

#roastpotatoes #roasties #sundaylunching

Sundays…

#roastpotatoes #roasties #sundaylunching

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