Posts tagged “York”

This is my story on why I started my own business as a private chef allowing people to eat high end restuarnt food without the leaving the comfort of their of home. taking the hassle of finding a restuarant, paying over the odds for wine, getting a taxi, or even trying to find a babysitter. A Unique Dining Experience you will never forget  
A birthday dinner in York from private chef at 40 
The one thing I love about my job is meeting people and the amazing houses I get to cook in. Recently I did a job in York in which the people I met were the warm and very welcoming. It's a big thing letting a stranger into your home and cooking for friends and family. 
The event and menu 
Betty booked her dinner with me to celebrate her birthday in York nearby to Sutton on the forest, Bishopthorpe and Stillington with a group of 8 girlfriends. I worked closely with Betty with a bespoke menu service and she decided on 4 course menu which consisted of the following from Timothy Hyde-Sykes Private chef at 40 
A poached salmon roll with a lemon mayonnaise 
Bistro Mozzarella and roasted tomato salad with aged balsamic vinegar 
Fillet of lamb with curried giant cous cous and roasted yellow cummin cauliflower Bombay crumb and spinach purée 
Single origin chocolate brownie with vanilla micro sponge and summer fruits in a crisp tuille tuile  
Friends round for dinner for a classic dish turned modern. 


People have always asked me why I became a chef? The answer is probably because of my Mum and my late father. They were both always in the kitchen cooking up a storm browsing through either supercook magazines or old fashioned cordon blue books, "which are still used to this day". I remember fond times as a little boy when my Mum let me do the normal things in the kitchen like licking the raw cake batter off the spoon and making jelly in moulds, racing cars and teddy bears, milky jelly being a firm favourite and banana splits. I remember the banana being cut in half and resting in a glass boat dish, the neapolitan ice cream, squirty cream and 100's and 1000's, the ones with all the artificial colours that drove kids insane. I was always brought up around food and cooking. Mum and Dad used to cook elaborate dishes spending hours in the kitchen, especially at Christmas. I especially remember my Mum bringing out a fantastic crown of lamb from the kitchen and another of me holding the first cake I made, I must have only been seven. My Mum also used to work as a cook for a recording studio in Cookham near Maidenhead. She prepared the food at home and then took it to the Mill studio where she finished it and served it to a number of bands such as Gilbert O' Sullivan, Twisted Sister, Climax Blues band to name a few. For my mum this was like being a private chef back in the 80's. With all this involvement I suppose it was only natural to follow in my mum's footsteps for my career in later life, and here I am now writting my first blog on my private chef website. I look back and think "Thanks mum and dad", thanks for all the support, time and patience you've given me during my career. 


Being a firm favourite for years now, I had some friends over for dinner last weekend and decided to recreate the flavours of this dish and serve it in a more up to date fine dining style using modern cooking methods and textures. 
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