Chef James Howe

Chef At Home in Cardiff

Hi my name is James Howe, I started as a commis chef in 2006 and have loved it ever since! I trained in a lovely 4 star hotel in Scarborough, North Yorkshire & on to Michelin starred restaurant in the dales. I was appointed my first head chef role at 22 and began to put my stamp on the culinary map. In 2017 I started Chef at Home. Since, the business has gone from strength to strength. From a small catchment to National coverage and a growing team. Largely owed to my ‘philosophy’ –

“British flavours, French Techniques, Yorkshire Portions”

For me, cooking is...

The perfect marriage of love & passion

I learned to cook at...

Yorkshire coast college under restauranteur rob Clarke & James martin. Worked under Michelin stared chef Andrew pern at the the star inn

A cooking secret...

That will do, won’t do

My menus

December

STARTER

All inclusive

Lobster Bisque with Tarragon Oil and Gruyère Croutons

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Roast Turkey roulade, Duck Fat Roast Potatoes, Brussels Sprouts, and Cranberry Jus

DESSERT

All inclusive

Christmas Pudding blondie with Brandy Crème Anglaise

November

STARTER

All inclusive

Roast Chestnut and Porcini Ravioli with a Parmesan Tuile

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Roast duck breast, leek fondant, squash puree, Yorkshire sauce

DESSERT

All inclusive

Sticky Toffee Pudding with Butterscotch Sauce and Vanilla Ice Cream

October

STARTER

All inclusive

Roasted Pumpkin Velouté with Toasted Pumpkin Seeds and Sage Oil

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Venison Loin, Wild Mushroom Risotto, Wilted Spinach, and Redcurrant Jus

DESSERT

All inclusive

Apple and Blackberry Crumble with Clotted Cream Ice Cream

September

STARTER

All inclusive

Game Terrine with Spiced Apple Chutney and Toasted Brioche

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Roast Partridge, Squash Purée, Braised Red Cabbage, and Red Wine Jus

DESSERT

All inclusive

Plum Frangipane Tart with Amaretto Ice Cream

August

STARTER

All inclusive

Summer Courgette Flowers Stuffed with Ricotta and Lemon, with Tomato Coulis

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Grilled Lobster with Garlic Butter, New Potatoes, and Samphire

DESSERT

All inclusive

Peach Tarte Tatin with Vanilla Bean Ice Cream

July

STARTER

All inclusive

Heritage Tomato Salad with Goat’s Curd, Black Olive, and Basil Oil

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pan-Seared Duck Breast, Potato Terrine, Pickled Cherries, and Duck Jus

DESSERT

All inclusive

Raspberry Soufflé with Crème Anglaise

June

STARTER

All inclusive

Crab Tian with Avocado, Cucumber, and Citrus Dressing

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Grilled Sea Bass, Fennel, Orange, and Samphire Salad with Herb Beurre Blanc

DESSERT

All inclusive

Strawberry and Elderflower Mille-Feuille with Crème Pâtissière

May

STARTER

All inclusive

Seared Scallops with Pea Purée, Pancetta Crisps, and Lemon Gel

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Roast Guinea Fowl, Wild Garlic Mash, Baby Leeks, and Morel Sauce

DESSERT

All inclusive

Lemon Tart with Basil Sorbet and Candied Lemon Peel

Chef James's reviews

•

10 services

How these guys aren’t rated 5 stars on here is mystery. The food was amazing. They created and incredible luxury 5 course meal for us in our kitchen for an absolute steal of a price per head. Couldn’t recommend them enough