Private Chef Ryan Jay

where 'impossible' is just another challenge to conquer - because, lets be honest 'can't' is the real c- word.

My culinary journey began in the remote Cornish fishing village of Looe. From peeling potatoes in the depths of winter to mastering the art of frying fish under the intense summer sun, I learned the foundations of cooking.

Mentored by Celebrity-Chef Lee Holland, together we transformed seafood cuisine, earning regional awards. Our swift rise from unknown to celebrated is now history, underscoring my commitment to culinary artistry.

For me, cooking is...

a blend of artistry and tradition, from farm to fork or ocean to plate, mastering its nuances has shaped my skills & understanding of gastronomy.

I learned to cook at...

The Catch, Ply. From working with the tides; using fresh/seasonal & sustainable ingredients. These teachings have forged me into the Chef I am today.

A cooking secret...

Is accommodating clients dietary requirements, diversifying the creative process of service & embracing the experience using food and culture.

My menus

50th Birthday Party

STARTER

Choose 2 dishes

Lindisifarne Oyster, Rock Oyster Served with Hollandaise, Toasted Sesame Spinach

Crab Bomb, Deep-Fried Popadom Sphere with Curried Emulsion

FIRST COURSE

Choose 2 dishes

Smoked Haddock Arancini, Deep-Fried in Breadcrumbs Served with Curried Emulsion & Aged Parmesan

Sticky Prawns, Asian Prawns with Ginger, Chilli & Coriander

MAIN COURSE

All inclusive

Deconstructed Bouillabaisse, Mixed Seafood Broth Served with Vegetables & Rouille Croutons

Herb-Crust Supreme of Chicken, Choice of: Bearnaise or Maderia-Creme with Mixed Greens & Roast Tallow Potatoes

DESSERT

Choose 2 dishes

The Golden Jubilee Chocolate Decadence Dream Cake

The South Downs Delights Cheese Board (West Sussex Edition) Crackers, Preserves, Fresh Fruit & Honey

Seafood - 2 Choices ***

STARTER

All inclusive

Crab Bomb, mix of white and brown crab meat, mango and coriander

Scallop Ceviche, west Sussex scallops served in a half shell, chilli, coriander, lime, nori seasoning, scallop salt

FIRST COURSE

Choose 1 dish

Torched Mackerel Ponzu, Mackerel Fillet Served in Yuzu Butter, Wakame Seaweed & Wasabi

Torched Mackerel Ponzu, Mackerel Fillet Served with Buttermilk Cream, Cucumber & Apple

MAIN COURSE

Choose 1 dish

Lobster Risotto, Dayboat Lobster, Chilli-Fennel Oil & Aged Parmesan

Deconstructed Bouillabaisse, Mixed Seafood Broth Served with Vegetables & Rouille Croutons

DESSERT

Choose 3 dishes

Lindisfarne Oyster, Rock Oyster Served Natural with Lemon, Tabasco & Shallot Mignonette

Selsey Oyster, Charred Rock Oyster Served with Wakame Seaweed, Ponzu & Wasabi

Oyster Shooter, Bloody Mary Oyster Served with Celery Crisp, Lime & Tabasco

Seafood - 4 Choices *

STARTER

Choose 2 dishes

Scallop Ceviche, Cured Scallops with Concasse Tomatoes, Red Onion & Chilli (1)

Pan-Seared Scallops, King Scallops Served with Orange-Rosemary Butter & Citrus Segments

Crab Bomb, Deep-Fried Popadom Sphere with Curried Emulsion, Micro Coriander & Balsamic Pearl Drop

Smoked Haddock & Crab Parfait, Sourdough Sliders Served with Creme Fraiche, Jalapenos-Cucumber & Celeriac Remoulade

FIRST COURSE

Choose 1 dish

Scallop Ceviche, Cured Scallops with Concasse Tomatoes, Red Onion & Chilli

Pan-Seared Scallops, King Scallops Served with Orange-Rosemary Butter & Citrus Segments (1)

Crab Bomb, Deep-Fried Popadom Sphere with Curried Emulsion, Micro Coriander & Balsamic Pearl Drop (1)

Smoked Haddock & Crab Parfait, Sourdough Sliders Served with Creme Fraiche, Jalapenos-Cucumber & Celeriac Remoulade (1)

MAIN COURSE

Choose 1 dish

Crab & Prawn Linguine, Confit Garlic, Chives, Chilli & Grated Bottarga

Whole Sea Bream, Lobster Bisque Served with Hispi Cabbage, Crab & Samphire Garnish

Pan Fried Sea Bream, Sea Bream Fillet Served with Jersey Potatoes, Cavolo Nero, Pancetta & Bisque Creme

Scallop Risotto, Seared Scallops Served with Creamy Saffron Risotto & Lemon infused Beurre Monte

DESSERT

Choose 3 dishes

Oyster Shooter, Bloody Mary Oyster Served with Celery Crisp, Lime & Tabasco

Lindisfarne Oyster, Rock Oyster Served Natural with Lemon, Tabasco & Shallot Mignonette

Selsey Oyster, Charred Rock Oyster Served with Wakame Seaweed, Ponzu & Wasabi

Seafood- 6 Choices **

STARTER

Choose 1 dish

Crab Bomb, Deep-Fried Popadom Sphere with Curried Emulsion, Micro Coriander & Balsamic Pearl Drop

Lobster Sub, Brioche Roll with Baby Gem Lettuce, Citrus Mayonnaise

Smoked Haddock Arancini, Deep-Fried in Breadcrumbs Served with Curried Emulsion & Aged Parmesan

Parmesan-Beer-Battered Olive Filled with Anchovy Fillet (ceasar dip)

Smoked Haddock & Crab Parfait, Sourdough Sliders Served with Creme Fraiche, Jalapenos-Cucumber & Celeriac Remoulade

Mussels Bruschetta, Mussels Steamed in White Wine Served with Eggplant Caponata on Sourdough

FIRST COURSE

Choose 1 dish

Moules Marniere, Cornish Mussels Steamed in White Wine & Cream Served with Sourdough Slices

Asian Mussels, Spicy Cornish Mussels Served with Sourdough Slices

King Prawn, Mussels & Chorizo Skewer Served with Green Peppers, Sea-Herb Salad & Heritage Tomatoes

Crab Bomb, Deep-Fried Popadom Sphere with Curried Emulsion

Verde Prawn Cocktail, Deepwater Prawns Served with Avocado Crema, Baby Gem & Lemon

Tuna Tartare, Yellow-Fin Tuna Served with Avocado, Lychee & Crostini's

MAIN COURSE

Choose 1 dish

Deconstructed Bouillabaisse, Mixed Seafood Broth Served with Vegetables & Rouille Croutons

Lobster Risotto, Dayboat Lobster, Chilli-Fennel Oil & Aged Parmesan

Crab & Prawn Linguine, Confit Garlic, Chives, Chilli & Grated Bottarga

Lobster Thermidor Linguine, Sweet Tomato Sauce Sauce Served with Black Truffle Tuille

Fish En Papilotte, Whole Sea Bream Served with Squash Cavolo Nero, Chilli & Garlic

Pan-Fried Sea Bream, Jersey Potatoes Served with Sauce Vierge, Micro Celery Shoots & Wild Fennel

DESSERT

Choose 3 dishes

Oyster Shooter, Bloody Mary Oyster Served with Celery Crisp, Lime & Tabasco

Lindisfarne Oyster, Rock Oyster Served Natural with Lemon, Tabasco & Shallot Mignonette

Selsey Oyster, Charred Rock Oyster Served with Wakame Seaweed, Ponzu & Wasabi

Book your experience with Chef Ryan

Specify the details of your requests and the chef will send you a custom menu just for you.

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Chef Ryan Jay

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

Book your experience with Chef Ryan

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