I am a professional chef restauranteur with over 30 years experience working in and running my own high profile restaurants in London and more recently gastro pubs in The Cotswolds. My style is modern European earthy and being half italian my menus include some classic Mediterranean dishes. One of my London restaurants was awarded the best London Bistro in 1995 by the French culinary Institute and one of my pubs in The Cotswolds called The Swan at Southrop won The Good Food Guide's UK Restaurant of the year in 2010. More recently i got invited by 10 Downing Street to cook for the PM and guests at his country residence. For more info on my backstory please Google Sebastian Snow Chef.

For me, cooking is...

Good food, company and conversation have always been in mine and my families DNA. Cooking is finding the best ingredients without over working them

I learned to cook at...

Self taught but with great chefs mentors such as Alister Little and Antony Worrall Thompson gave me a great foundation to head my own restaurants.

A cooking secret...

Always make a bit extra in case someone or something unexpected happens, a mean chef is a.........

My menus

Seafood

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

Linguine with mussels, courgettes, chilli, saffron and wild garlic

Skillet roast scallops, chorizo, per puree and sweetcorn

Curried Prawn and cucumber cocktail, with land cress, boiled hen's egg and melba toast

Carpaccio of tuna with a avocado, lime, ginger and coriander dressing

Salmon sashimi with pickled ginger, wasabi and soy

Warm salad of smoked trout, lardons, croutons and a poached hen's egg

MAIN COURSE

All inclusive

Skillet roast fillet of sea bream with a fricassee of sweetcorn, chorizo, sweet peppers and guacamole

Minute steak of salmon with samphire, crab, avocado and cherry tomatoes with beurre blanc

Pan fried fillet of plaice with crushed new potatoes, spinach, cucumber, brown butter and capers

Classic Fish Pie with minted Peas

Baked fillet of cod with butter beans, chorizo, mussels and tenderstem

Poached fillet of smoked haddock, bubble and squeak, a poached hen's egg and chive beurre blanc

DESSERT

All inclusive

Apple tarte fines with butterscotch sauce and vanilla ice cream

Apricot frangipane tart with clotted cream

Brioche bread and butter pudding

Chocolate pannettone bread and butter pudding

Pear tarte tatin with vanilla ice cream

Creme caramel with poached rhubarb

Poached figs in raspberry syrup with mascarpone

Red berry trifle

Rhubarb and ginger creme brulee, shortbread

A Culinary Tour of Italy

STARTER

Choose 1 dish

Salad of gorgonzola, figs, chicory and pinenuts

Baked goat’s cheese with peperonata, pesto and balsamic glaze

Pressed terrine of zucchini, mozzarella and tomatoes with basil oil

Chargrilled focaccia with asparagus, wild mushrooms and a poached hen’s egg

Open ravioli of crab, salt cod and chilli

Grilled peach salad with burrata, parma ham and rocket

Fried stuffed courgette flower with ricotta, parmesan, mint and peperonata

Tuscan panzanella salad with burrata

Caprese salad of heritage tomatoes, mozzarella, avocado, pinenuts and basil

Carpaccio of beef with rocket and parmesan shavings

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Chicken milanese with salsa verde garlic roastie's and rocket

Tagliata of beef with truffled wild mushrooms, roastie's, rocket and parmesan

Osso buco with a milanese risotto

Cracked Porchetta with a fricassee of frilled fennel, field mushrooms and new potatoes

Roast chump of lamb with aubergine parmigiana, roast garlic and spinach

Lobster linguine with chilli, capers, roast cherry toms and basil

Beef in barolo with roast chestnuts, pancetta, creamy mash, carrots and bone marrow crostini

Skillet roast fillet of bream with grilled vegetables and sundried tomato and caper salsa

Chicken saltimbocca with a cheese souffle and spinach

Wild mushroom and herb gnocchi with truffle oil and pecorino

Linguine with mussels, chilli, wild garlic, courgettes and saffron

Pumpkin and mascarpone ravioli with brown sage butter

DESSERT

Choose 1 dish

Polenta, almond and amalfi lemon cake with creme fraiche

Tiramisu

Poached figs in raspberry syrup with mascarpone

Lavenda and grappa pannacotta with summer berries

Lemon and ricotta tart, berry compote

Chocolate pannettone bread and butter pudding

Timeless French Classics

STARTER

Choose 1 dish

Escargots, field mushrooms, garlic, rosti potato and parsley oil

Warm salad of butternut squash, puy lentils, red onions, dates, goat's cheese and pomegranate

Salmon tartar with creme fraiche and avocado

Salad nicoise

Caramelised onion, sage and gruyere tart with shoots and leaves

Twice baked comte cheese souffle

Warm salad of wood pigeon, lardons, croutons, frisee and a poached egg

Stuffed artichoke heart, mushroom duxelle, hollandaise and a poached hen's egg

Minute steak of salmon with sorrel sauce

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Beef Bourguignon with all the bits and truffle mash and bone marrow crostini

Confit of lamb with dauphinoise potates, fricassee of peas, bacon, gem lettuce and mint pesto

Minute steak of loch duart salmon with samphire, crab, avocado, cherry tomatoes and lemon beurre blanc

Confit of cracked pork with a fricassee of jerusalem artichokes, field mushrooms and new pots

Daube of pig cheeks with cider, apples and creamed potatoes

Navarin of lamb with rosemary dumplings, baby vegetables and barley

Classic Cassoulet with green salad

Roulade of plaice with samphire, asparagus, cucumber, caper brown butter and new potatoes

DESSERT

Choose 1 dish

Pear tarte tatin with vanilla ice cream

Rhubarb and ginger creme brulee, shortbread

Apricot frangipane tart with clotted cream

Brioche bread and butter pudding

Creme caramel with poached rhubarb

Apple tarte fines with butterscotch sauce and vanilla ice cream

A taste of the seasons!

STARTER

Choose 1 dish

Salmon sashimi with pickled ginger, wasabi, soy

Baked goat's cheese with peperonata, basil pesto, balsamic glaze

Curried prawn and cucumber cocktail with boiled hen's egg, landcress and melba toast

Warm salad of smoked trout, lardons, croutons, a poached egg, mustard dressing

Chargrilled country toast with brie, truffle wild mushrooms and fines herbs

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Chicken milanese, with garlic roasties, salsa verde and rocket

Confit of lamb with dauphinoise potaotes, fricassee of peas, bacon, gem lettuce and mint pesto

Skillet roast fillet of sea bream, pea puree, wild mushroom, spinach and parmesan shavings

Beef Bourguignon with all the bits and truffle mash and bone marrow crostini

Roast duck breast, braised red cabbage, rosti potato, green peppercorn sauce and parsnip crispsnd

Stuffed Aubergine 'Turkish style' with pearl couscous, chickpeas and harissa aioli

Lamb shin Tagine with merguez sausage, pearl couscous, chickpeas, harissa

DESSERT

Choose 1 dish

Elderflower and gooseberry crunch with shortbread

Lemon curd tart with clotted cream and late season raspberries

Peach melba, vanilla ice cream and toasted almonds

Red berry trifle

Rhubarb and ginger creme brulee, shortbread

White chocolate cheesecake with poached autumn fruit

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Chef Sebastian's reviews

4.17

•

4 services

Sebastian and his assistant Lana were very discreet and friendly. Food was served on time and there was minimal waiting time between courses. The kitchen was left beautifully clean and dishes were cleared away and cleaned really efficiently. Would highly recommend them and most importantly, the food was delicious!